Entree recipes

Fresh Cherry Pizza

Course: entree

Servings:

Calories: 466kcal

Cherry season means fresh, light flavors are the star of the show. While cherries may not be the first topping that comes to mind for pizza, they certainly should be. Fresh cherries add a pop of sweetness and pair perfectly with pesto, mozzarella cheese, and slices of shallot or red onion. This fruit and veggie pizza is delicious on its own, or you could add meat such as ground sausage or prosciutto for extra protein.

Ingredients

1 ball of pizza dough
2 tbsp pesto
12 fresh cherries, pitted and sliced in half
Fresh mozzarella cheese
Shallot or red onion, sliced

Instructions

Stretch and shape the pizza dough.
Brush the pesto over the stretched pizza dough.
Top the pizza dough with mozzarella cheese.
Top with sliced cherries and sliced shallot.
Cook the pizza either in an outdoor pizza oven or inside in your home oven. Once cooked, remove the pizza from the oven and finish it with finely grated parmesan cheese.

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Roast Pork Tenderloin with Cherry Sauce

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Cook Time: 30

Course: entree

Servings:

Roast Pork Tenderloin with Cherry Sauce is a quick and comforting 30 minute meal that combines the best flavors of summer in every fork full. The roast pork tenderloin is moist and juicy while the sweet northwest cherries and fresh thyme complement the flavor of the meat to perfection

Ingredients

1 pork tenderloin (weighing about 1.15lbs in total)
1 tbsp Herbes de Provence (if you don't have Herbes de Provence you can use fresh rosemary and thyme)
2 tbsp olive oil
1 tsp sea salt
fresh cracked black pepper a few turns of the pepper mill
2 cups fresh, sweet, Northwest Cherries
1 clove garlic, finely chopped
1 tbsp fresh thyme leaves (remove the leaves from the stalk by scraping your fingernail along the stalk from the underside)
2 tbsp butter

Instructions

Preheat your oven to 425 degrees F.
First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloin from the package and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!
Set in a bowl and sprinkle with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.
(Please make sure to secure your cutting board before you start cutting - you can do this with a damp paper towel or with jar gaskets like I do)
Slice the cherries. If you have a cherry pitter, use that, it makes it so easy. I don't have one surprisingly so I slice around the pit making 4 slices. I like to leave the sweet cherries in big pieces as they look so pretty.
Slice the ends off the garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.
In an oven safe pan (like a dutch oven) heat a tbsp of olive oil over medium heat on the stove.
Place the pork loin in the oil. Give it a quick sear 3 minutes (or until golden brown) on each side (each of the 4 sides of the loin should be browned). Flip over using a pair of kitchen tongs.
Remove the pan from the burner and place in the middle rack of the preheated oven, uncovered for 15 minutes with half of butter sliced on top in thin slices.
The meat will still be slightly pink inside - it will continue to cook as it rests. This is the key to juicy pork tenderloin. The seared outsides locks all the moisture inside. It is delicious! If you have a meat thermometer, the internal temperature should read 145 degrees right out of the oven.
Remove pan from the oven and extract the pork tenderloins and set on a cutting board to rest for 10 minutes at room temperature. If you don't let the tenderloin rest, all the juices will run out of the meat when you cut it and you will be left with dry pork. Not good.
Now is the time to make the cherry sauce. Put the oven pan back on the burner over medium heat. Add the remaining tbsp of butter and the garlic, cherries and thyme to make a quick pan sauce..
Use a rubber spatula to gently scrape all the browned bits off the bottom of the pan - this is where all the flavor is!
Simmer for 10 minutes until the cherries are soft and the sauce has thickened slightly.
Turn off the heat and serve immediately.
If you are serving with wild rice (like in the photo) I recommend cooking your rice to package instructions before you begin the meat as cooking time can be longer.
https://lechefswife.com/roast-pork-tenderloin-with-cherry-sauce/

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Grilled Wild Salmon with Warm Bing Cherry, Sweet Onion, and Tarragon Chutney

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Course: Main Course

Servings:

Calories: 359kcal

Author: Dalis Chea

Ingredients

1 Walla walla sweet onion, sliced
1 tbsp olive oil plus oil for grilling
1 tbsp minced ginger root
1 tsp garlic, chopped
1/2 lb Bing Cherries, pitted and halved
1/4 cup red wine
2 tbsp red wine vinegar
1 tbsp sugar
2 tsp tarragon leaves, plus sprigs for garnish
salt and pepper to taste
1 1/2 lbs wild salmon filet, cut in 4 portions

Instructions

To make the chutney, in a hot saucepan, caramelizeonions in oil, then add ginger and garlicand cook until lightly golden. Add cherries and cook gently. Deglaze pan with red wine and reduce until cherriesare tender. Finish with vinegar,sugar, tarragon, salt, and pepper.
To grill the salmon, preheat abackyard barbecue and rub the grilling surface with oliveoil. Season the salmonfillets lightly with salt and pepper. Grillskin-side-up for five minutes,or until dark lines form onthe flesh, then turn the salmon and grill until the fish is just cookedthrough, about 4 minutes more. Serve the salmon with the chutney and garnish with tarragon sprigs.

