Business in Focus: Parker’s Plate Presents Montmorency Cherry Recipes
It’s National Cherry Month & National Heart Month which means it’s time to talk one of northern Michigan’s favorite fruits and also heart health.
We were LIVE with registered dietitian Emily Kyle in the Heritage House kitchen to share some ways you can use Montmorency Tart Cherries.
Here are the recipes that Emily Kyle shared with us on ‘the four’:
Total Time: 15 minutes
Prep: 15 minutes
- 1 cup frozen Montmorency tart cherries
- 1/2 scoop vanilla protein powder
- 1 cup Montmorency tart cherry juice
- 1 Medjool date
- 1/2 banana, sliced
- 1/4 cup granola
- 1 tablespoon chia seeds
- Blend all smoothie ingredients in a high-speed blender until smooth. Pour into a bowl.
Total Time: 20 to 30 minutes
Prep: 10 minutes
Cook: 10 to 12 minutes
- 1/2 cup dried Montmorency tart cherries, chopped
- 1 teaspoon olive oil
- 1/4 cup yellow onion, minced
- 1 1/2 cups fat-free low sodium chicken broth (or vegetable broth)
- 5 ounces whole-wheat couscous (about 1 cup)
- 3 tablespoons pistachios, coarsely chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Montmorency tart cherry juice concentrate
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons canola oil
- In a quart saucepan, heat olive oil over medium-high heat.
- Add onion and sauté for about 3 minutes or until softened.
- Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat.
- Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.
- In a small bowl, whisk together Montmorency tart cherry juice concentrate, lemon juice, and mustard. Whisk in oil until emulsified. Set aside.
- Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.
- Top with your toppings of choice.
Cauliflower Tart Cherry Salad
- 1/2 cup raw sunflower or pumpkin seeds, shells removed (can use a combination of both is preferred)
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 large head cauliflower, stems and leaves removed
- 1 1/2 cups dried Montmorency tart cherries
- 1/3 cup white wine vinegar
- 1/3 cup extra virgin olive oil
- 2 tablespoons chopped chives
- 1 1/2 tablespoon honey
- kosher salt and pepper to taste
- Add seeds to a small skillet with olive oil and salt. Place over medium-low heat, stirring occasionally until toasted and fragrant; about 5 minutes. Remove from heat and let cool.
- Cut cauliflower in quarters removing the tough stems and leaves. Using a food processor fitted with a slicing blade, a mandolin slicer, or a sharp chef’s knife, thinly shave the cauliflower. Place cauliflower in a large bowl. Add toasted seeds and dried Montmorency tart cherries and toss to combine.
- In a small jar with a lid, combine dressing ingredients (white wine vinegar, olive oil, chopped chives, honey, salt, and pepper). Screw-on the lid and shake until well combined. Pour over salad and stir to evenly coat the cauliflower. Taste and adjust salt for seasoning.
To learn more about Emily Kyle Nutrition, click here.
To learn more about Montmorency Cherries, click here.