Melon and Mint Salad

I’ll open by saying something about my Mom: she has always said cantaloupe is really good for your skin. If you want to glow, have some melon. In addition to making your skin glow, I added some avocado, which is a good source of fat, and also good for your hair. Consider this beauty food. You’re welcome!

1 small cantaloupe, cubed

1/2 English cucmber, diced

1 avocado, cubed

good handful of mint leaves, chopped

ricotta cheese (I dropped small spoonfuls onto the salad and mixed. It blended right in. Note: you need just a small amount.)

Salt, pepper, touch of olive oil

Add all vegetables to a bowl. Plunk the mint on top, as well as the ricotta, salt and pepper. Toss. Drizzle with olive oil. You can serve as is, or over greens. (I saved some for lunch the next day, and ate mine over baby spinach, with a hard boiled egg on the side for protein.)

Cornbread Scones

I adapted these from The Milkman’s Wife‘s recipe. I really love her blog, so send her some love! I took a few liberties, and being without apricots, I did not make the glaze. Instead, I used honey. Turned out to be a win!

2 cups flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

6 tablespoons butter, cold and cut in 1/4 inch slices

1 tablespoon fresh chopped rosemary

3/4 cup fresh corn kernels (cut from about two ears)

1 egg

3/4 cups milk (I used 1%)

Egg wash

Preheat oven to 400. In a mixing bowl, combine your dry ingredients. Add butter pieces, and using a pastry blender (or potato masher, haha) mix until butter is about pea sized and dispersed throughout flour. Add a beaten egg, milk, rosemary and corn. Mix to combine. Roll out onto floured surface, and cut into triangles. Arrange on baking sheet, and brush surface with egg wash. Bake 15-20 minutes. Drizzle with honey.

Swiss Chard Wedding Soup

Using Italian Wedding soup as a jumping point, I decided to make a healthier version. There is nothing quite like the escarole and mini-meatball soup, but I wanted turkey meatballs, swiss chard and kidney beans instead. So, maybe it’s not quite the same thing.

1/2 onion, thinly sliced

2 celery stalks, chopped evenly

3/4 cup cooked red kidney beans (if using canned, rinse well before adding)

1/2 head of chard, sliced into ribbons

1/2 pound ground turkey breast

1 egg

1/2 cup panko breadcrumbs

salt, pepper, dash of garlic powder

parmesan cheese

3-4 cups chicken stock (I like low sodium)

1 bunch parsley, chopped

In a little olive oil, sautee onion and celery. When softened (5 mins) add the chard. You might need to cook this down in batches. Add broth, salt, pepper and bring to a simmer.

In another bowl, mix the turkey with egg, panko, salt, pepper and garlic powder. Shape into small meatballs and add to simmering soup. Partially cover and cook throughout. This takes about 15 minutes.

Add cooked beans to warm through, and parsley. Top with parmesan cheese.

Panzanella Salad (aka My Lunch)

We had this beautiful smoked mozzarella from CSA and I couldn’t bear to let it sit in the fridge even a moment more. And that french bread? And those tomatoes. One answer: panzanella. It means bread salad. I highly recommend it. It was a heavy running morning, and on those days, I don’t mind a little white carbs at lunch.

No real measurements for this, but this is pretty close. I ate this with 2 hard boiled eggs - my go to staple for protein. Also – this wins big comfort points with me, too. I think it’s the smell of basil.

French bread, cut into even pieces

2 yellow tomatoes, chopped

bit of smoked mozzarella, chopped

fistful of basil, sliced

pepper, salt, balsamic vinegar, olive oil

Once you’ve assembled your salad, top with pepper, salt and drizzle that really spendy balsamic and olive oil over it. I promise it’s amazing.

Roasted Potatoes with Dill

Another comfort dish. I always feel like roasted potatoes taste so truly decadent. And dill and I…we have a thing. I love it in everything. Even salad.

