INGREDIENTS: 3/4 cup cherry preserves 3 tablespoons balsamic vinegar ½ teaspoon allspice ½ teaspoon cinnamon 1 tablespoon canola oil 2/3 cup finely chopped onion 2 cups pitted fresh Bing cherries 1 teaspoon finely chopped fresh rosemary ¼ teaspoon cayenne pepper pinch of salt 4 bone-in pork loin chops METHOD: Preheat the barbecue grill to medium/high...Read More

A refreshing and colorful salad, perfect for summertime. INGREDIENTS: Salad 1 head Romaine lettuce, medium-chopped 1/2 cup crumbled feta cheese 1/4 cup diced green onion, some green included 1 can (11-ounce) mandarin oranges, drained 1 cup smoked turkey, cut into 1/2-inch cubes 2/3 cup Bing cherries, washed, halved, and pitted Balsamic Vinaigrette 1/3 cup extra-virgin...Read More

Admittedly — hot oatmeal is not my favorite breakfast. But, keeping in mind the benefits of increasing fiber in the diet and chasing the cholesterol monster away, it is a mainstay in the fall and winter breakfast lineup. But, when spring arrives — I’m so ready to jettison the gruel for granola topped with a...Read More

Cherries are one of the most anticipated summer fruits. The short California cherry season generally begins in mid-May, hits its peak by the end of May, and tapers off considerably by mid-June. The San Joaquin and Santa Clara Valleys are ideal for growing cherries with the perfect combination of nutrient-rich soil and sunny yet mild...Read More

This is a quick and easy dipping sauce for steamed or fried artichokes or asparagus. INGREDIENTS: 1 cup mayonnaise 1 tablespoon fresh lemon juice 2 cloves garlic, minced 1/2 teaspoon freshly cracked pepper METHOD: In a small bowl of a food processor or blender, place the mayonnaise, lemon juice, and garlic. Process until smooth. Stir...Read More

INGREDIENTS: 1/4 cup plain yogurt 1 tablespoon freshly squeezed lime juice 2 teaspoons yellow curry powder 1 teaspoon fresh ginger, peeled and finely grated 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1-1/3 cups uncooked quinoa 4 cups water 1/2 teaspoon salt 2 mangoes, cut into 1/2-inch chunks 1 red...Read More

This soup (also known as Tom Kha Gai) comes together quickly. If you’re not fond of fish sauce, reduce the amount to 1 teaspoon or skip it. However, it does add that special umami that is typical of this warming soup. If you want a vegetarian version, simply replace the chicken broth with vegetable broth...Read More

Our favorite apricots to use for these bars are the flavorful heritage Blenheims. The flavor is extraordinary. INGREDIENTS: 2 lbs. ripe apricots, cut in half and pits removed 3/4 cup sugar, use more or less depending on the ripeness and sweetness of apricots 1 tablespoon orange liqueur (such as Grand Marnier) 1 cup all-purpose flour...Read More

Serve granola with milk, milk substitute, or the delicious pourable Swiss yogurt from Schoch Dairy topped with fresh or dried fruit. INGREDIENTS: 3 1/2 cups old-fashioned oats 1 cup raw almonds 1/2 cup shredded coconut 1/2 cup of mix-ins: pepitas, raw sunflower seeds, flax seed, puffed brown rice, etc.* 1 teaspoon ground cinnamon 1/2 teaspoon...Read More

INGREDIENTS: 4 cups fresh apricot halves 1/4 cup white sugar 3/4 cup brown sugar 1/2 cup all-purpose flour 1/2 cup butter, cut into pieces 3/4 cup old-fashioned rolled oats METHOD: Preheat oven to 350°F. Lightly mist a 9 x 12-inch baking pan or dish with non-stick spray. Arrange the apricots in the pan and sprinkle...Read More