Grilled Cherry Salsa

This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!

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.

Classic & Colorful Recipes

As we greet the month of November this week, it seems as if more classic autumn weather has also arrived in the Puget Sound region. As we cozy up to the (delightful) sounds of rain outside, this week’s box fittingly celebrates the new month’s cozy and color-rich flavors. With the likes of fresh kiwi berries, Puntarelle chicory, broccolini, carrots and fennel, as well as cinnamon-raisin bread, farm-fresh chicken and duck eggs, fragrant herbs and edible flowers, this lineup is sure to bring comfort to your soul; enjoy!

Here are a few recipe ideas for the week:

Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.

Kiwi Berry Salsa
This bright condiment is delicious served over white fish like halibut, swordfish or cod.

Kiwi Berry Salsa

This bright condiment is delicious served over white fish like halibut, swordfish or cod.

Ingredients:
1 pint kiwi berries, sliced in half
½ avocado, cut into cubes
1 tablespoon red onion, minced
1 tablespoon cilantro, chopped
Juice of ½ of a lime
½ tablespoon honey
Sea salt and freshly ground pepper, to taste

Method:
1. Combine kiwis, avocado, red onion and cilantro in a small bowl.

2. Whisk together lime juice, honey, salt & pepper in another small bowl and pour over salsa. Toss gently to combine and reserve until ready to use.

Smoky Summer Pepper & Eggplant Salsa

This smoky salsa is a wonderful boost for burgers, sausages and more.

Ingredients:
4-6 Jimmy Nardello red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill

Method:
1. Roast the eggplant and the peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from the peppers and chop finely; cut stem off eggplant and chop finely.

2. Heat 1 tablespoon oil in a skillet, add shallots and garlic, and sauté for about 3 minutes until soft. Transfer to a large bowl and add the peppers, eggplant, the oil, sugar, salt, lemon juice,  cilantro and dill, and mix well.

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