ISO recipes with nectarines

[barbse]

I've been getting such good nectarines lately, I'd like to find some good recipes to make with them. I remember once I had a good pasta with either peaches or nectarines and some kind of a cream sauce - it was very different, but yummy. Any ideas? TIA
Barbara

[sneezles]

Here are a couple of CL recipes I found:
CookWare(tm) from Cooking Light(r)

Grilled Salmon With Nectarine-Red Onion Relish

SOURCE: Cooking Light YEAR: August PAGE: 86

INGREDIENTS FOR 4 SERVINGS:
2-1/2 cups coarsely chopped nectarines (about 3 medium)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 cup white wine vinegar
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons minced seeded jalapeno pepper
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced
1/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
4 (6-ounce) salmon fillets
Cooking spray

INSTRUCTIONS:
1. Combine first 11 ingredients and 1/8 teaspoon salt in a medium bowl, and
stir well. Let nectarine mixture stand 2 hours.

2. Sprinkle pepper and 1/8 teaspoon salt over salmon fillets. Prepare grill.
Place fillets on grill rack coated with cooking spray, and grill 5 minutes on
each side or until fish flakes easily when tested with a fork. Serve
immediately with nectarine-red onion relish. Yield: 4 servings (serving size:
1 fillet and 1 cup relish).

NUTRITIONAL INFORMATION:
CALORIES 380 (36% from fat); FAT 15.4g (sat 2.6g, mono 7.2g, poly 3.5g);
PROTEIN 38.1g; CARB 21.6g; FIBER 3.5g; CHOL 115mg; IRON 1.6mg; SODIUM 236mg;
CALC 36mg

CookWare(tm) from Cooking Light(r)

Roasted Summer-Fruit Salad

SOURCE: Cooking Light YEAR: September PAGE: 136

INGREDIENTS FOR 6 SERVINGS:
1-1/2 cups sliced peeled papaya
1-1/2 cups sliced peeled peaches or nectarines
3/4 cup cubed peeled ripe mango
1 tablespoon fresh lime juice
1 tablespoon margarine, melted
1 teaspoon sugar
6 tablespoons balsamic vinegar

INSTRUCTIONS:
Serve this unusual fruit salad as a side dish with pork or ham.

1. Preheat oven to 475 degrees.

2. Place fruit in an 11 x 7-inch baking dish. Combine lime juice and
margarine. Drizzle over fruit; sprinkle with sugar. Bake at 475 degrees for 10
minutes.

3. Bring vinegar to a boil in a small saucepan, and cook 3 minutes or until
vinegar is reduced to 1-1/2 tablespoons. Drizzle vinegar reduction over
roasted fruit, and toss gently. Yield: 6 servings (serving size: 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 66 (27% from fat); FAT 2g (sat 0.4g, mono 0.9g, poly 0.6g); PROTEIN
0.6g; CARB 12.8g; FIBER 1.6g; CHOL 0mg; IRON 0.2mg; SODIUM 24mg; CALC 14mg

[browneye]

Hey Sneezles! I see you're back! Nice to see ya again.
Those nectarine recipes look awesome. I especially would like to try the one with salmon and I'LL let you know how it is!
Thanks for posting. :)
Paula

[sneezles]

Paula,
Thank you for your kind words! Between the Change of Life and unseemly family members, my previous last posts were highly emotional and my departure highly premature (I have been lurking for the past month and have used an alternate ego to respond to some threads...), I apologize to one and all if I offended any one...OH THE HORMONES, PLEASE LORD DELIVER ME FROM IT ALL(I myslef did away with the unseemly family members)!!!

[jazzcat]

Sneezles, Good for you. It's a happy day (I won't tell) to have you here!!!!!!!!!!!!!!!

[sneezles]

Jazzcat,
Thank you! My "Day" has been wonderful and you started it off for me!

[Julia1Pin]

This thread is very fortuitous (sp). Our neighbor brought over a whole bag of nectarines from his tree (same people who baked us a pie when we moved in), and I've been looking to use them before they go bad (DH can only eat about 15/day). Sneezles, if I get out of %X0%$# work at a normal time today, I'm going to try and make the amazing sounding salmon.

[goldilocks]

I like this one:

Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing

SOURCE: Cooking Light YEAR: June 2000 PAGE: 125

INGREDIENTS FOR 6 SERVINGS:
1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

INSTRUCTIONS:
Try this as a light summer lunch or as a side dish for pork or ham.

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 213 (16% from fat); FAT 3.9g (sat 0.5g, mono 2g, poly 0.8g); PROTEIN
7.8g; CARB 38.8g; FIBER 3.6g; CHOL 0mg; IRON 2.2mg; SODIUM 297mg; CALC 36mg

[funnybone]

I posted this one under the "cherry" thread -
from CL


Cherry-Nectarine Upside-down Cake


You'll flip when this fancy-faced dessert flips from it's pan and serves warm at your table.


