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Cherries are the opening act of stone fruit season. We bought our first bag from the market this weekend and my family is in love. Since my children have a passion for cherries, when I add them to dishes they are even more excited to dive in.
Cherry Salsa partners well with the grill. Dollop it on top of Grilled Salmon and complete the meal with a hearty Grilled Potatoes & Greens Salad. Then reserve some of the Cherry Salsa for an Herb Grilled Pork Tenderloin with Baby Beets, Radishes and Wilted Greens. Reserve slices of the pork to serve tucked inside a Pork Quesadilla with another scoop of the crimson salsa.
Cherries aren’t the only stone fruit this week. Apricots are also slowly revealing themselves and they are perfect in the simple Apricot Salad with a Cherry Chile Quinoa (cherries, again! We can’t get enough of them.)
To round out the cherry fun, start your morning with the Almond Cherry Clafoutis. If you can manage to have leftovers, this dish will be a gift every morning.
Simmer up a big batch of white beans or stock up on your favorite brand. Toss some into the Black + White Bean Salad which is a medley of dark and light shades such as cauliflower, dried figs, feta, kalamatas, and more. Artichokes are spring at its finest and the hearts are lovely tossed lightly with the remaining white beans. Serve them bistro style with an easy salad and a pile of quinoa if you have extra from the Cherry Chile Quinoa.
Hopefully, asparagus is still reaching out of the ground for you as this Asparagus Soup is simply a bowl full of spring. Buy a couple bunches and roast the asparagus to be stored for a lovely Asparagus + Boiled Egg Salad for lunch or to be tucked into a Goat Cheese & Greens Omelette.
As we spring towards summer, may you continue to have deliciousness to devour.
Cook seasonally. Eat consciously. Live well,
