When we bought our house 17 years ago, we had nine cherry trees on our land. We met our neighbor, Granny Iris when she came over to ask permission to pick some cherries. She said it was an annual tradition with the prior owners. She and her late husband would back their truck up under the trees and stand in the bed to pick cherries. Because there is a ten acre field between our properties, I asked how she knew the cherries were ripe. She replied “I wait for the birds to start dropping cherry pits in my driveway”. LOL!
Anyway, it’s cherry season in Virginia and I’m happy to sample a new carrot cherry salad recipe this week:
Breakfast for Mark:
Paleo Lemon Blueberry Scones – An old favorite. Scones are great for grab and go breakfasts, or to savor over coffee if you’ve got time in the a.m.
Cheeseburger Salad – All the flavors of cheeseburgers, without the drive-thru.
Grilled Chicken Caesar Wraps – New Recipe! Prepare the dressing ahead to let the flavors meld. The next time we make this, we’ll thinly slice the grilled chicken to make these less messy to eat!
Israeli Chopped Salad – New Recipe! We used a combination of fresh mint and dill in this garden fresh salad.
Cumulus Spiced Eggs – Dinners that come together in minutes, mean more time for evening gardening. This one is simple and flavorful.
Simple Carrot Cherry Salad – New Recipe!
UPDATE: I found the salad needs double the tahini and lemon juice. It was a little dry as leftovers.
I found a maroon and orange salad for all you Hokie fans! Now I just need one in navy and orange. Ha ha! This one is a split decision, as Mark doesn’t care for tahini. He said “I love the carrots and the cherries.” Pretty sure he was just being polite. Check it out and tell me what you think.
Watermelon, cherries, strawberries and raspberries. We’re sticking with fresh fruit this week. It’s too hot for anything else.
Pina Colada Green Smoothie – If fresh fruit doesn’t do the trick, we’ve got a few of these packets ready to pop into the blender.
Have a wonderful week, everyone!
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