Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Cherry Cornmeal Pancakes

Posted by Meg Raines and Elizabeth Williams on Jun 18, 2018 12:00:00 PM

Whip up a batch of these pancakes when you feel like treating your family to some good home cooking. This cherry cornmeal pancake recipe is similar to southern “Johnny cakes” made with cornmeal. Cherries and corn go beautifully together, and the cornmeal adds a nice grainy texture.



Created by: Beth Williams, Meg Raines


3/4 cup cornmeal
1/2 cup oat flour
1 tablespoon corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk or non-dairy milk (ie. almond or soy)
1 egg, beaten
1 tablespoon honey
1 tablespoon neutral tasting oil (ie. grapeseed oil) or melted butter
1/2 teaspoon pure vanilla extract
3/4 cup dark cherries, pitted and halved, plus extra for serving
Honey or maple syrup, for serving


1. In a large bowl, combine the cornmeal, oat flour, corn starch, baking powder, baking soda and salt. Mix well.
2. In a separate medium bowl, combine milk, egg and oil or melted butter, and vanilla extract.
3. Mix pour the wet mixture into the dry ingredients and stir to combine until there are no large dry lumps left in the batter.
4. Fold in the cherries.
5. Heat griddle or large skillet to medium-high heat. Once heated, grease surface with non-stick spray, oil or butter.
6. Drop about 1/4 cup of batter on the griddle or skillet and cook until golden brown on the bottom, about 5 minutes, then flip and cook until the other side is set. Repeat until all the batter is used up.
7. Serve warm with chopped cherries and a generous drizzle of honey or syrup.
8. Serve immediately or store in an airtight container for up to a week, or frozen for a month.

Topics: cherries, breakfast

Salsa Mexicana

Posted by CheffyK & CA on Jun 13, 2018 8:00:00 AM

When you live in the heart of cherry country you sometimes forget to enjoy the bountiful harvest nature has to offer.  This is a throwback to when we had the opportunity opportunity to pair our world famous Chelan Fresh cherries with the culinary creativity of CheffyK &CA. Their recipes inspire you to step back in the kitchen and do some quick dicing, chopping and mixing to create amazing appetizers, entrees and desserts from scratch.  

This cherry salsa goes together so easy, your guests will think you slaved away all day.

Cherry Salsa


Created by: CheffyK & CA

2 lb or about 10 Roma tomatoes
1 large onion, diced
1 large bunch cilantro, washed, chiffonade cut
8 fresh limes, juiced or about 1/2 cup lime juice
1/4 cup fresh garlic
3 jalapeños, seeded and minced
1 teaspoon salt, or to taste
1 teaspoon black pepper freshly ground
2 cups diced fresh cherries


1. Combine all ingredients in a large bowl.
2. Stir to combine.
3. Taste before serving and add additional ingredients above as necessary.

Topics: cherries, appetizer

Cherry Barbecue Sauce

Posted by Meg Raines and Elizabeth Williams on May 29, 2018 9:21:45 AM

Fire up the grill, it’s barbecue time! Cherries add sweetness and depth to this cherry barbecue recipe that’s delicious and simple to make. 

Surprise friends and family with this original cherry recipe that can be slathered on grilled meat, chicken or vegetables. Its smoky flavor will take your summertime burgers and sandwiches to the next level. Cherry BBQ Sauce


Authors: Beth Williams and Meg Raines
Yield: About 3 1/2 cups

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 cups fresh cherries, pitted and roughly chopped
2/3 cup dark brown sugar, packed
1/2 cup ketchup
1/2 cup crushed tomatoes
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke

Cherry BBQ Sauce

1. In a large saucepan, warm olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add the garlic and sauté for one minute, or until the garlic is fragrant.
3. Down the heat down to medium-low and add the rest of the ingredients: cherries, brown sugar, ketchup, crushed tomatoes, apple cider vinegar, Worcester sauce, molasses, mustard powder, smoked paprika and liquid smoke.
4. Simmer uncovered for 20 minutes, stirring occasionally, until the cherries are tender.
5. Transfer to a blender and blend until very smooth.

* Make the sauce a couple of days ahead of time – it tastes even better after a couple of days.

Orondo Ruby® Cherry and Plum Crumble

Posted by Meg Raines and Elizabeth Williams on May 23, 2018 2:14:01 PM

The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!


Orondo Ruby Cherry and Plum Crumble

Authors: Meg Raines
Yield: 6-8 servings

Fruit mixture:
3 cups Orondo Ruby® cherries, pitted and torn into halves
2 cups ripe plums, pitted and sliced (about 3-4 plums)
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice

1 ½ cups oats
½ cup quinoa flakes
¼ cup of sliced almonds, toasted1 cup of Medjool dates, pitted (about 10 large dates)
1 cup of Medjool dates, pitted (about 10 large dates)
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
pinch of salt

1. Preheat the oven to 350 degrees.
2. Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
3. In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
4. In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
5. Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
6. Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
7. Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
8. Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
9. The crumble will keep in a covered container in the refrigerator for up to 3 days.

