Cherry season is hitting its stride, and fresh cherries will be available for only a few short months. Martha Rose Shulman uses cherries to add a dash of sweetness to tabbouleh, along with farro pilaf, smoothies and bread pudding.
Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Farro Pilaf With Balsamic Cherries
The balsamic cherries are great with this pilaf, but they’d also be good as an accompaniment to meats.
Cherry Almond Smoothie
This dairy-free smoothie serves well at breakfast or as an afternoon snack.
Cherry Bread Pudding
This is inspired by a recipe by the French baker Jacquy Pfeiffer. This is made with regular or whole-wheat bread and is not so rich.
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