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The BLTPA Salad (Bacon, Lettuce, Tomato, PEACH, & Avocado Salad)

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

Description

Sure, BLT’s are nice but have you ever had a BLTPA? This Bacon, Lettuce, Tomato, PEACH, & Avocado salad combines everything you love into one big healthy bowl of goodness.


Scale

Ingredients

For the vinaigrette

  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 11/22 tsp honey
  • pinch of salt & pepper

For the salad

  • 23 handfuls of spinach or chopped romaine
  • 34 Summeripe yellow peaches, sliced or diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 avocado, diced

Instructions

  1. In a small bowl, whisk together all of the ingredients for the vinaigrette.
  2. Pour over the assembled salad ingredients, toss and season to taste with salt and pepper.
  3. Serve immediately and enjoy!

Notes

  • 4 servings as a appetizer
  • 2 servings as a dinner salad

Keywords: salad

Summeripe Fruit Salad

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Summeripe Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Total Time: 15
  • Category: salads

Description

Talk about simple & healthy! This Summeripe fruit salad features all of your favorite stone fruits with a little berry twist.


Scale

Ingredients

  • 2 Summeripe peaches, sliced
  • 2 Summeripe nectarines, sliced
  • 2 Summeripe plums, sliced
  • 2 cups strawberries, hulled and sliced
  • 2 cups grapes
  • 1 ½ cup blueberries
  • 3 tablespoons lemon juice, about 1 lemon
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Handful of crushed candied pecans

Instructions

  1. In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, maple syrup, 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.

Notes

  • Serve as a side dish or add some whipped cream for a tasty dessert.

Keywords: salads

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Brilliant Meyer Lemon Pepper Shrimp Cocktail

  • Author: Lisa Huckabay
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 12 1x

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Ingredients

  • 12 shrimp, raw and deveined with shells removed
  • 3 Brilliant Meyer Lemons, 2 juiced & 1 for garnish
  • 3 celery ribs, diced
  • 1 cucumber, peeled and diced
  • 12 Tbsp butter
  • 1/4 cup lemon pepper marinade
  • Seafood cocktail sauce

Instructions

  1. Heat butter on medium-high in a medium sized pan. Sauté shrimp in butter with lemon pepper marinade and Brilliant Meyer Lemon juice. Shrimp is done when the exterior is pink with red tails and the flesh is slightly opaque and off white in color.
  2. While shrimp is cooling, chop celery and set aside.
  3. Chop cucumbers and soak in Brilliant Meyer Lemon juice.
  4. To plate, brush cocktail sauce onto plate then create a bed of celery & cucumbers. Place shrimp on top and finish with a squeeze of Brilliant Meyer Lemon juice.

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Brilliant Meyer Lemon Artichoke Pesto Crescent Rolls

  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25

Description

Brilliant Meyer Lemons add refreshing & surprising citrus zing to this super simple, and super versatile, artichoke pesto. Make a large batch to use in these three delicious recipes: Brilliant Meyer Lemon Artichoke Pesto & Cream Cheese Dip, Brilliant Meyer Lemon Artichoke Pesto & Pasta, & Brilliant Meyer Lemon Artichoke Pesto Crescent Rolls


Scale

Ingredients

  • 2 Brilliant Meyer Lemons, juiced
  • 1 tsp. Brilliant Meyer Lemon zest
  • 1 large jar marinated artichoke hearts
  • 1 large jar of your favorite pesto
  • 2 tubes of crescent rolls or 2 sheets of puff pastry
  • 1/4 cup shredded mozzarella or parmesan cheese

Instructions

To make Brilliant Meyer Lemon Artichoke Pesto

  1. Combine first 4 ingredients into a food processor and blend until smooth-ish.

To fill the crescent rolls

  1. Pre-heat oven to 375 degrees
  2. Unroll crescent rolls onto a lined baking pan and separate into triangles
  3. Add a spoonful of Brilliant Meyer Lemon Artichoke Pesto to the triangles
  4. Sprinkle a bit of cheese on top
  5. Roll the wide end to the small end making sure to tuck the corners in so the cheese and pesto do not ooze out
  6. Bake for 10-14 minutes or until golden brown
  7. Enjoy!

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Brilliant Meyer Lemon Artichoke Pesto Dip

  • Author: Lisa Huckabay
  • Prep Time: 5
  • Total Time: 5

Description

Brilliant Meyer Lemons add refreshing & surprising citrus zing to this super simple, and super versatile, artichoke pesto. Make a large batch to use in these three delicious recipes: Brilliant Meyer Lemon Artichoke Pesto & Cream Cheese Dip, Brilliant Meyer Lemon Artichoke Pesto & Pasta, & Brilliant Meyer Lemon Artichoke Pesto Crescent Rolls


Scale

Ingredients

  • 2 Brilliant Meyer Lemons, juiced
  • 1 tsp. Brilliant Meyer Lemon zest
  • 1 large jar marinated artichoke hearts
  • 1 large jar of your favorite pesto
  • 1 brick of cream cheese or goat cheese log
  • Dipping Crackers

Instructions

  1. Combine first 4 ingredients into a food processor and blend until smooth-ish.
  2. Spoon dip over a cream cheese brick or goat cheese log.
  3. Enjoy!

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Brilliant Meyer Lemon & Quinoa Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

Brilliant Meyer Lemons add a fresh twist to this healthy and hearty fall salad.