No Bake Black Forest Cake

Posted by Meg Raines and Elizabeth Williams on May 10, 2018 12:57:43 PM

Our healthy take on the cherry-studded black forest cake is a multi-layer frozen cake. The recipe uses tofu instead of cream to lower calories, fat and cholesterol. This secret ingredient makes for a dense and creamy cake that tastes just as good as traditional frozen cakes!

No bake cakes are easy to make ahead and deliver a refreshing touch to spring and summer meals.

Black Forest Cake

Created by: Beth Williams and Meg Raines
Yield: 10-12 servings

1/2 cup walnuts
1/2 cup almonds
1/2 cup unsweetened shredded coconut
1/2 cup natural cocoa powder
1/2 cup large Medjool dates (soak for 10 min in hot water if they are hard)
1 tablespoon coconut oil, melted

14 oz regular firm tofu
1 1/2 cups bittersweet chocolate chips*
1/4 cup pure maple syrup
3 tablespoons natural cocoa powder
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
1 pinch of salt

2 cups dark cherries, pitted, fresh or frozen
2 tablespoons sugar
1 tablespoon cherry liqueur or bourbon (alcohol-free substitute: 1 teaspoon vanilla extract)
2 tablespoons sugar
9 oz container of whipped topping (ex. Cool Whip or CocoWhip! by So Delicious**)
2 oz dark chocolate squares, grated (for garnish) 


1. In a small-medium bowl, macerate the cherries for the topping by combining the cherries, liquor (or vanilla extract if making alcohol-free) and sugar, stirring gently to mix thoroughly. Set aside while you assemble the rest of the cake (about 20 minutes).
2. Next, make the crust by adding walnuts, almonds, shredded coconut and cocoa powder in the bowl of a food processor and processing to a course meal. Add dates and coconut oil and process again until all ingredients are well combined and start to ball together.
3. If the crust mix does not hold together easily when pinched, add a little coconut oil or water until the right consistency is achieved. The mixture should not be too crumbly-dry or too wet.
4. Scrape the crust mix into an 8-inch round springform pan and press down firmly until bottom is evenly covered. Crust should go right up to the edges but not up the sides of the pan.
5. Wash and dry the bowl of the food processor. Add the filling ingredients, except the chocolate chips, to a food processor: tofu, maple syrup, cocoa powder, lemon juice, vanilla extract and expresso powder (if using). Process until smooth, occasionally scrapping down the sides of bowl.
6. Melt the chocolate chips in a double boiler (or in 30 second increments in the microwave), stirring in between until completely smooth and melted.
7. Add melted chocolate to the tofu mix and blend until very smooth.
8. Pour filling onto the crust base and spread evenly.
9. In a large bowl, make the cherry topping by combining the cherries and their maceration liquid with the whipped topping. Mix well.
10. Pour the cherry topping on top of the chocolate filling and spread evenly.
11. Cover loosely with plastic wrap and place in the freezer until the top is firm and easy to slice, at least one hour.
12. To serve, run a warm knife*** around the inside of the pan, making it easier to remove the outside of the springform pan.
13. Once the cake is out of the pan, slice, top with grated chocolate and serve.
14. Store, loosely covered, in the freezer.


* If making the recipe vegan, use non-dairy chocolate chips
** Cocowhip is a non-dairy whipped topping and a great vegan substitute for Cool Whip
*** You can run a thin butter knife under hot water for a couple of seconds to warm up the blade.

Topics: cherries, Dessert

Apple Oat Waffles

Posted by Annessa Chumbley, RD on May 4, 2018 11:28:45 AM

5-Ingredients, no-refined flour, no-sugar, Apple Oat Waffles!!! Our favorite breakfast!

Apple Oat Waffles 

Created by: Annessa Chumbley, RD
Serving size: 1 large Belgian waffle
Prep time: 15 minutes

1 egg
1 apple, such as Rockit, cored and coarsely chopped with skin on
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup unsweetened milk
2 cups whole oats

sliced apples
pure maple syrup

Apple Oat Waffles



1. In a blender, add ingredients in order beginning with egg, apple, cinnamon, salt, almond milk, and oats. Blend until all ingredients are combined, stopping blender to stir ingredients if needed.
2. Brush waffle maker with coconut oil or nonstick spray. For a Belgian waffle maker, use 1 cup batter and cook about 4 minutes or until golden brown. For a regular waffle maker, use 1/3 – 1/2 cup batter per waffle. Cook until golden brown, about 3 minutes. Top as desired!

