A July 4th Celebration!

Star-Studded Starter

Start with a sassy salsa of in-season sweet, plump Northwest cherries paired with peppers, onion

and cilantro! Serve cracker-like crisps — cut from pita breads using star-shaped cookie cutters — for

dipping.

Cherry Salsa With

Star Crisps

Ingredients

• 1 teaspoon crushed red pepper
• 2 tablespoons boiling water
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon

  granulated sugar

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 3 cups pitted

  Northwest cherries, quartered

• 1/3 cup finely diced sweet red bell pepper
• 1/3 cup finely diced

  purple onion

• 1 tablespoon chopped fresh cilantro
• Star Crisps

Preparation

1. In medium bowl, place crushed red pepper. Stir in boiling water; let

   stand at least 10 minutes. Stir in lime juice, vinegar, sugar, salt and cinnamon. Add cherries, bell pepper and

   onion; gently stir. Let stand 30 minutes. Stir in cilantro and serve. Serve with Star Crisps.

Serves
Makes about 4 cups salsa

Star Crisps

Ingredients

• 2 packages pocket pita breads (6 inch or larger)
• Olive or

  vegetable oil

• Coarsely ground salt and pepper (optional)

Preparation

1. Preheat oven to 375 degrees.
2. Using 2.4-inch or 3.23-inch star

   cutter, press and cut shapes from pita; pull apart into two pieces. Arrange on ungreased cookie sheet. Brush with

   oil. If desired, sprinkle with salt and pepper. Bake 5 to 10 minutes or until lightly browned and

   crisp.

Serves
Makes 10 to 15 crisps

Salads Make the Meal

Toss orzo, chicken and sweet cherries with red wine vinaigrette and

pack into a star-shaped pan. Chill and then turn out onto a platter for serving. Add a simple mixed green salad

topped with glazed almonds, creamy goat cheese and fresh, antioxidant-rich cherries.

A Star of a Salad

Ingredients

• 1 box (16 ounces) orzo
• 3 cups diced cooked chicken breast or

  turkey breast

• 1 1/2 cups diced green bell pepper
• 1/4 cup finely chopped shallots
• 1/2

  cup red wine vinegar

• 3 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon

  Dijon-style mustard

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons crushed dried thyme
• 1

  teaspoon ground black pepper

• 3 cups pitted Northwest Red or Rainier cherries, quartered

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