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We usually think of antioxidant-rich cherries as a dessert ingredient, but "their tart sweetness can complement the savory flavors in meat and grain dishes," says Wayne Bryan, chef instructor at Johnson & Wales University in Miami.

  • as a side
    In a medium saucepan, saute 1.4 cup each onions and pine nuts in 2 tbsp. olive oil. Add 1 cup brown rice and 2 cups water; bring to a boil. Cover and simmer over low heat until the liquid is absorbed. Stir in 1.2 cup pitted, diced cherries.
  • as a sauce
    Place 1 cup pitted, halved cherries, 1 1.2 cups chicken stock, and 1 tbsp. sugar in a pan; bring to a boil. Reduce heat and simmer for 15 minutes. Mix 2 tbsp. each cornstarch and water; slowly add until sauce thickens. Serve over grilled pork or chicken.
  • in a salad
    Toss together 4 cups mesclun; 1.2 diced medium yellow tomato; 1.2 cup Gorgonzola; 1 small can mandarin oranges; 1 cup diced, grilled chicken breast; and 1.2 cup pitted, halved cherries. Drizzle with lowfat balsamic vinaigrette and serve.

In cup cherries, pitted: 97 Calories, 11 MG Vitamin C, 99 IU Vitamin A, 3 G Fiber

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