Heat a medium saucepan on medium. Add cherries and 1 tbsp water and bring to a simmer. Cook until cherries soften and begin to release juices, 7 to 8 minutes. Remove from heat. Set aside to cool for a minimum of 10 minutes.
Meanwhile, in a blender, blend cheese, milk, honey and vanilla on low speed until beginning to smooth, increase speed to medium-high and blend and blend until thick and completely smooth. Transfer mixture to a small bowl and set aside. Wash blender.
In blender, blend cherry mixture on medium to medium-high speed until smooth. (TIP: When blending hot ingredients, remove plastic stopper from lid of blender and cover with a kitchen towel to allow steam to escape.)
Layer ingredients: To each mold, add about 2 tbsp cherries, followed by about 2 tbsp cheese mixture. Repeat with another equal layer of cherries and cheese mixture, insert sticks into center of each ice pop, pushing down to bottom. Freeze until completely set, at least 3 hours.
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.