Everything’s cherry good with Martha Stewart

Try these two enticing entrees that show cherries aren’t just for dessert

Video

Cooking cherries with Martha
June 4: Martha Stewart shows TODAY’s Meredith Vieira some sweet and savory cherry recipes.

Today show

Play-by-play guide to tailgating

Catch this dish! Grilled scallops

Fast food! Stewart’s simple recipes

Sizzling summer recipes: Grilled watermelon

Lucy Buffett’s wee burgers of paradise

TODAY

updated 5:41 p.m. ET June 3, 2008

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.

Grilled tilapia with cherry salsa

Martha Stewart

INGREDIENTS

• 1 tablespoon olive oil

• 1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped

• 1/2 small red onion, finely chopped

• 1/2 cup fresh cilantro, chopped

• 1 jalapeno, minced

• 1 tablespoon fresh lime juice

• Coarse salt and pepper

• 1/2 teaspoon coriander

• 4 tilapia fillets – 4 to 6 ounces each

Recipe continues below ↓

DIRECTIONS

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.

MANAGE YOUR RECIPES

Seared chicken salad with cherries and goat cheese dressing

Martha Stewart

Serves 4; Prep time: 25 minutes

INGREDIENTS

• 1/2 cup reduced-fat sour cream

• 1/2 cup crumbled fresh goat cheese (2 ounces)

• 2 tablespoons snipped fresh chives

• 2 teaspoons white-wine vinegar

• Coarse salt and ground pepper

• 2 tablespoons vegetable oil, such as safflower

• 1 pound chicken cutlets

• 1 head Boston lettuce, torn into bite-size pieces

• 1/2 pound (2 cups) Bing cherries, pitted and halved

• 1/4 cup walnut pieces

DIRECTIONS

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.

MANAGE YOUR RECIPES

For more recipes and cooking tips, visit Martha Stewart online.