Oi, life has been hectic lately! Between work and college preparations and exercising at Curves in the morning (which I really enjoy) and swimming most afternoons, the gardens in the back yard and all of the “busy” summer stuff looming – canning, freezing and otherwise preserving – I sometimes wonder if I’m coming or going. Blogging and, to a lesser extent, creative cooking have had to take a back seat.
Sorry about that.
But I’m back today with a recipe that is simple, quick, seasonal and utterly delicious.
Cherries are in season! They’re in the top three of my favorite fruits, along with peaches and watermelon, and I just can’t get enough of them this time of year. I’m especially fond of rainier cherries, and can’t help but buy a pound (or two) every time I find some. Unfortunately, even I can only eat so many cherries; Beloved and The Young One are rather so-so about them and some almost always find their way into the compost bin.
This time, however, when faced with a surplus of these blushed beauties, I was determined not to let any go to waste. So last night I as I cooked a small pork loin roast in my new Breville table-top convection oven (something else I just love), I decided to make some sort of sauce to go with it. I’m not terribly fond of cooked cherries (unless they’re tart and in a pie or cobbler), so I decided to make a raw relish and began poking around the kitchen to see what might be a tasty combination.
Cherries pair well with nuts, particularly almonds, but I all I had were walnuts so into the mix they went with some finely diced Walla-Walla – a nice, sweet onion. Since I’d rubbed the pork loin with rosemary and garlic, I decided to throw a little finely chopped rosemary in, along with a splash of balsamic vinegar. When I tasted it, I knew I was on to something, so I left it to rest while I finished up the rest of the meal, then seasoned it with a little salt and pepper.
I’m telling you, it’s amazing any of it made it to anyone’s plate – it was so stinkin’ good that we were in danger of just eating it all straight out of the bowl. I could not have been more pleased with it, and it went so well with the roast pork – it would also complement roast or grilled chicken extremely well, too.
If you don’t have rainier cherries, sweet red cherries, such as bing, will work just as well. If you’ve got a thing for tart flavors, go ahead and use sour pie cherries – it might be interesting.
This is Whole30 compliant, as well as vegan.
Click on the image to enlarge
- 1 1/2 cups diced cherries
- 1/2 cup chopped walnuts
- 1/2 cup chopped sweet onion
- 1 1/2 teaspoons rosemary, finely chopped
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
- Toss all of the cherries, walnuts, onion, rosemary and vinegar together in a medium bowl. Cover and allow to sit at room temperature for 30 minutes.
- Season to taste with salt and pepper before serving.
- Nutrition (per serving): 72 calories, 4.8g total fat, 0mg cholesterol, 1mg sodium, 114.1mg potassium, 6.9g carbohydrates, 1.3g fiber, 4.6g sugar, 1.5g protein