Entries in Appetizer (4)


Cherry Walnut Salsa

Prep time: 15 minutes


2 cups pitted, fresh Orondo Ruby® cherries, coarsely chopped
1/3 cup chopped California Walnuts
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalapeno pepper
Sea salt to taste


Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Great with tortilla chips, or served over grilled chicken or pork. Makes about 2 1/4 cups.


Creamy Summer Salad with Orondo Ruby Cherries

Created for: Chelan Fresh
Created by: Beth Williams, Meg Raines

YEILD: 2 mains/4 starters


For the dressing:
1/2 cup tahini (sesame seed paste)*
Juice of half a lemon
1/2 cup water (plus extra if required)
1/4 teaspoon salt
1 generous pinch of ground black pepper

For the salad:
4 cups spring mix or assorted baby greens, packed
2 cups Orondo Ruby cherries, stemmed, halved and pitted
1 medium cucumber, peeled
1/2 cup walnuts, toasted and roughly chopped 
4 tablespoons basil, chopped 

1. Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
2. Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
3. Add the salt and pepper and whisk well.
4. If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
5. Add all of the salad ingredients to a large bowl and toss.
6. Add 3 tablespoons of the tahini and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
7. Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
8. Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
9. Sprinkle with basil and serve with extra dressing on the side for those who want more.


* Tahini is a sesame seed paste andstaple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.

** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be usedin many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.


Orondo Ruby Salad 

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café.

This light summer salad blends the sweetness of the cherries with the tartness of lemon, the pungency of black pepper with the luxurious creaminess of goat cheese, and the light crunch and flavor of almonds.


4 oz salad greens, rinsed and dried
4 oz goat cheese, softened slightly
3/4 tsp black pepper, medium grind
4 oz Orondo Ruby cherries
3 T sliced almonds
Lemon vinaigrette: http://www.foodnetwork.com/recipes/ina-garten/green-salad-vinaigrette-recipe.html
Lemon zest, to taste


Mixing bowl
Salad bowl and salad tongs 

PREPARATION - Goat Cheese Balls 

Mix the goat cheese and black pepper well in a mixing bowl. Pull a small amount of the goat cheese from the mixture, and roll it gently, with light pressure, in the palm of your hand to form a small ball, about 3/8 inch to 1/2 inch in diameter. Refrigerate covered until ready for assembly.


Pit the cherries once the other ingredients are prepared and ready for assembly. Cut the cherries into halves, thirds or quarters, depending on their size and your preference. 


Add the greens, cherries, and lemon vinaigrette to the salad bowl. Toss gently to coat. If serving from salad bowl, add goat cheese balls, sliced almonds, and lemon zest. If plating, plate greens mixture, then add goat cheese balls, sliced almonds, and lemon zest to plates individually.



Goat Cheese Prosciutto Toasts featuring the Orondo Ruby

While we all enjoy eating the Orondo Ruby all on it’s own, we also love testing out new recipes and ideas each cherry season. Inspired by a recipe on a blog by Scout, we made our own version... and they were DELICIOUS!


1 large baguette or other rustic white bread cut into slices
12 ounces spreadable goat cheese
1 ½ cup pitted and halved Orondo Ruby cherries
6 basil leaves, hand torn
6-8 extremely thin slices of prosciutto
good quality olive oil
salt and pepper to taste


1. Brush or drizzle the bread slices with olive oil.
2. Broil until each toast is browned and crisp.
3. Spread 2 tablespoons of goat cheese over each piece of toast. Arrange the prosciutto and cherries on top of the toast and tear a piece of basil to top it off. Finish with salt and pepper to taste.
4. Serve and enjoy!