This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?
3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)
- Combine first 5 ingredients, tossing gently.
- Arrange melon mixture on a serving platter.
- Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg
July 2007 Cooking Light
Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.
Yield: Serves 15 (serving size: 1/2 cup)
1 1/2 pounds sugar snap peas, trimmed and strings removed
6 ears summer corn with husks
1 cup very thinly sliced green onions
7 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced
- Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
- Preheat grill to high.
- Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
- Cut kernels from corn; place in a large bowl. Add snap peas and onions.
- Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g
I’ve made this recipe quite a few times, however, it took me a while to find it since there are many very similar recipes. Now, it’s here so that won’t happen again (with this recipe). It’s from Cooking Light, July 2008. This is a terrific, fresh side or you can make an amazing main dish by adding pappardelle and serving with Sauvignon Blanc and a crispy bread. Any fresh herbs will work too.
3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese
- Shave zucchini and yellow squash into ribbons using a vegetable peeler or a mandolin, stopping at the seeds, discard seed cores
- place ribbons in a large bowl
- Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk
- Drizzle oil mixture over vegetable ribbons
- Sprinkle with basil and oregano
- Toss gently
- Sprinkle with cheese
- Serve immediately.
Yield: 8 Servings (serving size: 1/2 cup ribbons and 1-1/2 teaspoons cheese
Caloriesfromfat 52 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 207 mg
Calcium 62 mg
It’s the time of the year to eat melon but I wanted it dressed up a little. I found this recipe in June 2003 Cooking Light Magazine. This was terrific and I’m not a fan of cantaloupe. I highly recommend making it at least 4 hours ahead or overnight (better) for the flavor of the jalapeno to really marry with the melons.
This was refreshing with a bit of heat. Really nice. I added a few tablespoons of fresh mint which added additional freshness and flavor. When I make this again, I’ll experiment with the sugar and adding more melon. I don’t think it needed 1/2 cup of sugar but I’m not sure. If you try it differently, let me know how it works for you.
1/2 cup sugar
1/2 cup water
1/2 small jalapeño pepper, thinly sliced
2 cups cubed honeydew melon
2 cups cubed peeled cantaloupe
Combine sugar and water in a small saucepan; bring to a boil, stirring until sugar dissolves. Remove from heat; add pepper. Chill.
Combine sugar mixture, honeydew, and cantaloupe in a large bowl. Cover and refrigerate 4 hours or overnight. Serve with a slotted spoon.
I’ve been seeing pictures of Hasselback potatoes everywhere for a few months…this is my first attempt to make them. I didn’t realize they are the new “thing”.
I used two red potatoes and cut them on a wooden spoon as the recipe suggests…pretty clever. I sliced garlic and placed it between the slices of potatoes and misto-ed them with olive oil. A little salt and pepper and pop them in the oven. I didn’t use butter at all – I didn’t miss it either.
This is a great way to serve potatoes! Not only do they look amazing but they taste amazing. I prefer this to the standard baked potato any day! Roasting brings out the flavor and then there’s the garlic between the cuts…delicious.
Garlic Hasselback Potatoes
Original post January 12, 2014
I always have chicken tenders in the freezer. A great source of protein, easy to prepare and pretty low in calories. I typically put them on a piece of parchment paper with onions, whatever herbs I have, garlic…lemon…bell peppers…whatever I have on hand and roast for about 20-25 minutes. Toss them in a salad or have them with some veggies – very easy and healthy dinner.
Tonight I feel like oven “fried” and easy. This recipe hits both of those buttons however, the reviews say it’s a little bland. I added garlic and onion powder to the panko but it still turned out a little bland. I made some honey mustard which was really good with it and also had it with the cauliflower steak and puree which was a great compliment.
If you’re craving a health alternative to fried chicken, this is a good option.
Panko Parmesan Chicken Tenders
Original post December 29, 2013
I picked up an orange cauliflower at the produce stand yesterday. I read up on it and it does contain more beta-carotene than white cauliflower, giving it about 25% more Vitamin A. It was discovered in Canada in the 70’s but has since been crossbred to create what we have in the market today.
I was intrigued by the idea of a “Cauliflower Steak” and found a recipe that sounds simple and delicious. I followed it pretty closely but I used non-fat milk instead of whole milk.
This is really good – almost a comfort food. We loved it and I’ll definitely make it again.
Cauliflower Steaks with Cauliflower Puree
Original post December 29, 2013