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Mandarin Salsa with Shrimp Parmesan Tacos

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:20
  • Total Time: 00:20
  • Yield: 12 1x

Scale

Ingredients

For the Mandarin Salsa:

68 Mandarins, cut segments into bite sized pieces

12 mangos, peeled and cut into bite size pieces

24 Serrano or Jalapeño peppers, finely chopped

1/2 red onion, finely chopped

34 TBSP Mandarin Salad Dressing Vinaigrette (see notes for recipe link)

For the Shrimp:

12 Pre-cooked shrimp

Sweet chili sauce

1 TBSP mandarin juice

For the Parmesan Tacos:

5 cups of shredded parmesan cheese


Instructions

For the Salsa:

Add all ingredients into a bowl and stir to combine.

For the Shrimp:

Marinate the shrimp in sweet chili mandarin sauce

For the Parmesan Tacos:
Heat a medium non stick frying pan over medium high heat

Add 1/4 cup parmesan cheese creating a flat circle.

Cook 1-2 minutes, then quickly and gently flip it over and cook for 20-30 seconds more

Remove from pan and carefully place it over a drinking glass or similar shape to mold it into a taco shell shape.

Assemble tacos by adding mandarin salsa to the taco and top it off with the marinated shrimp and cilantro. 


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Stuffed Endive Meyer Lemon Appetizer

  • Author: Lisa Huckabay from The Kitchen at Summeripe
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 20 1x

Description

One of our new favorite super simple yet wildly delicious Meyer lemon appetizers. Crispy endive leaves stuffed with Meyer lemon cottage cheese. 


Scale

Ingredients

1 container of cottage cheese, about 15 oz

1 Meyer lemon, juiced

Endives, separated into single leaves

1 TBSP dried Italian seasoning, adding more to taste

Handful of pistachios, lightly crushed


Instructions

Combine Meyer lemon juice, cottage cheese, and dried Italian seasoning.

Fill each endive leaf with about 1 Tablespoon of cottage cheese mixture. Top with crushed pistachios and enjoy!

 


Meyer Lemon Zucchini Rolls

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Meyer Lemon Zucchini Rolls

  • Author: Lisa Huckabay from The Kitchen at Mountain View
  • Prep Time: 00:10
  • Cook Time: 00:05
  • Total Time: 15 minutes
  • Yield: 12 1x

Description

You are only 4 ingredients away from enjoying this bright, cheesy, and savory citrus filled appetizer. 


Scale

Ingredients

34 zucchinis

1 Meyer lemon, juice and zest

1 large goat cheese log

Optional: Sun-dried tomato paste


Instructions

In a medium sized bowl, combine goat cheese, Meyer lemon juice, & Meyer lemon zest.

Slice zucchinis on a mandolin slicer. Lightly spray with olive oil and grill until tender. 

Spread Meyer lemon goat cheese mixture onto one side the the grilled zucchini and roll.

Top with Meyer lemon zest and sun-dried tomato paste 


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Summeripe Nectarine and Ahi Tuna Poke

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Total Time: 35

Description

Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna


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Ingredients

Ingredients

Summeripe Nectarine and Ahi Tuna Mixture

  • 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
  • 1.5 pounds fresh Ahi tuna, cubed
  • 2 avocados, diced
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon black sesame seeds
  • Coarse salt to taste

Marinade for Summeripe Nectarines & Ahi Tuna

  • 45 tablespoons seasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame seed oil
  • 2 teaspoons grated fresh ginger (or minced ginger)
  • 2 teaspoons lime zest
  • 1 Serrano chili pepper, minced
  • 1 teaspoon prepared wasabi paste
  • Coarse salt to taste

Salad Greens

  • 4 cups salad greens, mix of arugula and spring greens
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoons toasted sesame seed oil
  • Coarse salt to taste

Instructions

Directions

  1. To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
  2. In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
  3. For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
  4. Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
  5. Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.

Estate Vineyard Summer Salad

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Estate Vineyard Summer Salad

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10

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Ingredients

1 yellow peach, sliced & pitted

1 yellow nectarine, sliced & pitted

1 cup red grapes

1 cup green grapes

1 cup black grapes

1 cup blueberries

2 Tablespoons fresh lemon juice

2 Tablespoons balsamic vinegar

2 Tablespoons honey or agave nectar

Handful of crushed candied pecans


Instructions

  1. In a large serving bowl, combine peaches, nectarines, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, honey, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

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Peach Street Salsa – Salsa de Durazno

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: appetizers

Scale

Ingredients

4 yellow peaches, pitted and sliced

2 roma tomatoes, halved

5 garlic cloves

4 árbol chilis, seeded and chopped

4 guajillo chilis, seeded and chopped

1 ancho chili, seeded and chopped

Salt to taste


Instructions

Add peaches, tomatoes, garlic, and chilis to a large pot.

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: salsa tacos peach spicy

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Restaurant Style Peach Salsa

  • Author: Alexandra Thurlow
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: about 45cups 1x
  • Category: appetizers

Scale

Ingredients

3 yellow peaches, sliced and pitted

2 roma tomatoes, cut into halves

1 white onion, cut into quarters

3 árbol chilis, seeded and chopped

1 fresh jalapeño, seeded and chopped

3 garlic cloves

Salt to taste


Instructions

Add peaches, tomatoes, onion, árbol chilis, jalapeño, and garlic into a large pot. 

Roast on medium high heat until fragrant, about 3-5 minutes.

Add just enough water to almost cover the ingredients.

Bring water to a boil then reduce to low, simmer for 20 minutes.

Blend boiled ingredients until a chunky consistency, adding cooking water if needed.

Season to taste with salt.

  


Notes

Store in refrigerator for 4-6 days. Store in freezer for 4-6 months.

Keywords: peach salsa

Peach Serrano Aioli

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Peach Serrano Aioli

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: appetizers

Description

Serrano chilis add some heat to this sweet and tango peach aioli. This flavorful sauce can be used as a dip for veggies or used as a sweet spread on burgers.


Scale

Ingredients

2 cups yellow peaches, peeled, pitted, and sliced

1 cup mayonnaise

13 serrano chilis, seeded and chopped

2 Tbsp lime juice

1 tsp sugar

1 tsp paprika

1 tsp cumin

1 tsp salt

1/2 tsp white pepper


Instructions

Combine peaches, lime juice, sugar, paprika, cumin, salt, serrano chilis, white pepper, and mayonnaise in to a food processor and blend until smooth, about 1 minute. 


Keywords: peach aioli spicy sweet appetizers sauces

“Ranch meets Grove” Dip

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“Ranch meets Grove” Dip

  • Author: Alexandra Thurlow
  • Prep Time: 00:05
  • Total Time: 00:05
  • Yield: 1.5 cups 1x
  • Category: appetizers

Description

Homemade ranch meets the Meyer lemon grove with this flavorful dip. 


Scale

Ingredients

Zest and juice of 1 Meyer lemon, reserve a pinch for garnish

7 oz crème fraîche

1/2 cup sour cream

1 Tbsp minced basil, dill, or cilantro

1 Tbsp minced chives

1 tsp kosher salt

1 tsp prepared wasabi

1 tsp roasted ground coriander

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp white pepper


Instructions

Add all ingredients into food processor and whip until combined and soft peaks form.

Transfer to small serving bowl. Serve with your choice of raw vegetables and crackers.