Stoneridge Orchards

08/05/2021

Post-workout Recovery Tart Cherry Smoothie Bowl 🍒

The perfect way to treat yourself after a workout!

Ingredients:
2 cups frozen Stoneridge Montmorency tart cherries
3/4 cup dairy free milk of choice (almond, coconut or oat milk), plus more to thin if necessary
1 scoop your favorite protein powder
2 tablespoons natural nut butter of choice (peanut, cashew, almond, etc.)
Optional: 1 tablespoon cacao powder for a boost of iron

Toppings:
1 tablespoon unsweetened coconut flakes
1 tablespoon mini chocolate chips or cacao nibs
1/2 tablespoon chia seeds
Drizzle of drippy nut butter
Granola if you’re feeling fancy

https://www.choosecherries.com/recipe/post-workout-recovery-tart-cherry-smoothie-bowl/

07/23/2021

Super Fruit Cobbler 🍒🍓

The perfect sweet treat for a summer day!

Ingredients:
2 cups frozen pitted Stoneridge tart cherries, thawed
1 (12 ounce) bag frozen Stoneridge mixed berries, thawed
3/4 cup brown sugar, divided
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup reduced fat buttermilk baking mix
1/4 cup reduced fat sour cream
3 tablespoons low fat milk

https://www.choosecherries.com/recipe/super-fruit-cobbler/

07/17/2021

Easy Tart Cherry Frosé🍷

Celebrate the weekend with this delicious cherry drink!

Ingredients:
1/2 cup Stoneridge Montmorency tart cherry juice (unsweetened)
1/2 cup organic cane sugar
2 cups frozen Stoneridge Montmorency tart cherries
2 cups chilled rose wine (pick one that's bold so the flavor can stand the ice)
pinch of salt
ice cubes

https://www.choosecherries.com/recipe/easy-tart-cherry-frose/

07/15/2021

07/09/2021

Tart Cherry Almond Butter Overnight Oats🍒

Kickstart your day with this healthy recipe

Ingredients:
1/2 cup rolled oats
3/4 cup non-dairy milk of choice
1 tbsp salted almond butter
1/2 cup Stoneridge frozen tart cherries
1/4 tsp almond extract
sprinkle cacao nibs
drizzle of almond butter

https://www.choosecherries.com/recipe/tart-cherry-almond-butter-overnight-oats/

03/25/2021

Blueberry Chunky Applesauce
A versatile ‘sauce’ that can be used as a topping for ice cream. Or stir into yogurt or oatmeal in the morning, as an after school or workday snack, or a twist on a ‘pork chops and applesauce’ condiment. It’s also perfect for a fall dish of roasted acorn squash filled with the blueberry applesauce.

Ingredients:
1 1/2 Tablespoons butter
3 cups diced apple (3 medium apples)
11/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons maple syrup
3 Tablespoons lemon juice
1/4 cup Stoneridge Orchards dried blueberries
1/2 cup water, divided

Melt the butter in a small skillet over medium heat. Add the apples, cinnamon, salt, and pepper. Stir to coat everything. Cook for 7 minutes until the apples start to caramel ice and stick to the pan a bit. Add the maple syrup, lemon juice, and blueberries, stirring to combine. Cook for 3 minutes until liquid evaporates. Add 1/4 cup water and stir to deglaze the pan. When that water evaporates, repeat with remaining 1/4 cup of water. Apples will be soft

10/30/2020

Pumpkin Bread With Dried Cherries

The typical add in to pumpkin baked goods is cranberries, but Stoneridge Montmorency Cherries add a complimentary sweetness instead of the sour cranberry addition. A slice for breakfast or with an afternoon cup of tea, this is a cozy treat to get you in the spirit of fall and the upcoming holiday season.

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 stick (3/4 cup) butter, softened
2 cups sugar
2 large eggs
1 15oz can 100% pure pumpkin
1/2 cup Stoneridge Orchards Dried Cherries

1. Preheat the oven to 325°F. Spray two 8x4 inch loaf pans with nonstick cooking spray and line with parchment paper for easy removal.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until light and fluffy, a few minutes. Beat in the pumpkin. Add the flour mixture and mix on low speed until combined. Gently stir in the dried cherries evenly distributing them into the batter.
4. Pour the batter into the prepared pans, dividing evenly, and bake for 55 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn onto a wire rack to cool completely.

Photos and recipe created by NYC personal chef and food blogger Lisa Adams https://facebook.com/allgoodthings.nyc/

09/25/2020

Blueberry Farro Salad
This is a perfect room temperature picnic dish or a back to school potluck offering for a teacher. It’s a light side dish for dinner using up end of summer produce. Or an easy WFH lunch served over arugula.

Ingredients:
1 cup cubed sweet potato
1 Tablespoon olive oil
2 1/2 cups cooked farro (rice, quinoa or another grain would work too)
1 cup corn sliced off the cob (2 corn cobs)
1 cup diced tomatoes
1/2 cup diced avocado
1/2cup Stoneridge Orchards dried blueberries
4 Tablespoons white balsamic vinegar
4 Tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Preheat oven to 400 degrees. Coat with cooking spray. Toss the sweet potato cubes in 1 Tablespoon olive oil until coated, spread onto a sheet pan. Roast for 20 minutes, stirring halfway through.

Combine the vinegar, remaining olive oil, salt and pepper in a small bowl to make a vinaigrette. Add the dried blueberries and let them soak up the dressing for about 10 minutes.

Prepare the farro or other grain according to package directions while the potatoes are roasting. Add the corn, tomatoes, avocado, cooked potatoes. Stir in the blueberry vinaigrette and gently toss everything together. This salad is good at room temperature or served cold.
Photos and recipes created by NYC personal chef and food blogger Lisa Adams https://www.facebook.com/allgoodthings.nyc/

08/21/2020

An Indian sweet treat that’s a healthier dessert when you’re craving pudding or a slice of carrot cake. It’s normally made with raisins, but the dried cherries are the perfect swap out! Halva shows up on breakfast menus as well. Stir into your morning oatmeal or yogurt.

Ingredients:
2 Tablespoons butter or ghee
2 cups grated carrots
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup milk
1 Tablespoon brown sugar
1/4 dried coconut
1/4 cup chopped Stoneridge Orchards Montmorency dried cherries (plus more for garnish)
1/4 cup chopped toasted pistachios (plus more for garnish)

On medium heat, melt the butter or ghee in a small skillet. Add the carrots, stirring to coat. Cook for 5 minutes until the carrots begin to soften. Stir in milk, spices, brown sugar, dried coconut, and cherries. Reduce to low heat once the milk comes to a boil. Continue cooking and occasionally stirring until the milk is absorbed and evaporated. Garnish with chopped cherries and pistachios. Serve warm.

Photos and recipes created by NYC personal chef and food blogger Lisa Adams https://www.facebook.com/allgoodthings.nyc/