 My friend Sandra grows beautiful cucumbers, practically in one day! My favorite are the Armenian variety. They are so snappy and crunchy and the light green color is so cool and soothing. I like to cut the ends off, slice thickly and eat as a snack with only some good sea salt but I had purchased a melon the other day and I got to thinking about the combination of melon and cucumber. Here is the delicious result, an easy, refreshing summer salad that is a great side with any grilled meat or as a main dish just by adding some poached shrimp, You could even sprinkle with a bit of Feta cheese if you like. After I made this salad yesterday morning, I packed it up and took it to the lake! THE perfect picnic salad for a hot day. Melon and Cucumber Salad juice and zest of 1 lime 1 tsp honey pinch of salt 1 T olive oil 1/2 Armenian or English cucumber or a combination, chunked 1/4 of an orange fleshed melon such as cantaloupe or orange honeydew, chunked 2 T red onion, sliced very thinly generous pinch of hot pepper flakes 6 - 8 mint leaves, chopped fine To make the vinaigrette, whisk the lime juice, honey and salt together in a small bowl. Gradually whisk in the olive oil to emulsify. Put the chunked cucumber and melon in a bowl and add the lime zest, pepper flakes and red onion. Toss with the vinaigrette and chopped mint. Chill and serve within the next few hours. Serves 4 as a side.  Summer just isn't summer without ice cream. If you're like me, this simple indulgence usually means a trip to the grocery store or the local artisan ice cream parlor. Here's another idea...make it in minutes at home in your food processor! A simple blend of whipping cream, sugar and some frozen berries will have you enjoying this treat in minutes without leaving the house. Another tasty recipe from my friends Peter and Tari and their Roaring Camp Cafe Cooks, cookbook. Too good not to share. Let's all scream for ice cream. Frozen Berry Cream 1/3 - 1/2 c sugar 1 c whipping cream 1 lb frozen fruit, unsweetened (I used a bag of mixed berries or freeze your own) 2 T liqueur (optional) Triple Sec or Cointreau Whip cream with sugar in the food processor. When cream is almost firm, start dropping in pieces of frozen fruit. Continue to run the machine until all the fruit is blended in. Add the liqueur if using. Pour into a storage container and refreeze until ready to use. Press between two chocolate cookie wafers for an ice cream sandwich or put on a sugar cone or in a parfait glass with a few more berries. Note: Any of the frozen berries work well in this recipe, or a combination of berries. Try with frozen peaches or apricots. Add sugar depending on the sweetness of the fruit. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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