All recipes courtesy of the Pacific Coast Farmers Market Association, pcfma.com.
18 slices baguette-style bread (cut 1/2-inc hthick)
1 to 2 tablespoons olive oil
6 ounces fresh sweet cherries (pitted, chopped)
2 tablespoons green bell pepper (diced)
2 tablespoons yellow bell pepper (diced)
2 tablespoons lime juice
1 tablespoon lime zest
3 ounces mozzarella cheese
1 tablespoon basil (thinly sliced)
Lightly toast one side of the baguette slices. Turn slices, brush with olive oil and toast. Combine cherries, peppers, spring onions, lime juice, lime zest, any remaining olive oil, season with black pepper and mix well.
Top each slice of baguette with a little fresh mozzarella cheese, a heaped tablespoon of cherry mixture and sliced basil.
Best served warm.
Grilled Skirt Steak with Cherry Salsa
3 pounds skirt steak (trimmed of excess fat)
3 cloves garlic (peeled, mashed)
4 tablespoons olive oil (divided)
Salt and pepper (to taste)
2 cups fresh cherries (pitted)
1 small shallot (minced)
1 jalapeno pepper (minced)
2 tablespoons balsamic vinegar
1/2 cup cilantro (chopped)
Place skirt steak, garlic, three tablespoons olive oil, salt and pepper in a medium bowl. Combine well and allow the steaks to marinade for at least a few hours or overnight.
Combine cherries, shallot, jalapeno, balsamic vinegar, salt and pepper to taste, and one tablespoon olive oil in a medium bowl. Allow to sit (refrigerated) for one to three hours. Taste for seasonings, and add a pinch of sugar if the cherries are not too sweet. Gently fold in cilantro.
Heat grill or indoor grill pan to medium heat, being sure to oil the grates or the pan. Grill steaks for 3-5 minutes per side or to your desired degree of doneness. Place steaks on a large serving platter and allow to rest for up to 10 minutes. Thinly slice meat against the grain and top with salsa. Enjoy!
Although this recipe calls for specific peppers, onions, and herbs, be creative and use whatever your local market has in season. Basil can stand in for cilantro; roasted poblano can take the place of jalapeno; scallions can swap with the shallot. Fresh salsas are very forgiving and stand up well to plenty of culinary “trial and error!”
Source: Erica Emme, Market Chef
Servings: 6 to 8
Bing Cherry Crisp
4 cups Bing cherries (pitted)
1/2 teaspoon almond extract (optional)
1/2 cup flour
1/2 cup brown sugar (packed)
1 teaspoon cinnamon (ground)
3 tablespoons butter (softened)
1/2 cup walnuts (chopped)
1/4 cup flaked coconut
Ice cream or whipped cream (for topping)
Pour cherries into an ungreased 8x8x2-inch baking pan. Stir in almond extract.
Put flour, brown sugar and cinnamon in a medium mixing bowl; mix well. Add butter; stir with a fork mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over cherry pie filling.
Bake in a preheated 350-degree oven 25 minutes, or until golden brown on top and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream or whipped cream.
Source: Debra Morris, PCFMA
Servings: 4 to 6