This might be even better than traditional caprese salad.
(2017) Cantaloupe Caprese Salad
Recipes
(2017) Bacon Green Beans
Just finished a breakfast story that featured bacon-blueberry waffles so I think I have bacon on the brain.
(2017) Bacon Cornbread
Adapted from “Heritage” by Charleston chef extraordinaire Sean Brock.
(2017) Watermelon Curry
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.
(2017) Peppers with Feta Sauce
As long as you’re heating up the grill for those pickles, go ahead and grill your peppers (still have one or two from last week?) for this adaptation of a recipe from Southern Living.
(2017) Sweet and Spicy Grilled Pickles
We got enough cucumbers this week that this recipe might make sense. I had never even thought about putting cucumbers on the grill until I ran into this recipe at seriouseats.com.
(2017) Roasted Tomatoes and Onions on Toast
Always remember simple is delicious. This recipe is adapted from one on food52.com. I could eat it for three meals a day.
(2017) Green Beans with Sesame Seeds
One more recipe for green beans and that’s it for me for the year! Don’t remember where this came from, but we like it as a cold salad. Keeps well in the refrigerator.
(2017) Ratatouille Quiche
Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.
(2017) Pasta with Kale Pesto
Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.