Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
Ingredients:
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
Method:
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.
Summery Salads Recipes
The time is ripe—for just about everything! From crisp green beans, snap peas and cucumbers to crunchy carrots and plump berries, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including our silky crème fraîche and housemade summer berry vinaigrette, this refreshing lineup also includes Pain au Levain bread, luscious rhubarb lavender preserves from Orcas Island-based Girl Meets Dirt as well as fresh summer cherries and our clafoutis recipe so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Grilled Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.
Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.
Roasted Beets & Carrots with Summer Berry Vinaigrette
Our light and bright vinaigrette is an excellent complement to these roasted root veggies.
Chioggia Beet Salad with Raspberries & Hazelnuts
Tossed with our summer berry vinaigrette, this showpiece salad boasts beautiful color.
Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
Ingredients:
4 large eggs
½ cup sugar
½ teaspoon salt
1 cup milk
1 tablespoon vanilla extract
Zest of 1 lemon
2 tablespoons melted butter
¾ cups all purpose flour
2 cups cherries, pitted and halved
Powdered sugar for dusting
Method:
1. Preheat oven to 350°. Butter and lightly flour a 9-inch round pie dish or cast iron pan. Reserve.
2. In a food processor, combine the eggs, sugar, salt, milk, lemon zest and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can also mix the ingredients by hand.)
3. Pour the batter into the prepared dish. Top with the cherry halves, placing them cut side up. Bake in the preheated oven for 45 minutes to 1 hour or until the custard is just set. A knife poked in the center should emerge relatively clean. Remove from the oven and let cool 20 minutes, then run a knife around pan sides to loosen clafoutis. Dust the top with powdered sugar; cut into wedges and serve.
