Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.

Easy Cheat-Method Jam

12 oz. raspberries, blueberries, strawberries, pitted cherries, or other fruit of choice, fresh or frozen

1/4 to 1/3 c. organic sugar or 1 c. frozen apple or white grape juice concentrate

1 T. arrrowroot (use 2 T. if using juice concentrate)

2 T. water

Combine the fruit and sweetener in a medium saucepan over medium-low heat and bring to a simmer. Simmer for 10-20 minutes, until the fruit has broken down a bit and the mixture looks saucy.

Dissolve the arrowroot in the water, and whisk into the fruit mixture. It will thicken some but not get as thick as jam. 

Pour the jam into a container or hot-pack it into a Mason jar.

To hot pack: Wash some Mason jars in hot soapy water and rinse well. Pack the hot jam in to the jars, leaving 1/2" of head space at the top. Don't let it cool down as you pack it! Put the lid on securely. As it cools, it will thicken to a jammy consistency.

Will keep 2-3 weeks in the refrigerator in a dish or regular jar, or 6-8 weeks if packed hot.

Makes about 1 cup, so you always have fresh jam. 

Adapted from The Homemade Vegan Pantry, p. 44. 

Cranberry-Cherry Pie

1 21-oz. can cherry pie filling
1 16 oz. can whole-berry cranberry sauce
1/4 c. quick-cooking tapioca
2 T. sugar
1 T. butter, melted
1 t. lemon juice
1/4 t. ground cinnamon
Pastry for double-crust 9" pie
Milk

Combine pie filling, cranberry sauce, tapioca, sugar, butter, lemon juice, and cinnamon. Let stand 15 minutes.

Place one pastry crust in pie plate and pour in filling. Cut stars from the other pastry crust, then place pastry over filling. Seal edges. Arrange cut-out stars on top. Brush with milk.

Bake at 400 degrees for 20 minutes. Shield crust with foil to prevent over-browning and back for another 20 min.

Makes 1 pie.

Source unknown.

Hot Fruit Compote

4 large peaches
1/2 c. pitted cherries
1/2 c. brown sugar
1 t. cinnamon, or to taste
Vanilla ice cream (optional)

Cut all fruit into bite-sized pieces and place in slow cooker. Add sugar and cinnamon. Stir all together. Cover and cook on LOW for 3-6 hours. Use for breakfast, as a side dish for a meal, or as a dessert topping over ice cream.

From Common Ground Farm breakfast class.