Nectarine-Blueberry Parfaits

 

It's summer time and the feeling is easy...

Sitting outside on these mild summer nights we've been having is just Heaven! Taking time out to relax with family after a meal helps to wind down the day and slow down the pace. 

We just love long summer evenings. To top of a scrumptious dinner I like to serve a light dessert with some kind of fresh summer fruit. Perfect for summer, and lighter and healthier than our standard ice cream cone! MGG is a fanatic for having a little something sweet, which is usually ice cream. Can't blame him, I'm right there with him too! 

These parfaits are the perfect solution to a light dessert. The creamy yogurt, crunchy granola, and flavors of nectarine and blueberries go so well together. It's a definite winner in my book! These would be wonderful for breakfast, or served at brunch. Kids love them too. You can also vary the fruit used. Peaches would be excellent and are so juicy right now.

What combinations would you choose?

Enjoy!

Nectarine-Blueberry Parfaits

serves: 2

2 6 oz cartons lite vanilla yogurt
1 cup granola
1 ripe nectarine, pitted and sliced
1/2 cup fresh blueberries

Place 1/2 carton of yogurt into each of two dessert glasses or bowls; top with half of the granola Top with half of the nectarines, half of the blueberries. Repeat layers with the remaining yogurt, granola, nectarines, and blueberries.

Grilled Pork and Nectarine Salad

Do you have a favorite restaurant?

MGG and I visited one of our favorite restaurants a few nights ago and I'm always amazed with the eclectic selection of dishes they have on the menu.  It's a restaurant/micro-brewery with dishes that range in flavors from Mexican, Italian, even Cajun,  They serve everything from steaks, chicken and fish, to tacos and pasta.  All of the food is excellent, and unique in the flavor combinations.  

One of the dishes I love is a salad that they serve with pork medallions and grilled nectarines.  It's such a wonderful blend of pork and fruit, with a slightly sweet dressing, served over a bed of arugula and spinach.

So I thought I'd make my version of this salad at home.  Since it's summertime I decided to grill pork chops instead of making little pork medallions out of pork tenderloin. (too much work!)  I added a wonderful citrus blend I came up with.  I use this so often on all types of meat.  It's fantastic!  I call it California Citrus blend.  Great for chicken, pork, of beef.  The recipe for that is included as well.  

I added a nice spring mix of salad greens as my base and put it all together in a flash.  Another weeknight meal made in under 20 minutes.  Love that!

Hope you try this salad.  It's a tribute of one of my favorite restaurant's dishes,and it's just bursting with flavors.  

Grilled Pork and Nectarine Salad

Serves 4

4 nectarines, rip but a little firm

1 t olive oil

4 pork loin chops

4 t California Citrus blend

Salt & pepper

2 T balsamic vinegar

2 T olive oil

1 bunch spring mix salad greens

Pit nectarines and cut each one into 4 wedges.  Heat large ridged grill pan on medium until hot. Brush nectarine wedges with 1 teaspoon oil. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning wedges over once. Transfer to a plate and cover with foil to keep warm.

Sprinkle pork chops with 1 teaspoon each of California Citrus blend and rub in.  Sprinkle with salt & pepper. 

Add pork chops to the grill pan and cook about 10 to 12 minutes or until done (155 degrees) turning over once.

Meanwhile make the dressing: In small bowl, whisk vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until blended.  Remove 1 tablespoon dressing and set aside.

In large bowl, toss spring mix and dressing.  Divide among 4 plates.  Slice each pork chop on an angle against the grain and place on top of the salad.  Add nectarines. Drizzle pork and nectarines with reserved dressing.

California Citrus Blend

2 t lemon peel

2 t orange peel

1 t  minced parsley

1/2 t garlic powder

Mix all ingredients together.  Great on chicken, pork, or beef.



shared with:  Weekend Potluck