‘Tis the season for melon and ‘tis always the season for a refreshing salad. This dish is light, refreshing, and quite tasty!
MELON REFRESH SALAD
Watermelon – 32 oz. diced
Cucumber – 1 large diced
Fresh mint leaves – 1/4 cup minced
Fresh squeezed lemon juice – 1 cup
Honey – 1/4 cup
Sea salt – 1/8 tsp
Cayenne pepper to taste
Mix the cucumber, melon, and mint in a bowl and let the mixture settle for a minute.
Drain the liquid in the bottom of the bowl and add the remaining ingredients. Chill for one hour before serving.
This dish is a spinoff of Grandma Franchini’s White Beans and Escarole that she has made me a thousand times. Close your eyes, take a bite, and that’s amore!
Dry fava beans – 1 lb.
Cook the fava beans as suggested, drain, and combine with marinara sauce.
Crushed tomatoes – 24 oz.
Diced tomatoes – 12 oz.
Tomato paste – 4 oz.
White onion – 1/2 medium chopped
Garlic- 2 cloves micro planed
Sea salt – 1/2 tsp.
Red pepper – 1/4 tsp.
Fresh basil – 10 leaves diced
In a very hot deep pan (without oil), throw down the onions and caramelize, tossing frequently. Combine the other ingredients (except basil) in a pot and cook on low for 20 minutes, stirring frequently. Remove from heat and stir in the basil.
In a hot pan, combine:
Summer squash – 1 medium sliced
Zucchini – 1 medium sliced
2 oz. water
1/8 tsp. sea salt
1/8 tsp. black pepper
Cover and cook for 5 minutes, tossing frequently, adding water if needed. Reduce to low, add kale, cover and cook for another 2 minutes.