A Taste of What’s to Come: Book 2 and a Roasted Cherry Salad

As some of you know, I am working on Book 2–a culinary scrapbook with recipes, snapshots, poems, and more. And the deadline to hand over the manuscript is…September 1–that’s just a few weeks away and I still have lots of recipe testing (and writing) and tasting. (NOTE: If you are my editor or agent reading this, not to worry, I have an incredible group of friends helping to test and taste recipes.)

I will post more regularly after September 1. Promise…Until then, I wanted to take this time to say that I am soooo very thankful for all the talented and thoughtful recipe testers, including Dan, Woody, Greg, Kelli, Jeff, Julie, Jennifer, Laurie Constantino, and head of the kimsunee.com Test Kitchens, Chad Haynes, who keeps me on track. And Bob and Neil for their enthusiastic tasting of recipes over and over again. I owe all of you Boot Camp Fitness Classes!

If you’d like to know more about what’s to come in Book 2, I’ve been posting photos and updates on instagram and twitter from developing and testing.

Here’s a little taste of a recipe I worked on last week for Roasted Cherries and a Roasted Cherry Salad with baby kale and mozzarella (or burrata).

Some other salad recipes to try: Burrata with Asparagus, Pine Nuts, and Golden Raisins, 101 Simple Salads, Summer Corn Salad, Sara Foster’s Watermelon, Tomato Salad

Back to the kitchens….this week: Poppy’s Oyster Dressing, some Korean-inspired recipes, custard-filled fruit, and hopefully some (strong) cocktail recipes…

3 comments... read them below or add one


  1. July 11, 2012 3:09 am by jann Reply

    Dear Kim–first of all, congratulations on your forthcoming book! I cannot wait to get my hands on it because your recipes are always fantastic. Today I made your couscous and orange salad, which is just about my favorite recipe in the whole world. I will absolutely try this roasted cherry salad–how beautiful and simple! Forza!!

    • July 11, 2012 1:19 pm by Kim Reply

      Grazie Jann. How are you? Are you in beautiful Sicily? How is your own book coming along?
      Thanks for the very kind comments about my recipes. The roasted cherry one is delicious this time of year. I’m so happy to hear from you.

  2. July 18, 2012 12:48 pm by Stacey Reply

    That is so fantastic Kim! I remember you telling me a few years ago you dream was to do a recipe scrapbook interspersed with you poetry. Mazel Tov on making it a reality. This cherry recipe looks amazing. I’ve been baking cherries in a crock each morning while the season is upon us. Baked cherries ooze with juice and flavor…and the pits loosen much more easily. Can’t wait to read Book Two!

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