Summeripe Grilled Chicken

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Summeripe Grilled Chicken

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

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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
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Summeripe Peach-Nectarine-Pluot Crisp with Oatmeal Streusel

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Summeripe Peach-Nectarine-Pluot Crisp with Oatmeal Streusel

  • Author: Peggy Thurlow
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 75
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Description

A delicious dessert using all of your favorite Summeripe Fruit… Peaches, Nectarines, and Pluots!

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Ingredients

Ingredients

For the Filling

  • 4 ripe Summeripe Peaches, pitted, cut into small wedges
  • 4 ripe Summeripe Nectarines, pitted, cut into small wedges
  • 4 ripe Summeripe Pluots, pitted, cut into small wedges
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg

For the Streusel

  • 1 cup old-fashion rolled oats
  • 1/2 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold butter

Instructions

Directions

  1.  

For the Filling

  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a medium bowl mix sugars, flour, cinnamon and nutmeg. Stir until blended.
  3. 3. Place fruit wedges in a 9×13-inch glass baking dish. Fold sugar and flour mixture into the fruit until blended.
  4. 4. Cover with foil and bake for 15 minutes.

For the Streusel

  1. 1. In a bowl, combined oats, flours, sugar and cinnamon, stir until blended.
  2. 2. Work in the butter.
  3. 3. Press the streusel into clumps and sprinkle over the warm fruit.
  4. 4. Bake uncovered for 40 minutes until fruit is tender and topping is golden.

Notes

  • The Summeripe Streusel can be made with all peaches or nectarines. You can substitute plums for the pluots. No need to skin the nectarines, pluots or peaches.
  • For a lower calorie version, substitute granulated sugar for granulated Truvia & use whole-wheat flour in place of all-purpose flour.
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Summeripe Nectarine Glazed Walnuts

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Summeripe Nectarine Glazed Walnuts

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26
  • Yield: 4 1x
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Description

The Summeripe Nectarine Glazed Walnuts are the perfect sweet and crunchy treat to serve with cheese, sprinkle on ice cream & salads, or serve them as a sweet treat all on their own.

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Ingredients

  • 1 Summeripe Nectarine, skinned, quartered and pitted
  • 4 cups of raw walnut pieces
  • 2 tablespoons butter
  • 3 tablespoons agave nectar or 4 tablespoons of honey

Instructions

  1. 1. Preheat oven to 400 degrees.
  2. 2. Spread walnut pieces onto a cookie sheet. Roast for 10 minutes.
  3. 3. Remove from oven and let roasted walnut pieces cool on the cookie sheet.
  4. 4. In a blender, puree the Summeripe Nectarine pieces to make nectarine pulp.
  5. 5. In a small bowl add agave nectar and 4 tablespoons of the pureed Summeripe Nectarine pulp, stir until blended.
  6. 6. In a skillet over medium high heat, melt butter, being careful not to burn.
  7. 7. Add sweeten Summeripe Nectarine mixture to the hot skillet, stir until blended. Continue to stir until thicken, 1-2 minutes.
  8. 8. Add roasted walnuts to the skillet, stir until coated.
  9. 9. Remove from heat and spread glazed walnuts back onto cookie sheet.
  10. 10. Roast the glazed walnuts at 400 degrees for 6 minutes.
  11. 11. Let cool. Store in refrigerator.

Nutrition

  • Serving Size: 18
  • Calories: 165
  • Sugar: 2
  • Sodium: 1
  • Fat: 16
  • Saturated Fat: 2
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 4
  • Cholesterol: 3
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Grilled Steaks with Summeripe Nectarine Chimichurri

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Grilled Steaks with Summeripe Nectarine Chimichurri

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

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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
  • 1–2 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.
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Summeripe Peach Salsa

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Spicy Summeripe Nectarine-Tequila Glaze

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Spicy Summeripe Nectarine – Tequila Glaze

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

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

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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

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Sweet Summeripe White Peach Dessert Sauce

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Sweet Summeripe White Peach Dessert Sauce

  • Author: Peggy Thurlow
  • Total Time: 35
  • Yield: 1 1x
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Description

The Sweet Summeripe White Peach Sauce is the perfect dessert topping for ice cream, gelato, cake, or any other sweet treat!

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Ingredients

  • 4 Summeripe White Flesh Peaches, skinned, quartered, and pitted
  • ¾ cup ruby port wine
  • ¼ cup brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Pinch of cinnamon

Instructions

  1. Puree peaches in a blender.
  2. Strain the puree mixture through a fine sieve into a bowl, pressing to produce 1 cup of fresh white peach nectar. Set the remaining white peach puree aside.
  3. Place 1 cup of the fresh white peach nectar, 1 tablespoon white peach puree and ruby port wine into a medium sauce pan.
  4. Cook over medium heat for 5 minutes. Stirring occasionally.
  5. Add brown sugar stirring until dissolved.
  6. Reduce heat to low and simmer for about 20 minutes or when the sauce is thick enough to coat the back of a spoon, stirring  occasionally.
  7. Add butter and stir until better has melted.
  8. Remove from heat and add vanilla and cinnamon.
  9. Serve over your favorite dessert and enjoy!

Notes

  • Serving Tip: Drizzle the Sweet Summeripe White Peach Sauce over your favorite ice cream or gelato and serve with Summeripe Grilled Peaches and Nectarine Glazed Walnuts!

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Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

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Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

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

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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

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Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa

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Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa

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

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

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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

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Summeripe Peach Bruschetta

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Summeripe Peach Bruschetta

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 90
  • Yield: 12 1x
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Description

Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!

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Ingredients

  • 2 Summeripe Peaches, pitted and diced
  • 17 oz. balsamic vinegar
  • 5 shallots, thinly sliced
  • 4 tablespoons olive oil
  • 12 fresh sage leaves
  • 4 oz. package goat cheese
  • 12 – 1/4 inch slices of baguette, lightly toasted

Instructions

  1. In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
  2. Store remaining vinegar reduction in an airtight container.
  3. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
  4. Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.

Assemble Summeripe Peach Bruschetta

  1. Spread goat cheese on toasted baguette slices.
  2. Top with crisp shallots and diced peaches.
  3. Drizzle with balsamic reduction and place a whole crisp sage leaf on top.

Notes

  • Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.

Keywords: appetizers

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