The Shoreline Fruit Blog
Posted on Mar 20 , 2017 - 04:23 pm
Total Time: 30 Minutes
Prep: 10 Minutes
Cook: 20 Minutes
Yield: 10 Servings
2/3 cup dried Montmorency tart cherries
2/3 cup nuts (mix of walnuts, pecans and hazelnuts)
1 cup oat flour
4 medjool dates, pitted
generous pinch kosher salt
1 teaspoon vanilla extract
1/2 cup creamy almond butter
2/3 cup rolled oats
1/3 cup unsweetened almond milk
For optional chocolate drizzle
1/4 cup dark chocolate chips
1/4 teaspoon coconut oil
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Combine the dried tart cherries and nuts in a food processor and pulse until finely chopped. Transfer to a large bowl.
Add the oat flour, dates, kosher salt, vanilla, egg and almond butter to the food processor and process until a sticky dough forms. If mixture sticks together easily when pinched, you have the right consistency. If not, add a drizzle of water with the processor running until it comes together. You won’t need much! Transfer mixture to the large bowl with the cherries and nuts.
Add the oats and almond milk to the bowl and stir to combine until ingredients are evenly incorporated. It’s easiest to use your hands for this.
Transfer mixture to the lined baking dish spreading out evenly and into the corners.
Bake for 20-22 minutes until firm to the touch and edges start to turn golden brown. Remove from oven, set dish on a cooling rack and let cool completely before cutting into 10 equal sized bars.
If doing optional chocolate drizzle, melt chocolate and coconut oil in a small bowl and stir until combined. Remove bars from the baking dish by pulling the sides of the parchment. Use a spoon to drizzle chocolate all over bars. Let chocolate set (you can place them in the freezer for a few minutes to speed this process up) then cut into 10 equal sized bars.
Recipe courtesy of Gina Matsoukas, runningtothekitchen.com
Posted on Mar 09 , 2017 - 03:59 pm
What if we told you that better sleep at night starts right when you get out of bed? To learn how a few simple changes can make all the difference, follow along on our 360-degree tour to explore a room that is optimized for sleep.
As you visit the Digital Sleep Suite, you’ll find research-supported ways to enhance your sleep – without reaching into the medicine cabinet, including insights from The Sleep Doctor, Michael Breus.
10 Tips to Create the Perfect Sleep Retreat:
- Start Your Morning With Sunshine
- Drink Two Glasses of Montmorency Tart Cherry Juice Each Day
- Keep Your Bed Tidy
- Sweat it Out with Aerobic Exercise
- Add Some Texture
- Create a Soothing Aesthetic
- Keep it Cool
- Find Furry Friends a New Place to Sleep
- Power Down
- Block out the Light
Posted on Mar 06 , 2017 - 03:16 pm
- 10 ounces boiling water
- 1 bag earl grey tea
- 250 grams dried tart cherries, roughly chopped
- 1/4 cup maple syrup
- zest of 1 orange
- 1 3/4 cups white whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
Pour boiling water into a large bowl. Place tea bag in the bowl and let steep for 5-7 minutes. Remove tea bag once steeped and discard.
Add the dried tart cherries, maple syrup and orange zest to the bowl, toss to combine and submerge the cherries in the liquid. Set aside for 30 minutes.
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Add the flour, baking powder and spices to a large bowl. Stir to combine.
Add the soaked cherries along with any excess liquid to the bowl with the flour. Add the eggs and mix until well combined.
Transfer the batter to the parchment lined loaf pan and bake for 50 minutes to 1 hour until set and golden brown on top and around the edges.
Remove the bread from the loaf pan by pulling the sides of the parchment paper up and place the bread on a cooling rack for at least 15 minutes before slicing.
Recipe courtesy of Gina Matsoukas, runningtothekitchen.com
Shoreline Fruit employees provide needed donations to local non-profits through various fundraising events
Posted on Feb 28 , 2017 - 11:36 am
Traverse City, Michigan – February 28, 2017 --- Shoreline Fruit announced today the donations of both gifts and dollars valued at over $2,100.00 to local families and non-profit organizations in the Greater Grand Traverse Region over the last 12 months through employee directed fund raising events.
"Working together with our Shoreline Employee Reward and Recognition Committee, our work force has held various internal fund raising events to help provide needed dollars and holiday gifts to families and organizations in our community. We feel very good about our employees’ willingness to give back to the community that helps to support our company" said Charlene Bowen, Shoreline Fruit’s Director of Human Resources and Organizational Development.
Shoreline Fruit employees have personally bought gifts and provided dollars for adopted families during the holidays and raised dollars to help support The Woman’s Resource Center, The Father Fred Foundation, and most recently made a donation to the Mid-Michigan Honor Flight.
