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8 Delicious Ways To Take Advantage Of This Summer's Best Stone Fruits

Stone fruit recipes, baked peaches and blueberries
Con Poulos

There's a delicious upside to harsh winters: Fruit trees respond best when winters are long and cold and spring is slow to arrive. That means this year's crop of stone fruits—cherries, apricots, peaches, plums, and nectarines—are even better than usual. Use these eight easy fruit recipes to make the most of their juicy sweetness while you can. (Cook quick meals at home that taste great and fight fat!  and get all the ingredients and recipes delivered to your doorstep.)

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Grilled Nectarine and Watercress Salad
Mitch Mandel
Grilled Nectarine and Watercress Salad

PREP TIME:10 minutes /TOTAL TIME:20 minutes /SERVINGS:4

Salad
1 Tbsp + 1 tsp olive oil
1 Tbsp fresh lemon juice
1 tsp honey
⅛ tsp salt
⅛ tsp ground black pepper
2 Tbsp chopped red onion
4 c loosely packed watercress, tough stems removed
2 Tbsp chopped walnuts

MORE: 8 Easy Tips To Seriously Boost The Nutrition Factor In Your Salad

Nectarines
4 lg firm-ripe nectarines, halved and pitted
2 tsp olive oil
Ground black pepper

1. HEATan outdoor grill to medium-low.
2. MAKEsalad: Using a fork, mix the oil, lemon juice, honey, salt, and pepper. Stir in the onion. Place the watercress in the bowl but don't toss it.
3. SLICEnectarine halves in large slabs. Drizzle with the oil and grind a little fresh pepper over the top. Place the nectarine pieces flesh side down on the grill. Grill, turning once (the skin may stick), for 4 to 8 minutes, or until hot, lightly charred, and the color starts to become translucent.
4. TRANSFERfrom the grill to a plate, and with a table knife, cut the nectarines into thin slices. Add the nectarines and any juices to the salad; toss gently. Sprinkle with the walnuts and serve.

NUTRITION(per serving) 156 cal, 2 g pro, 18 g carbs, 3 g fiber, 13 g sugar, 10 g fat, 1 g sat fat, 90 mg sodium

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Plum and Almond Gazpacho
Emily Kate Roemer
Plum and Almond Gazpacho

PREP TIME:15 minutes /TOTAL TIME:15 minutes /SERVINGS:4

1 lb plums
½  cucumber
½ sm onion
½ c ice
½  c cilantro
¼ c white wine vinegar
3 Tbsp toasted almonds
3 Tbsp olive oil
1 tsp ground cumin
½  tsp kosher salt
½  tsp red-pepper flakes 

1. CHOPplums, cucumber, and onion.
2. BLENDwith ice, cilantro, white wine vinegar, almonds, olive oil, ground cumin, kosher salt, and red-pepper flakes until smooth. Top with a dollop of plain yogurt and chopped cilantro.

NUTRITION(per serving) 190 cal, 3 g pro, 16 g carb, 3 g fiber, 12 g sugars, 14 g fat, 2 g sat fat, 300 mg sodium

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Grilled Pork and Plums Recipe
John Kernick
Grilled Pork and Plums

PREP TIME:5 minutes /TOTAL TIME:30 minutes /SERVINGS:4

1 Tbsp finely chopped fresh thyme (or 1 tsp dried)
¾ tsp ground allspice
¾ tsp salt
4 bone-in, center-cut pork chops (6 to 7 oz each)
4 firm-ripe red plums (about 1½ lb total), halved and pitted
1 Tbsp extra virgin olive oil

MORE: 10 Best Nighttime Snacks For Weight Loss

1. COMBINEthyme, allspice, and salt in large bowl. Sprinkle 1 tablespoon of the mixture evenly over both sides of pork chops and set aside. Add plums and oil to remaining thyme mixture. Let both pork chops and plums stand 15 minutes at room temperature.
2. HEATgrill to medium. Put plums on rack and cook 5 minutes. Add chops and grill, turning chops once, until plums are tender and pork is browned on both sides and just cooked through, 5 to 7 minutes longer.

NUTRITION(per serving) 312 cal, 24 g pro, 19 g carb, 2 g fiber, 16 g sugars, 16 g fat, 5 g sat fat, 500 mg sodium

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Stone fruit recipes, baked peaches and blueberries
Con Poulos
Baked Peaches with Blueberries

PREP TIME:15 minutes /TOTAL TIME:1 hour 15 minutes /SERVINGS:4

2 firm peaches, halved and pitted
1 Tbsp lemon juice
3 Tbsp + 1 tsp maple sugar or brown sugar, divided
1 Tbsp butter, cut into 4 cubes
2 c fresh blueberries
1 Tbsp lime juice
⅛ tsp ground cinnamon
¼ c 2% Greek yogurt
4 sprigs mint (optional)

1. HEAToven to 350°F. 
2. PLACEpeaches in 8" x 8" baking dish and sprinkle with lemon juice. Put a teaspoon of sugar in each cavity and top with a cube of the butter. Bake 1 hour. Cool.
3. COMBINEblueberries, remaining 2 tablespoons sugar, lime juice, and cinnamon in medium saucepan over high heat. Simmer until berries release their juices and begin to soften, about 5 minutes. Let cool.
4. DIVIDEblueberries among 4 dessert plates and set a peach half on top. Add a dollop of yogurt and garnish with mint, if using.

