My first dish was a simple salad of baby lettuce mix topped with sliced nectarines, pecans, and white balsamic vinaigrette. Then I decided to try my hand at a chilled soup; into the blender went slices of nectarine, enough apple juice to give it the right consistency, and a teaspoon of pumpkin pie spice. After pureeing it, I topped it with a drizzle of french vanilla yogurt. The white swirls looked beautiful on the orange soup. Not only is this insanely easy to make, it's really refreshing for a hot summer day.
My next experiment was figuring out a nectarine salsa. Here's what I came up with:
2 nectarines, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1/4 tsp jalapeño, finely diced
2 tbs lime juice
1 tbs honey
1/4 tsp red chili powder
1/8 tsp salt
Mix and refrigerate! If you wanted more heat, up the quantity of jalapeño. I ate it on top of chicken that I rubbed with cumin and chili powder before sautéing, but I think it would also be good with tortilla chips.
What's up next for the rest of my nectarines? Good question. Dessert? More salads? Smoothies? Perhaps a fruit panini or bruschetta or quesadilla? I might even test out this Vegetarian Times recipe that caught my eye: Nectarine and Basil Summer Rolls with Almond Sauce.