I love June! It’s all about
cherries. Whether you like the dark sweet variety or the beautiful Rainier
cherries from Washington State, this is your time of the year. Here are a
couple of easy and beautiful recipes that can be made with fresh, (Yey!), or
even frozen cherries. Enjoy!
cherries. Whether you like the dark sweet variety or the beautiful Rainier
cherries from Washington State, this is your time of the year. Here are a
couple of easy and beautiful recipes that can be made with fresh, (Yey!), or
even frozen cherries. Enjoy!
Cherry
Salsa
Salsa
1 LB Dark Sweet Cherries, pitted and chopped
2 TB Fresh Lime Juice
Zest of 1 Lime
½ Cup
Cherry Preserves
Cherry Preserves
2 TB Minced Red Onion
1 Whole, Finely Chopped Jalapeno, Ribs and
Seeds removed
Seeds removed
2 TB Finely Chopped Cilantro
Combine all ingredients in medium bowl and stir to blend. Cover
and chill 1-2 hours to blend flavors. Serve with grilled meat, or with chips as
an appetizer.
and chill 1-2 hours to blend flavors. Serve with grilled meat, or with chips as
an appetizer.
Ancient Grains Salad with Cherries and Cashews
1 Cup Red Quinoa
2 Cups Fresh Baby Spinach
½ Cup Basil, Chopped or
Chiffonade
Chiffonade
2 Cups Pitted Fresh Cherries
½ Cup *Lightly Salted and
Peppered Toasted Cashew Pieces
Peppered Toasted Cashew Pieces
Sea Salt and Freshly Ground
Black Pepper to taste
Black Pepper to taste
**1 Recipe Easy Balsamic
Dressing in a Jar
Dressing in a Jar
Add 2 Cups water, quinoa, and pinch of salt into a small saucepan. Bring to
a boil over medium to high heat, covered, and cook for about 10 – 12 minutes,
until quinoa had started to bloom. (Small tendrils will appear.) Remove from
heat and let stand, covered, for 5 minutes, then fluff with fork. Stir in the
spinach and cover again for 5-8 minutes, allowing the to wilt the spinach. Add
in the basil, cherries, and cashews. Taste for salt and pepper, and season.
Drizzle the dressing into the salad and toss.
a boil over medium to high heat, covered, and cook for about 10 – 12 minutes,
until quinoa had started to bloom. (Small tendrils will appear.) Remove from
heat and let stand, covered, for 5 minutes, then fluff with fork. Stir in the
spinach and cover again for 5-8 minutes, allowing the to wilt the spinach. Add
in the basil, cherries, and cashews. Taste for salt and pepper, and season.
Drizzle the dressing into the salad and toss.
*Lightly Salted and Peppered Toasted Cashew Pieces
1 Cup Cashew Pieces
1 Tsp Extra Virgin Olive Oil
Sea Salt and Freshly Ground
Black Pepper to taste
Black Pepper to taste
Place the cashews on a sheet
pan and slide into a 400F oven. Roast for 7 – 10 minutes until lightly browned.
Remove, toss with the olive oil and then light sprinkle sea salt and freshly
ground black pepper over the nuts. Set aside to cool for a minute – the cashews
will “crisp” up.
pan and slide into a 400F oven. Roast for 7 – 10 minutes until lightly browned.
Remove, toss with the olive oil and then light sprinkle sea salt and freshly
ground black pepper over the nuts. Set aside to cool for a minute – the cashews
will “crisp” up.
**Easy Balsamic Dressing in a Jar
¼ Cup Extra Virgin Olive Oil
1 TB Stone Ground Mustard
3 TB Balsamic Vinegar (you
can use any balsamic, even flavored ones like cherry, fig or blueberry)
can use any balsamic, even flavored ones like cherry, fig or blueberry)
½ Tsp Sea Salt
¼ Tsp Freshly Ground Black
Pepper
Pepper
Shake all the ingredients
together in a jar
together in a jar
Although we don’t grow many
cherries in Georgia, we do grow some. And we have many other wonderful fruits
and veggies here in the state. If you want to find out what’s in season or pick
your own, here are two great resources, both in Georgia:
cherries in Georgia, we do grow some. And we have many other wonderful fruits
and veggies here in the state. If you want to find out what’s in season or pick
your own, here are two great resources, both in Georgia:
These recipes originally appeared in the Friday Four, my weekly e-zine that contains a delicious, healthy recipe, a wine pairing and two kitchen tips. Sign up for it here: