This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.
A quick how-to guide to prepping this versatile grain.
1½ cups emmer farro
4 cups chicken stock
¼ teaspoon salt
1. Place farro into a fine mesh sieve and rinse with cold water. Drain.
2. Transfer to a medium sized pot that has a lid. Add the stock and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover and cook for 50-60 minutes, until it is softened but still chewy. (If there is liquid remaining in the pot, drain it off or save it to add to a soup, stew or sauce.)
This smoky sauce is amazing spooned over poached or fried eggs.
1 bunch scallions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
1. Cut off the roots of the scallions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and slice the green onions. Mix everything together with the parsley. Add salt if desired.
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.