Print

Summeripe Nectarine Relish for Grilled Burgers

  • Author: Peggy Thurlow
  • Total Time: 15

Description

BBQ season is upon us! Use our Summeripe Nectarine Relish for a tangy & sweet topping for grilled hamburgers at your next backyard BBQ!


Scale

Ingredients

  • 2 Summeripe Nectarines, diced
  • 2 medium yellow onions, sliced crosswise 1/2 inch thick
  • 1 medium dill pickle, diced
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard, may substitute classic yellow mustard
  • 1/4 cup mayonnaise
  • 1 Serrano chili pepper, minced
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Light a grill to moderate high heat.
  2. Brush the onions with olive oil and season with salt and pepper. Grill over moderate high heat, turning once, until lightly charred and softened, about 5 minutes.
  3. Transfer to a work surface and let cool, then cut into 1/2 inch pieces.
  4. Combine all ingredients into a medium size bowl and mix until all ingredients are evenly coated. Season with salt and pepper to taste.
  5. Top a grilled burger with the Summeripe Nectarine Relish and enjoy!

Print

Summeripe Plumcot (or Plum) Relish

  • Author: Alexandra Thurlow
  • Total Time: 15

Description

Make your hot dogs “Summeripe Style” with our delicious Plumcot (or Plum) Relish! This versatile relish is so much more gourmet then the neon green, hot dog stand version. Grilled onions, Summeripe plums, and dill pickles create a tangy yet sweet summer time topping that is the perfect on grilled hot dogs


Scale

Ingredients

  • 2 Summeripe Plumcots, diced (may substitute plums)
  • 2 red onions, sliced crosswise 1/2 inch thick
  • 1 medium dill pickle, diced
  • 1/4 cup sherry vinegar or apple cider vinegar
  • 1 Serrano chili pepper, minced (optional)
  • Season with salt and pepper to taste

Instructions

  1. Brush the onions with olive oil and season with salt and pepper.
  2. Grill over moderate high heat, turning once, until lightly charred and softened, about 5 minutes.
  3. Transfer to a work surface, let cool, and dice the grilled onions.
  4. Combine all ingredients into a medium size bowl and toss. Season with salt and pepper to taste. Spoon Plumcot Relish over grilled hot dogs and enjoy!

Notes

  • The Summeripe Plumcot Relish is great with Dijon or Yellow Mustard!

Keywords: plumcot relish

Print

Summeripe Plum Slaw & Grilled Turkey Burgers

  • Author: Peggy Thurlow
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30
  • Yield: 4 1x

Description

Make one or both variations of the Summeripe Plum Slaw to serve on top of turkey burgers for your next backyard BBQ or family dinner. Nothing taste more like summer time than burgers & delicious Summeripe Plums!


Scale

Ingredients

Ingredients

Two variations of the Summeripe Plum Slaw

Summeripe Plum Slaw with Mustard Dressing

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 1/2 cup cucumber, diced
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1 to 2 Serrano chili pepper, minced
  • 1/3 cup Dijon mustard
  • 3 Tablespoon mayonnaise
  • 2 Tablespoon apple cider vinegar
  • Salt and pepper to taste

Summeripe Plum Vinaigrette Slaw

  • 2 Summeripe Plums, diced
  • 2 cups cabbage, chopped
  • 3 green onions, thinly sliced
  • 2 radishes, diced
  • 1/2 cucumber, diced
  • 1/2 cup rice vinegar
  • 1/2 fresh lemon, juiced
  • Zest of 1/2 lemon
  • Salt

For the Grilled Turkey Burgers

  • 1.5 pounds ground turkey, 90% lean range (small percentage of fat will keep the burger moist & flavorful after grilling)
  • 4 buns
  • 4 green onions, sliced thinly
  • 12 serrano chili pepper, minced (optional)
  • 1 cup purple cabbage, finely chopped
  • 12 tablespoons of olive oil or canola oil
  • Kosher salt and fresh cracked pepper

Instructions

Directions

  1.  

For the Summeripe Plum Slaw with Mustard Dressing

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, radishes, & optional Serrano chili peppers) into a medium sized bowl
  2. In a smaller bowl whisk together Dijon mustard, mayonnaise, apple cider vinegar, salt and pepper
  3. Combine the mustard mixture and dry ingredients together and stir until dry ingredients are evenly coated

For the Summeripe Plum Vinaigrette Slaw

  1. Combine dry ingredients (Summeripe Plums, cabbage, cucumber, green onions, & radishes into a medium sized bowl
  2. In a smaller bowl whisk together rice vinegar, lemon juice, lemon zest, and salt
  3. Combine the vinaigrette and dry ingredients together and stir until dry ingredients are evenly coated

For the Grilled Turkey Burgers

  1. In a large bowl combine the turkey meat, green onions, serrano chili peppers and cabbage.
  2. Work ingredients together with your hands or a spoon.
  3. Form 4 patties, brush both sides with olive oil and season with salt and cracked pepper to taste.
  4. Cook for 4-5 minutes each side on medium-high heat to lightly char the outside and cook the inside through without drying the meat out.
  5. Set the buns on the grill for 30 seconds or until lightly charred.
  6. Top the burger with the Summeripe plum slaw of your choice or cut the bun and burger in halve and try both plum slaws!! We also like to serve the Summeripe Plum Slaw as a delicious side salad.

