Tomato-Cranberry Salsa

Ingredients
2 cups fresh cranberries
1/2 cup coarsely chopped red onion
4 medium Roma tomatoes, coarsely chopped
1 fresh serrano pepper, stemmed and seeded
2 tablespoons fresh lime juice
salt

Directions
Put the cranberries and onion in a food processor fitted with the metal blade. Chop with on-off pulses. Add the tomatoes and serrano pepper and pureé. Transfer to a glass or ceramic bowl. Stir in the lime juice and salt to taste. Allow the flavors to ripen for at least one hour before serving. Salsa can be kept covered in the refrigerator for several days.

Makes about 3 cups.

Grilled Dove stuffed with Brie, Cranberries, and Arugula

Ingredients
8 whole dressed dove (about 4 ounces each)
8 ounces brie, sliced into 1/2-ounce pieces
1/2 cup dried, sweetened cranberries
1 cup fresh arugula, torn into bite size pieces
freshly ground black pepper
4 slices bacon, cut in half

Directions
Wash dove and pat dry. With breast side up, cut slits lengthwise next to each side of the breast bone angling toward the wing. Stuff each slit with 1/2 ounce brie, 1/2 tablespoon dried, sweetened cranberries and one tablespoon arugula. Sprinkle with freshly grated black pepper to taste. Wrap each bird with 1/2 strip of bacon and secure with a toothpick making sure the stuffed cavity is tightly closed.
Grill over hot coals, turning birds frequently until bacon is crisp and juices run clear. Allow about 20 to 25 minutes for small birds.
Caution: Overcooked dove will be tough and dry.

Serving size is 2 birds.