Cantaloupe Soup

This soup I made up by reading a ton of melon soup recipes.

Ingredients:
2 ripe melons (I used cantaloupe and a mistery melon from the market), peeled, seeded & chopped
2 ripe mangos, peeled, seeded & chopped (I had them, I threw them in)
2 limes (juice only)
1/4 cup dry white wine
a little spring water to help with blending
1/2 tsp cardamom (I'd change this and maybe use nutmeg or leave it out all together)
10 - 15 mint leaves chopped

Directions:
Proccess in a blender until smooth - you'll have to do this in batches.

Transfer soup to large bowl; cover and refrigerate until well chilled, at least a couple of hours.

Invite someone over who brings honeydew soup and serve them side-by-side in a chilled bowl.

Salade de Quinoa Rouge, Poivrons et Pignons

This is from Chocolate and Zucchini:

500 ml (2 cups) vegetable stock190 grams
(1 cup) red quinoa, well rinsed and drained
3 medium red bell peppers, roasted (see below)
3 rounded tablespoons pine nuts, toasted (update: it is even better with pistachios!)
1 TBS olive oil
1 TBS honey vinegar(I used 1 tsp honey and 1 tsp cider vinegar)
A dash hot sauce
1/2 teaspoon salt (I used alderwood smoked salt)
Freshly ground pepper
200 grams (7 ounces) extra-firm smoked tofu, diced (I used smoked mozzarella)
Serves 3 to 4.

Toast quinoa in dry large skillet - error on the side of not burning it. Add stock. Bring to a boil and simmer for 20 minutes (covered - don't stir). Let cool.

Peel the roasted peppers, remove the seeds, and cut the flesh into short strips.

In a medium salad bowl, combine the quinoa with the peppers, pine nuts, olive oil, vinegar, hot sauce, salt, and pepper, and toss to combine. I mixed the oil, vinegar, hot sauce, salt and pepper in a small bowl.

Fold in the tofu and serve immediately, or cover and refrigerate for a day or two.

Honeydew Soup

Thanks, Amy, for taking the initiative on this!

This recipe ran in the Post-Dispatch about two weeks ago, and I clipped it because I knew I'd have a bumper crop of melons to use somehow. Now I'm somewhat addicted to the soup, and the garden isn't keeping up with me! I've been drinking it as juice at breakfast, as dessert at lunch, as an afternoon snack ...

Chilled Honeydew Soup With Mint And Lime

By Mollie Katzen

TRIBUNE MEDIA SERVICES

Yield: 5 or 6 servings

1 medium honeydew melon, perfectly ripe, peeled, seeded and cut into chunks (about 6 to 8 cups)
1/4 cup fresh lime juice
2 tablespoons minced fresh mint

Working in several batches, place everything in a food processor or blender; purée until smooth. Transfer to a container with a tight-fitting lid; chill until very cold. Serve in bowls or in glasses.

Per serving (based on 6 servings): 92 calories; no fat; 1g protein; 22g carbohydrate; 19g sugar; 2g fiber; 41mg sodium; 16mg calcium; 532mg potassium.

Honey Harissa Dressed Plums

1/2 c. honey
1/4 tsp. Harissa spice mix (I get mine from the Soulard Spice Shop)
1 tbsp. butter
Fresh, ripe plums split in half

Add first three ingredients together in a heavy-bottomed sauce pan and heat until incorporated. Pour over plums. Garnish with mint if desired.

(I will try to keep my fig-o-phile comments to a minimum, as I'm aware that not everyone shares an unhealthy affinity for them as I do, but it would be remiss of me to omit that this syrup would be fantastic over fresh figs.)

Pass It On...

Greetings feasters!

Several of us have discussed the possibility of setting up a blog as a forum to list recipes, menus, upcoming feast details, etc. and this humble blog is the result. If you want to post recipes here (especially those we've shared) or perhaps even some food trivia, please feel free. The intention here is not to pose a burden or obligation to anyone, so if you are staying busy with family, work, projects, et al. and aren't inclined to post - it's all good!

Bon appétit!

Amy S.