Notes

  • Any variety of Summeripe Plum or Plumcots will be great in either one of the slaws. We used Black Splendor plums in our photographs. For you Plum & Plumcots aficionados… Use Flavorelle Plumcots for an amazing citrus inspired flavor & aroma.

Summeripe Plum-Herb Compote

Print

Summeripe Plum-Herb Compote

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35

Description

Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.


Scale

Ingredients

  • 1/22 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  • 1/2 cup water
  • 1/4 cup sherry cooking wine
  • 2 tablespoons sugar
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon dried savory
  • 3/4 teaspoon coriander
  • 1/2 teaspoon ground ancho chili powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped flat leaf parsley
  • Pinch of cinnamon
  • Kosher salt and freshly ground pepper

Instructions

  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.


Nutrition

  • Serving Size: 8
  • Calories: 53
  • Sugar: 10
  • Sodium: 68
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 1
  • Cholesterol: 0

Summeripe Grilled Chicken

Print

Summeripe Grilled Chicken

  • Author: Peggy Thurlow
  • Prep Time: 270
  • Cook Time: 15
  • Total Time: 285

Description

A savory yet sweet Summeripe Peach paste is used to make the perfect accent to juicy grilled chicken breasts or chicken skewers. Fire up the grill and try this tasty recipe!


Scale

Ingredients

Ingredients

Chicken

  • 4 chicken breast, boneless, skinless
  • Slice breast into thin halves, creating 8 thin breast halves
  • *For chicken skewers, cut chicken breast into even 1/2 inch strips

Summeripe Peach Paste

  • 4 green onions cut into two inch pieces
  • 1 jalapeño pepper, coarsely chopped
  • 5 garlic cloves
  • 2 tablespoons or about two inches of fresh ginger, coarsely chopped
  • One handful of fresh cilantro leaves
  • 2 tablespoons blue agave syrup or honey
  • 4 tablespoons fresh lime juice
  • 1 tablespoon amchoor powder (option to substitute with allspice)
  • 1 teaspoon fresh thyme, leaves only
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 Summeripe peaches, peeled, pitted and quartered

Instructions

Directions

  1.  

For the Summeripe Peach Paste

  1. Put the first eleven ingredients into a food processor
  2. Process until finely chopped scraping ingredients from the side of the processor if needed
  3. Add Summeripe Peaches and process until the Summeripe Peaches are the size of small peas

For the Chicken

  1. Place chicken into a large storage bag and add 3/4 of the Summeripe Peach Paste. Reserve the remaining paste for basting
  2. Marinate the chicken in the Summeripe Peach Paste for 4 to 8 hours
  3. Preheat grill to medium-high
  4. Grill the chicken until meat is firm with good grill marks, 3-6 minutes per side, depending on the thickness of the chicken breast
  5. *If making skewers, thread the chicken strips onto the skewers, loosely for even cooking
  6. Baste the remaining paste onto the chicken breasts the last 1-2 minutes of cooking

Notes

  • Great Tip: Add thinly sliced Grilled Summeripe Chicken and sliced Summeripe Peaches to make any salad into a healthy & protein packed summer time meal.

Nutrition

  • Serving Size: 8
  • Calories: 280
  • Sugar: 4
  • Sodium: 412
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 46
  • Cholesterol: 126
Print

Grilled Steaks with Summeripe Nectarine Chimichurri

  • Author: Peggy Thurlow
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 60

Description

Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!


Scale

Ingredients

For the Nectarine Chimichurri

  • 2 Summeripe Nectarines, finely diced & pitted
  • 3 garlic cloves, quartered
  • 1 serrano chili pepper, quartered
  • 1/2 cup packed flat leaf parsley
  • 1/2 cup packed cilantro
  • 2 tablespoons sun dried julienne cut tomatoes
  • 12 radishes, quartered
  • 3 tablespoons sherry vinegar (or red wine vinegar)
  • 3 scallions, white & light green parts, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Red chili pepper flakes to taste
  • Freshly ground black pepper to taste
  • Kosher salt to taste

For the Steaks

  • 4 beef steaks, cut of your choice
  • McCormick Montreal Steak for seasoning

Instructions

Directions

  1.  

