Almond Butter Celery with Dried Cherries

Celery is one of those vegetables that sits quietly in the crisper drawer until somebody remembers it is there. Most of its weight is water, which is why a fresh stalk snaps so cleanly when you bite into it. That crunch is the whole point of this snack, so buy the stalks when they look firm and glossy, and keep them wrapped in a damp towel in the fridge so they stay that way.

Almond butter does the heavy lifting here. It is creamy and a little bitter, and it holds its shape in the groove of the stalk without running out the bottom. If your jar has separated, stir the oil back in before you start. A thick nut butter fills the channel better than a runny one, so give it a good stir and spoon it in rather than pouring.

The dried cherries are small and chewy, and I like pressing them into the almond butter so they stick. Use unsweetened ones if you can find them, since they bring tartness rather than a candy hit. Serve these right away, while the celery is still cold and firm. Leftover filled stalks do not keep well, because the almond butter softens the celery and the cherries lose their bite.

For a lunch that goes with these, a bowl of something warm is a nice contrast. The Warm Chicken and Noodle Broth is gentle and easy to reheat, and the Golden Peanut Chicken over Cauliflower Rice pairs well with the nutty flavour of the almond butter if you want a plate rather than a snack.

Keep the rest of the jar in a cool cupboard, and do not be surprised if the oil rises again. That is normal for natural nut butter and a quick stir fixes it.