NUTRITION(per serving) 154 cal, 3 g pro, 31 g carb, 3 g fiber, 26 g sugars, 19 g fat, 4 g sat fat, 30 mg sodium

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Chocolate Covered Cherries Recips
Mitch Mandel
Chocolate-Covered Cherries

PREP TIME:3 minutes /TOTAL TIME:5 minutes /SERVINGS:1

1 oz dark chocolate
4 whole cherries
1 heaping tsp coconut flakes

1. BREAK dark chocolate into a heatproof bowl. Microwave in 15-second increments, stirring until melted and smooth.
2. DIPcherries in chocolate to coat, then place on a plate and sprinkle with coconut flakes.

NUTRITION(per serving) 190 cal, 2 g pro, 23 g carb, 3 g fiber, 17 g sugars, 10 g fat, 7 g sat fat, 10 mg sodium

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Grilled Steak and Peach Salad
Mitch Mandel
Grilled Steak and Peach Salad

PREP TIME:15 minutes /TOTAL TIME:25 minutes /SERVINGS:4

1½ Tbsp white wine vinegar
1 Tbsp olive oil
1 Tbsp orange juice
½ tsp grated fresh ginger
¼ tsp salt
2 lg peaches, halved
1 sm sirloin steak (8 oz), trimmed of external fat
¼ tsp ground black pepper
1 red bell pepper, cut into thin, short strips
1 bag (5 oz) baby spinach
3 Tbsp toasted sliced almonds
¼ c fresh basil leaves, torn

1. HEATa grill or grill pan to medium.
2. WHISKtogether the vinegar, oil, orange juice, ginger, and salt in a medium bowl. Set the dressing aside. Coat the cut surfaces of the peaches with olive oil cooking spray. Season the steak with the black pepper.
3. PLACEthe steak and peaches (cut side down) on the grill or grill pan. Grill the peaches for 6 minutes, or until soft. Grill the steak for 8 minutes, turning once, or until a thermometer inserted in the center registers 145°F for medium-rare/160°F for medium/165°F for well-done. Let stand for 5
4. SLICEthe peaches into wedges. Add the bell pepper and spinach to the bowl of dressing and toss to coat. Transfer to 4 plates. Top with sliced steak and peaches. Sprinkle with the almonds and basil leaves. 

NUTRITION(per serving) 194 cal, 15 g pro, 15 g carb, 4 g fiber, 9 g sugars, 9 g fat, 2 g sat fat, 235 mg sodium

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Cherry Berry Chiller
Tina Rupp
Cherry Berry Chiller

PREP TIME:4 minutes /TOTAL TIME:4 minutes /SERVINGS:1

½ c chilled unsweetened vanilla almond milk
½ c 2% plain Greek yogurt
1 c strawberries
½ c cherries
¼ to ½ c ice cubes

COMBINEalmond milk, Greek yogurt, strawberries, cherries, and ice cubes in high-power blender and puree until smooth. Divide between 2 glasses. (Keep blending with these 20 other super-healthy smoothie recipes.)

NUTRITION(per serving) 133 cal, 3 g pro, 32 g carb, 6 g fiber, 22 g sugars, 1 g fat, 0 g sat fat, 80 mg sodium

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Fruit Cobbler with Blueberries Recipe
Kurt Wilson
Fruit Cobbler with Blueberries and Plums

PREP TIME:15 minutes /TOTAL TIME:1 hour /SERVINGS:9

8 plums, pitted and quartered
2 c blueberries
½ c + 4 tsp sugar
2 Tbsp + 1 c whole grain pastry flour
¾ tsp baking powder
⅛ tsp salt
½ c low-fat buttermilk
1 lg egg white
1½ Tbsp canola oil

1. HEAToven to 375°F. Coat a 9" x 9" baking dish with cooking spray.
2. MIXthe plums, blueberries, ½ cup of the sugar, and 2 tablespoons of the flour in a large bowl. Place in the prepared baking dish.
3. MIX3 teaspoons of the remaining sugar, the baking powder, salt, and the remaining 1 cup flour in a small bowl. 
4. WHISKtogether the buttermilk, egg white, and oil. Pour into the flour mixture. Stir until a thick batter forms. 
5. DROPtablespoons of the batter on top of the fruit. Sprinkle with the remaining 1 teaspoon sugar. 
6. BAKEfor 35 to 40 minutes, or until golden and bubbly. Cool on a rack for at least 10 minutes before serving.






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Date: 29.11.2018, 01:50 / Views: 75381