Recipes

• Cherry Salad with Roasted Walnut Dressing

  Whisk oil, balsamic and syrup together until thoroughly blended. Coat greens with dressing and toss until lightly coated.

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  Tenderloin Steaks with Cherry Sauce

  Place cherries and balsamic in a large saucepan. Bring to a boil; cook for 5 minutes until liquid is reduced to ¼ cup. Stir in oil, salt and pepper. Sprinkle steaks with salt and pepper as desired. Broil 4” from heat for 4-6 minutes until meat reaches desired doneness. Serve steaks with cherry sauce and sprinkle with green onion.

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  Special Occasion Salad

  In a salad bowl, combine spinach, arugula, cherries and almonds. Combine the oil, vinegar salt and pepper; drizzle over salad and toss to coat. Sprinkle with goat cheese. Serve immediately.

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  Mixed Greens with Cherry Balsamic Vinaigrette

  Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about 5 min). Remove from heat; stir in salt and pepper. Add pecans, coating them evenly. Spread pecans evenly on a cooling rack and allow glaze to harden. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently and serve.

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  Marinated Mushroom Salad

  In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives tossing to coat. Cover and refrigerate 1 hour. Toss with lettuce as desired.

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  Filet Mignon with Cherry-Balsamic Reduction

  Heat oil in a small heavy metal pan. Add shallots and cook until they are soft and wilted. Add garlic and stir for 30 seconds. Add the wine, vinegar and cherries. Increase the heat to bring the sauce to a light boil. Let the sauce reduce to half (about 10-12 minutes. It should get thick and syrupy. When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides. Broil to desired doneness. To serve, serve steaks on a platter and sauce on the side, or spoo

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  Couscous Salad with Dried Cherries

  In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. In a bowl, combine couscous, cherries, carrot, cucumber, onions and pine nuts. Shake remaining ingredients in bowl for vinaigrette. Pour over salad and toss to coat. Serve immediately.

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  Cherry and Walnut Salad

  Toss the salad greens, balsamic, walnuts and cherries together in a large bowl. Divide the cherries together in a large bowl. Garnish each salad with two slices of goat cheese and a few strips of chicken breast.

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  Cherry Ham Glaze

  Stir together water, balsamic, preserves and spices in a saucepan over medium high heat. Bring to a boil, then reduce to low and simmer for 2 more minutes. Perfect glaze for over ham!