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For the love of Produce...

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  • Athijade
    Athijade Posts: 3,295 Member
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    Went to the Farmers Market this morning and Strawberries were out! So were a ton of tomatoes. I grabbed some berries and cherry tomatoes along with some bok choy. Yum!
  • acpgee
    acpgee Posts: 7,759 Member
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    I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?
  • AnnPT77
    AnnPT77 Posts: 33,049 Member
    edited May 28
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    acpgee wrote: »
    I couldn't resist buying a pack of frozen cherries when I saw them at the green grocer. Besides clafoutis or English summer pudding any other ideas on what to do with them?

    Tart cherries, or dark sweet cherries, or non-dark sweet cherries?

    I'm not as sophisticated a cook as you are by far, but I do like cherries.

    I've made (delicious) liqueur with fresh tart cherries, simple syrup and vodka (needs to age). That probably would work with frozen ones. Both the soaked cherries and the liqueur proper are good in various dessert uses, even if not one who drinks alcohol. Bonus: Keeps forever (AFAIK) on a cupboard shelf.

    Lots of things can happen with either type of cherries as a sauce, i.e. thicken the juice with something like cornstarch, of course - whole or pureed. Cherry pie/tart, ice cream topping, cheesecake topping, etc.

    It's simplistic, but I like frozen cherries (thawed/warm) in my oatmeal, or (still frozen or thawed) mixed with plain Greek yogurt and chocolate peanut butter powder.

    Home made cherry ice cream, or chocolate cherry ice cream. Or sorbet. Cherry bars (like date bars). Cherry cobbler is classic.

    There are cherry soup recipes. (Usually that's tart cherries, probably could use sweet ones similarly.) I made some a zillion years back, not sure where I got a recipe but no longer have it. There's a Hungarian type, IMU. Or fruit soup with other fruits.

    Cherry vinaigrette salad dressing (pureed cherries).

    Now I want cherries. :yum:
  • mtaratoot
    mtaratoot Posts: 13,690 Member
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    Cherry soup?

    I'm intrigued.
  • SafariGalNYC
    SafariGalNYC Posts: 1,050 Member
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    AnnPT77 wrote: »
    A few of my fully ripe quart of delicious locally-grown fresh strawberries. 😋
    b2r886do4864.jpg

    Oooooooo 😮 beauties!
  • acpgee
    acpgee Posts: 7,759 Member
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    The odd little tub was mixed with some Thai tamarind BBQ dipping sauce. Will figure out later how to use that.
    rwrtkyli4chf.jpeg
  • acpgee
    acpgee Posts: 7,759 Member
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    A bowlful of the NYT "broccoli crack" made with one head of broccoli. This dressing is similar to some semi cooked asian salads where the veg is doused in vinegar and then oil is heated up with garlic and other aromats before pouring onto the salad.
    https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?unlocked_article_code=1.z00.4orm.KYuKxqLj2fR7&smid=share-url
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  • acpgee
    acpgee Posts: 7,759 Member
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    I did a tapas dinner tonight including a couple of veg driven dishes. Portuguese marinated carrots are dead easy, can be prepared in advance to serve at room temperature, and are my favourite way to eat carrots. Cogolos aj ajillo is a great way to eat lettuce hearts. It's another recipe that uses the technique of dousing veg with vinegar, and heating up olive oil with garlic that's drizzled over. I also link my favourite Spanish tortilla tutorial (though I use less olive oil).
    https://tapastalk.wordpress.com/2008/07/02/tapa-of-the-week-16-cogollos-al-ajillo/
    https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/
    https://www.youtube.com/watch?v=JceGMNG7rpU
    elfk6d70ztgk.jpeg