The Shoreline Fruit Blog


Tart Cherry Breakfast Strata

Posted on Feb 16 , 2017 - 09:23 am

Ingredients

  • 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

Directions

Preheat oven to 375 and coat 139 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

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Kale Quinoa Montmorency Tart Cherry Salad with Salmon

Posted on Jan 30 , 2017 - 11:34 am

Ingredients

Butternut Squash Ingredients:

  • 1 1/2 cups cubed butternut squash (1/2 inch cubes)
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon rubbed sage

Salmon Ingredients:

  • 2-7 ounce salmon filets
  • 1 teaspoon extra virgin olive oil
  • 4 lemon slices

Salad Dressing Ingredients:

  • 1/4 cup apple cider vinegar
  • 3 tablespoons Montmorency tart cherry concentrate
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons shallot, minced
  • 1 large garlic clove, minced
  • 2 teaspoons honey
  • salt and pepper to taste

Salad Ingredients:

  • 1 bunch curly kale, stems removed and finely chopped
  • 1 tablespoon extra virgin olive oil
  • 2 cups cooked quinoa (hot or chilled)
  • 1 cup dried Montmorency tart cherries
  • 1/2 cup toasted walnuts

Directions

Make Butternut Squash and Salmon:

Preheat oven to 375 degrees.

Toss butternut squash with olive oil, rubbed sage, and salt and pepper to taste. Spread on parchment lined baking sheet and roast for 30 minutes or until squash is tender and beginning to caramelize on edges.

Place Salmon, skin side down, in small baking dish or foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and place lemon slices on top of filets. Roast for 15 minutes or until just opaque. Allow salmon to cool slightly before removing skin. Use fork to flake fish into chunks.

Salad Dressing:

While butternut squash and salmon are cooking, mix salad dressing ingredients in a bowl, liquid measuring cup, or jar with lid. Whisk or shake salad dressing until well combined. Set aside.

Salad:

Place chopped kale in a large bowl. Drizzle with olive oil and squeeze/massage kale leaves with clean hands for about 5 minutes or until leaves begin to tenderize and turn a dark glossy green. Toss kale with half of the salad dressing and set aside for 10 minutes.

Add quinoa, dried Montmorency Cherries, toasted walnuts, and butternut squash to the kale. Drizzle with remaining dressing and stir to combine. Gently fold in salmon and serve.

Tips:

Be sure to cut kale into small pieces and massage for at least 5 minutes to ensure tender delicious leaves.

Butternut squash and salmon can be cooked at the same time. Just add salmon to the oven halfway through the squash’s cooking time.

Butternut squash, salmon, and quinoa can be made the day before and mixed together before serving.

Salad can be tossed together with freshly cooked warm quinoa, butternut squash, and salmon for a warm salad, or assembled with precooked chilled ingredients for a cold salad.

Recipe courtesy of Emily Caruso, jellytoastblog.com

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Chocolate Pretzel & Cherry Popcorn Balls

Posted on Jan 19 , 2017 - 01:21 pm

Ingredients

6 heaping cups popped corn

1/4 cup agave nectar or honey

1/4 cup creamy natural peanut butter or almond butter, at room temperature

2 tablespoons finely chopped dark chocolate-covered pretzels

2 tablespoons finely chopped dried cherries

Preparation

Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water.

Put popcorn in a large bowl.

Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.

Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in dark chocolate-covered pretzels and finely chopped dried cherries.

Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels and dried cherries.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.

Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.

See the full recipe, courtesy of EatingWell, here!

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Zucchini Noodles with Creamy Avocado Sauce

Posted on Jan 04 , 2017 - 03:56 pm

Ingredients

2 zucchinis
1-2 cloves garlic
1 cup packed spinach
1/4 cup packed basil leaves
1 ripe avocado
1 tablespoon lemon juice
1/4 cup water
1/4 cup sliced almonds
1/4 cup dried tart cherries
2 tablespoons shaved parmigiano reggiano

Directions

Using a spiralizer, trim the ends of the zucchini and spiralize to make zucchini noodles.

In bowl of a food processor with puree blade attachment, add garlic, spinach and basil and pulse until minced.

Add avocado, lemon juice, and water and process until smooth and creamy. Depending on size of avocado, add additional water to thin sauce to desired consistency.

Toss creamy avocado sauce with raw zucchini noodles and top with almonds, tart cherries, and shaved parmigiano reggiano.

Recipe courtesy of Kristina LaRue, LoveandZest.com.

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Tart Cherry Pistachio Bark

Posted on Dec 07 , 2016 - 03:33 pm

Ingredients

  • 1 1/2 cups dark chocolate chips
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons coconut oil, divided
  • 1/2 cup dried Montmorency tart cherries
  • 1/2 cup pistachios, shelled

Directions

Line a quarter sheet pan with parchment paper and set aside.

In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.

Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.

Spread dark chocolate out on prepared sheet pan. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. Sprinkle with pistachios and Montmorency tart cherries. Chill until hardened. Break into small pieces and serve.

Recipe courtesy of Emily Caruso, JellyToastBlog.com

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Tart Cherry Yogurt Cups

Posted on Nov 22 , 2016 - 12:54 pm

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Butternut Squash and Tart Cherry Salad

Posted on Nov 03 , 2016 - 03:46 pm

Ingredients

Salad

1/3 cup Montmorency tart cherries
1/2 cup uncooked quinoa
1 small butternut squash, peeled, cubed (about 2 cups)
2 big handfuls mixed greens (i.e. spinach & arugula)
1/3 cup crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup chopped chives

Dressing

2 tablespoons olive oil
A few leaves of fresh sage, chopped
1 tablespoon apple cider vinegar
1/4 teaspoon ground cinnamon
1 teaspoon honey
salt & pepper

Directions

Preheat oven to 400 degrees F.

Cook quinoa – rinse 1/2 cup quinoa then transfer to a small pot and toast the quinoa over medium heat. Add just over 1 cup of water, cover and bring to a boil then reduce to simmer. Simmer for 15 minutes, then turn heat off and let it sit (covered) for 15 more minutes until all water has evaporated. Fluff with a fork and set aside.

Roast your butternut squash: Peel and slice into 1-inch cubes. Toss with a bit of olive oil, salt & pepper and bake for 25-30 minutes or until golden brown, flipping halfway through.

In a small saucepan, gently heat olive oil. Add the sage and stir until fragrant (30 seconds or so – just until the sage is not raw). Turn off heat and add apple cider vinegar, cinnamon, honey, salt & pepper.

Assemble all salad ingredients together and toss with as much dressing as you like. Taste and adjust seasonings.

Recipe courtesy of Jeanine Donofrio, LoveandLemons.com

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