Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 4 servings. 1 cup frozen cherries, pitted 1 cup frozen pineapple chunks ¼ cup granulated sugar 2 cups crushed ice ½ cup cherry juice 1 cup club soda, cold

Food

Rosemary and Goat Cheese Strata

Yield: 4 servings. 1 cup frozen cherries, pitted 1 cup frozen pineapple chunks ¼ cup granulated sugar 2 cups crushed ice ½ cup cherry juice 1 cup club soda, cold

Recipes

Cherry & Pineapple Slushies

Savor long summer days by the pool with this fruit-filled slushie (we won’t tell if you add a splash of rum).

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Cherry and pineapple slushie in a glass

Yield: 4 servings.

1 cup frozen cherries, pitted
1 cup frozen pineapple chunks
¼ cup granulated sugar
2 cups crushed ice
½ cup cherry juice
1 cup club soda, cold
4 fresh pineapple wedges (for garnish)
4 cherries with stems (for garnish)

To a blender, add frozen cherries, frozen pineapple, sugar, ice, and cherry juice; blend on high until smooth. Add club soda and blend on low speed a few seconds more. Pour into chilled glasses and garnish each with a pineapple wedge and a cherry.

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This story was published on Jun 12, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.