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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.

This elegant yet easy entrée combines yellow and red cherries for a stunning presentation and taste. Recipe courtesy of chef Frank Magaña, formerly of Alexandria Nicole Cellars in Prosser, Washington.

Try this easy, healthy Easter dessert recipe from Natural Vitality Publishing.

Try this easy, healthy Easter dessert recipe from Natural Vitality Publishing.

Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used.