This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.
Yes, melons make great smoothies. Or soup. Try this one both ways.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
This is such a traditional Southern relish!
No, that’s not a typo. This week we’ve got a salsa recipe that works with either your watermelon or your field peas. If you’re like me and want to eat your field peas just as field peas this week, then hold onto this recipe if you get to the point you want to do something different with those pretty peas.
Have we talked about combining tomato and watermelon in a salad before? Fabulous. Add some feta or goat cheese or little mozzarella balls if you like. Basil? Yum.
Use any seasoning mix you have in your pantry. This is just a reminder that poultry and melon are a really nice salad combination. If you still have some blueberries, throw them in. Store-bought or your favorite homemade dressing and you’re done. I wouldn’t add tomato, but a cucumber would be nice. And something for a little crunch.
This recipe is from Austin, Texas pastry chef Jessica Maher. Perfect way to beat the summer heat. Doctor up a little store bought frozen yogurt, make the easy soda (a lot like the preceding soup recipe) and you’ve got a perfect summer dessert.
I’m on a melon mission this week. We’ve been making cantaloupe granita from a great recipe from Walker Brown of Inman’s Park’s Wisteria Restaurant. Can’t share that recipe yet, it publishes in the AJC on August 11, but here’s a similar recipe for a melon soup that you could turn into a granita just by adding a little simple syrup and then freezing it. If you need some other melon ideas, check out http://grassfedcow.com/ingredient/watermelon/. The recipes there are generally for watermelon, but you could use the cantaloupe in most.
This recipe is fabulous. No idea where I first found it. Use it as a cold soup as it was first intended, add a little seltzer or club soda and make a spritzer, add a little gin and make a cocktail, add a little simple syrup and freeze it for a granita. It couldn’t be simpler and it couldn’t be more delicious.