Do you like cherries? I do! And happily, they are loved the world over. I was thrilled to see cherries as part of a
beautiful fruit plate in our hotel room in Fez, Morocco last week. (By the time
I thought about taking the picture, I had almost eaten all the cherries – there
are still a few lurking around the edges, tho…)
beautiful fruit plate in our hotel room in Fez, Morocco last week. (By the time
I thought about taking the picture, I had almost eaten all the cherries – there
are still a few lurking around the edges, tho…)
In
Georgia, we are in the midst of cherry season. I will return home this week and
immediately start pitting! Here is one of the recipes I will be making – full of
cherry flavor, accented with the flavor of the Middle East, too.
Georgia, we are in the midst of cherry season. I will return home this week and
immediately start pitting! Here is one of the recipes I will be making – full of
cherry flavor, accented with the flavor of the Middle East, too.
Cherries and
Berries Salad
Berries Salad
2
½ Cups Water
½ Cups Water
1
Cup Wheat Berries*
Cup Wheat Berries*
2
TB Lemon Juice
TB Lemon Juice
2
TB Canola Oil
TB Canola Oil
1
TB Pomegranate Molasses (or Honey)
TB Pomegranate Molasses (or Honey)
½
Tsp Cinnamon
Tsp Cinnamon
¼
Tsp Salt
Tsp Salt
¼
Tsp Ground Black Pepper
Tsp Ground Black Pepper
1
Cup Pitted and Chopped Cherries
Cup Pitted and Chopped Cherries
1
Cup Berries, (You Choice – Chopped if Necessary)
Cup Berries, (You Choice – Chopped if Necessary)
1
Cup Shredded Carrots
Cup Shredded Carrots
¼
Cup Thinly Sliced Green Onions
Cup Thinly Sliced Green Onions
6
Cups Baby Spinach
Cups Baby Spinach
¼
Cup Chopped Dried Cranberries, Cherries or Blueberries
Cup Chopped Dried Cranberries, Cherries or Blueberries
½
Cup Chopped Toasted Pecans
Cup Chopped Toasted Pecans
Step One
Bring
the water to bowl in a small saucepan. Add the wheat berries, return to a boil
and simmer covered for 45 minutes or until tender. Drain and transfer to a
bowl. Let cool before tossing the salad.
the water to bowl in a small saucepan. Add the wheat berries, return to a boil
and simmer covered for 45 minutes or until tender. Drain and transfer to a
bowl. Let cool before tossing the salad.
Step Two
Make
the Dressing by combining the lemon juice, oil, molasses cinnamon, salt and
pepper. Drizzle the dressing over the cooled wheat berries. Stir in the
cherries, berries, carrots and green onions. Top the baby spinach with salad
and garnish with the cranberries and pecans.
the Dressing by combining the lemon juice, oil, molasses cinnamon, salt and
pepper. Drizzle the dressing over the cooled wheat berries. Stir in the
cherries, berries, carrots and green onions. Top the baby spinach with salad
and garnish with the cranberries and pecans.
*You
can find wheat berries at Whole Foods, a health food store or an international
market. Can’t find wheatberries? Try using cooked lentils in the recipe and
begin your salad at step two.
can find wheat berries at Whole Foods, a health food store or an international
market. Can’t find wheatberries? Try using cooked lentils in the recipe and
begin your salad at step two.
AND DID YOU KNOW?
Loaded
with vitamins, minerals and other nutrients, cherries are much more than just
sweet – they’re a powerful, bite-size
health boost Cherries contain anthocyanins – the red pigment in berries.
Anthocyanins are potent antioxidants under active research for a variety of potential health benefits.
with vitamins, minerals and other nutrients, cherries are much more than just
sweet – they’re a powerful, bite-size
health boost Cherries contain anthocyanins – the red pigment in berries.
Anthocyanins are potent antioxidants under active research for a variety of potential health benefits.