Cherries: Better then Berries

One of the most tart and sweet fruits is the cherry. The prime season for Cherries is right now (June through August) so it is a great time to pick up a bunch and make a yummy treat. Cherries are full of antioxidants called anthocyanins that have a variety of useful health benefits such as lowering a chance of heart disease and diabetes. They also have a serving of Vitamin C which is vital for a balanced diet. Cherries can be eaten fresh, frozen or dried. So try them in a delicious Breakfast Parfait:

Ingredients:

1 (8 oz.) carton of low fat vanilla yogurt

1/3 cup of dried tart cherries

1 ripe banana, sliced

2/3 cup of low fat granola cereal

Process:

1) Combine yogurt and cherries; mix well.

2) Layer 1/2 of the yogurt mixture, 1/2 of the banana slices and 1/2 of the granola into 2 parfait or clear cups

3) Repeat layering once with remaining yogurt mixture, banana slices and granola

Makes 2 servings

Tip: The parfaits may be served immediately or chilled up to 2 hours before serving

You can find this and other great recipes for cherries at http://www.choosecherries.com/recipes

Karaoke Night: American Idol watch out!

This Thursday in the Square we are hosting our very own Karaoke Night! It has the potential to culminate both fun, musical talent and potential embarrassment for all who join, so why wouldn't you?! Karaoke is a time where anyone can be a star and belt out their favorite version of popular songs from the favorite decade (My personal tune is 'Living on a Prayer' by Bon Jovi), do dance moves and enjoy the praise of being an amateur singer. Karaoke became popular in Japan and quickly became a phenomenon in the U.S. While some people take Karaoke quite seriously, it is meant to be fun and silly. So warm up those vocal chords by singing in the shower and come sing the neighborhood a song on Thursday!

And please, do not sing like this http://www.youtube.com/watch?v=_RgL2MKfWTo

Te Esperare- Carlos Oretga

July 17th @ 6:30 in Giddings Plaza

This week, the square will be dancing to tantalizing, romantic and fun latin music to the sounds of Carlos Ortega. Ortega was born in Bogota, Colombia and moved to Chicago when he was four. He began playing guitar at a young age in a variety of different bands that ranged from a punk band to a surf band. Many of Ortega's lyrics are inspired by stories that Carlos was told by his father about life in South America during the 1930s and 40s. These stories "of a mood, a place, and a time after the bottle was empty and the old LPs were carefully placed on the turntable". In 1996, Ortega released a CD that combined all things great about classic Latin music with a new contemporary sound. Ortega does not play alone though, he is joined by Honduran guitarist Charlie Baran who Ortega met in a guitar shop. It has been said that Charlie has "more licks than the flashiest rock guitarist but knows as well as the value and beauty of measured restraint". We are thrilled to welcome this Latin Combo to the square this week!

Take a listen before you come on out on Thursday night http://www.myspace.com/casolandomusic

Zucchini: The Cucumbers Cousin

While it looks like a cucumber with its green skin, Zucchini's are a whole new flavor to add to your summer dishes. Zucchini's are best from May-July and are a common crop for Farmers. With an abundance of Vitamin C, Vitamin A, Potassium and several B Vitamins, Zucchini's are a delicious option if that Cucumber is not satisfying your taste buds. When shopping for a Zucchini, look for those that resemble the size of a cucumber and have a smooth exterior. It is suggested that you drizzle oil, salt and pepper if you eat them by themselves however, Zucchini is very versatile and can compliment many sweet and savory dishes. While most popular in sweet bread, it can also be used as a delicious and simple side dish option such as Baked Stuffed Zucchini.

Ingredients:

-1 Medium Zucchini

-6 large fresh mushrooms, finely chopped

-1 green onion, finely chopped

-1 tablespoon butter or stick margarine

-1/2 cup white wine or chicken broth

-1/8 teaspoon salt

-1 dash white pepper

-2 teaspoons grated Parmesan cheese

Directions:

1) Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp; set shells aside

2) In a non-stick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.

3) Place zucchini shells in a saucepan and cover with water, bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

This recipe is low in calories at only 130 a serving and 7 grams of carbohydrates. Brought to you by http://www.allrecipes.com/