Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x
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Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 

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Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 

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Sweet & Savory Apricot Glaze

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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour
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Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 

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Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling waster. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.
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Citrus Garlic Pepper

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Mandarin Garlic Pepper

  • Cook Time: 300
  • Total Time: 300
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Description

Hate throwing away mandarin and lemon peels? Try making your own citrus infused garlic pepper!

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Ingredients

  • 2 TBSP dehydrated mandarin or meyer lemon rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt

Instructions

  1. Combine ingredients in a bowl and stir to thoroughly combine.

Notes

To dehydrate Mandarin and Meyer Lemon peels

  • 10 Meyer lemons or 10-15 mandarin peels
  • Peeler
  • Dehydrator
  • Peel off the skin of the Meyer lemons or mandarins. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

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Mandarin-Honey Vinaigrette

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Mandarin-Honey Vinaigrette

  • Author: American Institute for Cancer Research
  • Prep Time: 10
  • Total Time: 10
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Description

Most of the time, “accessories” like sauces, salsas, dressings, marinades, and chutneys get little, if any, thought. Yet often it is these little things that make the difference between an ordinary meal and an extraordinary one. This lowfat salad citrusy dressing can be made spicier by adding more than just a dash of cayenne. But as is, it is light and sweet and especially suited to leafy greens. Citrus fruits, such as mandarins, oranges and lemons, provide powerful Phytochemicals like flavonoids and polyphenols which may prevent inflammation and boost production of detoxifying enzymes in the body.

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Ingredients

  • 2 Tbsp cider vinegar
  • 2 Tbsp freshly squeezed mandarin juice, may substitute fresh orange juice
  • 1 Tbsp honey
  • 1 Tbsp canola oil
  • 1/8 tsp onion powder
  • Dash of cayenne, or to taste
  • Salt to taste

Instructions

  1. In a small bowl, combine all of the ingredients.
  2. Blend vigorously with a wire whisk.
  3. Serve over salad or fresh cut-up vegetables.
  4. Store in a covered container in the refrigerator for up to 1 week. Whisk thoroughly before serving.

Notes

  • Citrus fruits provide powerful Phytochemicals like flavonoids and polyphenols. Flavoniods can be found in apples, citrus fruits, onions, soybeans and soy products (tofu, soy milk, edamame, etc.), coffee and tea and may inhibit inflammation and tumor growth; may aid immunity and boost production of detoxifying enzymes in the body. Polyphenols can be found in green tea, grapes, wine, berries, citrus fruits, apples, whole grains and peanuts and may prevent cancer formation, prevent inflammation and work as antioxidants. These powerful phytochemicals, are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.
  • Find more cancer fighting healthy recipes at https://www.aicr.org/healthyrecipes/

Keywords: AICR American Institute for Cancer Research Salad Healthy

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Rascal Mandarin & Golden Beet Salad

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Rascal Mandarin & Golden Beet Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Total Time: 10
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Ingredients

  • 6 Rascal Mandarins, cut in half the peeled with segments removed
  • 2 large green apples, sliced
  • 10 golden beats, peeled and sliced
  • slivered almonds to taste

Dressing

  • 1 bottle fat free zesty Italian dressing
  • 1 cup Rascal Mandarin juice, about 8 mandarins
  • 1 Tablespoon Brilliant Meyer lemon juice, about 1 lemon
  • 1–2 Tablespoons rice vinegar

Instructions

  1. Add ingredients into a serving bowl. Add dressing to taste.
  2. Keep left over dressing in refrigerator

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Brilliant Meyer Lemon Compound Butter

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Brilliant Meyer Lemon Compound Butter

  • Author: The Kitchen at Summeripe
  • Prep Time: 5
  • Total Time: 5
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Ingredients

  • 1 cup unsalted butter
  • 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
  • 1 1/2 teaspoons Brilliant Meyer Lemon Zest

Instructions

  1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.

Notes

  • Add on to the Brilliant Meyer Lemon base with thyme, rosemary, sage, or any other flavor you wish!

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Summeripe Nectarine Nectar Salad Dressing

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Summeripe Nectarine Nectar Salad Dressing

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 1x
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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 Nectarine Relish for Grilled Burgers

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Summeripe Nectarine Relish for Grilled Burgers

  • Author: Peggy Thurlow
  • Total Time: 15
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Description

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

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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!

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Summeripe Plumcot (or Plum) Relish

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Summeripe Plumcot (or Plum) Relish

  • Author: Alexandra Thurlow
  • Total Time: 15
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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

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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

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Summeripe Peach Steak Sauce

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Summeripe Peach Steak Sauce

  • Author: Peggy Thurlow
  • Total Time: 10
  • Yield: 2 1x
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Description

Our Summeripe Peach Steak Sauce is sure to be your new favorite steak sauce. The Summeripe Peach juices give this sauce a sweet & unique flavor that will have everyone coming back for more! We love to freeze the Summeripe Peach Steak Sauce to satisfy our Summeripe fruit cravings during the winter!

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Ingredients

  • 2 Yellow Summeripe Peaches, skinned and sliced over a blender or food processor bowl to capture all of the juice
  • 1 Yellow Onion
  • 3–4 cloves of Garlic, pressed
  • 1/4 cup Raisins
  • 1/4 cup Sun Dried Tomatoes
  • 1/4 cup Red Wine Vinegar
  • 1/4 cup Apple Cider Vinegar
  • 1 Tablespoons Balsamic Vinegar
  • 2 Heaping Tablespoons of Tomato Paste
  • 2 Tablespoons Molasses
  • 2 Tablespoons Worcestershire Sauce
  • 2 Teaspoons Kosher Salt
  • 1/4 – 1/2 Teaspoon Fresh Cracked Pepper
  • 1/8 teaspoon Cayenne Pepper

Instructions

  1. Combined all ingredients into a blender or food processor until smooth. If sauce is to thick add more red wine vinegar or apple cider vinegar.

Notes

  • Yields about 2.5 cups of sauce
  • Serve along side grilled steaks or on top of grilled hamburgers

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