In the mood for something luscious and sweet? Try these two enticing entrees that show cherries aren't just for dessert. On the menu from Martha Stewart: grilled tilapia with cherry salsa and chicken salad with cherries and goat cheese dressing.
Recipe: Grilled tilapia with cherry salsa (on this page) Recipe: Seared chicken salad with cherries and goat cheese dressing (on this page)For more recipes and cooking tips, visit Martha Stewart online.
Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno and lime juice. Season with salt and pepper and toss to combine. Set salsa aside.
In a small bowl, stir together coriander, 1 teaspoon salt and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
Grill tilapia until opaque around the edges and underside loosens easily from grill, 2-3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout about 2-3 minutes. Serve topped with salsa.
In a small bowl, whisk together sour cream, goat cheese, chives, vinegar, and 2 tablespoons water; season with salt and pepper. Set dressing aside.
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Working in batches, cook until opaque throughout, 2 to 3 minutes per side. Thinly slice chicken crosswise.
Divide lettuce among four plates; top with chicken, cherries, and walnuts. Serve salad with dressing alongside.
Serves 4; Prep time: 25 minutes
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