Summer Stone Fruit RecipesIt wouldn’t be summer without stone fruit! Peaches, apricots and plums are all so sweet, so easy to prepare, and so in season now. The flavors make them perfect for both sweet and savory dishes. Check out these stone fruit recipes provided by our blogger friends.
Served with crispy potatoes and tender broccolini, these sweet pork chops will surely be a summer dinner hit. Recipe provided by our blogger friend, Emily, from Zen and Spice.
- 1 Tbsp. Sprouts Extra Virgin Olive Oil
- 5 Plums, peeled and diced
- 1/2 Yellow onion, diced
- 2 tsp. Garlic, minced
- 2 Tbsp. Brown sugar
- 1/4 cup Water
- 1/2 cup Red wine
- 2 sprigs Fresh rosemary
- 1/2 tsp. Salt
- 1 bag Sprouts Yellow Creamer Potatoes
- 1 Tbsp. Avocado oil
- Salt and pepper, to taste
- 2 bunches Broccolini
- 1 Tbsp. Butter
- 4 Boneless pork chops
- Preheat oven to 425°F.
- For the plum sauce: In a medium saucepan, combine the olive oil, plums, onion, garlic, brown sugar and water. Bring to a boil, then reduce heat and simmer for 15 minutes, until the fruit begins to soften. Add the red wine and rosemary before simmering for another 15 minutes, until reduced by half. Once finished, remove from heat and set aside.
- For the potatoes: slice the potatoes into quarters and toss in the avocado oil. Season with salt and pepper and spread out on a baking sheet. Bake for 15–20 minutes, until the potatoes are fork-tender.
- For the broccolini: Heat a skillet over medium heat and add the butter. Once melted, add the broccolini and stir fry until tender-crisp, about 5 minutes. Remove from heat and set aside.
- For the pork chops: Season the pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the oil. Lay pork chops in the pan and sear for 3–4 minutes on one side.
- Turn the chops over, reduce heat to medium, and cook for another 4–5 minutes (until internal temperature reaches 135 degrees).
- Remove the pork chops and set on a plate. Cover tightly with foil and let rest for 5 more minutes.
- Serve the pork chops with a spoonful of plum sauce, and a side of potatoes and broccolini.
Sweet apricot glaze atop crispy chicken thighs make for an unforgettable meal. Recipe provided by our blogger friend, Cheryl, from 40 Aprons.
Ingredients:For the chicken:
- 1 Tbsp. Avocado oil
- 4 Bone-in, skin-on chicken thighs
- Salt, to taste
- 10 Fresh apricots, pitted and diced
- 1/2 cup Shallots, minced
- 2 Garlic cloves, minced
- 2 Tbsp. Dry white wine
- 2 Tbsp. Sprouts Organic Maple Syrup
- 1 cup Sprouts Organic Chicken Stock or Bone Broth
- 1 Tbsp. Fresh rosemary, minced
- 1 Tbsp. Sprouts Organic Extra Virgin Olive Oil
- Preheat oven to 375°F. Heat avocado oil in a large ovenproof skillet over medium heat. Sprinkle chicken thighs on both sides with salt. Carefully place them skin side down in skillet. Cook for 7–8 minutes or until the chicken releases easily from the pan and skin is golden.
- Flip chicken thighs so skin side is up and place in oven. Cook 15 minutes.
- Remove from oven and carefully transfer chicken to a plate; set aside. Pour oil into a heatproof bowl and set aside.
- Note: be careful to use a potholder or towel as you proceed with the recipe. The handle of the skillet will be very hot!
- Add 1 tablespoon of drippings to skillet and place over medium heat. Add the apricots and sauté for about 4–5 minutes until softened. Use these to plate with the chicken. Return skillet to stove.
- Add 1 tablespoon of drippings and shallots to skillet. Saute until softened, about 3 minutes. Continue, adding garlic and stirring constantly, about 30 seconds or until fragrant.
- Pour in white wine and stir with a wire whisk or wooden spoon to loosen browned bits. Bring to a boil before adding maple syrup, chicken stock, and fresh rosemary. Cook until reduced by half.
- Return chicken and apricots to skillet and use a spoon to coat chicken with sauce. Drizzle the extra virgin olive oil to finish. Serve over grains or starch of choice, like rice, quinoa, couscous, cauliflower rice or mashed potatoes.
Homemade pesto, freshly caramelized grilled apricots and crispy prosciutto are the perfect trio atop flatbread. Recipe provided by our blogger friend, Lauren, from Bon Appeteach.
- 4 Low-carb tortillas or flatbreads
- 2 Ripe apricots, halved and pitted
- 1 cup Freshly grated mozzarella
- 4 slices Prosciutto
- 1/4 cup Almonds
- 1/2 cup Fresh basil
- 1 Garlic clove
- 1/3 cup Parmesan cheese
- Oil, as needed
- Preheat your grill to medium heat and set it up for indirect cooking.
