5 Healthy Recipes for Cherry Season
The rich red hue of fresh cherries at the market is a sign that summertime is here. If you want to enjoy these sweet morsels, you better hurry -- their season doesn't last long and typically peaks for a few weeks in June. When you can get them at their prime, "they should be devoured with gusto," says natural foods chef Jennifer Moore.
These stone fruits are small bursts of sweetness that pack a big nutritional punch. They're rich in beta carotene, potassium, magnesium, iron, fiber and folate, and are full of vitamin C, which builds immunity and protects blood vessels. The antioxidant-rich fruits also contain melatonin, which has been found to help regulate the body's natural sleep patterns, aid with jet lag, prevent memory loss and delay the aging process, Moore says.
While cherries are great to eat as a snack on their own, they also add great flavor to warm-weather meals. Here are five light and nutritious summertime recipes from three New York-based chefs.
Cherry Quinoa Summer Salad
Serves 4
Ingredients:
1 cup quinoa
1 cup cherries, pitted and quartered
4 pieces lacinato kale, destemmed and chiffonade
1 scallion, chopped
1/4 cup pumpkin seeds
1/4 cup walnuts, chopped
2 tbsp extra virgin olive oil
1/2 juice from half a lemon
salt and pepper to taste
Bring 2 cups water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed. While quinoa is cooking, prep cherries, kale, scallion and walnuts. When quinoa is finished, stir in cherries, kale, scallion, pumpkin seeds, and walnuts. Drizzle with olive oil, lemon juice, season with salt and pepper to taste and mix well. Serve warm, or allow to cool and serve as a cold, refreshing summer salad.
Recipe from chef Jennifer Moore
Stewed Summer Cherries
Serves 4
Ingredients:
1 cup cherries, pitted and quartered
1 tbsp balsamic vinegar
2 tbsp agave nectar
Optional: plain or Greek yogurt, vanilla ice cream, granola
In a small saucepan, stir together agave and vinegar. Add cherries and mix well. Place over medium-high heat. Bring to a boil and then simmer for about five minutes, stirring occasionally. Remove from heat. Serve cherries warm or allow to cool and serve on top of plain or Greek yogurt (or vanilla ice cream for a treat) topped with a sprinkle of granola. These stewed cherries are also delicious at breakfast on top of oatmeal with a scoop of Greek yogurt.
Recipe from chef Jennifer Moore
Fresh Cherry Lemonade
Ingredients:
3/4 cup agave nectar (or honey or sugar*)
5 cups of cold water
1/2 cup of fresh lemon juice
1 cup of cherries - pitted
Place the pitted cherries, lemon juice, agave nectar, and 2 cups of cold water in a blender. Blend until well mixed. Transfer to a large pitcher. Add the remaining 3 cups of water and stir well.
*If you decide to use honey or sugar, replace 1 cup of cold water with 1 cup of boiling water to dissolve the sweetener before adding to the cherry and lemon mixture.
Recipe from organic chef Edmund Lui, who specializes in nutritious gourmet foods.
Seared Tuna with Rosemary and Cherry Vinaigrette
Ingredients:
1/2 pound fresh cut tuna
1 1/2 tsp lemon juice
1 lb fresh cherries (pitted)
2 tbsp agave nectar or honey
1 sprig of fresh rosemary
1/2 cup of olive oil + 1 tbsp
1/4 - 1/2 tsp sea salt
1/4 - 1/2 tsp black pepper
Place the pitted cherries in a sauce pan and add just enough water to cover the cherries. Add a pinch of sea salt and bring to a simmer. Continue to simmer until the liquid has reduced to a quarter. Remove from heat. Add the sweetener, lemon juice, rosemary and 1/4 cup olive oil and mix well. Use the remaining 1 tbsp olive oil to coat the tuna. Season the tuna with sea salt and black pepper on both sides. Sear the tuna on a hot skillet or grill for about 1 minute on each side and put on plate. Add the cherries and vinaigrette to the tuna and serve.
Recipe from chef Edmund Lui
Spicy Cherry Salsa
Ingredients:
1/2 lb cherries, pitted and diced
2 shallots, peeled and minced
1 jalapeno pepper, seeded and minced
1 tbsp cilantro, minced
Juice and zest of 1 lime
Sea salt to taste
Recipe from natural foods chef Andrea Beaman
Previous Post: "High Strung" Offers a Glimpse of Men's Tennis at a Pivotal Moment
Next Post: Hot Topics: The Battle Against Rampant Ageism
Comments: