Serves 4, as a sauce/condiment
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Check out this video which walks you through how to make this end of spring seasonal sauce:
https://youtu.be/XBN_nJRdFq0
 
1 cup fresh cherries, washed and cut in sixths 
1 teaspoon olive oil
¼ cup balsamic vinegar
¼ cup chenin blanc or sauvignon blanc (or any dry white wine)
½ teaspoon crushed garlic
1 teaspoon lemon zest
1 ½ teaspoons yellow mustard seed
½ teaspoon ground fennel seed (roast the fennel for about 3 minutes in a pan, then grind it)
Salt, to taste (about ¼ teaspoon sea salt) 
 
1. Prep all of the ingredients listed above. Preheat an oven to 375 degrees Fahrenheit.
 
2. Put the slivered cherries, olive oil, and a generous pinch of salt, about ¼ teaspoon, in a roasting dish. Put the cherries in the oven and bake for about 8 minutes. Your task is to just slightly caramelize and cook the cherries—you still want a little firmness and juiciness to each bite. 
 
3. Place the balsamic vinegar, white wine, crushed garlic, lemon zest, yellow mustard seed, and ground fennel seed in a small sauce pot (make sure it is non-reactive—a stainless steel pot works well). Put the pot on medium-high heat. Cook the solution until it is reduced by 90%. Usually the solution can reduce at a medium heat until you are within a minute or two of reaching 90%; when you get close to that point, I recommend turning the heat down significantly because the liquid reduces quite quickly. Remove the pan from the heat as soon as it gets close to a 10% reduction. 
 
4. Once the cherries are oven roasted and the mostarda base is cooked down, place all of the ingredients in the roasting dish (make sure that it is non-reactive) or in the saucepan. Stir the cherry mixture into the mostarda base and check it for salt. You may want to add another pinch of salt to balance the sauce. 
 
5. Set the sauce aside at room temperature for at least two hours to let the flavors mingle and the mustard seed infuse with the cherry liquid. You can make the sauce ahead of time and keep it in the refrigerator for about a week before serving, but fresh sauce is always best. 
 
6. Serve the sauce on top of brined and roasted pork chops, or roasted duck or chicken. 

Serves 4-6

Check out the video below which walks you through how to make this fresh spring sauce:
youtu.be/Hnct6cTDSLc
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1 cup fresh peas
1 tablespoon lemon zest
1/2 cup extra virgin olive oil
1 tablespoon fresh mint 
¼ teaspoon sea salt (plus sea salt to cook and cool the peas)
 
1. Fill a medium-sized pot with filtered water (or tap if necessary) and place it on the stove. Turn the heat on high until the water boils. Add generous amount of salt, so that the water is slightly salty. 
 
2. While the water is heating, pick the peas. For 1 cup of fresh peas, I recommend purchasing a pound of peas in their shells. If possible, use fresh peas—this recipe highlights the essence of fresh spring peas. That said, if you want to make this recipe with frozen peas, make sure that they are organic. 
 
3. Place very cool or iced water in a medium-large bowl. Slightly salt this water mixture with a ¼ teaspoon of salt. 
 
4. Place the peas into the boiling water and cook them for about 4-5 minutes. The time will depend on the size of your peas. Aim to just barely cook the peas through. You do not want any hard pea pieces when you bite in, but you do want firmness and certainly, no mushiness. Once the peas are just cooked through, lift them out of the water with a slotted spoon or strainer, and place them in the cool water. 
 
2. While the peas cook, prepare and gather all of the other ingredients. 
 
3. Place the ingredients in a food processor. Lift the peas out of the cool water, shake off any excess water, and place them in the processor.
 
4. Process the ingredients until they form a puree, which is a smooth cohesive sauce. 
 
5. Check the puree for salt and balance. You may want to add in a very small squeeze of lemon to balance the acidity, but if you do this, I recommend serving the puree immediately—the juice might oxidize the mixture. 
 
6. Serve the Fresh Pea and Mint Puree on top of poached eggs, roasted or grilled chicken, pork, or duck, or use it as a seasonal topping for a burger.