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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Feb. 20, 2013)
Food Red Color Food I f you’re looking for ways to feel better and live healthi- er, you might want to pay attention to what’s in your kitchen. “More and more, people are searching for delicious, nat- ural foods that offer functional benefits, and tart cherries rise to the top. Science continues to support the many health benefits of tart cherries such as helping regulate natural sleep patterns, which is especially important as the CDC now considers lack of sleep a ‘public health epidemic.’” Recognized for their powerful nutrient profile and func- tional properties, tart cherries appear several times, including best foods for sleep, as well as best pain-fighting foods, best foods for muscle recovery, and best fruits over- all. Available year-round in dried, frozen and juice forms, tart cherries are a versatile ingredient to include as part of any diet. Here are some delicous ways you can enjoy the best of eating red: • Greens and Reds: Toss grilled salmon, dried cherries and a dash of turmeric with salad greens for heightened flavor and pain-fighting nutrients. • Spiced Red Snack Mix: Try an easy, do-it-yourself trail mix using dried cherries, ginger, cinnamon, almonds, pista- chios and whole-grain cereal. Warm Salmon, Cherry, and Arugula Salad Serves 4 Prep time: 20 minutes Cook time: 15 minutes 2 tablespoons red wine vinegar 1 teaspoon ground turmeric 3 tablespoons olive oil, divided Salt and pepper 6 cups loosely packed arugula (about 3 ounces) 1/2 small head radicchio, cored and shredded 4 salmon fillets, about 3/4-inch thick 3 shallots, sliced 1/2 large jalapeño, halved seeded and thinly sliced 1 1/2 cups thawed frozen tart cherries 1 1/2 teaspoons grated fresh ginger 1/4 cup tart cherry juice In large bowl, whisk together vinegar, turmeric, and 2 tablespoons olive oil. Add arugula and radicchio, and toss. Add salt and pepper to taste and divide mixture among serv- ing plates. Set aside. Season salmon with salt and pepper. In large skillet over medium-high heat, warm remaining 1 tablespoon olive oil. Add salmon and cook until barely opaque throughout, 2 to 3 minutes per side. Arrange salmon on top of the salads. Return skillet to medium heat. Add shallots and jalapeño, and cook, stirring occasionally, until tender, 2 to 3 minutes. Add cherries and ginger, and cook, stirring occasionally, until heated through. Add cherry juice; increase heat to medium-high, and cook, scraping up any browned bits, until juice is almost entirely evaporated, 2 to 3 minutes. Add salt and pepper to taste. Spoon cherry mixture over the salmon and serve. To get more tips and recipes, as well as “The Red Report,” a comprehensive overview of the body of research supporting tart cherries’ health properties, visit www.choosecherries.com. Page 8 The Portland Skanner February 20, 2013
