Cherries are one of my favorite summer foods!
So today, we’re going to be making:
- Cherry-Tomato Salsa
- Cherry Granola
- Cherry & Mint Quinoa Salad
Check out the video and written recipes below!
Also, feel free to check out my live cooking classes here!
Enjoy!
Cherry Almond Granola
Cook and Prep Time: 35 minutes
Serves: 3-4 people
You Need
- 1 cup Cherries, pitted and chopped
- 1 ½ cups Rolled Oats
- ¼ cup Almond Butter (or other nut butter alternative)
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1 tsp. Salt
- ½ cup Coconut Nectar or Maple Syrup
- 1 tsp. Vanilla Extract
- ½ cup chopped Almonds or Pecans
- Fresh Berries or Chopped Mint, for garnish
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat your oven to 325˚F. Using parchment paper, line one baking tray.
- In a small bowl, whisk together maple syrup, almond butter, nutmeg, salt, vanilla extract, and cinnamon. Whisk to combine.
- In another bowl, combine the oats and almonds, mix to combine. Then, add the maple syrup mixture to the bowl with the oats, and toss to combine evenly.
- Spread your oats evenly on your baking tray. Bake for 25-25 minutes, stirring halfway.
Sweet Potato Wedges with Cherry Salsa
Cook and Prep Time: 50 minutes
Serves: 3-4
You Need
- 4 Sweet Potatoes, cut into wedges
- 2 cups Cherries, pitted and chopped
- 1 cup Cherry Tomatoes, chopped
- 1 Lime, juiced
- ½ cup Scallions, chopped
- 1 cup Sweet Corn
- 1 Jalapeno, diced (optional)
- ¼ cup Cilantro, finely chopped
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Cumin
- 1 tbsp. Smoked Paprika
- Olive Oil
DIRECTIONS
- Rinse and chop the produce accordingly. Line 1 baking tray with parchment paper. Preheat your oven to 400˚F.
- Cut your sweet potatoes into wedges, and toss them with salt, pepper, cumin, paprika, and 1 tbsp. olive oil. Once your oven is hot, add wedges to the oven, and roast for 25-30 minutes, or until tender.
- While the potatoes cook, combine the cherries, tomatoes, corn, scallions, lime juice, jalapeno, cilantro, salt, and pepper in a bowl. Toss to combine.
- Top sweet potatoes with cherry salsa. Enjoy!
Cherry & Mint Quinoa Salad
Cook and Prep Time: 30-40 minutes
Serves: 3-4
You Need
- 1 cup Quinoa, cooked
- 2 Oranges, sliced
- 1 Orange, juiced
- 1 small can Pinto Beans, rinsed and drained
- ½ Red Onion, diced
- ½ cup chopped Almonds, Pecans, or Walnuts
- 1 Lime, juiced
- ¾ cup Cherries, pitted and chopped
- 2 cups Arugula (feel free to add more)
- ¼ cup Mint, chopped
- 1 tbsp. Olive Oil
- Salt, to taste
- Black Pepper, to taste
DIRECTIONS
- Rinse and chop the produce accordingly.
- Combine orange juice, lime juice, olive oil, salt, and pepper together in a small bowl.
- Add cooked quinoa to a large mixing bowl. Then, add cherries, oranges almonds, pinto beans to the bowl. Toss to combine.
- Add dressing to the bowl, and toss to combine. Serve, and garnish with mint leave. Enjoy!