Potatoes

salt

pepper

olive oil

dill

Preheat oven to 375. I prefer the skins on roasted potatoes, but take them off if you dislike. Slice potatoes and drizzle (I say drizzle a lot, but I don’t know what else to call it) with olive oil, salt, pepper, and dill. Toss to coat. Cook about 45 minutes or until fork tender.

Ricotta cheesecake with Blackberry Compote

What’s more comforting that cheesecake? It’s got really good mouth feel. It can be eaten with a spoon. I think we went over my love of spoons before. It’s my preferred utensil. I adapted this recipe from Technicolor Kitchen. Additionally, the blackberries? So bitter. Anne (we have much love for her) suggested a compote, as sugar or honey would help. I went with honey and coconut, and as usual, good call.

I used these 2 sweet dishes to make 2 giant servings. Giant to me. Michael will argue it was definitely not “wife-sized”.

3/4 cup Annie’s Bunny Grahams

1/3 cup coconut

2 tbsp melted butter

1/2 cup ricotta cheese

1/2 cup cream cheese

1/2 cup sugar

juice and zest of a lemon

1 egg

1 tsp vanilla extract

1 pint blackberries

2 tbsp honey

2 tbsp coconut

Preheat oven to 300. You’ll need a food processor for this. To make the crust, combine first 3 ingredients and press into dishes. If you’re using muffin tins instead, press into those.

Combine all remaining ingredients in food processor. Pour over crust. Bake for 20-25 minutes, depending on size. Mine took longer due to the larger dish.

In a pot, combine blackberries, honey and coconut. Simmer until the blackberries break up. Top the cheesecakes with compote, and a little sprinkle of coconut, if desired.

By Nicole Wade, Melrose Depot

• 2 medium sized russet potatoes
• 1 cup string beans
• 1/2 red onion
• 1/2 cup fresh or frozen peas
• 1 Tbl dijon mustard
• 1 Tbl olive oil
• 2 tsp balsamic vinegar
• fresh parsley, salt and pepper to taste

1. Dice the potatoes into even pieces, leaving the skin on.  Place in boiling water.
2. When the potatoes are about a minute from cooking completion, add the green beans to blanch quickly.
3. Drain both the potatoes and the green beans, place in a large bowl and add diced red onion and peas.  The residual heat will cook the peas.
4. In a small bowl, whisk together the mustard, olive oil, and balsamic vinegar.
5. Pour mixture over potato salad; add salt, pepper, and parsley to your taste.

3-4 medium sized potatoes, if red, leave skin on
1 Tbsp. kosher salt and 1 Tbsp. raw unfiltered apple cider vinegar for the cooking water
Boil the potatoes about 23 minutes, then drain, allow to cool until they can be handled, cut them up and toss with the dressing.

Dressing:
Whisk well:
3 Tbsp. organic mayo (soy or canola based)
1 Tbsp. raw, unfiltered apple cider vinegar
¼ tsp. salt
Lotsa freshly ground black pepper

Add-In’s:
3-4 good sized radishes, sliced
2 Tbsp. capers
6 Greek olives, pitted and halved
¼ cup snipped chives.
Toss all together and serve at room temperature. Should serve about four people.

Potato Apple Thyme Gratin

• 2 large Yukon gold potatoes
• 2 large apples, cored
• 1 medium onion
• 1 tablespoon fresh thyme leave (or 1 teaspoon dried)
• 5 tablespoons butter, divided
• salt and pepper
• 1/3 cup dry white wine or dry vermouth (or water, or broth)
• 1/3 cup water
• 1 tablespoon sugar
• freshly grated Parmesan or Pecorino Romano cheese

1.  Peel and slice the potatoes, apples and onion into thin slices – 1/8 to 3/16 inch thick.

2.  Heat 2 tablespoons unsalted butter in a medium frying pan and gently sauté the onion and thyme with a generous dash of salt and a few twists of pepper until the onions are translucent, about 10 minutes. Do not brown the onions.

3.  Add white wine, turn the heat up, and cook down for a couple of minutes until the wine is reduced by half. Add water, sugar, and another 3 tablespoons of butter. Cook, stirring, until the butter is melted and set aside.

