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.

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 http://gapeaches.org

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.

.

Cherries, Cherries, Cherries

I love June! It’s all about cherries. Whether you like the dark sweet variety or the beautiful Rainier cherries from Washington State, this is your time of the year. Here are a couple of easy and beautiful recipes that can be made with fresh, (Yey!), or even frozen cherries. Enjoy!

Cherry Salsa

1 LB Dark Sweet Cherries, pitted and chopped

2 TB Fresh Lime Juice

Zest of 1 Lime

½  Cup Cherry Preserves

2 TB Minced Red Onion

1 Whole, Finely Chopped Jalapeno, Ribs and Seeds removed

2 TB Finely Chopped Cilantro

Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors. Serve with grilled meat, or with chips as an appetizer.

Ancient Grains Salad with Cherries and Cashews

1 Cup Red Quinoa

2 Cups Fresh Baby Spinach

½ Cup Basil, Chopped or Chiffonade

2 Cups Pitted Fresh Cherries

½ Cup *Lightly Salted and Peppered Toasted Cashew Pieces

Sea Salt and Freshly Ground Black Pepper to taste

**1 Recipe Easy Balsamic Dressing in a Jar

Add 2 Cups water, quinoa, and pinch of salt into a small saucepan. Bring to a boil over medium to high heat, covered, and cook for about 10 - 12 minutes, until quinoa had started to bloom. (Small tendrils will appear.) Remove from heat and let stand, covered, for 5 minutes, then fluff with fork. Stir in the spinach and cover again for 5-8 minutes, allowing the to wilt the spinach. Add in the basil, cherries, and cashews. Taste for salt and pepper, and season. Drizzle the dressing into the salad and toss.

*Lightly Salted and Peppered Toasted Cashew Pieces

1 Cup Cashew Pieces

1 Tsp Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper to taste

Place the cashews on a sheet pan and slide into a 400F oven. Roast for 7 – 10 minutes until lightly browned. Remove, toss with the olive oil and then light sprinkle sea salt and freshly ground black pepper over the nuts. Set aside to cool for a minute – the cashews will “crisp” up.

**Easy Balsamic Dressing in a Jar

¼ Cup Extra Virgin Olive Oil

1 TB Stone Ground Mustard

3 TB Balsamic Vinegar (you can use any balsamic, even flavored ones like cherry, fig or blueberry)

½ Tsp Sea Salt

¼ Tsp Freshly Ground Black Pepper

Shake all the ingredients together in a jar

Although we don’t grow many cherries in Georgia, we do grow some. And we have many other wonderful fruits and veggies here in the state. If you want to find out what's in season or pick your own, here are two great resources, both in Georgia:

http://www.agrilicious.org/local/cherries/georgia

http://www.pickyourown.org/GA.htm

These recipes originally appeared in the Friday Four, my weekly e-zine that contains a delicious, healthy recipe, a wine pairing and two kitchen tips. Sign up for it here:

Sign up for the Friday Four

Herbalicious - Three Delicious Recipes to Use Beautiful Summer Herbs

Summer’s here and its time to kick back and relax – here are three ways to use herbs to brighten up the flavor of foods from the fridge and the grill

Kitchen Sink Pesto

Kitchen Sink Pesto can be made with any kind of herb!

1 Garlic Clove

2 TB Tahini*

1 TB Lemon Juice

2 – 3 Cups Packed Arugula or Other Herbs like Basil or Parsley or whatever herbs you have left over

½ Cup Chopped Toasted Walnuts, Almonds or Pecans

1 Cup Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the nuts and greens and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper.

*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.

  

Basil-Mint Coconut Shrimp

Basil Mint Shrimp is the perfect change of pace for the grill!

¾ Cup Fresh Basil, packed

¼ Cup Fresh Mint, packed
½ Cup Coconut Milk
3 Cloves Garlic, grated
2 TB Lime Juice
1” Piece Fresh Ginger, grated
2 Tsp Light Soy sauce
2 Tsp Asian fish sauce (nam pla)
1 TB Dark Brown Sugar
18 - 20 Jumbo shrimp, peeled, deveined

Sliced Green Onions, for garnish

Lime Wedges

Step One Combine the basil, coconut milk, garlic, lime juice, ginger, soy sauce nam pla and brown sugar.  Process until almost smooth. Place half the marinade and the shrimp in a zippy bag and set aside for at least 1 hour, or in the fridge overnight.  

Step Two Prepare a medium-high heat grill (or grill pan). Thread several shrimp onto each of skewer. Grill until just cooked through, basting with the reserved marinade, about 2 minutes per side. Serve shrimp with the green onions and lime wedges.

Tarragon VinaigretteJust one simple recipe for vinaigrette can go from a salad to the grill! 
3⁄4 Cup Extra Virgin Olive Oil

1⁄4 Cup White Wine Vinegar
1 Grated or Minced Garlic Clove

1 Tsp Sea Salt
1⁄2 Tsp Freshly Ground Black Pepper

1⁄4 Cup Minced Fresh Tarragon

Shake the ingredients together in a jar.