Cherry Salsa!

cherry salsa chicken

This week my CSA delivered me pounds of cherries.  Normally I would just pass by cherries in the produce section, but they are hard to avoid when they show up at the house!  Knowing I didn’t want to waste them, I looked into creative ways to use them up.  This is basically a pico de gallo recipe, but instead you replace the tomatoes with the cherries – SO GOOD!

Why cherries?  I’m always curious what the health benefits are in the food I eat, so I looked into it…  The cherry (pH 3.32-4.52) is very good at cleansing the digestive system, the darker the cherry the better.  They contain magnesium, iron and silicon.  Since they eliminate excess body acids they are also helpful with rheumatic disorders.  They are also beneficial for the liver, blood and gallbladder and can even help relieve urinary infections.  Who knew?

So far I have enjoyed this salsa over a chicken breast and with my morning lettuce wraps.  Delicious!  Here goes.

I found the recipe on Martha Stewart’s site…  Thanks, Martha!


2 cups roughly chopped Cherries
½ small Red Onion, finely chopped
¼ C. fresh Cilantro, chopped
1 Jalapeno (seeds removed), minced
1 T. fresh lime juice
Salt and Pepper to taste

Mix everything together and enjoy!


Scrambled Egg Lettuce Wraps

Scrambled Egg Lettuce Wraps


Garlic Scape & Basil Pesto Recipe!

garlic scape pesto

The weekly CSA pick up included garlic scapes this week…. say what?! Curious, I cut a bite to try and it tasted surprisingly spicy! I added some to eggs and didn’t even notice them…. hmmm… what to do with these new foreign ingredients?

A quick search on the web led me to experiment with a pesto recipe. It turned our great so I had to throw it on the blog to share with you.

There’s a nice, soft kick of spice at the end of this recipe that’s fantastically fresh tasting. I hope you enjoy the recipe as much as I do.


  • ¼ c. toasted pine nuts
  • ¼ c. fresh basil
  • ½ C chopped garlic scapes
  • ½ lemon squeezed and zested
  • Salt
  • Fresh cracked pepper
  • ½ c olive oil
  • ¼ C grated Parmigiano-Reggiano

Toast the pine nuts in a small, dry pan until they begin to change color (about 4 minutes). Pay attention, you don’t want to run to the store for more! Let cool.

In a food processor, combine pine nuts, garlic scapes, basil, lemon juice, lemon zest and salt and pepper (1/2 tsp. each or so). Pulse until mixed well.

Slowly pour in the olive oil while the processor is running. Pour into a bowl and mix in the Parmesan

Voila! Pesto chango!

I enjoyed my batch over zucchini noodles, but this would be GREAT on crackers, bread, or even just by the spoonful! Love it!

Thanks for reading,


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