In the Kitchen with Sigona’s Featuring: Yellow Nectarines
Grilled Nectarines with Burrata, Basil and Prosciutto
Grilling fruit caramelizes its natural sugars, giving the fruit a warm depth of flavor. In this case, grilling develops an almost cobbler-like flavor in these nectarines! Paired with the savory prosciutto, the creamy burrata
- 2 ripe nectarines, halved then quartered; pit removed
- Sigona’s Fresh Press Extra Virgin Olive Oil, for brushing and drizzling
- 1 ball of burrata
- At least 4 slices of prosciutto, rolled
- Freshly ground pepper, to taste
- A handful of small basil leaves, or large leaves, torn
Directions: Preheat an indoor or outdoor grill over medium-high heat.
Brush cut sides of the nectarines with olive oil then place on the grill to cook about 1 to 2 minutes a side or until grill marks appear. Rotate slices to grill all cut sides. Remove from grill and set aside to cool to the touch.
Slice the nectarine wedges in half. On a serving platter, arrange the nectarines and prosciutto in a circular pattern. Place the burrata in the center. Drizzle the dish with olive oil, season with pepper and top with basil.
Fresh Greens Salad with Nectarines, Blueberries, Feta and Glazed Walnuts
- 5 oz. fresh arugula or spinach pre-washed (about 8 cups, loosely packed)
- 2 Tbsp Sigona's Summertime Peach White Balsamic Condimento see note
- 1 Tbsp minced shallot
- 1 tsp. honey such as Wild Montana Clover Honey from Honey Hole Honey Co., available at Sigona’s
- 1 tsp. Dijon mustard
- Salt and pepper to taste
- 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil Mix it up! Try Sigona’s Meyer-Lemon Fusion Olive Oil (see note)
- 2 locally grown California Clean nectarines or peaches, halved, pitted and sliced into 8 to 12 pieces each
- About 1/2 to 3/4 cup blueberries
- 1/3 cup crumbled Feta
- About 1/3 cup Sigona’s glazed walnuts more or less to taste
- Optional: 1 to 2 green onions sliced on a bias
- Place the arugula or spinach in a large mixing bowl. Set aside.
- In a small bowl, mix together the balsamic, shallot, dijon, honey, salt and pepper. While whisking, drizzle in the olive oil to emulsify the mixture. Drizzle about 3 tablespoons of the vinaigrette over the arugula and toss, toss, toss to coat each leaf. Add more, if necessary, but only a teaspoon at a time, being careful not to overdress.
- Transfer the dressed greens to a serving bowl and then sprinkle on the remaining ingredients evenly over the greens. Serve with the remaining vinaigrette on the side.
Nectarine & Prosciutto Pizza with Pesto and Fresh Mozzarella
For the pizza:
- 2 to 3 Tbsp. prepared basil pesto see a recipe for Sigona’s pesto below, more or less to taste
- 3 to 4 oz. fresh mozzarella sliced
- 2 to 3 Tbsp crumbled feta
- 1 Viccolo organic corn meal pizza crust regular or gluten free
- 1/2 cup thinly sliced prosciutto
- Half of 1 locally grown California Clean nectarine halved, pitted and sliced into at least 6 pieces
- 2 to 3 tsp. Sigona’s Summertime Peach White Balsamic see note
- Black pepper to taste
For the pesto (makes about 3/4 cup):
- About 1 cup semi-packed fresh basil leaves (you can try arugula in place of the basil)
- 1 to 2 cloves garlic
- 1/4 cup freshly grated Parmigiano Reggiano
- 3 Tbsp of pine nuts
- 1/4 tsp. or so each salt & pepper
- About 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
- For the pizza: Directions: Evenly spread the pesto over the pizza crust. Add on a layer of fresh mozzarella slices and a sprinkling of Feta. Evenly distribute the sliced prosciutto on top of the cheeses, then add, in a circular manner, the nectarine slices.
- Bake the pizza according to the directions on the Viccolo crust package.
- Just before serving, drizzle on the peach balsamic. Finish with a few twists of fresh-cracked black pepper.
- For the pesto: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.
