CHERRY RECIPES: SALADS, SNACKS & SWEETS

 
shared by Whole Foods Market

The peak season for cherries is summer and there are many ways to enjoy this juicy fruit. Here are three delicious recipes that Whole Foods Market has shared with ParentsPost.com - one for a light meal, one for a tasty snack, and one for a decadent dessert!  

BROWN RICE SALAD with
CHERRIES and CHICKEN

Serves 6
This salad is full of the great summer flavors of cherries, basil and grilled chicken. Buying prepared grilled or roasted chicken (frozen or fresh) will make it a snap to put together. You can even substitute thawed frozen brown rice instead of cooking the basmati rice — you'll need about 2 1/4 cups.

INGREDIENTS
3/4 cup brown basmati rice, rinsed
1 1/2 teaspoons fine sea salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 shallot, finely chopped
1/2 teaspoon freshly ground black pepper
1 pound cherries, pitted and quartered
1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)
2 cucumbers, peeled and diced
1/2 small red onion, thinly sliced
1/2 cup pecan halves, toasted and chopped
1/2 cup finely sliced basil leaves

METHOD
Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again. Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.

NUTRITION
Per serving: 380 calories (130 from fat), 14g total fat, 2g saturated fat, 65mg cholesterol, 650mg sodium, 40g total carbohydrate (4g dietary fiber, 12g sugar), 27g protein


RAW CHERRY CRISP with CHIA and DATES
Serves 8

Sweet cherries get a flavorful topping made from dates, almonds and nutritious chia seeds. This is a superb fresh dessert, yet is healthful enough to serve for snacks.

INGREDIENTS
2 pounds (about 8 cups) cherries, pitted and quartered
1/2 teaspoon pure vanilla extract
3 tablespoons orange juice, divided
1 cup pitted dates
3/4 cup slivered almonds
1/3 cup chia seeds
1 1/2 teaspoons ground cinnamon

METHOD
Toss cherries with vanilla and 2 tablespoons of the orange juice. Spoon into an 8-inch-square dish and smooth the top. In a food processor, combine dates, almonds, chia seeds and cinnamon and process until coarsely ground. Pour in remaining 1 tablespoon orange juice and pulse until combined. Spoon chia mixture evenly over the top of the cherries and serve, or cover and refrigerate up to 3 days.

NUTRITION
Per serving: 220 calories (70 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 0mg sodium, 38g total carbohydrate (8g dietary fiber, 27g sugar), 5g protein


CHERRY BLUEBERRY CRUMBLE-TOP PIE
Serves 8

The combo of cherries and blueberries is one of the best we know for pie. Try it topped with your favorite vanilla ice cream or frozen yogurt.

INGREDIENTS
1 pound cherries (about 4 cups), pitted
2 cups blueberries
1 tablespoon lemon juice
1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1 1/4 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
4 tablespoons cold unsalted butter, cut into chunks
3 tablespoons buttermilk or regular milk
1 frozen 9-inch pie shell

METHOD
Preheat oven to 375°F. In a large bowl, combine cherries, blueberries, lemon juice and 1/2 cup of the sugar and toss to combine. Sprinkle with the cornstarch and toss again. In a medium bowl, whisk together flour, oats, cinnamon, sugar and salt. Add butter and use a pastry cutter or your fingertips to work it into the flour until no pieces larger than peas remain. Stir in buttermilk with a fork, stirring until the mixture forms clumps. Pour cherry mixture into the pie shell and top evenly with flour mixture. Place on a foil-lined baking sheet (this will catch any drips) and bake until the filling is bubbling and the top is browned, about 1 hour. Cool and serve.

NUTRITION
Per serving: 340 calories (110 from fat), 12g total fat, 6g saturated fat, 15mg cholesterol, 170mg sodium, 57g total carbohydrate (3g dietary fiber, 33g sugar), 4g protein





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