Minty Melon Salad

1 small cantaloupe
1 small honeydew melon
1 lime, halved
1 handful mint leaves

Cut the melons in half, remove seeds and make melon balls with a melon baller.  If you don't have a melon baller, you can cut the melon into bite sized-chunks.  Place melon balls in a serving dish and refrigerate until cold.  Just before serving, squeeze fresh lime juice over the melon and toss.  Cut the mint leaves into slivers and scatter over the melons, tossing lightly.

(recipe slightly adapted from Heart of the Artichoke by David Tanis)

Serves 6-8

Spinach & Olive Tapenade

2 tbsp. lemon juice

2 garlic cloves, peeled

2 tbsp drained capers

1 small red bell pepper, chopped

¾ c. pitted green olives

6 oz. fresh spinach leaves (approx. 4 cups, tightly packed)

¼ c. loosely packed fresh basil leaves

¼ cup finely grated parmesan cheese

¼ c. olive oil

Salt, if desired, to taste

Place lemon juice, garlic, capers, bell pepper and olives in food processor until coarsely chopped.  Add spinach, basil, cheese, oil, and salt.  Process to desired consistency, scraping down sides of bowl as necessary.  Place in serving bowl and enjoy with your favorite crackers!

Simply Roasted Tomato Sauce

Simply Roasted Tomato Sauce

Adapted from The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine

Ingredients:

1½ Tbsp. unsalted butter

1½ Tbsp. olive oil

2  14 oz. cans of Muir Glen  fire roasted tomatoes, diced

1 c. finely chopped Basil

Fine sea salt and freshly ground black pepper to taste

Instructions:

Melt the butter and olive oil in a large sauté pan over medium heat.  Add the tomatoes, and increase the heat to high and cook for 5 minutes, stirring occasionally.

Reduce the heat to low, partially cover the pan, and cook for 10 minutes.  Add chopped basil and cook for 5 minutes longer. Remove from heat and set aside to cool.  Season with salt and pepper.

Use at once, or cover and refrigerate for up to 5 days, or freeze for up to 3 months

Scallion and Leek Quiche

Scallion and Leek Quiche

Sylvie Ryan says: This is one of my favorite quiche fillings. It has a distinctive sweetness, and is as delicious served warm as it is cold. I typically serve a side of greens mixed with arugula and topped with a French vinaigrette dressing.

Ingredients:

2 Tbsp. butter

2 c. leeks, thinly sliced

1 c. scallions, thinly sliced

1 (9 inch) frozen pie crus,  (I used local Gramma’s Frozen Pie Crust)

1 c. swiss cheese, grated

1/4 c. Romano cheese, grated

1 Tbsp. flour

4 eggs

1 3/4 c. heavy cream or milk

Salt and pepper to taste

Instructions:

·         Preheat oven to 375 degrees.

·         Melt the butter in a skillet over medium heat, and saute the leeks until tender, add the scallions and cook for an additional 5 minutes.

·         Spread evenly over the bottom of the pie crust.

·         In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. Beat together the eggs and heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over the cheese layer in the pie crust.

·         Bake for 40-45 minutes in the preheated oven, or until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Peppers Stuffed with Goat Cheese

Peppers Stuffed with Goat Cheese

Sylvie Ryan says:  “These peppers are the perfect appetizer.  I prefer to use roasted peppers rather than fresh because it adds a definite depth of flavor”.

Ingredients:

2 Tbsp. shallots, thinly sliced

1 scallion, thinly sliced

3 oz. soft goat cheese

2-3 Tbsp. olive oil, plus extra to drizzle

Salt and pepper to taste

1 12 oz.jar roasted peppers, drained (you may use fresh too)

1 tsp. fresh parsley, chopped

½  tsp. fresh thyme, chopped

Preparation

Preheat the oven to 350 degrees.

Mix together shallots, scallion, goat cheese, and olive oil in a bowl. Season with salt and pepper.

Slice open the side of each pepper to create a pocket. Spoon cheese mixture into peppers, dividing it equally among them. 

Place the stuffed peppers on a greased baking sheet and cook for 20-30 minutes, or until cheese begins to melt.  

Transfer to a platter. Sprinkle with parsley and thyme, and drizzle with a small amount of olive oil.