RECIPE: Cherry Banana Smoothie

1/2 cup pitted cherries

1/2 cup raspberries

handful of blueberries

1 frozen banana

1 cup of almond milk (chef's choice!)

2 - 3 tbsp hemp seeds

optional additions: 

1/4 oatmeal for fiber and carbohydrates

1/2" knob of ginger, diced

Blend to combine.  Serve cold and enjoy a health breakfast or snack!

Pork Chops with Brandied Cherries

• 1 ¾ teaspoons kosher salt, more to taste
• 1 ½ teaspoon garam masala
• ½ teaspoon black pepper
• ¼ teaspoon ground allspice
• 2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each
• 1 tablespoon olive oil
• 1 garlic clove, smashed and peeled
• 2 tablespoons brandy
• 2 cups fresh sweet or sour cherries, pitted and halved
• 4 sprigs thyme, plus thyme leaves for garnish
• 1 tablespoon unsalted butter
• ½ teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)

Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.

Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)

Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.

Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer (its temperature will rise as it rests). Transfer the pork to a cutting board and let rest for 5 minutes.

Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.

RECIPE: Sour Cherry Lemonade

Difficulty level: Very Easy!

2 pounds sour cherries

4 lemons, juiced

1/2 cup sugar

Pit and stem the cherries (try using a partially unfolded paper clip as a hook to get the pits out -- or just use your fingers because they don't have to be pretty for this) and blend them together to a rough puree. Add the lemon juice and sugar and blend again. Chill until cold. To serve pour into glasses and top off with seltzer, to taste.

You can adjust the sugar and lemon to your preference but this ratio is a great start to make this fancy and delicious version of lemonade.

Submitted by Adrienne Mishkin

RECIPE: Ground Cherry Salsa

Ingredients:

1/2 pint of Ground Cherries, each one halved

1/4 Red Onion, diced

1/4 jalapeno, diced

1/2 cup Cilantro, chopped

1 Red Bell Pepper, diced

Very *small* squeeze Lime Juice
Roughly a teaspoon or two Extra Virgin Olive oil
Very *small* pinch Salt

Combine the ground cherries, onion, jalapeno, cilantro, red pepper, lime juice, and a pinch of salt in the bowl of a food processor. (If you want to mitigate the heat of the jalapeno, remove the seeds first.) Pulse a few times to incorporate. Add olive oil, 1 tablespoon at a time, and pulse after each addition, until you reach the desired consistency. Taste again for salt and add if necessary.