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Cherry Burger

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Course: Main Course

Servings:

Ingredients

1 lb lean ground beef
1/4 cup Shallots chopped
2 tbsp Fresh Basil chopped
1 clove garlic minced
1 tbsp Worcestershire Sauce
3/4 tsp Salt
1/4 tsp Ground Black Pepper
4 Whole wheat hamburger buns
4 large lettuce leaves

Hot Cherry Orange Relish

1 cup Northwest Cherries Pitted and chopped
1/2 cup Unpeeled Orange Chopped
1/2 cup Sweet Onion Chopped
1 Jalapeno Pickled or Fresh
Salt and Pepper to taste

Instructions

Combine ground beef, cherries, shallots, basil, garlic, Worcestershire sauce, salt, and pepper; mix well. Form meat into 4 patties. Barbecue patties over medium heat about 15 minutes, turning once halfway through cooking time, for medium doneness or cook to desired degree of doneness. Toast hamburger buns over barbecue grill if desired. Place lettuce leaf on bottom half of hamburger bun, beef patty on lettuce and top with hot cherry orange relish.

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Fish Tacos with Cherry Salsa

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Course: Main Course

Servings:

Ingredients

Cherry Salsa

1 cup prepared salsa
1 cup Northwest Cherries chopped
1/4 cup Sweet Onion chopped
1-2 tbsp Jalapeno pepper finely chopped

1 lb White fish filets (halibut, cod, tilapia)
2 tbsp Flour
1/2 tsp Salt
1/8 tsp Ground black pepper
1 tbsp Olive oil
1 cup Northwest Cherries pitted and halved
1/4 cup green onion sliced
1/4 cup cilantro chopped
1 tbsp Jalapeno Pepper
8 Corn tortillas
2 cups Shredded lettuce
1 cup Diced avocado

Instructions

Prepare Quick Cherry Salsa and let set for an hour.
Cut fish into 3/4-inch cubes. Combine flour, salt and pepper. Sprinkle seasoned flour over fish cubes and toss to coat pieces. Heat olive oil in a nonstick pan over medium-high heat and sauté fish until lightly browned and cooked. Add cherries, green onion, cilantro and jalapeno pepper; sauté about 1 minute or until cherries are thoroughly heated. If desired, wrap tortillas in microwave-safe plastic wrap and microwave at HIGH 1 to 1½ minutes. Divide fish and cherry mixture in 8 and spoon each portion to one side of each tortilla, top with 1/4 cup lettuce and 2 tablespoons diced avocados. Fold tortilla in half or roll into cone shape. Serve with Quick Cherry Salsa. Makes 4 servings.
Quick Cherry Salsa: Combine 1 cup prepared salsa with 1 cup chopped cherries, 1/4 cup chopped sweet onion and 1 to 2 tablespoons finely chopped jalapeno pepper*; mix thoroughly. Let stand at least 1 hour to allow flavors to blend. Makes 2 cups.
* For a milder sauce, substitute Anaheim chili peppers

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Pan seared duck breast with a Northwest sweet cherry gastrique

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Course: Main Course

Servings:

Author: Eric DeBonis

Ingredients

For the Gastrique:

1/2 cup sugar
1/4 cup rice wine vinegar
1 cup reduced duck stock alternatively veal stock can be used)

For the cherry compote:

1 cup red wine
8-12 Northwest Cherries, pitted
1/4 cup sugar

For the duck breast:

