Courtesy of www.calcherry.com

Ingredients:

3 /4 cup cherry preserves

3 Tablespoons balsamic vinegar

1 /2 teaspoon allspice

1 /2 teaspoon cinnamon

1 Tablespoon canola oil

2 /3 cup finely chopped onion

2 cups pitted fresh Bing cherries

1 teaspoon finely chopped fresh rosemary

1 /4 teaspoon cayenne pepper

pinch of salt

4 bone-in pork loin chops

INSTRUCTIONS

Pre-heat barbecue at medium/high heat. Mix preserves, vinegar, allspice, cinnamon in a small bowl. Reserve a quarter cup for meat glaze and keep the rest for chutney.

Heat oil in a small saucepan over medium flame. Add onion and sauté for one minute. Add cherries, rosemary, cayenne, and preserves mixture. Simmer chutney on a low boil until thick, stirring occasionally, about ten minutes. Remove from heat and add a pinch of salt.

Brush pork chops with reserved glaze, season with salt and pepper and grill until browned on all sides and meat registers 145F. Let chops rest for ten minutes, serve with chutney.

Serves 4

Courtesy of Urban Accents

Cowboy Caviar is a healthy dip that combines everything you love about Tex-Mex food. A smoky, tangy lime juice dressing made with our Chipotle Parmesan Corn on the Cob Seasoning covers corn kernels, black beans, and avocado. It’s sure to be a hit at your next party or barbecue.

Ingredients

2 cup corn kernels, fresh or frozen (defrosted and drained)

2 can black beans, drained and rinsed

2 cup chopped tomatoes or halved cherry tomatoes

1/2 cup diced red onion

1/3 cup chopped cilantro, plus more for garnish (optional)

1/2 cup fresh lime juice

3 tbsp. extra-virgin olive oil

1-2 avocados, pitted, peeled, and chopped

2 tbsp. Urban Accents Chipotle Parmesan Corn on the Cob Seasoning (add more to taste)

salt and pepper to taste

     Instructions

1. Combine all veggies (except avocado) in a large bowl and toss gently to combine.
2. In a separate bowl, whisk together the lime juice, olive oil, cilantro, and Urban Accents Chipotle Parmesan Corn on the Cob Seasoning to make the dressing.
3. Pour dressing over veggies and toss to combine. Add avocado. Add more seasoning, as needed.

For best flavor, refrigerate for 2-3 hours before serving. Serve with tortilla chips.

Courtesy of www.nwcherries.com

Ingredients

1-1/3 cups each flour and packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla

1 cup pitted and halved Northwest fresh sweet cherries

1/2 cup chopped pecans

Directions

Combine flour, brown sugar, baking powder, salt, oil, eggs, and vanilla; mix on low speed of electric mixer until blended. Mix one minute on medium speed. The batter will be thick. Spread half of the batter in oiled and floured 9-inch baking pan. Toss cherries in a small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. Bake at 325° F 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on a rack and cut into 16 pieces.

Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.

Local scallops on the grill are so tasty! Use this easy how-to from Neily at Chatham Fish & Lobster.

Combine local sea scallops, some chopped precooked bacon, fresh basil, salt & pepper, and a splash of white wine in some tightly wrapped tin foil. Place on a preheated grill for 10-12 minutes. Carefully empty the tin foil pouch onto a plate and dinner is served!

www.stonewallkitchen.com

For the roasted tomatoes:

4 plum tomatoes, halved lengthwise, core and seeds removed

1 Tablespoon olive oil

2 teaspoons balsamic vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon minced garlic

Salt and pepper

For the salad:

6 cups chopped romaine lettuce

1 pound cooked lobster meat, chopped

8 pieces cooked cherrywood smoked bacon, crumbled

4 hardboiled eggs, peeled and cut in half

2 avocadoes, peeled, pit removed, sliced

¼ cup green onions, chopped

4 ounces blue cheese, crumbled

Rose Vinaigrette

Directions

1. Preheat oven to 450 degrees F.
2. Gently toss tomatoes, oil, vinegar, sugar, and garlic together. Place them cut side up on a large rimmed baking sheet. Season with salt and pepper. Bake for 25-30 minutes until the tomatoes begin to caramelize. Remove from the oven and set aside to cool.
3. Divide the lettuce onto serving plates. Top with tomatoes, lobster, bacon, hard-boiled eggs, avocado slices, green onions, and blue cheese. Drizzle dressing over salad and serve immediately.