Fresh Cherry Chutney

(adapted from Bon Appetit, June 2005)

1 tablespoon vegetable oil
1/2 cup chopped shallot or onions
2 cups fresh cherries, pitted
3 tablespoons balsamic vinegar
1/4 tsp cayenne
salt

Heat oil in large skillet over high heat, add onion/shallots sauté 1 minute. add cherries, cayenne, vinegar. Boil chutney until thick, stirring often, about 8 minutes. Season with salt.

Serve warm (or cold) with grilled pork or chicken.
This kind of tastes like red wine vinegar-cabbage but with
cherries. it is a great recipe to use up cherries that are beyond snacking on.

Noodles with Chicken and Cucumber

Marinate chicken breast in black bean paste (found near soy sauce)
Grill and cut into small pieces and set aside.

Cook up 2 packages ramen noodles (or soba) with one packet of seasoning
and add 1/2 cup shelled soy beans (edamame)

In a separate small bowl combine:
small cucumber sliced into 1/4 inch chunks
1-2 tsp sesame oil
1-2 tsp rice vinegar

Serve noodles with chicken and cucumber on top and top with cilantro and a lime wedge.
I also like to add chili sauce and a spoonful of hoisin sauce.

Broccoli Cauliflower Salad

1 cup cauliflower, chopped
1 cup broccoli, chopped
¼ cup raisins
3 tsp red onion, diced
2 tsp bacon bits (optional)
¼ cup sunflower seeds

Dressing
1 tablespoon sugar
3 tablespoons mayonnaise
1 tablespoon milk
2 tsp white wine vinegar
¼ cup Parmesan cheese, grated