Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

Nectarine Bruschetta

2 T. white wine vinegar
2 t. honey
1 sliced nectarine
1/4 c. olive oil
2 t. black pepper
Fresh ricotta cheese
Bread

Whisk together vinegar and honey to dissolve. Add nectarine slices and toss to coat; let marinate 10 minutes. Add olive oil and pepper; toss to coat. Toast bread and spread with ricotta cheese. Top with nectarines and juices.

Serves 1.

Adapted from Good Housekeeping magazine, June 2019, p. 109.

Nectarine, Beet, and Goat Cheese Salad

5 oz. fresh baby spinach
16 oz. cooked whole baby beets, chilled
2 nectarines, cut into wedges*
3.5 oz. crumbled soft goat cheese
1 c. balsamic vinaigrette
Salt and black pepper

Divide spinach among salad plates. Top with beets, nectarines, and cheese. Drizzle with dressing and sprinkle with salt and pepper to taste.

*Also try other fruit options instead of or along with nectarines: peaches, apricots, blackberries, raspberries, and/or strawberries. 

Serves 4.

Adapted from Fast & Fresh, p. 12. 

Peach Tart

1 refrigerated pie crust
1/4 c. sugar
4 t. all-purpose flour
1/4 t. nutmeg
3-4 peeled, sliced peaches*
1 T. lemon juice
1 beaten egg
1 T. water
Powdered sugar
Whipped cream or vanilla ice cream

Let piecrust stand at room temperature per package directions. Line baking sheet with parchment paper.

Mix together sugar, flour, and nutmeg. Add peaches and lemon juice. Mix to combine, then spoon into center of crust on baking sheet. Fold edge of crust over, pleating as necessary, leaving a gap in the middle. Brush egg and water mixture on top and sides of crust.

Bake at 375 degrees for 40-45 minutes, until crust is golden. Cool, dust with powdered sugar, and serve with whipped cream or ice cream.

Also good with nectarines (no need to peel them) or apples (peeled). If using apples, may need to dot with butter before baking.

Source unknown.

Nectarine Relish

2 t. canola oil or unsalted butter
1 large white onion, very thinly sliced
1 leek, white part only, cleaned and minced
4 ripe nectarines, peeled, pitted, and chopped
1 T. fresh lemon juice
1 T. cider vinegar
1 yellow or orange pepper, peeled, seeded, and cut into thin strips
1 whole clove
3 T. dried cherries or raisins
3 T. minced fresh chives
1 T. minced fresh cilantro
1 T. pine nuts
1 T. honey

In a large nonstick skillet, heat the oil or melt the butter over medium-high heat. Add the onion and leek and turn the heat down to medium-low. Saute until very soft and limp, about 20 minutes.

Stir in the remaining ingredients, cover, and simmer over medium-low heat, stirring often, until the nectarines cook down into soft pulp, about 25 minutes.

Remove and discard the clove, then transfer the relish to a ceramic bowl and chill for several hours.

Serve cold. [Excellent over vegetables or as a sauce for veggie burgers. Keeps 5 days in the refrigerator.]

Makes about 2 cups.

From Almost Vegetarian, p. 107.