For the Nectarine Chimichurri

  1. In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
  2. Place ingredients into medium size bowl.
  3. Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
  4. Gently add diced nectarines and stir just until mixed.

For the Steaks

  1. Let steaks sit at room temperature for 30 minutes.
  2. Prepare a hot fire in your grill or preheat grill to 500 degrees.
  3. Using tongs, place steaks onto the hot grill.
  4. Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
  5. Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.

Notes

  • Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.
Print

Spicy Summeripe Nectarine – Tequila Glaze

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!


Scale

Ingredients

  • 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  • 2 tablespoons butter
  • 1 tablespoon lime zest
  • 1 tablespoon lemon zest
  • 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  • 1/2 cup tequila
  • 1/4 cup agave nectar or 1/2 cup honey
  • 2 tablespoons chopped cilantro
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 lime cut into wedges

Instructions

  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.

Notes

  • Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.

Nutrition

  • Serving Size: 8
  • Calories: 113
  • Sugar: 9
  • Sodium: 3
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 8
Print

Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Cook Time: 15
  • Total Time: 50

Description

This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.


Scale

Ingredients

Ingredients

For the Summeripe Nectarine-Ginger Salsa

  • 4 Summeripe Nectarines, pitted and diced
  • 6 scallions, white and light green parts, chopped
  • 2 red radishes, minced
  • 4 teaspoons grated fresh ginger
  • 4 tablespoons fresh lemon juice
  • 4 tablespoon rice vinegar
  • 1 tablespoon agave syrup
  • 1/2 teaspoon prepared wasabi paste
  • 1/2 Serrano chili pepper, minced, optional
  • Salt to taste

For the Salmon

  • 4 6-ounce skinless salmon fillets
  • 1/2-cup wasabi coated green peas
  • 2 tablespoons sesame oil

Serve with

  • 4 servings sushi rice, prepare according to package
  • 2 tablespoons grated lemon zest

Instructions

Preparation

  1.  

For the Summeripe Nectarine-Ginger Salsa

  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.

For the Salmon

  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.


Nutrition

  • Serving Size: 6
  • Calories: 416
  • Sugar: 8
  • Sodium: 186
  • Fat: 13
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 41
  • Protein: 33
  • Cholesterol: 71
Print

Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa

  • Author: Peggy Thurlow
  • Prep Time: 120
  • Cook Time: 20
  • Total Time: 140

Description

Delicious steak strips with a healthy and flavorful Asian inspired Summeripe nectarine and ginger salsa.


Scale

Ingredients

For the Steak

  • 4 8 ounce New York Steaks, sliced into 1/4 inch strips
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 cup Tamari soy sauce
  • 1/2 cup teriyaki marinating sauce
  • 2 tablespoons water
  • 1 tablespoon agave nectar or honey
  • 2 teaspoons dried mustard

For the Summeripe Nectarine Ginger Salsa

  • 4 Summeripe nectarines, diced and pitted
  • 6 green onions, white and light green parts, thinly sliced
  • 2 tablespoons fresh ginger, about two inch, grated
  • 2 red radishes, minced
  • 2 tablespoons seasoned rice vinegar
  • Juice of 1/2 fresh lemon
  • 2 teaspoon agave nectar or honey
  • 1 teaspoon lemon grass paste
  • 1 teaspoon sesame seed oil
  • Salt to taste

Instructions

For the Steak

  1. Place the steak strips, garlic, onion and fresh ginger into a shallow dish.
  2. Whisk the soy sauce, teriyaki sauce, water, agave nectar and dried mustard together in a bowl and pour on top of the steak strips.
  3. Toss mixture to coat the steaks strips and cover.
  4. Marinate the steak for several hours or overnight in a refrigerator, the last hour at room temperature.
  5. Preheat the grill to 500 degrees or grill pan over high heat.
  6. Place the steak strips on the grill.
  7. Sear steak strips about 2-3 minutes per side, or until cooked to taste.

For the Summeripe Nectarine Ginger Salsa

  1. Place the Summeripe nectarines, green onions, ginger and radishes in a bowl.
  2. In a separate bowl whisk together rice vinegar, lemon juice, agave nectar, lemon grass paste and sesame seed oil.
  3. Pour over nectarine mixture and toss gently.
  4. Add salt to taste.
  5. Serve the Nectarine Ginger Salsa on top of the steak strips and enjoy!

Notes

  • A grill pan on a stove is another great and easy way to cook the steak strips.

Nutrition

  • Serving Size: 6
  • Calories: 388
  • Sugar: 14
  • Sodium: 3727
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 24
  • Protein: 53
  • Cholesterol: 116