ENTREE

1 pound lean ground beef
1 cup pitted and chopped Northwest fresh sweet cherries
1/4 cup chopped shallots
2 tbsp chopped fresh basil
1 small clove garlic, minced
1 tbsp Worcestershire sauce
3/4 tsp salt
1/4 tsp ground black pepper
Hot Cherry Orange Relish
4 whole wheat hamburger buns
4 large lettuce leaves

12 ounces boneless, skinless turkey breast, cut into 2 x 1/2 x 1/2-inch strips
1 teaspoon chopped fresh rosemary leaves*
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup each diagonally sliced celery and thin julienne carrots
1-1/2 cups pitted fresh sweet Northwest cherries
3 cups warm cooked brown rice
*1/4 teaspoon crushed dried rosemary may be substituted.

1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 can (14 oz.) chicken broth
1 cup quinoa, rinsed and drained
2 tablespoons chopped Anaheim pepper
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups pitted Northwest fresh sweet cherries
8 ounces small cooked peeled shrimp
1/4 cup chopped parsley
Prepared salsa, optional

2 tablespoons sherry
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 pound boneless lean pork, cut in thin strips
Vegetable oil
1/8 teaspoon crushed dried red chiles
1-1/2 cups pea pods
1-1/2 cups pitted Northwest fresh sweet cherries
1 can (8 oz.) pineapple chunks, drained
Thickening Sauce

3 cups pitted Northwest fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup chopped onion
1 clove garlic, finely chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

1-1/2 pounds boneless, skinless chicken
salt and black pepper
flour
3 tablespoons butter
3 tablespoons olive oil
1 cup white wine
1 cup chicken broth
1/4 cup Dijon mustard
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
1 tablespoon water
2 cups pitted sweet cherries
1/4 cup sliced green onion

1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves Salt and pepper to taste
6 rosemary sprigs for garnish

1 (40-ounce) can cut yams, drained
1/2 cup brown sugar, packed
2 teaspoons cornstarch
3/4 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup apricot nectar
1 (16-ounce) can pitted dark sweet cherries, drained
1 tablespoon margarine

1 pound lean pork, cut into 1-inch pieces
1 tablespoon vegetable oil
Water
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon each dry mustard and ground cloves
1/2 cup each diced green pepper and onion
1 tablespoon each sugar and cornstarch
1 cup pitted and halved Northwest fresh sweet cherries
Hot cooked rice (optional)

3 cups pitted Northwest fresh sweet cherries, divided
2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh ginger root, divided
1/4 teaspoon salt
12 oz. lean boneless pork loin or skinned chicken breasts, cut into 2 x 1/2 x 1/4-inch strips
1 tablespoon vegetable oil
1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
2 cups cooked brown rice*
8 flour tortillas
2 cups finely shredded romaine lettuce