Recipe via With Food + Love | withfoodandlove.com

SAVORY ROASTED CHERRIES

Notes: these cherries are roasted in a savory preparation, but they still finish on the sweeter side. They're delicious in a salad {see below}, on top of ice cream, or alone with a dollop of coconut cream, or over polenta or pasta. Feel free to improvise with different herbs. You could swap in cilantro or basil for the parsley. This recipe takes about 15 minutes to make and will feed 2 - 3 people, but could be easily doubled or tripled.

Ingredients:

1 cup of pitted + halved cherries

1 tablespoon olive oil

1 teaspoon balsamic vinegar

large handful parsley, chopped

pinch sea salt

pinch black pepper

Preheat the oven to 400 degrees + line a baking sheet with parchment paper.

Toss the cherries with the olive oil, balsamic, parsley, sea salt and pepper. Lay them flat on the baking sheet and roast for 10 – 15 minutes, or just enough until they become bubbly.

Remove them from the oven and allow to cool completely before added them to the salad.

CHERRY PANZANELLA SALAD WITH AN HERBY VINAIGRETTE

Notes: this salad uses kale and you could easily other greens instead – it would be delicious with romaine hearts or baby spinach. The cheese is optional and can be left out altogether for a vegan option. If you do that, you might want to add in a salty bit like a few chopped olives. This recipe serves 2 entrée sized portions or 4 sides, and it takes minutes to throw together.

Ingredients:

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

large handful parsley, chopped

large bunch of chives, chopped

5 – 6 cups of thinly shredded Lacinato kale

1 shallot, thinly sliced

roasted cherries {see above}

3 tablespoons feta crumbles

½ loaf of your favorite bread, slightly stale is best

sea salt, to taste

black pepper, to taste

Stale or day old bread work best. If you want you can toast or grill your bread cubes lightly.

 In a small mixing bowl whisk together the olive oil, balsamic, parsley, chives and a pinch of sea salt and black pepper. In a large bowl toss together your kale and shallots, pour the dressing over top and combine well.

Add in the cherries, cheese and bread, toss lightly. Taste and season with more sea salt and pepper. Enjoy immediately or within the hour.