Cooking with Fresh Cherries

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 cup pitted cherries

• ½ cup barbecue sauce

• 2 tablespoons brown sugar

• 1 tablespoon balsamic vinegar

• Chopped parsley for garnish (optional)

Instructions:

1. Mix paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.

2. Rub spice mixture evenly over chicken thighs and marinate for at least 30 minutes.

3. In a saucepan, combine cherries, barbecue sauce, brown sugar, and balsamic vinegar. Simmer for about 10 minutes until thickened.

4. Preheat broiler to high heat.

5. Place chicken on a foil-lined pan and broil for 8–10 minutes per side, until golden and cooked through (165°F).

6. Brush cherry glaze generously over both sides of chicken.

7. Return to broiler for 2–3 minutes, until glaze caramelizes.

8. Let rest a few minutes, sprinkle with parsley, and serve.

Serving Suggestion:
Pairs perfectly with cornbread and a fresh green salad.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup chicken broth

• 1 cup pitted cherries (fresh or frozen, thawed)

• ¼ cup balsamic vinegar

• 2 tablespoons honey

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons cornstarch

• 2 tablespoons water

• Fresh parsley for garnish (optional)

Instructions:

1. Place chicken in the bottom of a 6-quart crock pot.

2. In a bowl, whisk together broth, cherries, vinegar, honey, soy sauce, garlic, thyme, salt, and pepper.

3. Pour mixture over chicken.

4. Cover and cook on low for 6 hours or high for 3 hours, until tender.

5. Remove chicken and set aside.

6. Mix cornstarch and water, then stir into the sauce.

7. Cook on high for 30 minutes, until thickened.

8. Shred chicken and return to sauce, stirring to coat.

9. Serve over rice or noodles, and garnish with parsley.

Tip:
Pairs great with steamed vegetables or a side salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 2 medium squash (butternut, acorn, or preferred variety)

• 1 cup pitted cherries, halved (optional)

• 3 tablespoons unsalted butter

• ¼ cup cherry syrup or glaze

• 1 teaspoon cinnamon

• Salt and black pepper to taste

• Fresh parsley or mint for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Wash and cut squash lengthwise; scoop out seeds.

3. In a saucepan, melt butter over medium heat. Add cherry syrup, cinnamon, salt, and pepper. Stir until smooth.

4. Add cherries and cook 2–3 minutes, until softened.

5. Place squash halves cut-side up in a baking dish and spoon glaze into hollows and over tops.

6. Bake for 25–30 minutes, brushing occasionally with reserved glaze.

7. Remove from oven, cool slightly, and garnish with herbs before serving.

Optional Add-Ins:
Top with chopped nuts like pecans or walnuts for added crunch.

Ingredients:

For the Salad:

• 4 cups mixed greens (spinach, arugula, romaine)

• 1 cup baby spinach

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1 avocado, diced

• ¼ cup red onion, finely chopped

• ¼ cup crumbled feta cheese

• ¼ cup toasted slivered almonds

For the Cherry Vinaigrette:

• 1 cup fresh cherries, pitted and halved

• 2 tablespoons red wine vinegar

• 2 tablespoons olive oil

• 1 teaspoon honey

• Salt and pepper to taste

Instructions:

1. Blend cherries, vinegar, olive oil, honey, salt, and pepper until smooth. Set aside.

2. In a large bowl, combine greens, tomatoes, cucumber, avocado, and onion.

3. Drizzle with vinaigrette and toss to coat evenly.

4. Divide onto plates, then sprinkle with feta and almonds.

5. Serve immediately.

Tips:

• Add grilled chicken or sliced strawberries for variety.

• For a vegan version, omit or replace feta with plant-based cheese.

Ingredients:

• 2 cups cooked chicken, shredded or diced

• 1 cup fresh cherries, pitted and halved

• ½ cup celery, finely chopped

• ½ cup red onion, finely chopped

• ½ cup mayonnaise

• 2 tablespoons Greek yogurt

• 2 tablespoons lemon juice

• 1 tablespoon honey

• Salt and pepper to taste

• Lettuce leaves, for serving

• Sliced almonds for garnish (optional)

Instructions:

1. Combine chicken, cherries, celery, and onion in a large bowl.

2. In a separate bowl, whisk mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper.

3. Pour dressing over chicken mixture and stir gently.

4. Cover and refrigerate for at least 30 minutes.

5. Serve on lettuce leaves or use as a sandwich filling.

6. Garnish with sliced almonds, if desired.

Serving Suggestion:
A refreshing summer lunch — light, flavorful, and full of texture.

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving

Ingredients:

• 2 oz bourbon

• ¼ oz simple syrup

• 2–3 dashes Angostura bitters

• 3 fresh cherries, pitted and halved

• Orange peel, for garnish

• Ice cubes

Instructions:

1. In a glass, muddle cherries with simple syrup until juices release.

2. Fill glass with ice cubes.

3. Add bourbon and stir gently.

4. Add bitters and stir again.

5. Express oils from an orange peel over the glass, twist, and drop it in.

6. Let sit for one minute, then serve and enjoy.

Tip:
Multiply ingredients for a larger batch and strain into individual glasses over ice.