Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Eating a freshly picked Nectarine, right off the tree and the juice running down your arm, ahhh it just doesn’t get any better!!!
The dog days of summer are here, so get your hands on these juicy lil gems and try our MDF recipe of the day.
2 cups diced nectarines
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons fresh chopped cilantro
2 teaspoons minced seeded jalapeño or Serrano pepper
1/4 teaspoon kosher salt
1/2 cup diced peeled avocado
In a medium size bowl combine nectarine, bell pepper, red onion, cilantro, lime juice, jalapeno and salt. Mix to combine and gently stir in avocado.
This salsa works well on fish, chicken or pork and it is very versatile. We made a big bowl of it over the weekend and just enjoyed it with tortilla chips. As with almost all stone fruit recipes this would work with peaches, mangos or cherries. If you plan on making ahead, we suggest you combine the avocado and a bit more lime juice at the last-minute to serve.
We try to use fruits and vegetables when ever possible that are 100% organic so we don’t have to worry about trying to wash off harmful pesticides. With organic, just a good rinse and rub under cold running water to remove any dirt, will do the trick.
Peaches, nectarines, plums, apricots and other stone fruits that are not purchased local tend to be shipped to the grocery store unripened. To determine if your fruit needs to ripen a little longer just press gently near the stem of the fruit, it should dent if its ripe. If you get a few hard ones just store them uncovered on the counter for a couple of days. My Grandmother used the kitchen windowsill, that always seemed to speed up the process.
If you choose to keep them around for a few more days, they are best stored uncovered in your refrigerator’s crisper drawer, here they can usually last for up to a week.
Stone fruit is delicious by itself, these incredibly versatile drupes interchange beautifully, a recipe for one is a recipe for all!
Those of you that are familiar with urban table’s line of products know we make several chutneys and mostardas. For most of the year we use dried fruits, however, whenever we can jump on the FRESH bandwagon, we do so! Here are two simple recipes from The New York Times that will add freshness and liven up your backyard bashes.
chutney: Combine 1 1/2 pounds chopped fruit, 1/3 cup brown sugar and 1/2 cup water in a skillet and bring to a boil; reduce heat and simmer until just tender, about 15 minutes, stirring occasionally. Taste; add 1 tablespoon minced fresh ginger, 1-teaspoon curry powder, a pinch of ground cloves, more sugar if needed and fresh orange juice to taste. Simmer, reducing mixture to desired thickness. Partly cool, then stir in 1⁄4 cup each raisins and toasted nuts (like macadamia), and serve.
mostarda: Combine 3/4 pound dried fruit, 1/4 cup sugar and 1/2 cup water in a skillet and bring to a boil. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3⁄4 cup white wine, 4 1/2 tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter. Simmer until jam-like, 15 minutes or more. Taste; add more sugar if needed. Cool and serve.
Modern Day Forager