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
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.
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.
Add olive oil and blend until smooth.
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
BBQ season is upon us! Use our Summeripe Nectarine Relish for a tangy & sweet topping for grilled hamburgers at your next backyard BBQ!
Scale
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
Light a grill to moderate high heat.
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.
Transfer to a work surface and let cool, then cut into 1/2 inch pieces.
Combine all ingredients into a medium size bowl and mix until all ingredients are evenly coated. Season with salt and pepper to taste.
Top a grilled burger with the Summeripe Nectarine Relish and enjoy!
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
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!
Scale
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
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
This savory yet peachy sweet BBQ sauce is the perfect basting sauce for your favorite grilled chicken. The sweet Summeripe peaches combined with chili pepper infused olive oil give this BBQ sauce a delicious kick of spice!
Scale
Ingredients
2 very ripe Summeripe Peaches, skinned and sliced
1/4 c Sun Dried Tomato Ketchup
5 Garlic Cloves, pressed or minced
2 tablespoons Apple Cider Vinegar
2 tablespoons Molasses
2 tablespoon Honey
2 teaspoons Kosher Salt
1 teaspoon Cracked Pepper
Dash of crushed Red Peppers
Splash of Baklouti Green Chili Pepper Infused Olive Oil (may substitute one small minced Serrano chili pepper and one tablespoon olive oil)
Instructions
Slice Summeripe Peaches over blender to capture all of the peach juice
Place all ingredients into a blender.
Blend until smooth.
Notes
Baste Peach BBQ sauce onto chicken seasoned with salt and pepper during the final stages of grilling. Place cooked chicken onto a platter and brush with remaining Summeripe Peach BBQ sauce Enjoy!!
Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.
Scale
Ingredients
1/2 – 2 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
1/2 cup water
1/4 cup sherry cooking wine
2 tablespoons sugar
1 large garlic clove, pressed or minced
1 teaspoon dried savory
3/4 teaspoon coriander
1/2 teaspoon ground ancho chili powder
1/4 teaspoon ground fenugreek
1/4 cup packed cilantro, finely chopped
2 scallions, thinly sliced
2 tablespoons finely chopped flat leaf parsley
Pinch of cinnamon
Kosher salt and freshly ground pepper
Instructions
In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.
Spread Summeripe Plum-Pluot-Nectarine Chutney on grilled pork or chicken or use it to update your favorite arugula salad for the perfect stone fruit culinary creation!
Scale
Ingredients
1 Summeripe Nectarine
1 Summeripe Plum
1 Summeripe Plumcot
2 Tablespoons shallots, minced
4 Tablespoons agave nectar
2 Fresh sage leaves, minced
2 Tablespoons sherry vinegar
2 Tablespoons sherry cooking wine
1/2 Teaspoon Amchoor powder
1/2 Teaspoon kosher salt
Instructions
Peel the skin from the nectarine, plum and plumcot.
Cut the fruit in small chunks and discard the skin and pits.
Combine the fruit chunks with the remaining ingredients in a saucepan.
Bring to a boil then reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy, about 20 minutes.
Remove from the heat. Spoon the chutney into a jar.
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!
Scale
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
For the Nectarine Chimichurri
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.
Place ingredients into medium size bowl.
Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
Gently add diced nectarines and stir just until mixed.
For the Steaks
Let steaks sit at room temperature for 30 minutes.
Prepare a hot fire in your grill or preheat grill to 500 degrees.
Using tongs, place steaks onto the hot grill.
Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
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.
