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.
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.
Simmer until water is gone and quinoa is fluffy.
Finish with a squeeze of Brilliant Meyer Lemon juice to brighten up flavors.
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 10–12 slices
2 slices plain bread (we like sourdough)
1 very ripe avocado
1/2 lime
1–2 tablespoons crumbled feta cheese
Handful of baby arugula
Salt & Pepper (to taste)
Olive oil
Instructions
Scoop out avocado into a bowl, add in lime juice, salt & pepper. Roughly mash the avocados with a fork.
Split avocado mixture onto the two bread slices, add nectarine slices and crumbled feta.
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.
Remove from oven/grill and top with a drizzle of olive oil, salt, and baby arugula.
Who knew that a tasty & healthy breakfast could be this easy? Our Summeripe Peach Parfait only needs three ingredients to make your mornings a bit brighter: Summeripe Peaches, Summeripe Peach Granola, & Yogurt
Scale
Ingredients
1 or 2 Summeripe Yellow Peaches, diced
1/2 cup Summeripe Peach Granola (or your favorite granola)
1/2 cup Non-Fat Greek Yogurt (or your favorite yogurt)
Instructions
Place about 1/4 cup of yogurt on the bottom of a glass
Add a layer of diced Summeripe Peaches onto the yogurt then add 1/4 cup of granola (placing the Summeripe Peaches on the yogurt before the granola will help the granola from getting soggy)
Add another layer of yogurt on top of the Summeripe Peaches and granola
These peachy, simple, gluten-free, & vegan muffins are moist with irresistibly crispy edges.
Scale
Ingredients
3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches
1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches
3/4 cup all-purpose gluten-free flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon kosher salt
1/2 cup light brown sugar
2 1/2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 tablespoon light agave nectar
3/4 cup chopped walnuts (3 ounces)
Instructions
Preheat the oven to 350°. Line 10 muffin cups with paper liners.
In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.
Notes
The muffins can be stored at room temperature for 2 days or freeze the muffins to enjoy all year long.
