Serves: 4 to 6 (makes about 8 cups)

INGREDIENTS

Cherry Salsa (makes 2 cups):
1-pound fresh cherries, stemmed and pitted
Juice of 1 lime
1 serrano, seeded for more mild heat if desired
½ cup pulled cilantro leaves and tender stems, minced
1 shallot, minced

Grilled Summer Squash:
2-pounds yellow summer squash, cut a little thicker than ¼-inch
2 tablespoons avocado oil, plus additional for greasing
1/2 teaspoon ground coriander
¾ teaspoon ground cumin
Kosher salt, to taste

Toasted Pepitas:
1/3 cup pepitas
1 teaspoon extra-virgin olive oil
Kosher salt, to taste

To garnish:
Flaky sea salt (optional)
Best quality olive oil (optional)

INSTRUCTIONS

For the Cherry Salsa:

Pit the cherries using a cherry pitter (or place the cherry into the top of a plastic soda bottle and use a chopstick or metal straw to push the pit through the center). Slice cherries in half. Add to a medium bowl and toss together with the lime juice, serrano, cilantro, and shallot. Season with salt and freshly cracked pepper to taste. Set aside to marinate while you toast the pepitas and grill the squash.

For the Toasted Pepitas:

In a small sauté pan add the olive oil and heat over medium-low heat. Add the pepitas and season with a pinch of salt. Allow to toast for 2 to 4 minutes, stirring frequently, until golden brown and nutty smelling. The pepitas may even begin to pop! Remove to a bowl immediately to cool.

For the Grilled Squash:

Lightly grease a grill or grill pan with avocado oil. Preheat the grill to medium-high heat. Place the squash into a large bowl, drizzle with oil and season with salt and spices. Grill for 4 to 5 minutes, flipping halfway through, until nicely charred and tender with still some texture.

Remove the squash to a large platter, top with a mountain of your gorgeous cherry salsa, a scattering of crunchy pepitas, a sprinkle of flaky salt, and a drizzle of your best olive oil. Enjoy!