Ok, so this is a little bit different - but hear me out. Before tomatoes come into season, I am always looking for juicy little globes to use as contrast on plates of chicken or veggies fresh off the grill. In walks cherries. Might seem a bit unexpected, but tossed in a good vinaigrette, with a lil’ bit of spice, and topped with the crushed roasted pistachios… I think this one might surprise you.

I love me the combination of sweet and sour cherries. It brings more balance to the bite than just the cloying sweetness that cherry can sometimes turn into. I also am a mad fan of that golden delicious topping. So you might look at this recipe and think, my golly gracious woman, will there be any room left for my filling? And you wouldn’t be wrong - but this is how I like it, and maybe you will too.

A savory twist on the good ol’ cherry.

Completely transformed from their normal sweetness, roasted cherries are something special. Each bite has this depth from the shallots, a hint of herbal, and topped off with a little kick of spice. There are so many applications for these—try them as a topping on a salad, or last week I put them on a pizza. Delicious!

My golly, talk about a show stopper. Of course, there are so many possibilities for this idea. Nice smokey, warm, gooey cheese topped with a flavor bomb of fruit—winning. Imagine plums roasted in balsamic or a blackberry salsa with herbs… Take this idea and run.