Summertime Peach & Garlic Grilled Shrimp with Nectarine, Cucumber & Lime Chop Salad
Fresh, fruits, grilled shrimp and Sigona’s Summertime Peach White Balsamic just scream summer. The shrimp take on fantastic flavor from the marinade and pair delightfully with the fresh flavors of the chop salad. Serves 2 to 4.
- 2 nectarines, diced
- Half an English cucumber, halved, seeded and diced
- 1/4 cup diced red onion
- 1 to 2 Tbsp minced jalapeno, to taste
- Zest and juice of 1 lime, about 1 to 2 Tbsp juice, or to taste
- 1 1/2 tsp. Sigona’s Garlic Oil
- Salt, to taste
- 16 jumbo/extra jumbo raw shrimp, 16-20 ct. (about 6 to 8 oz. total), deveined and shelled
- 3 Tbsp Sigona’s Summertime Peach White Balsamic
- 3 Tbsp Sigona’s Garlic Oil
- Salt and pepper, to taste
- 4 skewers (if wooden, soak in water for at least 10 minutes before use)
Directions: Begin by preparing the salad to give it time to sit and allow the flavors to meld. In a medium bowl, gently stir together all the ingredients, starting with just a pinch or two of salt. Stir occasionally, while preparing and marinating shrimp; adjust seasoning as needed.
In a medium zip-top bag, mix together the balsamic and oil. Season lightly with salt and pepper then add the shrimp. Allow to marinate in the fridge, flipping the bag every now and then, for no more than 30 minutes or the balsamic will begin to cook the shrimp.
Remove shrimp from marinade and thread onto the skewers. Grill the shrimp skewers on an indoor grill pan or outdoor grill over medium-high heat for 1 to 2 minutes a side, flipping once, until the exterior is pink, tails are reddened and the flesh is slightly opaque. Remove from grill and set aside.
Stir the salad and transfer to a serving platter. Place grilled shrimp skewers atop the salad and serve.
Grilled Watermelon Pizza with Stone Fruit, Quick-Pickled Shallots, Walnuts and Blue Cheese
- 1 shallot sliced into rings
- 3 Tbsp red wine vinegar
- 2 tsp. sugar
- 2 tsp. Sigona’s Blood Orange Fusion Oil plus more for drizzling (see note)
- Salt and pepper to taste
- 1 or 2 nectarines or peaches halved, pitted and sliced into about 16 wedges (or at least 1 per pizza wedge)
- 1/3 cup roughly chopped walnuts
- About 1/2 to 3/4 cup crumbled blue cheese or gorgonzola
- 3 Tbsp fresh tarragon chopped
- Preheat an indoor or outdoor grill over high heat.
- Mix together the vinegar and sugar in a small bowl. Add the shallots, mix together and set aside for about 15 minutes, stirring occasionally. After marinating, discard liquid and set aside.
- Slice the ends off the watermelon so a good portion of the red fruit is exposed on both ends. Slice the melon into disks about 1- to 1.5-inches thick.
- Brush the watermelon slices with oil and sprinkle salt and pepper. Grill the melon for about 4 minutes per side or until nice grill marks appear. Do not cook much longer as melon will become too soft. Use a high heat in order to sear the melon. Remove grilled melon and set aside to cool slightly.
- Cut the watermelon into wedges, as if a pie or pizza, at least 4 per slice, and arrange the watermelon wedges on a serving tray. Top each wedge with a slice of stone fruit and a couple rings of pickled shallot. Sprinkle the dish with crumbled cheese, walnuts and chopped tarragon. Drizzle the entire dish with blood orange oil and serve immediately.
Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette
- About 2 cups baby arugula more less, as you wish
- 2 tsp. Sigona’s Summertime Peach White Balsamic see note
- 2 tsp. Sigona’s Basil Oil see note
- 2 or 3 heirloom tomatoes a few 1/2”-thick slices each
- 1 to 2 large nectarines sliced into 1/2”-thick wedges
- 4 to 6 oz. fresh mozzarella sliced and halved
- Salt and pepper to taste
- 3 or 4 slices cooked bacon crumbled, optional
- Toss arugula in a large bowl with the balsamic and basil oil. Set aside.
- On a large platter, arrange the tomatoes, nectarines and mozzarella in a pleasing pattern. Season with a little salt and pepper. Sprinkle the arugula around the top, tucking some down between and underneath the other ingredients.
- Top the salad with crumbled bacon; serve.