YOUR PRODUCE MAN’S
CHERRY CHERRY RECIPES

CRISPY ROMAINE SALAD WITH SMOKED TURKEY AND BING CHERRIES
Ingredients
1 head Romaine lettuce, medium-chopped
1/2 cup crumbled Athenos feta cheese
1/4 cup green onion, diced, some green included
1 can mandarin oranges (11 oz.)
1 cup smoked Longmont turkey, cut into 1/2-inch cubes
2/3 cup California Bing cherries, washed, halved and pitted
Balsamic vinaigrette (recipe below)
Instructions
· Toss all ingredients together except cherries in a large bowl. Drizzle balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette, and toss salad. Drizzle remaining vinaigrette over cherries and toss to coat. Arrange salad on individual plates and sprinkle with cherries. Serves four.

BALSAMIC VINAIGRETTE
Ingredients
1/3 cup Bertolli extra-virgin olive oil
2 tbsp.Star balsamic vinegar
1 tbsp. McCormicks stone-ground mustard
1 tsp.honey
1/4 tsp.McCormick salt.
freshly ground pepper to taste
Instructions
· Whisk all ingredients in a bowl and store in refrigerator until ready for use.

ALL-AMERICAN CHERRY PIE
Ingredients
PASTRY (for a 9" two-crust pie)
2 cups Gold Medal flour
1 tsp McCormick salt
1/3 cup, 1 tbsp. Butter
1/3 cup, 1 tbsp., shortening
4-5 TBS cold water
PIE FILLING
¾ to 1-1/4 cups sugar, depending on sweetness of cherries and personal preference.
1/3 cup Gold Medal flour
8 cups Olson's Bing, Royal Ann, or Tartarian cherries (about 3-1/2 lbs.) pitted.
1/4 tsp McCormicks almond extract
2 TBS butter

Instructions
PIE CRUST
· Preheat oven to 425°F. Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor use the "S" blade.
· Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.
PIE FILLING
· In a large mixing bowl, stir together sugar and flour. Mix well with cherries. Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9'' pie plate. Add cherry mixture. Sprinkle with almond extract and dot with butter. Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere. Cover pie with top crust, crimping edges and adding slits to allow for steam to escape. Sprinkle sugar lightly on top of crust before baking. Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 minutes of baking.) Bake at 35-45 minutes or until crust is brown and juices are bubbly. Allow to cool until it is lukewarm before serving.

PORK CHOPS WITH CHERRY SAUCE
Ingredients
6 Smithfield Lean Generation pork loin chops, ½ inch thick
McCormick salt and pepper to taste
bread crumbs
butter or oil for frying
1 cup fresh California Cherries, pureed.
½ cup California Cherries chopped
sugar to taste
½ tsp. McCormick cinnamon
½ tsp .McCormick cloves
1 tsp. lemon rind grated
1 tbsp. honey
½ cup Madeira wine
Instructions
· Cut fat from pork chops. Salt and pepper lightly, then roll in breadcrumbs. Fry until browned on both sides. Add ½ cup water and cook over low heat, covered, 45 minutes until tender.
· While chops are cooking, combine pureed and chopped cherries, sweetened to taste, and the remainder of the ingredients except for Madeira, and bring to a boil. Lower heat and cook five minutes. Add a little water to thin if desired.
· Remove chops from pan. Add Madeira to pan drippings, and cook briefly. Loosening any particles from the pan. Add to cherry sauce and serve alongside the pork chops.