Print

Summeripe Gluten-Free Vegan Peach-Walnut Muffins

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Category: breakfast
  • Method: baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

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

  1. Preheat the oven to 350°. Line 10 muffin cups with paper liners.
  2. In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
  3. To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
  4. In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
  5. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
  6. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
  7. 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.

Keywords: breakfast gluten free vegan

Print

Summeripe Peach-Infused Water

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Total Time: 5

Description

How do we stay hydrated during these hot California summer days? Easy! Water + Peaches + Fresh Mint Leaves= A Perfectly Peachy Hydration Station


Scale

Ingredients

  • 1 Summeripe Yellow Peach, sliced
  • Small handful of fresh mint leaves
  • 2 cups filtered water or sparkling water

Instructions

  1. Place ingredients in a large mason jar or jug and drink immediately or let sit in the fridge for one to two hours to soak in additional flavor.


Nutrition

  • Serving Size: 1
  • Calories: 59
  • Sugar: 13
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 1
  • Cholesterol: 0
Print

Summeripe Peach Quinoa Flax Seed Granola

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 75
  • Total Time: 85
  • Yield: 4 1x

Description

This Summeripe Peach-Quinoa-Flax Seed Granola is a delicious and healthy topping for yogurt with sliced fresh peaches. It’s also a great healthy snack to eat right out of the jar!


Scale

Ingredients

Ingredients

  • 1/2 cup Summeripe peach puree, approx. 2 Summeripe peaches, skin removed, sliced & pitted
  • 1/4 cup honey or agave nectar
  • 2 tablespoons coconut oil
  • 1 cup old fashion oats (not quick cooking)
  • 1/2 cup quinoa, rinsed and drained
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/4 cup flax seeds
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Pinch ground ginger

Instructions

Directions

  1. Preheat oven to 300 degrees.
  2. Place peach slices into a blender and puree until smooth. (Tip-Slicing peaches over the blender will help capture all the peach juice)
  3. In a small bowl combine peach puree, honey or agave nectar and coconut oil, whisk until blended. Set aside.
  4. In a medium bowl combine and mix all dry ingredients.
  5. Add the peach puree mixture to the dry ingredients and toss to coat.
  6. Line a 11×16 baking sheet with parchment paper, evenly spread granola mixture onto parchment paper. Bake for 45 minutes or until golden brown. Remove from oven and let cool for 30 minutes.
  7. Once cooled, break crisp granola into bite size pieces, store in an air tight container/jar.

Notes

  • Yields 4 cups of Summeripe Peach Quinoa Flax Seed Granola
Print

How to Freeze Summeripe Stone Fruit

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 1440
  • Total Time: 1455
  • Yield: 4 1x

Description

Freezing Summeripe Stone Fruit using this step by step guide will make it easy to enjoy delicious Summeripe peaches and nectarines all year long. With a little preparation Summeripe peaches & nectarines freeze really well and then can be tossed into smoothies, desserts, and other stone fruit recipes at a later date. Frozen Summeripe peaches are also great plain — set aside a batch to munch on when you have a sweet craving.


Scale

Ingredients

  • 4 Summeripe Peaches or Nectarines (4 Summeripe Peaches fit nicely onto a standard sized baking sheet but you can freeze as many Summeripe Peaches & Nectarines as you wish!)

Instructions

  1. 1. Cut wax or parchment paper to cover your baking sheet. Using wax or parchment paper will help to keep the frozen fruit from sticking to the baking sheet.
  2. 2. Slice the fruit, try to slice the fruit into similar sized slices to ensure the fruit will freeze equally. We like to leave the skin on the fruit but you may also remove the skin if you wish
  3. 3. Carefully place the fruit slices onto the wax paper lined baking sheet. Do not let the fruit touch each other, this will help to avoid large clumps of frozen fruit.
  4. 4. Place the fruit slices & baking sheet into the freezer and allow to freeze for about 24 hours or until fruit slices are completely frozen
  5. 5. Once completely frozen, remove fruit for freezer and place into a large freezer bag and thoroughly seal the bag.
  6. 6. Store the bag of frozen fruit in the freezer and enjoy Summeripe Stone Fruit all year long!

Notes

  • Frozen Summeripe Peaches is also the secret ingredient in our Summeripe Peach Smoothie! Don’t water down your smoothies with ice cubes, use frozen peaches to make creamy, thick, and nutritious smoothies all year long.

Nutrition

  • Trans Fat: 0
Print

Summeripe Nectarine Nectar Salad Dressing

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 1x

Description

Dress up your next salad with Peggy’s original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing


Scale

Ingredients

  • 3 Summeripe Nectarines, skinned, quartered and pitted
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 2 tablespoons sherry vinegar
  • 2 tablespoons agave or honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons extra virgin olive oil

Instructions

  1. To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
  2. Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
  3. Add olive oil and blend until smooth.
  4. Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.

Notes

Notes

  • Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency

Serving Suggestion

  • Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad
Print

Summeripe Peach and Grilled Corn Salad

  • Author: Peggy Thurlow
  • Prep Time: 25
  • Total Time: 25

Description

Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.


Scale

Ingredients

  • 3 Summeripe Yellow Peaches, diced
  • 4 ears Yellow Corn, shucked
  • 3 roma tomatoes, diced
  • 34 green onions, thinly sliced
  • 2 avocados, diced
  • 12 serrano peppers, minced
  • 2 Tablespoons fresh squeezed lemon juice
  • 2 Tablespoons seasoned rice vinegar
  • Salt & Pepper to taste

Instructions

  1. Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
  2. Remove grilled corn kernels and place into a medium size bowl
  3. Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
  4. Add in avocados and stir gently
  5. Add salt and pepper to taste and enjoy!

