Start with a sassy salsa of in-season sweet, plump Northwest cherries paired with peppers, onions and cilantro! Serve cracker-like crisps - cut from pita breads using star-shaped cookie cutters - for dipping.

Toss orzo, chicken and sweet cherries with red wine vinaigrette and pack into a star-shaped pan. Chill and then turn out onto a platter for serving. Add a simple mixed green salad topped with glazed almonds, creamy goat cheese and fresh, antioxidant-rich cherries.

Visit www.nwcherries.com for cherry recipes and information about storage, purchasing, nutrition and health. Bakeware is from Wilton.

Star Salad

Makes about 12 servings

1 box (16 ounces) orzo

3 cups diced cooked chicken breast or turkey breast

1 1/2 cups diced green bell pepper

1/4 cup finely chopped shallots

1/2 cup red wine vinegar

3 tablespoons olive oil

3 tablespoons honey

1 tablespoon Dijon-style mustard

1 1/2 teaspoons salt

1 1/2 teaspoons crushed dried thyme

1 teaspoon ground black pepper

3 cups pitted Northwest Red or Rainier cherries, quartered

Line star pan or other pan with plastic wrap. Prepare orzo following package instructions. Drain and rinse with cold water.

In large bowl, combine orzo, chicken, bell pepper and shallots. In small bowl, whisk together vinegar, oil, honey, mustard, salt, thyme and black pepper. Pour over orzo mixture; mix well. Gently stir in cherries. Pack into prepared pan. Chill at least 1 hour. To serve, place serving platter over pan. Carefully turn over to release salad; remove plastic wrap.

Cherry Salsa with Star Crisps

Makes about 4 cups salsa

1 teaspoon crushed red pepper

2 tablespoons boiling water

2 tablespoons freshly squeezed lime juice

1 tablespoon balsamic vinegar

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

3 cups pitted Northwest cherries, quartered

1/3 cup finely diced sweet red bell pepper

1/3 cup finely diced purple onion

1 tablespoon chopped fresh cilantro

Star Crisps (recipe follows)

In medium bowl, place crushed red pepper. Stir in boiling water; let stand at least 10 minutes. Stir in lime juice, vinegar, sugar, salt and cinnamon. Add cherries, bell pepper and onion; gently stir. Let stand 30 minutes. Stir in cilantro and serve. Serve with Star Crisps.

Star Crisps

Makes 10 to 15 crisps

2 packages pocket pita breads (6 inch or larger)

Olive or vegetable oil

Coarsely ground salt and pepper (optional)

Preheat oven to 375°F. Using 2.4-inch or 3.23-inch star-shaped cookie cutter, press and cut shapes from pita; pull apart into two pieces. Arrange on ungreased cookie sheet. Brush with oil. If desired, sprinkle with salt and pepper. Bake 5 to 10 minutes or until lightly browned and crisp.

Mixed Green Salad with Northwest

Cherries, Almonds & Goat Cheese

Makes 6 to 8 servings

1/4 cup pitted Bing cherries

2 tablespoons balsamic vinegar

6 tablespoons olive oil

1/2 pound (about 8 cups) mixed salad greens, washed, dried, and chilled

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup Bing or other dark Northwest cherries, split in half and pitted

1 log (4 ounces) fresh white goat cheese, crumbled

1 cup glazed sliced almonds

In blender or food processor fitted with steel blade, purée 1/4 cup cherries, vinegar and oil until smooth; set dressing aside.

In large bowl, gently toss greens with dressing. Add salt and pepper. Sprinkle with 1 cup cherries, goat cheese and almonds; toss gently. Serve immediately.