Melon Carpaccio with Lime

Use a culinary mandolin to get beautiful, uniform thin slices. Or sharpen your largest chef’s knife.

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½ C sugar

4 sprigs mint plus small leaves for garnish

½ t thinly sliced fresh red chili (such as jalapeño or Fresno)

½ vanilla bean, split lengthwise

½ C fresh lime juice

½ 5-lb. melon, peeled, halved, seeded, cut crosswise into 1/4-inch slices

½ t lime zest

 

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chili. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse. Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Syrup can be made 1 week ahead. Keep chilled. Arrange melon slices in a glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld. To serve, divide melon slices among plates, over-lapping them decoratively. Garnish with mint leaves and lime zest. Pour remaining syrup in dish into a small pitcher.

 


Tomato, Watermelon and Beet Salad with Caramelized Almonds

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2 cups tomatoes, cubed (or cherry tomatoes, halved)

2 cups watermelon, cubed

3 medium-small beets, boiled, peeled and cubed

1 cups slivered almonds

2 tablespoons maple syrup

2 tablespoons natural sugar, preferably maple sugar or evaporated cane sugar

2 tablespoons fresh mint, chopped, for garnish

 

Dressing:

¼ cup white balsamic vinegar (can substitute apple cider vinegar)

2 tablespoons olive oil

1 teaspoon sea salt, more to taste

 

To cook the beets: place the unpeeled beets in a medium saucepan, and cover them with water. Bring to a boil, reduce heat and simmer until fully cooked, about 45 minutes, or until a knife inserted indicates they are tender. Drain and cool.

 

Preheat the oven or toaster oven to 350°F. In a small bowl, toss the almonds with the maple syrup and sugar. Spread them evenly on a foil-covered baking sheet and bake until caramelized 10-15 minutes. Set aside to cool. Break up the clumps into small pieces.

 

Remove skins from the beets with a peeler or a knife, cut into cubes roughly the same size as the watermelon and tomatoes, place them in a salad bowl. Cube the tomatoes and watermelon, add them to the beets. Whisk together the vinegar, salt and olive oil, toss into the salad. Serve the salad sprinkled with almonds and garnished with chopped mint. Serves 8.

 


Heirloom Tomatoes and Bacon Pasta Salad

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Herb Vinaigrette (see below)

12 ounces uncooked pasta such as orriachette

2 T olive oil, divided

4 ounces bacon

1½ pounds heirloom tomatoes, chopped

4 C loosely packed arugula

8 oz cheese, such as fontina or smoked gouda

15 fresh basil leaves, cut into thin strips

3 T chopped fresh parsley

½ T red pepper flakes

Kosher salt

Freshly ground black pepper

 

Make Herb Vinaigrette (see instructions below).

 

Prepare pasta according to package directions for al dente. Toss together pasta and olive oil in a large bowl. Cook bacon until crisp; drain on paper towels until cool enough to handle. Crumble and reserve. Add tomatoes, next 5 ingredients, and 6 T vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with bacon. Just before serving, stir in remaining vinaigrette.

 

 

Herb Vinaigrette

 

Makes about 3/4 cup

 

2 T red wine vinegar

1 T fresh lemon juice

4 small garlic cloves

½ C olive or grapeseed oil

12 fresh basil leaves

½ C fresh parsley leaves

½ C grated Parmesan cheese

Kosher salt

Freshly ground black pepper

 

Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.

 


Chilled Blueberry Soup

This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months. Makes 4 servings

 

4 C fresh blueberries

1 C orange juice

½ C sugar

1/4 t ground cinnamon

1/8 t salt

1 T fresh lemon juice

1 pint half-and-half

Mint sprigs for garnish

 

Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

 

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.

