Monday, July 18, 2016

Summer Melon Goodness

Summer is not only the time of year melons are in season, but  the Georgia heat and humidity makes them taste the best, too! Here are three quick and easy ways to share summer best melons:

Prosciutto Wrapped Cantaloupe with Balsamic and Mint

½ Cantaloupe, seeded
1 (3 – 4) Pkg Proscuitto
2 TB Balsamic Vinegar
1 TB Chopped Mint
1 TB Honey

Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter. Whisk together the vinegar, mint and honey together in a small bowl and drizzle the melon with the mixture.

Honeydew with Shrimp and Chili Sauce

½ Honeydew, Seeded
1 LB Cooked Large Shrimp
1 TB Maple Syrup
2 TB Honey
1 TB Rice Vinegar
Juice and Zest of a Lime
 ½ Tsp Red Pepper Flakes

Peel and slice melon into cubes. Skewer the honeydew and the shrimp together. Place the maple syrup, honey, vinegar, juice, zest and red pepper flakes together in a small bowl and whisk. Serve the shrimp skewers with the dipping sauce.

Melon Skewers with Asian Lime Dressing

6 Cups Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice, Plus the Zest of 1 Lime
3 TB Hoisin Sauce
Freshly Ground Black Pepper to taste
3 TB Chopped Fresh Cilantro
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts

Step One
Place the melon on skewers. Whisk the lime juice, zest and hoisin sauce together in a small bowl to blend. Drizzle the dressing over melon skewers. Season to taste with pepper. Sprinkle with cilantro, mint and peanuts. Serve immediately.

Homemade Hoisin

1 TB Grapeseed Oil
1 Tsp Grated Garlic
1/2 Tsp Chinese Five Spice Powder
1/2 Cup Shiro or Mild Miso Paste
1 TB Tamari Sauce
1/2 Cup Maple Syrup
2 TB Unseasoned Rice Vinegar

Step One
Heat the oil in a saucepan. Add the garlic and five spice powder and cook for until fragrant, or about 1 minute.

Step Two
Whisk in the remaining ingredients, bring to a boil, and cook and stir until the sauce is slightly thickened.

Tuesday, July 5, 2016

Peach Power!

You don’t have to use Peaches just for cobbler or dessert – you can use the sweet juicy flavor of peaches to make delicious easy, cool, summery savory dishes, too!

If you are excited about peaches like I am, check out the Georgia Peach website at

Here’s a couple of fun, delicious and easy recipes to use seasonal peaches:

Peach and Goat Cheese Slaw

¼ Cup Extra Virgin Olive Oil
2 TB Sherry Vinegar
1 TB Dijon Mustard
½ Tsp Sea Salt
¼ Tsp Freshly Ground Black Pepper
2 – 3 Fresh Peaches, Peeled and Cut into Slices
1 (12 – 16 OZ) Pkg Broccoli Slaw
2 TB Chopped Parsley
2 TB Thinly Sliced Green Onions, green parts only
4 Ounces Crumbled Goat Cheese

Step One
Combine the oil, vinegar, mustard, salt and pepper in a jar and shake well.

Step Two
Add the peaches, slaw and parsley to a bowl and toss with the dressing, starting with half and adding as desired. Top with the goat cheese and onions.

Georgia Peach Salad

2 Large Chicken Breasts
1 TB Extra Virgin Olive Oil
½ Cup Red Onion, Chopped
4 Large Peaches
2 Large Avocados
12 Cups Baby Greens
1 Recipe *Peach Dressing
1 Cup Chopped Roasted Pecans

Step One  Slice the chicken breasts in half lengthwise, season well with salt and pepper and drizzle with oil. Place in a 375F oven for about 20 minutes, or until the chicken is cooked through. Set aside to cool for a few minutes and then chop.

Step Two  While the chicken is cooking, put the red onion in a bowl of ice water to cover and set aside. (Placing onions in iced water removes the “sting” from the onions.) Peel, pit and chop the peaches and avocados. Make the dressing.*

Step Three Drain the red onion and pat dry. Place the chicken, peaches, avocados and chicken in a bowl and toss gently. Divide the lettuce between four plates. Top with the dressed salad and sprinkle with pecans.

*Georgia Peach Dressing

1 Peach, Peeled and Pitted
1/4 Cup Rice Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Tsp Dijon Mustard
1 TB Lemon Juice
1/4 Cup Packed Basil Leaves
Sea Salt and Pepper to taste

Place all the ingredients in a blender and puree.