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Monthly Archive for April, 2011
There’s a new press release at UofMHealth.org describing findings of Dr.
Bolling’s Cardioprotection Research Laboratory. Their studies report on
the benefits of including cherries in the diet: reduction of
inflammation and cardiovascular risk, reduction of atherosclerosis and
other heart disease risk, and improved antioxidants. See the release at
Powered by Red Contest Winner -Jaime Brown-Miller, Napa, CA
1/4 cup tart cherry juice
1 tablespoon sesame oil
2 tablespoons chili paste (sirracha)
4 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup green onions, chopped
4 tuna fillets (ahi, albacore or similar)
Salt and pepper to taste
1 cup dried tart cherries
1 tablespoon honey
2 tablespoons rice wine vinegar
2 cups shredded red cabbage
2 cups whole grain rice
2 tablespoons flat leaf parsley, chopped
In a medium bowl, whisk together the sesame oil, chili sauce, garlic, soy sauce, mustard, tart cherry juice and green onions.
Heat a large skillet to high heat. Sprinkle the tuna with salt and pepper, spray with cooking spray, then sear for 90 seconds per side for rare (or until desired doneness). Remove from heat, cool slightly, and slice.
In a medium bowl, whisk together the honey and rice wine vinegar. Toss with the dried tart cherries and cabbage.
Prepare rice according to package directions.
To assemble, place equal amounts of rice onto the center of four plates. Push down the center of each mound to create a well and fill each well with equal amounts of dressed cabbage. Add slices of tuna, drizzle with sauce and sprinkle with parsley.
Courtesy of Powered by Red Contest Winner (Novice) -Jaime Brown-Miller, Napa, CA and the Cherry Marketing Institute
1- 12-inch Pre-baked pizza crust
1/2 cup Dried tart cherries
1 1/2 cups Onion, sliced thin
2 1/2 cups Baby portobello mushrooms, sliced thin
1 tablespoon Olive oil
1 1/2 cups Beef (any tender cut), cooked medium-rare and sliced thin
1 1/2 cups Blue cheese, crumbled
Sauté onions in butter until caramelized; let cool.
Sauté portobello mushrooms in butter until tender; let cool.
Brush olive oil evenly over pre-baked pizza crust. Spread onions and mushrooms over pizza crust. Arrange slices of beef and cherries over onions and mushrooms. Sprinkle blue cheese over all.
Bake at 450°F in a standard oven 7 to 9 minutes, or until cheese has melted. Serve as an appetizer or main course.