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A July 4th Celebration!

A July 4th Celebration!
1 vote, 1.00 avg. rating (49% score)
Celebrate the Fourth! Dine outdoors and serve a fabulous make-ahead menu.</p

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


Cherry Salsa With

Star Crisps


  • 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


  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.

Makes about 4 cups salsa

Star Crisps


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

    vegetable oil

  • Coarsely ground salt and pepper (optional)


  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


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


  • 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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