Red is my favorite color. It always has been. I think every girl should have a pair of red shoes. Not lipstick for me though–I look like a bit the head off a bat. I started looking around and there is vibrant and delicious red everywhere. It inspires me!
Every year we try to take a trip to Washington Island in Door County. If you ever can…DO! It is a magical place where time slows a bit. No phone, internet or TV where we stay, instead reading, kite flying, splashing and laughing. Things like rocks and sunsets and cherries are admired.
It is a long drive there! 7 hours from here. That is a long time with kids. We make a stop for lunch and a stop at a cherry stand! Rows and rows of cherry trees! We taste and watch and shop a little. Refreshed and full we make our way to the ferry boat so our adventure can begin.
This week at the Farmer’s Market in Madison we heard a man yell, “Door County Cherries!!!” We all ran!
I wanted to try a few things this week. With Uncle Sam and the Hubs as my eager test subjects I get to work. I have pork Tenderloin and Arborio rice with an abundance from the garden and cherries!
3 small cloves of garlic
1/2 teaspoon Hot sauce (Shirricha)
1 tablespoon dijon mustard
2 tablespoons Door County Cherry Preserves
2 tablespoons Olive Oil
Salt and Pepper
Mix this all in a ziptop bag and drop in your pork. Seal the bag and give it a little mash–work in the flavor! Pop it in the fridge for at least an hour. Bake, Grill or Crock Pot it! I pull mine from the 325 oven when it reaches 158-160, tent it and let it rest. I warm up another 2 tablespoons of the preserves in the microwave and brush over after I slice. YUM!
Sweet red pepper, red onion and peppercorn parm risotto
4 cups chicken or vegatable broth simmering
3 tablespoons butter or olive oil
1 medium red onion chopped
1/3 cup sweet red peppers chopped
1 & 1/4 cup arborio rice.
1 cup shredded Trader Joe’s Peppercorn Parmesan cheese.
If you have never made risotto–try it! If you have, you know why you do! You have to give it your attention, about 20 minutes worth.
Melt butter, drop your onions and peppers and cook until softened. Add rice and coat with butter. Start adding your warm broth 1 ladle at a time and stir constantly. When the liquid is absorbed add more. Do this until all the liquid is absorbed and the rice is tender and creamy. Stir in 1/2 cup of your cheese. Top your delicious, warm and comforting side with the remaining cheese. Enjoy!
And this was our dessert!
What is your favorite color?
Sincerely, Sara