- In a food processor, combine the fresh basil, almonds, garlic, and parmesan cheese. Pulse a few times until it starts to break down and look crumbly. Slowly drizzle in the oil until a nice pesto paste forms.
- On your flatbread, place a few tablespoons of pesto across the top. Add the freshly grated mozzarella and tear up pieces of prosciutto to go over the top. Place the flatbreads on indirect heat and cook on the grill until crispy and the cheese has melted.
- While the flatbreads are cooking on direct heat, place the apricots cut side down across the grates. Cook for 2 minutes or so. You want the apricots to char slightly and caramelize. Remove from the heat when cooked and slice each half into 4 pieces.
- When the flatbreads are cooked and crispy, top each flatbread with 4 slices of apricot. Serve whole or cut into quarters to make it easier to share.
The salty and sweet combination with fresh peaches is a perfect addition to your breakfast lineup. The bonus is that this recipe only requires five ingredients. Recipe provided by our blogger friend, Mary Ellen, from Milk N Honey Nutrition.
- 5 slices Bacon
- 1 Tbsp. Maple syrup
- 2 Fresh peaches, peeled and sliced
- 2 cups Plain Greek yogurt
- 2/3 cup Granola
- Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place a baking rack inside the pan. Arrange bacon strips in a single layer on the baking rack.
- Using a basting brush, lightly brush the bacon with maple syrup. Bake for 15 minutes or until crispy.
- Remove the pan from the oven and let the bacon cool completely. Once cooled, crumble the bacon into small pieces and set aside.
- To assemble the parfaits: use 2 medium-sized Mason jars or glasses.
- For each jar, begin to layer your ingredients in the following order until the jar is full: peach slices, 3 tablespoons granola, 2–3 tablespoons crumbled bacon pieces, 1/2 cup Greek yogurt.
- Garnish with extra bacon, granola and peach slices on top.
- Note: If your peaches aren’t quite ripe yet, but you’re eager to make these parfaits, slice and peel your peaches and toss them in 1 tablespoon of brown or coconut sugar. Place them in a microwave-safe bowl, and cover. Heat for 90 seconds. This will release some of the juices and allow the peaches to soften.
These muffins are filled with juicy apricots and have a sweet oat streusel topping. They’re perfect to grab for an on-the-go breakfast. Recipe provided by our blogger friend, Lauren, at Laur Loves to Eat.
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1/2 tsp. Baking soda
- 2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 cup Plain Greek yogurt
- 1 egg
- 1/2 cup Milk
- 1/4 cup Honey
- 1 cup Apricots, chopped
- 1 Tbsp. Rolled oats
- 1 Tbsp. All-purpose flour
- 1/2 cup Brown sugar
- 2 Tbsp. Cold butter, cut into chunks
- Preheat the oven to 350°F and line a muffin tin with liners.
- In a large bowl, stir together the flour, oats, baking soda, baking powder and salt.
- In a separate bowl, stir together the Greek yogurt, egg, melted butter, milk and honey.
- Add the wet ingredients to the dry and stir until well combined. Fold in the apricots.
- For the streusel: combine oats, flour, brown sugar and butter in a small bowl. Mix by hand until a crumbly mixture forms.
- Fill each muffin liner three quarters of the way full and top with streusel.
- Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Take full advantage of peach season by making sweet and easy-to-prep oatmeal. Each bite is topped with robust cinnamon crunch. Recipe provided by our blogger friend, Ericka, at Nibbles and Feasts.
- 1/4 cup Brown sugar
- 1/8 tsp. Salt
- 1/4 tsp. Ground cinnamon
- 1 Tbsp. Water
- 1/2 cup Pecans, halved
- Non-stick cooking spray
- 3 cups Old-fashioned rolled oats
- 2 tsp. Baking powder
- 1 tsp. Ground cinnamon
- 1/2 tsp. Ground nutmeg
- 1/2 tsp. Ground ginger
- 2 cups Milk of your choice
- 1/2 cup Maple syrup
- 2 Eggs, beaten
- 3 lg. Yellow peaches, chopped
- 1/3 cup Pecans, chopped
- Whipped cream
- Mint leaves, for garnish
- For pecans: Line a small tray with parchment paper. Set aside.
- Combine brown sugar, salt, cinnamon and water in a small pan. Heat over medium heat until sugar dissolves and begins to bubble. Stir in pecans, coating evenly and cook for 3 minutes.
- Remove from heat. Spread mixture on parchment paper-lined tray in a single layer. Let cool. Break to separate and set aside.
- For oatmeal: Preheat oven to 350°F. Spray an 9×13 oven dish with non-stick olive oil spray. Set aside.
- Stir together oats, baking powder, cinnamon, nutmeg, ginger in a large bowl. Add in milk, maple syrup and eggs, stir until evenly distributed. Fold in peaches and pecans.
- Pour oat mixture into prepared oven dish, spreading with a spatula.Top with glazed pecans and bake for 40–42 minutes. Let cool, serve and garnish with whipped cream, fresh peach slices and mint leaves.