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Tart Cherry Poppy Seed Dressing & Marinade

 

Grilled Cherry Chicken

8 Fresh Chicken Breasts
½ C Diced Red Onion
½ C Diced Red Peppers
½ C Tart Cherry Poppy Seed Dressing & Marinade
Dash Lemon Juice
Combine onion and peppers and ½ of dressing and allow to meld for 1 hour. Grill chicken till just about done and brush with rest of Tart Cherry Poppy Seed Dressing & Marinade. Use pepper and onion mixture as garnish on finished Chicken.

Cherry Salmon Salad

4 -4 oz Salmon Fillets
Fresh Salad Greens
1 C Red Onion
20 Cherry Tomatoes
1 T Fresh Chopped Dill
¼ C Tart Cherry Poppy Seed Dressing
Grill salmon steak until flaky. Lightly glaze with Tart Cherry Poppy Seed Dressing & Marinade. Pull apart and place atop salad greens and garnishes. Top with fresh dill and remaining dressing. Substitute shrimp or scallops!

Tart Cherry Fruit Dip

8 oz Package Whipped Topping
½ C Tart Cherry Poppy Seed Dressing & Marinade
Fresh Bite Sized Fruit Pieces
For a light Fruit Dip, simply mix whipped topping and dressing together. For a Richer dip, use dressing alone.
 

Grilled Citrus Shrimp

12 Large Shrimp
1 C Pink Grapefruit Juice
½ C Tart Cherry Poppy Seed Dressing & Marinade
Mix grapefruit juice and Tart Cherry Poppy Seed Dressing & Marinade together. Toss with shrimp and grill over medium heat. Or use as kabobs, with red onion and fresh pineapple.

 

Pineapple Souffle

 
4 pieces of toast
16 oz. can crushed pineapple, drained
4 eggs
1/2 cup sugar
1/2 stick butter
1/4 cup Village Eatinghouse Tart Cherry Poppy Seed Dressing and Marinade
 
Directions:
1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, melted butter, dressing and pineapple in a bowl while bread is toasting. Cut toast in to 1/2 inch pieces. Mix toast in with pineapple mixture, and bake at 350 degrees for 35 minutes
 
 

Kathy's Caribbean Couscous By: Kathy Costley-Sakona

1 bottle Village Eatinghouse Tart Cherry Poppyseed Dressing and Marinade
1 box (10 oz.) plain couscous
1 cup chopped pecans
5 Granny Smith apples (finely chopped)
1 cup coconut flakes
1/2 cup raisins
1 1/2 cup chopped mixed dried fruit (or 1 pkg. Mariani Tropical Medley)
1 cup chopped dried cherries
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
1 tsp. cinnamon
1 tbsp. cloves
Bleu Cheese crumbled for topping
 
1. Prepare couscous according to package directions; let cool.
2. Boil raisins, dried cherries and dried fruit until softened; drain water and set aside to cool.
3. Finely chop the apples and nuts.
4. Mix cooled couscous, dried and fresh fruit, nuts, coconut and spices until well blended.
5. Add 1 bottle of Village Eatinghouse Tart Cherry Poppyseed Dressing and Marinade. Stir well.
6. Refrigerate until well chilled. Serve topped with Bleu Cheese crumbles