4.  Alternate layers of potatoes and apples in a buttered gratin dish, adding some of the onion mixture between layers, finishing with a layer of potatoes. Bake, covered with foil, for 45 to 55 minutes at 375 degrees until the potatoes are tender.

5.  Remove foil and sprinkle the top with freshly grated Parmesan or Pecorino Romano cheese. Return to oven for another 15 minutes or so until cheese begins to brown. Let sit 5 or 10 minutes before serving.

Serves 4. 

from Tomato Blessings and Radish Teachings by Edward Espe Brown

• 2 lbs red potatoes (little white ones or Yukon work well too)
• 4 large shallots, thinly sliced (or scallions, or omit)
• 4 cloves garlic, miced (or omit)
• 2 Tbsp. dijon mustard (or more!)
• 1/2 tsp salt
• freshly ground pepper
• 3 Tbsp. balsamic vinegar
• 1/2 c. olive oil (using extra virgin first cold pressed unfiltered will reward you with its aroma and taste)
• 1/2 bunch arugula

1. Wash potatoes and cut into bite size chunks.  Cook in boiling, salted water 6-8 minutes until tender.

2. Whisk shallots, garlic, mustard, salt and pepper together with vinegar in a large bowl.  Whisk in the olive oil.

3. Drain potatoes, toss in the vinagrette.

4. Fold in the arugula.  Depending on how hot the potatoes are the arugula will cook slightly, soften and sweeten.  The dish can sit a while before serving, if desired.  Adjust salt, pepper and vinegar before serving.

Can be served warm, or cold the next day!

• 2 1/2 lbs. Russett potatoes, peeled and cut into 1″ pieces
• 1/2 stick butter
• 2 Tbsp. olive oil
• 1/4 c. finely chopped scapes
• 1/4 c. hot milk (or more)

1. Cook potatoes in salted boiling water until tender.  Drain and return to pot.
2. Over medium heat, melt butter with olive oil in a small skillet.  Add scapes and saute 5 minutes.
3. Add potatoes and mash.  Gradually add milk while stirring.  Season with salt and pepper.

Adapted from “The Complete Book of Soups and Stews,” by Bernard Clayton Jr.

I never knew how much flavor was lurking inside a corn cob until I tried this recipe. Cutting the kernels off of a corn cob can be a bit tricky, so try this: leave the stem on the corn after you shuck it. Holding the cob by the stem end, place the other end against the bottom of a deep bowl. Use a small, sharp knife to slice the down the cob, rotating as you go. Then turn the knife over and use the flat side to scrape the bits of remaining corn kernels and “milk” into the bowl.

• 5 ears corn
• 1 onion, cut in half
• 1 bay leaf
• 1-2 tablespoons of butter or olive oil
• 1 clove of garlic, minced
• 3 medium or 2 large potatoes (red-skinned or Yukon Gold), cut into 1/2-inch pieces
• 1 16-ounce can tomatoes or 2 cups chopped fresh tomatoes
• 1/4 teaspoon baking soda
• 2 cups milk or light cream
• salt and pepper to taste
• chopped fresh parsley or green onions to garnish

1.  Cut the kernels off of the corn cobs. There should be about 3 cups.
2.  Break the corn cobs in half and place them in a large pot. Add 1 of the onion halves, bay leaf, and enough water to just cover the cobs. Boil for about 20 minutes, then strain the broth. Measure and add water, if needed, to make 3 cups.
3.  Chop the other half of the onion into small pieces (~1/4″). Puree ~2 cups of the corn in a food processor or blender (add a little water if needed to make a rough puree).
4.  Melt the butter in a 3-4 quart pot and add the chopped onion. Cook until softened, then stir in the garlic. Add the corn cob stock, potatoes, tomatoes, and baking soda. Bring to a simmer and cook until the potatoes are almost tender – about 10 minutes.
5.  Add the pureed and whole-kernel corn and simmer another 10 minutes. Add the milk and heat gently until steam rises from the surface – do not boil. Season to taste with salt and pepper and garnish with parsley or green onions.