Now is the time to enjoy sweet cherries. Already this summer, you may have prepared cherry desserts ranging from pies to clafoutis.
Another way to incorporate this fruit into your summer repertoire is a cherry salsa to enhance your main course. I used the quantities below for an accompaniment to a grilled pork loin dinner for two (with some left over).
1 1/2 dozen sweet cherries, pitted and roughly cut into smaller chunks
1 small shallot, roughly chopped
1/3 cup cilantro, roughly chopped
1 dried red chili pepper, sliced into rings
2 tablespoons extra virgin olive oil
Dash of curry
Mix the cherries, shallot, cilantro, chili and olive oil in a bowl. Taste before adding and mixing in your desired amount of sea salt and a dash of curry. Permit the flavors to combine by placing the bowl of salsa in the refrigerator for about one hour before serving.
This sweet yet spicy salsa makes for a refreshing addition to grilled pork and would also pair well with a grilled fish.
Make the most of cherries during their peak this season!
Posted in Uncategorized
Tagged Cherry, Chili, Cilantro, Cooking, Curry, Food, Fruit, Pork, Recipe, Salsa, Shallot, Spicy, Sweet
This weekend I was happy to find Merguez sausage at Whole Foods. The red, spicy lamb sausage called for a perfect pairing – couscous, rice, beans? I decided to go with a French theme and prepared French green lentils. I added some sweetness to the spiciness of the sausage by adding a few slices of Champagne mango, my favorite variety of mango.
To prepare this dish, simply sauté the lamb sausage in olive oil in a non-stick pan. (Were we enjoying spring weather, I would have grilled the sausage outdoors; however, we in the Northeast are still experiencing snow events!) The links are thin, so they only take a few minutes per side.
To cook the lentils, place one cup of lentils and four cups of water in a medium pot, bring to a boil and then turn down to simmer for about 20 minutes. Taste the lentils to make sure that they do not become mushy and fall apart. Drain the lentils into a bowl and drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper and stir together.
Plate two scoops of lentils with a sausage link sliced into two. Add some fresh slices of Champagne mango and a slice of lemon. The bright yellow of the mango and lemon alongside the red sausage makes for a vibrant plate.
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Tagged Champagne, Cooking, Food, Lamb, Lemon, Lentils, Mango, Merguez, Recipe, Sausage, Spicy