Ingredients
1 tablespoon stick margarine or butter, melted
1/4 cup packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced nectarines
1 teaspoon lemon juice
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons sliced almonds, toasted and ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup stick margarine or butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2/3 cup low-fat buttermilk


Directions
Estimated Total Time: 1 hour, 25 minutes

Preheat oven to 350º.

Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Place 1 cherry in center of pan; arrange remaining cherries around edge of pan. Combine nectarines and lemon juice; toss well. Arrange nectarine slices spokelike, working from center cherry to edge of cherries.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, almonds, baking powder, baking soda, and salt in a bowl. Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well-blended. Add extracts and egg; beat well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. Slowly pour batter over fruit.

Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.



Nutrition Facts (per Serving):

281 calories

46.7 g carbohydrates

28 mg cholesteral

9.1 g fat

230 mg sodium

4.2 g protein

82 g calcium

1.3 g iron

1.8 g fiber

[funnybone]

I was sent the following the other day - I just remembered it had nectarines in it.


From Southern Living:

Top-Rated Recipes, 2000

SUMMER FRUIT SALAD WITH BLUEBERRY VINAIGRETTE

2 cups fresh or frozen blueberries
1 cup fresh strawberries, halved
2 nectarines, sliced
8 cups mixed salad greens
Blueberry Vinaigrette (see below)
1/2 cup slivered almonds, toasted (optional)

COMBINE first 4 ingredients in a large bowl. Cover and chill 1 hour.
DRIZZLE 1/3 cup Blueberry Vinaigrette over blueberry mixture, tossing to coat. Sprinkle with slivered almonds, if desired.
Yield: 4 servings. Prep: 10 min., Chill: 1 hr.

Summer Fruit Salad With Chicken and Blueberry Vinaigrette:


Add 2 cups chopped cooked chicken.

Blueberry Vinaigrette:

1/4 cup Blueberry chutney
1/4 cup minced onion
1/3 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup vegetable oil

WHISK together first 5 ingredients. Gradually whisk in oil until blended. Refrigerate leftover vinaigrette up to 2 weeks. Yield: 1 1/2 cups.

Prep: 5 min.



© Copyright Southern Living Inc., 1996-2001. All rights reserved.

[Cathy]

I just bought a lug of nectarines. These recipes sound soooooooo good! Thanks for posting;-)

[barbse]

Wow, all of these recipes look great, I hardly know which one to try first - but I can hardly wait to try that grilled salmon! I think its going to be a fruity weekend at our house.:D

[browneye]

Originally posted by sneezles
Paula,
Thank you for your kind words! Between the Change of Life and unseemly family members, my previous last posts were highly emotional and my departure highly premature (I have been lurking for the past month and have used an alternate ego to respond to some threads...), I apologize to one and all if I offended any one...OH THE HORMONES, PLEASE LORD DELIVER ME FROM IT ALL(I myslef did away with the unseemly family members)!!!

Hey, Sneezles, I am happy that you are here, I always enjoy your posts. (Even though I am not quite the veteran that some are here, I hope you will allow me to welcome you back!) Oh, boy, the hormones and family stuff can really make one tense at times. Anyway, I hope you continue to hang around. I sure understand how life can get sometimes!


:D

[kbucky]

Oh my, our friend brought the yummiest salad for dinner tonight...I've never seen spinach salad done this well! It was just spinach leaves, chopped nectarines, and halved grape tomatoes with this delicious poppy-seed dressing. I mean, I've had many variations of spinach salad (mostly with strawberries instead of nectarines) and this was AWESOME! The dressing was so good...I'll post the recipe if you are interested, just let me know...(I'm feeling a little lazy...full from dinner :) )

[Julia1Pin]

Tonight I made the grilled salmon with Nectarine Red-Onion Relish and it's great. I used half the relish and two salmon fillets. Instead of using the relish as such, I used it as a marinade (for 10 minutes) and added them to the pan half way into the salmon cooking. What a nicer new, colorful way to enjoy salmon.

Thanks sneezles!

[barbse]

Kbucky, please post that salad recipe - it sounds great!
TIA
Barbara

[kbucky]

Sure, barbse...here's what I know!

Poppyseed Dressing

Combine:
1/2 cup sugar
1/2 cup white vinegar
2/3 cup lite mayo
8 oz lowfat plain yogurt
2 tsp poppyseeds

My friend's salad was spinach leaves tossed with halved grape tomatoes and chopped nectarines...it's just that simple...The flavor combinations are wonderful, though, with this dressing. This is my new favorite green salad!

Let me know what you think!