We all know red cherries are delicious on their own, but have you tried adding them to savory dishes? We asked our friends at Northwest Cherry Growers, a collective of passionate farmers, for a few of their favorite recipes.
Pro tip: if you don’t have a cherry pitter, grab a chopstick or reusable straw. Push your chosen utensil at the point where the stem meets the fruit and push the pit straight through into a bowl. You can also use a paring knife to slice through the fruit (avoiding the seed) and pop out the pit.
2 cups pitted Northwest fresh sweet cherries
8 ounces ounces small cooked peeled shrimp
1/2 cup onion chopped
1 clove garlic minced
1 tablespoon vegetable oil
1 can (14 oz.) chicken broth
1 cup quinoa, rinsed and drained
2 tablespoons Anaheim pepper chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup parsley chopped
Sauté onion and garlic in oil. Add broth, quinoa, Anaheim pepper, salt and ground pepper.
Bring mixture to boil, reduce heat, cover and simmer for 12-18 minutes or until all liquid is absorbed.
Fluff mixture with a fork and gently stir in cherries, shrimp and parsley.
Serve with salsa if desired.