Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist

The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar

Pineapple-Mint Popsicles

An icy treat for your Memorial Day BBQ.

Jewish Week Online Columnist

Pineapple and mint is a super-common combo, but there's ample reason to revisit it: both flavors are bright, fresh and flavorful, and work together like magic. Now that the weather is (finally!) starting to heat up, a popsicle is the perfect treat to enjoy whatever you're up to this Memorial Day. Just make sure to prepare these the night before so they're fully frozen in time!

1/2 large pineapple, peeled, cored and cubed (about 3 cups)
Leaves from 3 fresh mint sprigs
1 cup powdered sugar
1 tablespoon lemon juice

It's Freekeh, But The Kids Like It

What to do when rice becomes humdrum.

Special To The Jewish Week

There was a point at our house when my kids said they’d had enough rice to last a lifetime and I should never make it again.

Rice had been my go-to side dish, the dish I cooked 3-4 times a week and could probably prepare while still sleeping. Why did I make it so often? Partly because rice goes with everything. But mostly because my kids ate it without any fuss, which, as any parent knows, is an important consideration at the end of the day.

Fortunately the whole grain revolution was at hand. Scientists and food experts of all kinds were singing the praises of quinoa and spelt, bulgur and barley.

1 cup whole freekeh
2 cups water or chicken stock
2 cups diced, cooked chicken
1 cup chopped dates, preferably medjool
3/4 cup pistachio nuts
1/2 cup golden raisins
1 ripe mango, peeled and diced
1/2 cup chopped red onion
1/4 cip minced fresh parsley, preferably flat leaf
2 tbsp chopped fresh mint
6 tbsp extra virgin olive oil
1/3 cup Meyer lemon juice
3 tbsp white wine vinegar
Salt to taste
Cayenne pepper
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