4 6-7oz duck breasts
sea salt and pepper

Instructions

1.) Make the gastrique: In a non-reactive sauce pan (Stainless steel) put 1/2 cup of sugar. Put the sauce pan over medium high heat and watch as the sugar starts to caramelize on the sides. As soon as this occurs, stir the sugar with a wooden spoon as to ensure the melted sugar stays smooth and not lumpy. When a nice dark golden color is obtained, slowly pour the rice vinegar over the caramel while stirring constantly. Be extremely careful as the caramel will boil very strongly and cause burns. as soon as the mixture is homogeneous again, boil slowly for a minute or two. Add the duck stock, then the cherry compote to the mixture and bring to a boil. Turn the heat down and let the sauce reduce by 1/3to 1/2. When the sauce reaches a syrupy consistency, taste it and add sea salt to taste
2.) Make the cherry compote: In a non-reactive sauce pan(Stainless steel), combine the pitted cherries, the red wine and the sugar. Bring to a boil, turn the heat down so that the mixture comes to a slow, rolling boil. Reduce until half the liquid has evaporated and it has a syrupy consistency. Take the pan off the heat, set aside for later
3.) Pan-sear the duck breast: sprinkle sea salt and fresh ground pepper over both sides of the duck breast. Heat a sauté pan over medium high heat and place the duck breasts with its skin side down.
When a nice dark, golden brown color is obtained, turn the breasts over on the meat side for 2-3 minutes. Turn again on the skin side and place the pan in a 400°f oven until desired doneness is achieved, 2-3minutes for medium rare, 5 minutes for medium. Remove from pan and let the meat rest for 10 minutes.
4.) Plate the duck breasts: quickly reheat the sauce until it comes to a boil. Remove from heat. Slice the duck breast in a bias (at an oblique angle) and fan it over a warm plate, skin side up. Spoon sauce over the duck breast ensuring that each breast gets a few cherries.
Serve with potato gratin or mashed potatoes.

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Chicken Drumsticks with Cherry BBQ Sauce

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Prep Time: 5

Cook Time: 1 30

Course: entree

Servings:

Calories: 244kcal

A bottle of barbecue sauce can be the perfect pairing for everything from grilled chicken to ribs and as a dipping sauce for fries. But did you know you can make your own if you’re running low and want to try something other than store-bought? This recipe even makes use of frozen cherries to pull it off. Take the cherries straight out of the freezer and simmer them with liquid and spices. You’ll have a sweet-meets-tangy sauce to put on chicken drumsticks, use in baked beans, and everything in between.

Ingredients

8 chicken drumsticks
1 1/2 cups frozen cherries
2 tbsp tomato paste
3 tbsp balsamic vinegar
4 tbsp light brown sugar a few turns of the pepper mill
2 tbsp water
2 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Instructions

In a small saucepan on medium heat, stir together the frozen cherries, tomato paste, balsamic vinegar, light brown sugar, water, Worcestershire sauce, and spices. Heat until the cherries become tender and plump, about 5 minutes.
Using an immersion blender, blend the sauce mixture until smooth. If you don’t have an immersion blender, transfer the mixture to a heat-safe countertop blender, blend until smooth, and then transfer back to the saucepan.
Simmer the blended sauce on low for 15 to 20 minutes until reduced. Remove from the heat and let cool. Once cool, transfer to a jar or airtight container.
Season the chicken drumsticks with salt and pepper. Cook the drumsticks either on the grill or in the oven. Just before the drumsticks are done, brush them generously with cherry BBQ sauce.
Once cooked, remove the drumsticks from the heat. Brush again with cherry BBQ sauce and serve. Store any leftover cherry BBQ sauce in a jar or airtight container in the fridge.

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Cherry Caprese Pasta

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Prep Time: 5

Cook Time: 15

Course: entree

Servings:

Calories: 500kcal

Fresh tomatoes are a highlight of summertime produce, especially when used to make caprese pasta. The best way to enhance the dish? Add fresh, juicy cherries for a flavorful pop of fruit. Make this pasta with just a handful of simple ingredients and serve it warm for a weeknight dinner, or choose to serve it cold at a backyard barbecue

Ingredients

1 pound penne pasta
10 ounces cherry tomatoes, sliced in half
1 cup fresh cherries, pitted and sliced in half
3 tbsp olive oil, divided
3 tsp Italian seasoning
10 ounces ounces mozzarella balls or diced fresh mozzarella
Salt and pepper
Fresh basil

Instructions

Cook the pasta according to the package directions. Meanwhile, add one tablespoon olive oil to a skillet over medium heat. Cook the tomatoes and cherries until blistered, about 5 minutes.
Drain the pasta and add the tomatoes and sliced cherries. Stir in remaining olive oil, Italian seasoning, and season with salt and pepper.
Top with mozzarella balls and fresh basil before serving.