 

 

 

 

 


Melon and Blueberry Salad with Roasted Shallot Vinaigrette

A healthy summer salad that can be amped up with a pinch of cayenne. You can also try it with a bit of Tajin chili-lime powder, available at many supermarkets, including Walmart. http://www.walmart.com/ip/Tajin-Fruit-With-Lime-Seasoning-5.3-oz/10849977

 

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2 C Galia or cantaloupe melon, cut into 1-inch cubes

2 C watermelon, cut into 1-inch cubes

1 apple, thinly sliced (a combination of red and green is nice, but choose whatever you like)

1 C blueberries

4 C arugula

¼ lb feta cheese, crumbled

 

Dressing:

4 medium shallots

Zest and juice of 1 lime

¼ C apple cider vinegar

1/3 C olive oil

1 T honey

Pinch of cayenne (optional)

½ t Tajin chili-lime powder OR Sumac (optional)

Sea salt, to taste

 

Roast the shallots: Preheat the oven to 375F. Place the shallots in an oven tray with the skin on, drizzle with a bit of olive oil and roast for 45 minutes. Allow them to cool enough to handle and remove the skins. Transfer the shallots to a food processor, mini-prep or Magic Bullet and add the remaining dressing ingredients. Blend well, taste and adjust for salt and spice.

 

Put the arugula in a large, wide serving bowl and scatter it decoratively with the melons, apple slices and blueberries. Add the crumbled feta and lastly drizzle with the vinaigrette. Extra dressing can be served on the side. Serves 4.


Provençal Leeks

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We learned this recipe quite literally at our mother’s apron strings. As children, we spent summers on the beach of a coastal small village on the Cote d’Azur. Our mother occasionally brought in Madame Victoria, an elderly woman from Provence who then lived in St. Maxime, where she cooked and cleaned.  She taught our mom a lot about the cuisine of the region, leeks Povençal being a classic favorite. Mom made it every spring when leeks were abundant in the marchés near the village outside Paris where we lived. Danielle made this for our alluim ,month, May 2016.

3 medium-sized leeks, trimmed and washed and cut into 2-inch pieces
3 tomatoes, or 1 (15-oz) can, cut into eighths
¼ C pitted black Kalamata or green olives
Zest and juice of 1 lemon
1 clove garlic, minced
1 t Herbes de Provence
¼ C white wine
¼ C olive oil
Sea salt and pepper

Preheat the oven to 400F. Trim and clean the leeks: remove one outer layer of the leek and remove the dark green top. Slit the leek vertically and rinse under running water to remove and sand or dirt. Cut the leeks into 2-inch pieces, removing any additional dark or touch pieces. You want to be left with the white and light green parts only. Put the trimmed, washed and cut leeks into an ovenproof baking pan.

In a separate bowl, mix the tomatoes, olives, lemon juice and zest, garlic and Herbes de Provence. Spread mixture over the leeks, mixing gently. Add the white wine and olive oil. Season with a bit of sea salt and pepper. Bake uncovered 20-30 minutes until leeks are very tender. Serve warm or chilled on a hot summer day. Serves 4-6.


Caramelized Onion Tart “Tatin”

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For best results, bake this in a well-seasoned cast-iron pan. Let it cool slightly before flipping the pan over and easing out the tatin. Serve as a first course or as a main course with salad and cheese for a vegetarian meal. Adrienne made this in a class at Brookside Gardens in May 2016.

2 T butter
1 T olive oil
1.5# boiler onions, peeled and slice in half around the middle
2 T brown sugar
1 T balsamic vinegar
1 C crumbled goat cheese
1 (8 oz.) sheet puff pastry

Preheat oven to 400°. In a 10-inch cast-iron or other oven-proof pan, melt butter with olive oil. Place onion cut-side down in hot fat and cook until onions are soft and turning brown, about 10 minutes. In a small bowl, combine sugar and balsamic, stir to incorporate. Add to onions and let sizzle until they caramelize, about one to two minutes. Remove from heat and let the pan and onions cool about 10 minutes.

Sprinkle 3/4 of the cheese over the onions. Roll out the pastry dough gently and press over the cheese. Prick lightly with a fork. Bake 25 minutes, or until pastry is golden and filling bubbles up around the edge. Set aside for a few minutes, then invert on a plate and sprinkle with the remaining cheese.

Serve warm or at room temperature.