Scale

Ingredients

  • 1 cup quinoa, rinsed
  • 1 cup butternut squash (about 1/2 squash), cubed
  • 1 cup water
  • 1 cup chicken broth
  • 1/2 cup edamame beans
  • 1 or 2 Brilliant Meyer Lemons, juiced
  • and the zest of 1 Brilliant Meyer Lemon
  • 3 Tablespoons Brilliant Meyer Lemon Compound Butter
  • 1/4 teaspoon sugar
  • Olive oil
  • Pepper
  • Salt
  • Slivered almonds (optional)

Instructions

  1. Preheat oven to 400 degrees. Peel and cube butternut squash. Coat with olive oil, salt and pepper. Arrange coated squash evenly on baking sheet. Roast until squash is tender, about 30 minutes.
  2. While squash is roasting, combine quinoa, water, chicken broth, Brilliant Meyer Lemon juice, zest, 1/4 to 1/2 tsp. salt, edamame, and meyer lemon compound butter into a covered saucepan. Bring to a boil the turn down to a simmer.
  3. Simmer until water is gone and quinoa is fluffy.
  4. Finish with a squeeze of Brilliant Meyer Lemon juice to brighten up flavors.

Notes

  • Brilliant Meyer Lemon Compound Butter

Ingredients

  • 1 cup unsalted butter
  • 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
  • 1 1/2 teaspoons Brilliant Meyer Lemon Zest

Directions

  • 1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.

Summeripe Peach Jerk Sausage

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Summeripe Peach Jerk Sausage

  • Author: David Staggs
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 60
  • Yield: 10 1x

Description

This sweet & spicy sausage brings an island flavor to your table! Whether you’re an experienced sausage maker or have never done it before, this simple recipe calls for just a few ingredients, but will leaving a lasting memory with it’s distinct flavor. Give it a shot, step up your grilling game and don’t be a jerk!


Scale

Ingredients

  • 4 pounds Pork Shoulder cubed
  • 2 medium sized Summeripe Peaches
  • 1 tablespoon Salt
  • 5 tablespoons Caribbean Jerk Seasoning
  • 1012 feet of hog casing
  • 1 cup water

Instructions

  1. Thoroughly rinse hog casing in water to remove salt. Make sure to run water though the casing and let it soak, this will make sliding the casing onto the stuffer nozzle easier. Set aside.
  2. Remove skin from Summeripe Peach and finely dice or use a food processor.
  3. Grind cubed pork shoulder using a medium holed grind plate.
  4. Combine the ground pork, peach, salt, Caribbean Jerk seasoning and water. You can combine by hand or use a mixer with a paddle attachment for about 1 minute then refrigerate. Don’t overwork or the fat will begin to break down but the meat should be a little tacky and want to stick to itself.
  5. At this point I like to cook a small patty to test seasoning and see if anything needs to be added.
  6. Slide hog casing onto the stuffer nozzle.
  7. Push the ground meat until it reaches the tip of the nozzle then tie off the casing. This helps reduce the amount of air bubbles.
  8. Continue pushing through the meat keeping a thumb and forefinger lightly on the casing to control the plumpness of the sausage. Do not overfill or the casing will break when you twist into links.
  9. Twist sausage into 5-6 inch links.

Notes

  • Cook pork thoroughly, to 180 degrees F. Alternatively, cook low and slow in smoker for best results.
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Summeripe Sweet Peach Toastie

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2 1x

Description

The Summeripe Sweet Peach Toastie takes a sweet spin on the classic toastie with Summeripe yellow peaches, feta cheese, a drizzle of honey and slivered almonds.


Scale

Ingredients

  • 1 Summeripe yellow peach, sliced
  • 2 slices whole wheat or multigrain bread
  • 2 Tablespoons crumbled feta cheese
  • 1 Tablespoon slivered almonds
  • drizzle of honey

Instructions

  1. Divide and sprinkle feta cheese onto bread
  2. Place the nectarine slices on top of feta cheese, sprinkle with slivered almonds and finish with a drizzle of honey
  3. Place toasties onto a baking sheet and grill on medium-high heat for a couple of minutes or until cheese starts to soften and bread is toasted
  4. Remove from grill and enjoy!

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Summeripe Nectarine & Avocado Toast

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 2 1x

Description

Need a delicious, nutritious, and easy snack? Try the Summeripe Nectarine & Avocado Toast! Summeripe yellow nectarines, avocados & feta cheese toasted to crunchy perfection will satisfy all of your snack cravings.


Scale

Ingredients

  • 1 Summeripe yellow nectarine, sliced into 1012 slices
  • 2 slices plain bread (we like sourdough)
  • 1 very ripe avocado
  • 1/2 lime
  • 12 tablespoons crumbled feta cheese
  • Handful of baby arugula
  • Salt & Pepper (to taste)
  • Olive oil

Instructions

  1. Scoop out avocado into a bowl, add in lime juice, salt & pepper. Roughly mash the avocados with a fork.
  2. Split avocado mixture onto the two bread slices, add nectarine slices and crumbled feta.
  3. Place onto a baking sheet to toast in the oven or on the grill (medium high heat) until the bread is toasted and cheese is slightly soft.
  4. Remove from oven/grill and top with a drizzle of olive oil, salt, and baby arugula.

Keywords: appetizers

 

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Summeripe Peach & Onion Salad

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Category: salads
  • Method: fresh

Description

This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad… Easy, colorful, and delicious!


Scale

Ingredients

  • 2 Summeripe Yellow Peaches, sliced
  • 2 Summeripe Plums or Plumcots, sliced
  • 1 medium red onion
  • 3 springs of fresh thyme (optional)
  • About 1/2 cup apple cider vinegar
  • 1 Tablespoon olive oil
  • Salt to taste

Instructions

  1. Place the Summeripe Yellow Peaches, Plums, and red onion into a large serving dish
  2. Add vinegar and olive oil and mix together, making sure all fruit slices and onions are coated with vinegar/oil mix
  3. Sprinkle the fresh thyme and add salt to taste

Keywords: salad