Cherry and Chocolate Chip Cookies

These are so good and taste healthy when you get some of the fruit texture. Enjoy!
1 c. dried tart cherries (about 5.5 oz)
1/3 c. cherry liqueur ( I used local Oregon liqueur! Yum! To buy: www.clearcreekdistillery.com)
2 tbsp water
1.5 c. all-purpose flour (I used white whole wheat)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 c. (1 stick) unsalted butter, room temp
1/2 c. sugar
1/2 c. (packed) golden brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 c. semisweet chocolate chips (about 8 oz.)
1 1/4 c. white chocolate chips (or chopped bar of Lindt white chocolate)

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqueur, and 2 tbsp water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries; pat dry.
Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool.

Garlicky Spinach Salad with Pine Nuts and Raisins

This salad is so fresh tasting and a great use of Farmers Market spinach. I loved it so much, it was my entire meal!

By MELISSA CLARK
Published: June 4, 2008 in New York Times: Dining In
Time: 20 minutes
1/4 cup pine nuts
1 garlic clove, finely chopped
1 anchovy fillet chopped
Kosher salt, to taste
Pinch red pepper flakes
2 1/2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
6 ounces spinach leaves, trimmed (about 8 cups)
1/4 cup golden or black raisins.
1. In a small skillet over medium heat, toast pine nuts, shaking pan and stirring often, until they are barely golden and fragrant, about 3 minutes. Pour onto a plate to cool.
2. Using a mortar and pestle, mash garlic, anchovy, a pinch of salt and red pepper flakes into a paste. Transfer to a small bowl. Whisk in vinegar, then slowly whisk in oil.
3. Place spinach in a large bowl; add vinaigrette and toss well to combine. Add pine nuts and raisins. Toss once more and serve.
Yield: 2 to 4 servings.