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It’s really happening, friends! I’m officially wearing an apron because it’s time to pit some CHERRIES — and even I have my kitchen daredevil limits lol.
We’ll use these juicy little bombs of sweetness to create an intensely flavorful fresh salsa with shallots, cilantro, Serrano chilies, and lime — the perfect topping for beautifully charred seasonal veg (we’re using up my yellow squash today!) or honestly just about anything coming off your grill this summer.
I admit I ate the leftovers by the spoonful like soup and was very happy about it!
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
Flaky sea salt, to garnish (optional)
Best quality olive oil, to garnish (optional)
Toasted Pepitas:
1/3 cup pepitas
1 teaspoon extra-virgin olive oil
Kosher salt, to taste
Special equipment:
Cherry Pitter
Plastic soda bottle
Metal straw or chopstick
Grill pan
Food processor
Instructions:
For the Cherry Salsa:
•Begin by pitting the cherries, you can do this using a cherry pitter. If you don’t have a cherry pitter, place the cherry into the top of a plastic soda bottle and use a chopstick or metal straw to carefully poke through the center of the cherry to remove the pit.
•You can leave the cherries whole once pitted, but I prefer them sliced in half to soak up maximum flavor and just because they look so pretty that way. Add cherries to a medium bowl and toss together with the lime juice, serrano, cilantro, and shallot and toss to combine. Season with salt and freshly cracked pepper to taste. Set aside to marinate while you toast pepitas and grill the squash.
•For the toasted pepitas, in a small saute 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 to avoid burning.
•For grilling the squash, lightly grease a grill or grill pan with avocado oil using a clean kitchen towel. Preheat the grill to medium-high heat. Place the squash into a large bowl, drizzle with oil and season with salt. Grill for 4 to 5 minutes, flipping halfway through, until nicely charred and tender with still some texture (avoid completely mushy squash!).
•Remove the squash to a large platter, top with a mountain of your gorgeous cherry salsa (eat any leftovers as soup!), a scattering of crunchy pepitas, and flaky salt if you have, a drizzle of your best olive oil just for fun, and enjoy!
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