Cherry Overnight Oats
Ingredients
2 cups rolled oats
4 tablespoons chia seeds
1 1/2 cups milk
2 teaspoons pure almond extract
4 tablespoons pure maple syrup
1/2 cup Northwest Cherries, roughly chopped, plus additional for serving (optional)
Greek yogurt (optional)
sliced almonds (optional)
Directions
In mixing bowl, stir oats and chia seeds to combine.
Add milk, almond extract and maple syrup.
Stir to combine until uniformly mixed.
Using 1/4 cup measuring cup, divide oats mixture among four small jars, adding layer of cherries between scoops. Top with remaining cherries.
Seal jars and transfer to refrigerator overnight, or at least 6 hours, before serving.
Serve on their own or top with Greek yogurt, additional dried cherries and sliced almonds, if desired.
Recipe courtesy of Northwest Cherry Growers
Strawberries and Cream Popcorn
Servings
4-6
Ingredients
1/4 cup freeze-dried strawberries
6 cups popped popcorn
1 cup white chocolate chips, melted
Directions
In small food processor or spice grinder, pulse freeze-dried strawberries until finely ground. Place popped popcorn in large bowl. Drizzle melted chocolate over top; toss until well coated. Sprinkle evenly with ground freeze-dried strawberries; toss until well coated.
Scrape onto large parchment paper-lined baking sheet, spreading into even layer.
Let stand at room temperature 30-60 minutes, or until chocolate is set and hardened. To serve, break into pieces.
Tips: To melt chocolate, place chocolate chips in heatproof bowl set over saucepan of barely simmering water, stirring 3-5 minutes, or until smooth.
To melt chocolate in microwave, place chocolate chips in microwave-safe bowl or measuring cup. Microwave on medium, stirring every 30 seconds, for 1-2 minutes, or until smooth and melted.
Recipe courtesy of The Popcorn Board
Avocado Shrimp Sushi Boats
Prep time
4 minutes
Cook time
1 minute
Servings
2-4
Ingredients
1 cup Minute Sticky Rice
1 pound shrimp, cooked
1/4 cup English cucumber, small diced
1/4 cup Japanese barbecue sauce
2 large avocados, pitted and halved
2 tablespoons soy sauce
Sriracha sauce (optional)
2 tablespoons toasted sesame seeds
Directions
Heat rice according to package directions.
In bowl, mix shrimp, cucumber and barbecue sauce until shrimp and cucumber are fully coated.
Spoon rice into each avocado hole. Pour 1/2 tablespoon soy sauce on top of rice.
Top each half with shrimp mixture. Drizzle Sriracha sauce on top, if desired. Sprinkle sesame seeds on top.
