Called Caprese, this classic creation is best when the mozzarella is freshly made and the tomatoes are perfectly ripened.  Adding FruitFast’s Wonderful Pomegranate Liquid Fruit Supplement is the ideal final touch.

Ingredients:

2         Tbsp minced red onion
1/4      cup balsamic vinegar
3/4       cup olive oil
Salt and pepper

1          small red onion, sliced thin
12 oz   fresh mozzarella, sliced
2          tomatoes, sliced
1/2       cup basil leaves
1          Tbsp FruitFast Pomegranate Liquid

Directions:

Prepare the vinaigrette by stirring the minced red onion and vinegar together, whisk in the olive oil.  Season to taste with salt and pepper.  Toss the sliced red onion with 2 Tbsp of the vinaigrette.  Arrange on plate, alternating the mozzarella slices, sliced tomatoes and red onion.  Add basil leaves.  Spoon on remaining vinaigrette, drizzle with FruitFast Pomegranate Liquid.

Yield:   2-4 servings

Ingredients:

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp FruitFast Mixed Berry Liquid (optional)
1 Tbsp honey
1/2 tsp ground cumin
1/2 tsp salt (optional)
Directions:

In Dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.   When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, Mixed Berry Liquid, honey, cumin, and salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).

Yield: 6 to 8 servings.

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands, wash well with soap and water.

Ingredients:
2        (6-ounce) cans white tuna in water, drained and flaked
1        cup cut green beans, cooked and drained
3/4     cup Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup shredded carrots
1/2     cup chopped celery
1/2     cup bottled balsamic vinaigrette salad dressing
1/2     cup crumbled feta cheese
1        Tbsp Dijon mustard
1/4     cup pine nuts, toasted
Salad greens (optional)

Directions:
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.  Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated. Refrigerated, covered, 2 to 3 hours to allow flavors to blend. Sprinkle with pine nuts just before serving.  Serve over salad greens, if desired.

Yield:  4 main-course servings (1 cup each).

Serve as a light lunch or perfect as a side dish.  For added flavor and appearance, drizzle with FruitFast Mixed Berry Liquid Fruit Supplement.

Soak the dried cherries in hot water for 20 minutes to plump; drain. In a bowl, combine, vinegar, oil, lemon juice and salt, whisk. In a medium bowl, combine raw carrots, walnuts, cherries and vinegar and oil dressing. Toss to coat.

Yield: 4 servings

DRIED BERRY FRUIT SALAD WITH BRANDY CITRUS SAUCE

Ingredients:
Salad:
1 medium apple (your choice), washed and chopped
1 medium pear, washed and chopped
1 /4 cup toasted pecans, chopped * (you can substitute walnuts or almonds)
1 /4 cup Brownwood Acres Dried Tart Cherries
2 Tbsp Brownwood Acres Dried Wild Blueberries (optional

Brandy Citrus Sauce:
1 tangerine
2 Tbsp brandy
1 Tbsp honey

Place fruit, dried fruit, and nuts in a salad bowl and toss gently to combine. Set aside.
Peel tangerine and over a bowl, remove seeds. Take each section and cut into thirds, allowing the juice to catch in the bowl. In a small non-stick sauce pan, combine tangerine pieces, juice, brandy and honey.
Heat mixture over medium-low heat until the honey is dissolved; stirring constantly. This takes only a minute or two. Remove from heat and cool for about 5 minutes. Stir mixture into the fruit salad.

*Nuts are rich in antioxidants, but also calorie rich. Toasting nuts brings out the flavor and allows you to use less in your recipes. To toast, place nuts in a dry non-stick skillet and cook on medium-high heat until brown. Stir or shake while cooking. Watch very carefully as they can easily burn.
Yield: 5 (1 cup servings).

WINTER CHICKEN STEW

Ingredients:
2 cups sliced carrots (about 3 large)
1 cup sliced celery (about 2 stalks)
1 /2 cup sliced green onions
1 /2 cup diced onions
1 lb chicken breasts (boneless, skinless) cut into 1 inch pieces.
3 cups chicken broth (approx. 2—14.5 oz cans)
2 cups water, plus 1 /8 cup
3 /4 cups uncooked pearled barley
Chopped fresh parsley (optional)

Directions:
In a stock pot, over medium heat, sauté onions in the 1 /8 cup water. Add chicken and cook until slightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 3-4 hours. Salt and pepper to taste. Top with parsley sprigs.
You can also make this stew in a slow cooker. Place ingredients i(except parsley) in a slow cooker; cover and cook on low heat 8 to 9 hours.
Yield: Approx six (1-1 /2 cup) servings

1     can whole cranberry sauce
1     3 /4 cups water
2     3 oz packages cherry jello
2     cups red seedless grapes, halved
2     cups celery, finely chopped
1     large can crushed pineapple, undrained
1-2  cups FruitFast Dried Tart Cherries

Boil water and add jello to dissolve.  Add cranberry sauce. Stir to break up. Let cool. Add grapes, celery, pineapple and cherries. Pour into mold and refrigerate. Makes about 2 quarts.

Mix ingredients, making sure chicken is covered. Chill at least two hours before serving.  Serve on a bed of lettuce.

2 Tbsp Champagne vinegar
2 tsp Dijon mustard
2 tsp honey
5 Tbsp extra-virgin olive oil
Ground white pepper

Whisk together vinegar and Dijon mustard in a small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Can be made three days ahead. Use at room temperature.

For the salad, combine a mixture of greens. I used romaine and baby spinach. Or use spring greens, about 9 cups. Place salad mixture, 1 /2 cup dried tart cherries, tomatoes, and approx 8 oz. crumbled goat or sheep cheese in a large bowl. Add vinaigrette and toss.

1/4 cup red wine vinegar
2 Tbsp lemon juice
1 tsp honey
1/2 cup olive oil

6 cups chicken broth
16 oz. orzo

2 cups red grape tomatoes halved or Roma tomatoes cubed
1 1/2 cups goat cheese cubed or crumbled (can substitute with Feta)
1 cup chopped fresh basil
1/2 cups dried cherries
1 cup chopped green onions
1/2 cup walnuts (or pecans)

Whisk together the vinegar, lemon juice, honey, and olive oil. Set aside.
In a large saucepan bring to boil the 6 cups of chicken broth. Add orzo,
reduce heat and simmer, stirring occasionally, until tender, but a little al
dente. Transfer to a large serving bowl and toss until cool. Add tomatoes,
cheese, remaining ingredients. Toss to coat. Salt and pepper to taste.