Recipes

This entree goes well over bean or rice thread noodles (to “cook,” soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.

Serve atop cooked millet or quinoa.

Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.

A savory, herb-laced rub adds a delicious element to fresh-picked corn on the cob.

Serve this on pancakes or even toast. It’s also delicious over roasted pork, chicken, turkey, or darker meats like duck.

“This is my go-to quick and easy tapa during cherry season,” says chef Frank Magaña. Small servings on toothpicks are perfect for parties as a delectable sweet-savory nibble.

Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.

Salty, creamy cheese nicely balances cherries’ sweetness and arugula’s bite. You can dehydrate your own cherries for this recipe by using roughly 2½ pounds fresh cherries, stemmed, pitted, and cut in half. This may take anywhere from 13 hours to 1½ days depending on your dehydrator. Recipe courtesy of Kim Cobb of Gourmet Trio Catering in Selah, Washington.

When yellow Rainiers are at their peak, this gorgeous dessert is a must (you can also make it with red cherries, of course). Just a hint of sharp cheddar adds a unique, unexpected element. “I like a slice topped with salted caramel or vanilla ice cream,” says chef Frank Magaña.