Topics: apples, breakfast

Spring Apple Fennel Salad

Posted by Meg Raines and Elizabeth Williams on Apr 25, 2018 3:33:09 PM

Our seasonal apple fennel salad shouts “Spring is here”!

This simple recipe is crunchy and refreshing, perfect for a light Springtime meal. The citrus dressing offers a burst of sweetness that balances out the cool acidity of the Granny Smith.

Hot tip: apples and fennel tend to brown after chopping, so use our easy anti-browning kitchen hack to keep your salad fresh and vibrant.Spring Salad


Created by: Meg Raines & Beth Williams
Yield: about 1 cup dressing, 4 servings of salad

4 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon apple cider vinegar
1 tablespoon fresh chives, minced
1 teaspoon Dijon mustard
1 teaspoon orange zest
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground

4 cups baby spring mix (or baby greens of your choice)
2 oranges, peeled and sliced into thin rounds
1 large Granny Smith apple, sliced into matchsticks*
1 large fennel bulb, halved and thinly sliced*
1 medium cucumber, seeded and sliced into thin rounds
1 cup sprouts or micro greens
1/4 cup sunflower seeds
Handful chives, cilantro and/or parsley, for garnish (optional)

Spring Salad


1. First, make the vinaigrette. Put all the vinaigrette ingredients in a small jar or Tupperware container and seal the lid on tightly. Shake vigorously until all ingredients are thoroughly combined, about 1-2 minutes.
2. Assemble the salads on individual plates, starting with the spring mix and ending with the sprouts and sunflower seeds. If using our anti-browning kitchen hack, dab the apple and fennel dry with a clean tea towel or paper towel before adding.
3. Give the vinaigrette a good shake to make sure all ingredients are well combined. Drizzle 1-2 tablespoons vinaigrette on each individual salad. How much you use is really a matter of personal preference.
4. Garnish with fresh herbs, if using, and serve.


*Use our kitchen hack to prevent the apple and fennel from browning

Topics: apples, appetizer, entree

Apple Ginger Oat Cookies

Posted by Meg Raines and Elizabeth Williams on Apr 10, 2018 3:04:28 PM

Cookies for breakfast! Nothing beats these chewy, oat-filled apple cookies first thing in the morning. They’ll also readily find their place in a lunchbox or a picnic basket.

We loved how the Granny Smith apple added moisture and just the right touch of acidity to the cookies. You can of course substitute them for your favorite variety of apple. Crystalized ginger gives these oaty devils a kick but can be omitted to make them more kid-friendly.

This recipe can be adapted to suit vegan or other dairy-free diets. Refer to the notes at the end of the recipe for specific instructions.

Apple Oat Cookies

Authors: Meg Raines & Beth Williams
Photographer: Meg Raines
Yield: 12 cookies

1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup oat flour*
1 1/2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt**
1/2 cup maple syrup
2 tablespoons unsalted butter, melted***
1 teaspoon vanilla extract
1 cup Granny Smith apple, peeled and diced (about 1 medium apple)
2 tablespoons crystallized ginger, diced small (optional)

3/4 cup powdered sugar
1 teaspoon lemon juice (fresh preferred)
1/4 teaspoon vanilla extract
1- 2 tablespoons milk****


1. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl combine the dry ingredients: oats, all-purpose flour, oat flour, baking powder, ground cinnamon, ground ginger, and salt.
3. In a small bowl, mix the wet ingredients: maple syrup, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry and mix until everything is combined but take care not to overmix.
5. Stir in the apples and crystalized ginger if using.
6. Let the batter sit for 10-15 minutes while preheating oven to 325°F / 165°C. This will give the oats time to soak up some of liquid and make for moist cookies.
7. Spoon batter onto the lined baking sheet one heaping tablespoon at a time, then bake in the oven for 12-15 minutes, until lightly browned around the edges.
8. While the cookies are baking, make the glaze. Thoroughly combine the powdered sugar, lemon juice and vanilla extract. Then add milk 1/2 tablespoon at a time until consistency is fluid but not runny. You may not need all of the milk.
9. Take the cookies out of the oven and transfer onto a wire rack to cool.
10. Drizzle the glaze over the cookies in a zigzagging motion using a spoon
11. Let the glaze set, about 5 minutes, then serve.

Apple Oat Cookies



*These types of flour can be found in health food stores or the health food/gluten-free aisle in supermarkets. They can also be ordered online.

**Omit if using non-dairy butter 

***Use non-dairy butter (we like Earth Balance Buttery Sticks)

**** Use an unsweetened plant based milk, like almond, oat or soy

Topics: apples, breakfast

SugarBee™ Apple Upside Down Cake

Posted by Meg Raines and Elizabeth Williams on Mar 19, 2018 11:12:22 AM

Apple Upside Down Cake

It’s been cold out here in Chelan and we were in the mood for a slice of coffee cake to accompany our steaming cups of hot tea. Combine that with the SugarBeeTM apples we had around the office, and voila: our beautiful European-style apple upside down cake was born!