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Cherry Gorgonzola Flatbread

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Prep Time: 5

Cook Time: 10

Course: entree

Servings:

Calories: 252kcal

If you’re in need of a simple yet delicious appetizer, snack, or pairing with a salad for dinner, this flatbread checks all of the boxes. With a combination of just 7 ingredients, it delivers on both ease and flavor. Use your favorite flatbread, pita, or naan from the grocery store, or prep your own dough from scratch. Top it with gorgonzola cheese, cherries, red onion, and basil for vibrant flavor in every bite.

Ingredients

2 flatbreads
1 tbsp olive oil
1/2 cup shredded mozzarella cheese
1/2 cup fresh cherries, pitted and sliced in half
2 tbsp crumbled gorgonzola cheese
Thinly sliced red onion
Fresh basil

Instructions

Preheat the oven to 425 degrees. Place two flatbreads on a baking sheet and brush with olive oil. Spread mozzarella cheese evenly over top.
Top with sliced fresh cherries, gorgonzola cheese, and thinly sliced red onion.
Drizzle with maple syrup and toss to coat. Return to the oven for an additional 15 minutes
Bake for 10 to 12 minutes until golden and the cheese is melted. Top with fresh basil, slice, and serve.

Notes

This dish can easily be doubled for more servings as needed.

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Easy Butternut Squash and Cherries

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Prep Time: 5

Cook Time: 30

Course: entree

Servings:

Calories: 219kcal

Simple but incredibly delicious sides are on the menu for the holidays, and this butternut squash and cherries dish fits the bill. A quick mixture of cubed squash, dried cherries, and chopped hazelnuts is the ideal blend of comforting, hearty flavors. Enhance it further with just a touch of maple syrup, and finish the dish with crumbled feta right before serving. Everyone around the table will be asking for a second helping.

Ingredients

1 butternut squash, skin removed and cubed
2 tbsp olive oil
1/3 cup dried cherries, chopped
1/3 cup hazelnuts, chopped
1 tbsp maple syrup
1/3 cup crumbled feta

Instructions

Preheat the oven to 400 degrees. Place the cubed squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.
Remove the baking sheet from the oven and sprinkle the chopped dried cherries and chopped hazelnuts over the squash
Drizzle with maple syrup and toss to coat. Return to the oven for an additional 15 minutes
Serve topped with crumbled feta.

Notes

This dish can easily be doubled for more servings as needed.

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Roasted Green Beans with Dried Cherries and Feta

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Prep Time: 5

Cook Time: 20

Course: entree

Servings:

Calories: 136kcal

The most impressive side dishes can also be the easiest. We’re taking simple green beans and dressing them up with dried cherries, walnuts, and feta cheese for a veggie dish that’s packed with flavor. This makes for an excellent Thanksgiving side or a dish to pair with a meal on any other day in between. Make one batch or double the recipe if needed to feed a crowd.

Ingredients

1/2 pound pound green beans, washed and stems trimmed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt
1/2 cup dried cherries, roughly chopped
1/4 cup walnuts, chopped
1/4 cup crumbled feta cheese

Instructions

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.
In a medium bowl, add the green beans, olive oil, balsamic vinegar, salt, dried cherries, and walnuts. Mix to combine until the green beans are coated.
Transfer the green bean mixture to the prepared baking sheet. Roast for 15 to 20 minutes. Let cool 10 minutes and top with crumbled feta cheese before serving.

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Roasted Brussels Sprouts With Dried Cherries

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Prep Time: 5

Cook Time: 25

Course: entree

Servings:

Calories: 243kcal

Brussels sprouts can sometimes get a bad rap, but when prepared correctly, they’re wildly delicious and full of flavor. It only takes five minutes of prep time to make this vegetable side dish, and it can be customized to your liking. At the base, you’ll have tangy roasted sprouts that pair perfectly with a hint of natural sweetness from dried cherries. Add sliced almonds to the dish or opt for chopped walnuts or pecans. Dish it up for Thanksgiving and keep the recipe on repeat all winter long.

Ingredients

1 pound pound brussels sprouts, washed and cut in half
4 tbsp tablespoons olive oil
3 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp salt
1/2 cup dried cherries, roughly chopped
1/4 cup sliced almonds

Instructions

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
In a small bowl, whisk together the olive oil, apple cider vinegar, brown sugar, and salt.
In a medium bowl, add the brussels sprouts, dried cherries, and sliced almonds. Stir in half of the olive oil mixture, reserving the rest for serving.
Transfer the brussels sprouts to the prepared baking sheet. Roast for 20 to 25 minutes. Let cool 10 minutes. Drizzle with remaining olive oil mixture before serving.

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