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FRESH CHERRY RECIPES

1.  CHERRY SUMMER KALE SALAD WITH BALSAMIC VINAIGRETTE

INGREDIENTS:

SALAD - 

6 cups kale leaves
6 strips bacon, diced
1 cup cherries, halved (seeds removed)
½ cup blueberries
½ cup crumbled feta cheese
½ cup diced granny smith apple
¼ cup pecan pieces

BALSAMIC VINAIGRETTE - 

1 tablespoon dijon mustard
½ tablespoon honey
½ teaspoon dry basil
¼ cup balsamic vinegar
⅓ cup olive oil
salt & pepper to season

INSTRUCTIONS:

Massage torn kale leaves with a bit of sea salt. 

Heat a medium saute pan to medium high heat, add bacon and cook for 5 minutes until crispy.

Remove and place on a paper towel to let grease drain.

In a small bowl add dijon mustard, honey, basil, balsamic vinegar, olive oil, salt, and pepper.

Whisk to emulsify (so the oil and vinegar are no longer separated).

In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples, and pecan pieces.

Serve dressing on the side or toss in at the last minute.

Recipe and Image from Joyful Healthy Eats

2.  GRILLED CHIPOTLE PORK TENDERLOIN WITH FRESH CHERRY SALSA

INGREDIENTS:

One 400g pork tenderloin

Marinade

zest of one lime
juice of one lime
2 tbsp olive oil
¼ cup honey
4 chipotle peppers, coarsely chopped
4 tsp adobo sauce {from can of chipotle peppers}
2 cloves garlic, minced
½ tsp salt

Fresh Cherry Salsa

1 cup cherries, pitted and sliced into quarters
2 tbsp fresh cilantro
2 tsp lime juice

INSTRUCTIONS:

Grilled Chipotle Pork Tenderloin

Combine marinade ingredients. Pour half of marinade into a resealable bag with pork tenderloin; cover and store other half of marinade until ready to cook pork. Marinate pork for 1 hour or more.

Pre-heat barbecue to medium-high. Discard marinade and cook pork over indirect heat {towards the edge} for 15-20 minutes per side, or until cooked to an internal temperature of 145°F {63°C}.

Place cooked pork tenderloin in aluminum foil, bringing the edges up around it to form a 'basket'.

Pour the remaining marinade over the pork, and seal the aluminum foil, allowing everything to rest for 10 minutes.

Fresh Cherry Salsa:

Combine all ingredients and serve over the pork.

Recipe and Image from Sweet Peas and Saffron

3.  FRESH CHERRY CRISP

INGREDIENTS:

1 lb fresh sweet cherries pitted
3 tablespoons sugar
dash salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 cup old fashioned oats
1/2 cup flour
1/2 cup brown sugar
dash nutmeg
1/8 teaspoon cinnamon
1/4 cup soft butter
Vanilla ice cream

INSTRUCTIONS:

Preheat oven to 375

Spray with Pam two 5" cast iron skillets (or similar size baking dishes)

Place pitted cherries, sugar, salt, cornstarch, lemon juice in a medium bowl

Combine carefully and divide between the skillets

In a small bowl combine the oats, flour, brown sugar, nutmeg and cinnamon then add the butter and combine until medium clumps form

Divide topping between 2 skillets

Place on a cookie sheet lined with parchment paper

Bake for 30 minutes or until bubbly

Cool until warm and serve with vanilla ice cream

Recipe and Image From Cooking on the Front Burners

4.  CHOCOLATE CHIP AND CHERRY BLONDIES