A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”! When … Continue reading
I enjoy breakfast muffins that have fruit in them. I like the way the cherries stay whole (unless you chop them up) and not break down like blueberries or raspberries. A good little treat!
This is a great salad to serve for a light lunch and it can be made ahead of time. You could even make a sandwich using a fresh croissant sliced in half. Either way is delicious. 1 cup dried tart, red cherries (cranberries can be used as a substitute) 4 chicken breast halves (bone in and … Continue reading
This is a very easy salad to put together. I like the taste and the texture of the dried cherries, the toasted nuts and seeds and the crunch of the Ramen and rice noodles. A little sweet and a little salty – perfect!
Cherries are one of the primary crops in Michigan – 75 percent of the nation’s tart cherries are grown here. So, you will find cherries in many different recipes; sauces and desserts especially. Gene really liked these cookies but I did not make them often as there was always someone who did not want nuts … Continue reading
These are a great small dessert that you can freeze and bake one or two when you just want a little taste of something sweet.