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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.

 

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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!


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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

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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


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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
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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
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Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing

  • Author: Peggy Thurlow
  • Total Time: 30

Scale

Ingredients

Grilled Peaches

  • 3 Summeripe peaches, pitted and halved
  • 2 tablespoons sugar, ultra fine
  • 1 tablespoon olive oil
  • Brandy, just enough to coat the bottom of a cookie sheet

Nectarine Dressing

  • 2 Summeripe nectarines, pitted and quartered.
  • 3 tablespoons champagne vinegar
  • 3 tablespoons sherry vinegar
  • 2 tablespoons honey or blue agave
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 5 tablespoons extra virgin olive oil

Instructions

Grilled Peaches

  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture

Nectarine Dressing

  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.

Pecans

  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.

Assemble Salad

  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.