Entries in Entree (2)


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 Chutney & Cherry Vinaigrette 

Eating the Orondo Ruby just as nature intended is about as good as it gets, but it is also fun to experiment with new recipes. Using seasonal ingredients, such as the Orondo Ruby, can help give your meals a fresh taste. Below, are two recipes that use the Orondo Ruby. Try them and let us know what you think!


1 Cup, Small dice Orondo Ruby (pitted) 
½ Cup, Small dice Apple (granny’s work great)   
1 Clove, Minced Garlic         
½ tsp Lemon Zest    
1 Tbls Brown Sugar 
¼ Cup Apple Cider  
½ tsp Apple Cider Vinegar
1 Sprig Rosemary 
To Taste, or Just a pinch Salt/Pepper


1. Saute Orondo Ruby Cherries, Apple, Garlic, Lemon zest, and Rosemary over medium heat for 2 minutes.
2. Toss in Brown sugar and cook until melted, about 30 seconds.
3. Deglaze pan with Apple Cider and Apple Cider Vinegar. Reduce liquid until it becomes slightly thickened like a syrup, Should take about 6 minutes on medium heat.
4.. Season with salt and pepper. Serves great with Pork, or fish.

Yields 4 servings


½ Cup, Pitted Orondo Ruby Cherry 
¼ Cup Red Wine Vinegar         
1 ea, Thinly Sliced (roasted) Shallot 
1 Clove, Whole (roasted) Garlic   
1 pinch or 1 leaf Sage Leaf (dry or fresh)
1 tsp Dijon Mustard 
To Taste (pinch) Salt/Pepper  
½ Cup Canola Oil


Blend all ingredients except for oil. (hint) Briefly roasting or sautéing the garlic and shallot will bring out better balanced flavor but is optional.
Slowly drizzle oil into mixture while blending to create an emulsified vinaigrette.
Serve with your choice of greens, cheese (goat), and nuts (almonds, walnuts, pecans).

Yields about 1 ½ cups.