About Shoreline Fruit
Headquartered in Traverse City, Michigan, Shoreline Fruit is an innovative, vertically-integrated grower owned, processor, and marketer of premium cherry products and other dried fruits. Shoreline is one of the world’s largest producers of dried tart Montmorency cherries and cherry concentrate. Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards and CherryPURE brand names to retail and specialty food marketers and distributors around the world. From our orchard to consumers, Shoreline is committed to quality, innovation, and sustainability. For more information about Shoreline’s products and services, please visit www.shorelinefruit.com.
Tags: Press Releases
Posted on Feb 17 , 2017 - 11:52 am
- 1/2 cup frozen Montmorency Tart Cherries
- 1/4 cup dried Montmorency Tart Cherries
- 2 tablespoons cane sugar
- 1 tablespoon corn starch
- 1 refrigerated pie crust, or 1/2 recipe homemade pie crust
- 1 egg
- 1 teaspoon water
- 2 teaspoons turbinado sugar
- chocolate sauce for serving (optional)
Preheat oven to 450 degree F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
In a medium size bowl, mix together frozen Montmorency Tart Cherries, dried Montmorency Tart Cherries, cane sugar, and corn starch. Set aside.
Unroll pie crust and cut into 4 – 4inch circles. Place pie crust circles onto prepared baking sheet. Divide cherry mixture evenly among the centered of the pie crust circles. Carefully fold over the circles forming half circles. Use fingers or a fork to crimp edges closed.
Beat egg and water together and brush on the tops of each hand pie. Sprinkle with turbinado sugar. Using a paring knife, slice 3 small slits in the top of each pie.
Bake pies for 15 minutes or until golden brown. Serve with chocolate sauce for dipping, if desired.
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Feb 16 , 2017 - 09:23 am
- 4 cups diced sourdough bread
- 16 ounces fresh breakfast chicken sausage
- 1 tablespoon chopped sage
- 1 red onion, diced
- 2 cups sliced mushrooms
- 2 cups chopped rainbow chard
- 1 tablespoon chopped parsley
- 1/2 cup dried Montmorency tart cherries
- 12 large eggs
- 1/2 cup plain Greek yogurt
- 1 cup milk
- Freshly ground pepper
- 1 cup shredded cheddar cheese
- Butter for coating pan
Preheat oven to 375 and coat 13×9 in casserole dish with butter. Arrange bread in bottom of dish.
In large skillet over medium high heat, cook sausage. Stir in sage and continue cooking until sausage is browned.
Add onions and mushrooms and cook until softened.
Toss in rainbow chard and cook until wilted.
Stir in parsley and season with freshly ground pepper. Remove from heat and pour over bread in casserole dish. Sprinkle tart cherries evenly on top.
In large mixing bowl, whisk together eggs, milk and yogurt. Season with freshly ground pepper.
Pour egg mixture over sausage and veggies in casserole dish.
Top with cheese.
Bake uncovered for 35-40 minutes until browned on top and cooked through.
Recipe courtesy of Kristina LaRue, Love & Zest
Posted on Feb 15 , 2017 - 11:00 am
Traverse City, Michigan – February 14, 2017 --- In celebration of National Cherry Month, Shoreline Fruit announced today the donation of 47,250 pounds of frozen tart Montmorency cherries to Feeding America of West Michigan.
"We are very pleased to make this contribution of our grower’s fruit to Feeding America" said John Sommavilla CEO at Shoreline Fruit, LLC.
Katie Auwers, Food Sourcing Specialist with Feeding America West Michigan said "This donation from Shoreline Fruit is a great example of working together with Michigan’s agricultural business’s to help provide nutritious food to over 1,200 hunger-relief organizations in the 40-county service area for the West Michigan Food Bank. We are very happy to receive this donation. Between our West Michigan Food Bank, Forgotten Harvest, and Gleaners Community Food Bank in Detroit, we will have no trouble finding needy homes for this generous donation".
About Shoreline Fruit
Headquartered in Traverse City, Michigan, Shoreline Fruit is an innovative, vertically-integrated grower owned, processor, and marketer of premium cherry products and other dried fruits. Shoreline is one of the world’s largest producers of dried tart cherries and cherry concentrate. Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards and CherryPURE brand names to retail and specialty food marketers and distributors around the world. From our orchard to consumers, Shoreline is committed to quality, innovation, and sustainability. For more information about Shoreline’s products and services, please visit www.shorelinefruit.com.
About Feeding America West Michigan
Serving local families in need since 1981, Feeding America West Michigan reclaims safe surplus food from farmers, manufacturers, distributors and retailers. They distribute that food through a network of more than 1,100 food pantries, youth programs, and other hunger-relief agencies in 40 counties from the Indiana border through the Upper Peninsula. Each year, an estimated 492,100 people receive food from Feeding America West Michigan. For more information, visit FeedWM.org.
Tags: Press Releases
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