This simple relish celebrates the Walla Walla onion and Washington cherry season. A perennial favorite at our restaurants, we've served it with pork tenderloin and corn pudding. It would also be delicious with grilled lamb chops. The following recipe makes enough relish to garnish four entrees.

Ingredients:

2 medium Walla Walla onions

olive oil

½ pound sweet cherries, pitted and halved

¼ cup balsamic vinegar

¼ cup port

½ teaspoon freshly ground black pepper

Fire up the grill. Peel and thickly slice onions crosswise. Brush onion slices with olive oil and grill on both sides until soft and well-marked by the grill. Remove onions to a cutting board and coarsely chop. In a bowl, combine onions, cherries, balsamic vinegar, port, and black pepper. Set aside to allow the flavors to mingle for 15 minutes or more and serve at room temperature.

Cut 3 Walla Walla onions in half and place cut side down in skillet with one tablespoon olive oil. Place in 350-degree oven until soft (30-40 minutes). Peel off dry outer skin and pass through a food mill on the fine setting. Add a little chicken stock until purée is a creamy consistency. Season with salt and pepper. Spoon around grilled duck or game.