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Creamy Orzo with Peas and Parmesan

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1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

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2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

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2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

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Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

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1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Change it up with Cherries!

Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...

 

 




CHERRY AND RICOTTA "BRUSCHETTA"

 

Ingredients:

  • 1 cup fresh cherries, quartered and pits removed
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 cup *ricotta cheese
  • A few sprigs of fresh thyme
  • 2 tbsp honey
  • 4 slices Fred Bread

Instructions:

  1. In a small bowl, combine cherries, sugar and balsamic vinegar.  Set aside for 15-20 minutes.
  2. When ready to assemble, lightly toast the bread slices. Spread a generous amount of ricotta on each slice of toast.
  3. Next, sprinkle each with thyme leaves. Divide the cherries evenly amongst each slice of toast, careful not to get too much of the juices.
  4. Finish with a drizzle of honey and serve!

*Quick and Easy Ricotta Cheese


  • 4 cups whole milk
  • 4 tbsp lemon juice (white vinegar works as well)
  • Pinch of salt
  • Cheesecloth

  • Instructions:


  • In a medium saucepan, heat milk over medium heat until warmed through, but not quite simmering.
  • Remove from heat and add salt and lemon juice. DO NOT STIR! Let sit for 5 minutes.
  • Secure cheesecloth over a bowl and pour entire contents out into the prepared cheesecloth/bowl set up.  Allow to drain and cool.
  •  

     

    PEACH AND CHERRY SALSA

    cherry peach salsa

    Ingredients:

    • 1 cup fresh cherries, pitted and quartered
    • 2 fresh peaches, peeled and diced small
    • ½ bunch of fresh cilantro, finely chopped
    • 2 cloves garlic, minced
    • 1 jalapeno, diced small
    • ½ small red onion, diced small
    • Juice of 2 limes
    • Zest of 1 lime
    • Salt to taste

    Instructions:

    1. Combine all ingredients in a large bowl and mix well.
    2. Allow salsa to chill and macerate for at least 15-20 minutes before serving.

    (This recipe is a great way to use up cherries and peaches that may be on the softer side!)

     

     

    CHERRY LIME VINAIGRETTE

     

    Ingredients:

    • 1 cup fresh cherries, pits removed
    • 1 tbsp dijon mustard
    • 1 tbsp honey
    • ¼ cup olive oil
    • Juice of 2 limes
    • Zest of 2 limes
    • 1 tbsp red wine vinegar
    • Salt and pepper to taste

    Instructions:

    1. Place all ingredients in a blender (or use a hand-held immersion blender) and blend until smooth.
    2. Check seasonings and adjust as needed.
    3. Store in an airtight container in the fridge.

    (This recipe is a great way to use up cherries that may be on the softer side!)