SugarBeeLogo_WithBee_CroppedSugarBeeTM apples are great for baking. Their crisp and firm texture holds up well when cooked, and their touch of acidy will balance the sweetness of any baked good.

Although the end-result looks fancy, believe us when we say that this crowd-pleasing cake is as gorgeous as it is easy to make.

Created by: Meg Raines & Beth Williams
Yield: 8-10 servings

2 SugarBeeTM apples, peeled and cored
1 cup almond flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup butter, at room temperature, cubed
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
1/3 cup milk

Glaze and topping
2 tablespoons apricot jam
1/2 teaspoon water (or more as needed)
1/4 sliced almonds, toasted

Apple Upside Down Cake


1. Preheat the oven to 350°F / 180°C.
2. Grease a round 9-inch cake pan and line the bottom with baking paper. Set aside.
3. Slice the SugarBeeTM apples very finely and use our kitchen hack to avoid browning. Set aside.
4. In a medium bowl, add almond flour, all-purpose flour, baking powder, salt, cinnamon and nutmeg. Mix until completely combined.
5. In a separate large bowl, use an electric beater or stand mixer to beat the butter, brown sugar, sugar, and vanilla extract together, scraping the sides occasionally, until pale and creamy, about 5 minutes.
6. Add eggs one at a time, beating well after each addition.
7. Add half of the flour mixture and half of the milk, stir to combine.
8. Repeat with the remaining flour mixture and milk.
9. Dry the apple slices and arrange them in concentric circles at the bottom of the cake pan. Don’t worry if you have some extra. Just enjoy them as a snack!
10. Pour the batter over the apple slices and smooth the top with an offset spatula.
11. Bake 35-40 minutes until a sharp knife comes out clean. Be careful not to underbake as the apples may end up undercooked.
12. While the cake is baking, make the glaze. Push the apricot jam through a fine mesh strainer to remove any pulp or fibers.
13. Add the water and mix well. The consistency should be smooth but not runny. Add extra water, 1/4 teaspoon at a time, if needed.
14. Once the cake is cooked, remove from oven and let cool in the cake pan for 10 minutes.
15. Run a small sharp knife around the edges of the cake to prevent sticking. Then, very carefully flip the cake onto the cooling rack. Remove the baking paper if it’s stuck to the top of the cake.
16. Use a pastry brush to coat the cake with the apricot glaze. Make sure you do this while the cake is still quite warm.

Apple Upside Down Cake
17. Sprinkle with the toasted sliced almonds.
18. Serve warm or at room temperature.

Topics: apples, Dessert, sugarbee

Baked Rockit™ Apple Chips

Posted by Meg Raines and Elizabeth Williams on Mar 7, 2018 10:39:14 AM

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising on deliciousness. And they’re easy to make. What’s not to love?

We used RockitTM apples to make perfectly portioned little chips sprinkled with a cocoa spice mix and a little cayenne pepper for a surprise hint of heat. This can of course be omitted if you or your loved ones prefer your sweets without any spicy.

Baked Rockit Apple Chips

Created by: Meg Raines & Beth Williams
Yield: 3-4 servings

4 RockitTM apples
1 tablespoon granulated sugar
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon
1 pinch of cayenne pepper (optional)

Baked Rockit Chips


1. Preheat the oven to 225°F / 110°C.
2. Line 2 sheet pans with parchment paper and set aside.
3. Mix the sugar, cocoa, cinnamon and cayenne pepper (if using) together in a small bowl.
4. Slice the apples crosswise into very thin slices. This is best done with a mandolin or vegetable slicer if you have one. No need to core the apples, just remove any seeds before baking.
5. On a clean work surface, lay the apple slices flat. Dust one side with the spice mixture and transfer to the lined sheet pans. The slices can be close together but should not overlap.
6. Bake in the oven for 1 hour, rotating pans from top to bottom after 30 minutes to ensure even baking. Apples should be fairly crisp but, if they’re still soft, bake for an addition 15-30 minutes until they crisp up.
7. Remove pans from the oven and carefully flip the apple slices over.
8. Turn of the oven off before placing the pans back inside. Allow chips to continue drying out in the cooling oven for an hour or overnight if you can.
9. Store cool apple chips in an airtight container for up to a week.


* We used a traditional Aztec spice mix (cocoa, cinnamon and cayenne) to make it interesting but cayenne can be omitted to remove heat.
* This recipe is very easy to double or triple, so make baked apple chips for a crowd!

Topics: apples, appetizer, rockit