The Shoreline Fruit Blog
Posted on Sep 22 , 2016 - 02:48 pm
4 slices whole grain bread
1/2 cup shredded white cheddar cheese
1/4 cup dried Montmorency tart cherries
6-8 sage leaves
2 tablespoons chives
Drizzle of olive oil
Assemble sandwiches with cheese, Montmorency tart cherries, sage and a sprinkle of chives.
Drizzle outside of the bread with a little olive oil and transfer to a hot skillet or grill pan. Press sandwiches down (using a big spatula, or something heavier).
Cook each side until the bread is golden brown and the cheese is melted (4-5 minutes per side).
Recipe courtesy of Jeanine Donofrio, LoveandLemons.com
Posted on Sep 22 , 2016 - 02:45 pm
1 1/2 cups dried Montmorency tart cherries
4 cups corn or rice square cereal (such as Chex)
2 cups wheat square cereal (such as Chex)
2 cups whole grain Melba toast, broken in pieces
2 cups small pretzel twists
3 tablespoons margarine or butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
Preheat oven to 300 degrees F.
Mix corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl.
In a small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper.
Drizzle over cereal mixture. Toss to coat.
Spread cereal mixture in a 15 x 10 x 1-inch (or 13 x 9 x 2-inch) baking pan.
Bake for 25 minutes, stirring every 7 to 8 minutes.
Remove from oven; stir in dried Montmorency tart cherries. Pour onto aluminum foil and cool completely.
Posted on Aug 31 , 2016 - 03:47 pm
For Tart Cherry Chutney
1 cup dried Montmorency tart cherries
1 large shallot, peeled and thinly sliced
1/4 cup cider vinegar
1/4 cup Montmorency tart cherry juice
1/2 cup raw sugar
1/4 teaspoon ginger, dried or 1 inch fresh ginger, grated
Pinch black pepper
Sliced sourdough bread, toasted
Whipped cream cheese or sharp white cheddar cheese
In a small sauce pan set over medium heat, add dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and pepper. Stir and bring mixture to a low bowl.
Reduce heat to low and allow mixture to simmer for 10-15 minutes or until cherries are plump and liquid is syrupy. Remove from heat and allow to cool for at least 10 minutes.
Spread 2 tablespoons of whipped cream cheese OR place 1 slice of sharp white cheddar cheese on top of 1 piece of sour dough toast. Top cheese with 2 tablespoons cherry chutney and a pinch of slivered almonds. Serve and enjoy!
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Aug 31 , 2016 - 03:30 pm
Recipe developer and healthy living blogger, Dara Michalski, of Cookin' Canuck shares her top three tips for busy back-to-school mornings, and a flavorful breakfast recipe both kids and parents will love!
It’s that time of year when I try to wrap my mind around the school morning routine. I figure if I can mentally practice each step before the first day of school arrives then there might actually be a chance of getting the kids to school without the usual sense of panic and multiple requests. "Please, for the love of all that is good, get your shoes on NOW!” Sound familiar?
There are always going to be last-minute hang-ups – missing shoes, last trip to the bathroom and so on. To balance things out and keep us on schedule, I take control of the things that can be done ahead. Today I’m sharing my 3 favorite tips for saving time on school morning.
Nighttime lunches: I learned a long time ago that packing lunches in the morning leads to mass panic. Several years ago, I started making lunches the night before. Sandwiches, cut up vegetables, snacks – every single part of it packed into lunch boxes and ready to go for the morning. My boys are now old enough to make their own lunches, so they have taken over that part of the routine. Happy dance!
Make-ahead breakfast: I’m a stickler about breakfast in the morning. If my kids are going to be able to concentrate at school, their bodies and brains need fuel. As easy as it is to prepare a bowl of cereal with fruit, sometimes a grab-and-go breakfast option is necessary. That’s where a recipe like this one for whole wheat Montmorency tart cherry and almond muffins comes in handy. The wonderful sweet tart flavor of the tart cherries, along with the plumped up texture when baked, makes the muffins irresistibly good. Since my kids tend to gobble these up quickly for breakfast and snacks, I usually make double or even triple batches so that I can freeze the extras. Take a couple of muffins out of the freezer the night before or even pop them into the microwave to defrost them before heading out the door. Check out the full recipe here!
School bags at the ready: Right after lunches are packed the night before, school bags are next on the list. Completed homework is placed into a special “turn in” folder for each boy, and notebooks, textbooks and pencils are placed in their proper places. Before bedtime, the boys place their backpacks by the door so they just need to grab and go in the morning.
Posted on Aug 19 , 2016 - 04:42 pm
- 1/2 cup Montmorency tart cherry concentrate
- 1/3 cup water
- 3 tablespoons maple syrup
- 3/4 teaspoon hot sauce
- 1 1/4 lb. gold potatoes, cut into 1-inch pieces
- 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
- 3 carrots, peeled & cut into 1-inch pieces
- 1 red onion, peeled and cut through the root into 8 wedges
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon crushed rosemary
In a medium saucepan, whisk together the tart cherry concentrate, water, maple syrup and hot sauce.
Bring to a boil, then lower to a simmer. Cook, stirring every couple of minutes, until the glaze is reduced by more than half. Remove from heat and let the sauce rest for about 15 minutes to thicken further.
Preheat the oven to 425 degrees F, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray. In a large bowl, combine the gold potatoes, rutabaga, sweet potato, carrots and red onion.
Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine.
Divide the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back.
Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 15 minutes. Drizzle 3 tablespoons of the tart cherry glaze over each portion of vegetables. Stir gently to coat.
Return to the oven for 3 minutes. Serve.
Recipe courtesy of Dara Michalski, CookinCanuck.com
Posted on Aug 02 , 2016 - 04:31 pm
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
Yield: 4 servings
- 1 cup Montmorency tart cherry juice
- 2 tablespoons honey
- 1 cup dried Montmorency tart cherries
- 1 tablespoon minced fresh ginger
- 2 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/4 cup cacao nibs (optional)
- 2 cups plain Greek yogurt
Place cherry juice, honey, dried cherries, ginger, lemon zest, cinnamon, vanilla and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer gently for 15 minutes. With a slotted spoon, remove dried cherries from pan and set aside. Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy. Stir cherries back into liquid along with cacao nibs if using.
Place yogurt in serving bowls and top with cherry mixture.
Recipe courtesy of Matthew Kadey
Posted on Jul 25 , 2016 - 03:09 pm
1 1/4 cups plain Greek yogurt
Zest of 1 lime
1 1/4 cups Montmorency tart cherry juice
Juice of 1 lime
1/3 cup finely chopped fresh mint leaves
Stir together yogurt, honey, and lime zest. In a separate bowl, stir together cherry juice, lime juice, and mint.
Spoon two alternate layers of yogurt and cherry mixture into each popsicle mold. Insert popsicle sticks into the molds and freeze until solid, about 6 hours.
To unmold the popsicles, run the mold under warm water for a few seconds, being careful not to thaw the pops. Store in the freezer for up to 2 months.
Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at velopress.com/rocketfuel
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