Prep 15 min

Ready 1 hr 30 min

Servings 8

Last summer my wife, parents and I had a perfect summer day picking cherries in northern Michigan. The weather was awesome, and the cherries were ripe and ready to be picked. My mom cans the cherries in glass quart mason jars so we picked, and she canned. Good deal for us!  Fresh cherries are more pink in color, when canned like this, than the bright red kind you purchase in the mega markets because they use red food coloring which is nice to avoid.

We picked sixty-five pounds of tart cherries (which in my opinion are the best for pies). After picking, there was an option to pay $5 to have a vintage patented 1910 cherry pitter pit your cherries. (If any of you have ever pitted cherries you know that spending the additional five bucks was a bargain).

Having the canned cherries in the winter months is the best because it brings a little warmth and a reminder of summer to the ever so cold temperatures. Now that it is finally getting warmer, we are getting closer to cherry season!

Here is a great cherry link I found from Michigan State University from their food preservation series. 

Ingredients

• 1 quart cherries (4 cups)

• 1 cup sugar

• 2 Tbs minuite tapioca

• 1 pinch salt (Mom says drop)

• 2 Tbs flour

• 1/2 Tsp. almond abstract

Directions

1. line baking pie dish with pie dough (I cheated and used a Pillsbury pie dough rather than making homemade like Mom does) Homemade crust to come at later date…

2. Mix cherries, a little of the cherry juice and the rest of the ingredients and bake at 400° for 50-55 minutes.

3. Let rest and serve when cool. Add a scoop of vanilla ice cream to make it even better?

Prep 15 min.

Ready 20 min.

Serves 2

Now that the snow has melted and it is the end of April? It is almost feeling a little bit like spring. That means trying to get back into shape riding my bike and eating healthier. I love a good salad and cucumbers are one of my favorite vegetables and this salad sounded perfect for the warmest day so far this year. It is very light and has a nice citrus dressing that really adds to the Mediterranean flavor. Enjoy!

Ingredients

• 5 English cucumbers, sliced in half then cut into 1/4” half moon shape

• 1-pint cherry tomatoes

• 1 med red onion, sliced

• 1/2 cup Kalamata olives, (pitted and sliced. CAUTION! found two pits)

• 1/3 cup cubed Feta Cheese (I purchased a small block)

Dressing

• 1/4 cup extra virgin olive oil

• 1 lemon juiced

• 1/2 tsp dried oregano

• 1 minced clove of garlic (can substitute 1/2 tsp. garlic powder)

• 1/2 tsp dried basil

• 1/4 tsp fresh cracked pepper

• 1/4 tsp cracked sea salt

Directions

1. In a medium size bowl combine the cucumbers, tomatoes, onion, and olives.

2. In a small bowl whisk together the olive oil, lemon juice, garlic, basil, oregano, and salt and pepper.

3. Pour the dressing mixture over top the salad and toss. (I put into the fridge to chill for 20-30 min).

4. Cube 1/4 in. pieces of Feta Cheese and put on top of the salad. (I put cheese on top after letting it chill so the cheese would not get soggy) salt and pepper to taste.

Sautéed garbanzo beans are a nice additional topping as well but will try that next time!

Prep 20 min

Ready 35 min

Serves 4

I have been cooking Thai food for several years, and one of my favorites is Pad Thai. It is commonly made with shrimp, chicken, pork, or tofu. Most big box grocers are now selling Thai products making the ingredients easier to find, but I have discovered a wonderful Asian grocer who stocks a huge selection of hard to find items you don’t typically find in the mega stores and you can support a small independent. They always have fresh produce, a huge variety of different bottled sauces and a large quantity of rice noodles in all different sizes ranging from a quarter inch to very fine. This recipe was easy to make and tastes great! I used my 30 year old garage sale find wok.

Ingredients

• 8 oz. uncooked flat rice noodles (pad Thai stick noodles)

• 2 Tbs low-sodium soy sauce

• 1 1/2 Tbs. fish sauce (smells awful, tastes great)

• 1 1/2 Tbs. fresh lime juice

• 2 Tbs. dark brown sugar or palm sugar

• 1 Tbs. Sriracha

• 1 tsp. crushed red pepper flakes (optional)

• 3 Tbs. peanut oil

• 1 cup green onion

• 15-20 peeled and deveined large shrimp

• 5 garlic cloves, minced

• 1 cup fresh bean sprouts

• 1/4 cup chopped unsalted dry-roasted peanuts

• 3 Tbs. fresh cilantro

• 2 limes cut and quartered

• 1 Tbs. grated ginger

• 1/2 cup chopped unsalted peanuts

• 1/2 cup fresh cilantro

Step 1

Soak noodles for 20 minutes in very warm water until noodles are soft. Drain and set aside.

Step 2

While noodles are soaking, combine sugar, fish sauce, lime juice, sriracha, soy sauce, and pepper flakes in a small bowl.

Step 3

Heat a large skillet or wok over medium-high heat. Add peanut oil to wok and swirl to coat. Add onions, shrimp, ginger and garlic;  stir-fry 3-4 minutes or until shrimp is almost done. Add cooked noodles and bean sprouts. Toss to combine. Stir in sauce. Cook 1 minute, stirring constantly to combine. Divide onto four plates and top with chopped peanuts and chopped fresh cilantro. Squeeze fresh lime to taste.