Notes

Serving Tip

  • We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
Print

Sweet & Savory Grilled Stonefruit Kabobs

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4 1x

Description

Sweet & Savory Grilled Summeripe Stonefruit Kabobs are a delicious and amazingly simple treat to grill up and serve for any occasion. What could be better than sweet, juicy Summeripe peaches and nectarines wrapped in savory prosciutto, grilled to perfection, then drizzled with reduced balsamic vinegar?


Scale

Ingredients

  • 1 Summeripe Yellow Peaches, sliced
  • 1 Summeripe Yellow Nectarines, sliced
  • 12 slices thinly sliced prosciutto, cut in half lengthwise*
  • 1/3 cup dark balsamic vinegar (See Notes)
  • 2 tablespoons olive oil
  • 1 package wooden skewer sticks

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. While reducing the balsamic vinegar, slice 1 Summeripe Peach, 1 Summeripe Nectarine, and prosciutto
  3. Wrap 1 piece of prosciutto around 1 slice of fruit and skewer 3-4 prosciutto wrapped fruit slices onto the wooden skewers, 4-6 slices per skewer
  4. Brush a light layer of olive oil onto the prosciutto wrapped fruit slices
  5. Place skewers onto grill for 7-10 minutes or until black grill lines are visible
  6. Flip skewers over and repeat step 6
  7. Remove from heat and drizzle with reduced balsamic vinegar and enjoy!!

Notes

To reduce balsamic vinegar

  • In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn. Store reduced balsamic vinegar in a bottle or jar for up to 6 months.
  • *Have enough prosciutto slices to wrap around each fruit slice. We had 12 slices for each piece of fruit, giving us a total of 24 fruit slices. We cut 12 full slices of prosciutto in half lengthwise, giving us 24 total strips of prosciutto.
  • Serve with the Summeripe Peach Prohibition for the ultimate summertime BBQ appetizer!

 

Print

Summeripe Peach Smoothie

  • Author: Peggy Thurlow
  • Cook Time: 5
  • Total Time: 5

Description

The Summeripe Peach Smoothie is perfect for the whole family. It is a refreshing and energizing breakfast for on-the-go adults and a healthy, sweet snack for the kids.


Scale

Ingredients

  • 2 Summeripe Peaches, sliced & frozen
  • 1 Banana, frozen
  • 1 cup Pomegranate Juice (may substitute Apple or Orange juice)
  • 1/2 cup Plain Greek Yogurt
  • Dollop of Honey (optional)

Instructions

  1. Combine plain greek yogurt, frozen Summeripe Peaches, frozen banana, pomegranate juice, and honey (optional) into a blender (1 cup of crushed ice may be used in lieu of frozen fruit. Note that the texture will not be as smooth)
  2. Blend until smooth
  3. Serve immediately and enjoy!

Notes

  • Here at Summeripe, we love using frozen fruit to make our smoothies smooth & creamy. To freeze Summeripe Peaches, slice peaches (as many as you wish to freeze) onto a baking sheet lined with wax or parchment paper. Be careful to place peaches apart from each other, if the peaches are touching they will stick together and will be difficult to break apart. Place sheet into freezer and freeze for 8-12 hours. Store leftover peaches in plastic freezer bags in the freezer. May be stored in the freezer for 2-3 months.

Nutrition

  • Serving Size: 2
  • Calories: 248
  • Sugar: 47
  • Sodium: 40
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 4
  • Cholesterol: 8

Print

Grilled Summeripe Peaches

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:05
  • Cook Time: 00:05
  • Total Time: 10 minutes

Description

Simple, elegant, delicious. This recipe is the golden standard for grilling delicious Summeripe Peaches!


Ingredients

  • Summeripe Yellow Peaches
  • Olive Oil

Instructions

  1. Pre-heat grill to medium-high or 350 degrees
  2. Slice Summeripe peaches in half and remove pit
  3. Lightly brush or drizzle the cut surfaces with olive oil to prevent the Summeripe peaches from sticking to grill
  4. Place Summeripe peaches halves directly onto heat, flesh side down
  5. Grill until grill lines are visible and the Summeripe peaches are fork-tender, about 4-7 minutes

Notes

  • Serve alongside ice cream for a great summer time dessert

Print

Summeripe Nectarine and Prosciutto Flatbread

  • Author: Alexandra Thurlow, The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 2 1x

Description

Bake in the oven or throw onto the grill, the Summeripe Nectarine and Prosciutto Flatbread Summeripe is the perfect appetizer for all of your summertime gatherings. Nectarine slices make this delicious and easy flatbread a savory yet sweet summertime treat!


Scale

Ingredients

  • 2 Summeripe Yellow Nectarines, skinned, pitted, and thinly sliced (may substitute Summeripe Peaches)
  • 3 ounces (810 slices) thinly sliced prosciutto, cut into strips
  • 1/3 cup dark balsamic vinegar
  • 4 tablespoons spreadable goat cheese
  • 2 heaping handfuls of fresh basil, torn
  • 2 tablespoons olive oil
  • 18.8 ounce package of flatbread/2 per package
  • Sea salt or Kosher salt to taste

Instructions

  1. In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
  2. Preheat oven to 450° F
  3. Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
  4. Spread goat cheese onto one side of the flatbread
  5. Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
  6. Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
  7. Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!

Notes

  • Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!