Roasted Potatoes, Fennel and Watermelon Radishes with Lemon Brown Butter Sauce

-Heat the oven to 450°F.

-Cut 1 pound of potatoes in quarters lengthwise, then in eights.

-Toss with 1 TBS extra virgin olive oil in a large bowl and a generous pinch of sea salt and pepper.

-Spread the potatoes on a large baking sheet and bake for 10-15 minutes or until barely tender.

-Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise.

-Peel 1 watermelon radish.

-Cut into slices, then large matchsticks.

-Trim off the top and bottom of 1 fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide.

-Toss the fennel pieces and radishes in the bowl with another TBS of olive oil and salt and pepper.

-When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine.

-Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

-While they are roasting, heat ¼ cup unsalted butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns.

-Remove from the heat and carefully whisk in the following:

½  lemon juiced, about 1½ TBS

½ tsp Dijon mustard

½ tsp maple syrup

-When the vegetables are done, toss with the sauce and spread on a platter or in a bowl.

-Serve immediately.

 

Kale Salad with Quick-Pickled Watermelon Radish

Do ahead: In a medium bowl, combine the following:

½ cup white wine vinegar

½ cup sugar

1 tsp sea salt or kosher salt

-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.

-Add to the bowl and stir to combine, making sure the slices are well coated.

-Let stand at least 30 minutes or refrigerate up to a day before serving.

-Wash 1 bunch of kale and pat off excess water.

-Tear the leaves off of the stems.

-Slice the leaves crosswise into 1/4-inch-wide ribbons.

-In a large bowl, combine the following:

3 TBS extra virgin olive oil

1 tsp lemon juice

1 tsp fresh thyme leaves

Freshly ground black pepper
A pinch of sea salt

-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

-Drain the radishes.

-Toss with the kale or arrange the slices on individual plates and place the kale on top.

-Garnish with ¼ cup pumpkin seeds and serve.

 

Savory Roasted Parsnip Bread Pudding

-Preheat oven to 425 degrees.

-Peel 1 pound of parsnips, then chop into thin slices

-Drizzle parsnips with olive oil and season with sea salt and pepper.

-Arrange on a rimmed baking sheet.

-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.

-Reduce oven heat to 375.

-Cut 2 leeks in half the long way, then wash between the layers.

-Chop into thin half-moon shaped pieces.

-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.

-Add leeks and cook, stirring occasionally until tender, about 5 minutes.

-Remove from heat; add ½ cup white wine and return to heat.

-Let simmer until reduced, about 1 minute.

-Take the leaves off of 5-6 thyme branches until you have 2 TBS.

-Add thyme and remove from heat.

-Stir in roasted parsnips.

-Whisk together the following in a large bowl:

1½ ounces unsalted butter

2 cups heavy cream

5 large eggs

3/4 cup Parmesan

-Season with sea salt and freshly ground black pepper.

-Add leek-parsnip mixture.

-Cut 1 loaf of brioche bread into 1 inch cubes.

-Mix into the large bowl with the other ingredients.

-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.

-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.

-Remove parchment and foil.

-Sprinkle with another ¼ cup Parmesan and return to oven.

-Bake for 10 minutes more.

-Let stand for 5 minutes before serving.

 

Spaghetti Squash Fritters

-Preheat your oven to 425.

-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.

-Rub olive oil over the cut sides of the squash and on a baking tray.

-Bake the squash for about 30-40 minutes.

-Remove it from the oven when it's cooked through and soft and let it cool.

-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.

-Fry 5 pieces of bacon, then when cool chop them.

-In a large bowl beat 2 eggs.

-Add 1/3 cup flour and continue beating for about 30 seconds to combine.

-To the same bowl, add spaghetti squash along with the following:
½ a cup finely grated Parmesan
1 finely chopped leek or 3 green onions

½ tsp sea salt

-Mix very well until all the mixture has uniform consistency.

-Add chopped bacon and mix.

-Heat a large skillet on high-medium heat until very hot.

-Add 2 TBS olive oil, it should sizzle and smoke right away.

-Using a tablespoon, spoon a tablespoon-ful of the batter for each fritter and drop on the skillet. -Using a spatula, make each fritter flatter and rounder.

-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.

-Reduce heat to medium.

-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.

-Serve as is, or top with a dollop of Greek yogurt or sour cream.

 

Potato and Rutabaga Gratin

-Heat your oven to 375 degrees and butter a 2.5-quart oval gratin dish or 9-by-13-inch baking dish.

In a small sauce pan add the following:

1.5 cups heavy cream

3 sprigs thyme or sage

-Bring to just under a boil over medium low heat.

-Remove from heat and let stand 30 minutes.

-Strain through a fine sieve and discard solids.

-Peel 1 pound of potatoes and 1 rutabaga.

-Slice both as thinly as possible.

-Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with sea salt and freshly ground pepper as you go.

-Dot with 3 TBS butter.

-Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

-Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.

 

Indian Spiced Fennel Pickles

-Chop up 1 fennel bulb into 1/8 inch slices.

-Put the fennel slices in a 1-quart canning jar.

-Add the following to a medium sized saucepan:

A ½-inch piece ginger, peeled, thinly sliced

1 garlic clove, thinly sliced

½ cup white vinegar

1 tsp kosher or sea salt

2 TBS granulated sugar

2 TBS light brown sugar

2 tsp yellow mustard seeds

½ tsp coriander seeds

1 tsp cumin seeds

¼ teaspoon ground turmeric

1 star anise pod

1 cup of water

-Bring to a boil, stirring to dissolve salt and sugar.

-Pour hot brine into jar and cover.

-Let cool, then chill.

-Store in the fridge for up to 2 months.

 

Marinated Sweet Peppers

-Preheat your oven to 400 degrees.

-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.

-Roast until peppers are soft and skins have split, 35 to 40 minutes.

-Transfer peppers to a medium bowl.

-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.

-Peel peppers, slice in half lengthwise and remove seeds.

-Cut into 1-inch-wide strips and return to bowl.

-Add the following:

2 wide strips lemon zest

2 TBS fresh lemon juice

2 garlic cloves, smashed

3 sprigs fresh oregano

3 TBS olive oil

¼ tsp sea salt

-Toss well and then let marinate for 3-4 hours before serving.

 

Stuffed Sweet Peppers

-Heat the oven to 375 degrees.

-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.

For the filling:

-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.

-Add to a pan over medium heat.

-Cook, stirring often, until crisp.

-Transfer cooked bacon to a paper towel to drain.

-Dice half an onion.

-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.

-Cook for 2-3 minutes.

-Add 1 clove of minced garlic and cook for about 30 seconds.

-Remove from the heat.

-Add the following to a bowl:

4 ounces cream cheese, at room temperature

4 ounces goat cheese, at room temperature

Juice of half a lemon

1/8 tsp red pepper flakes

1/4 tsp dried oregano

1/4 teaspoon sea salt

-Mix until well blended.

-In another bowl, combine the following:

3 TBS melted butter

3/4 cup panko breadcrumbs
The bacon

 -Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.

-Arrange pepper halves, filling side up on the baking sheet.

-Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.

 

How to Freeze Cantaloupe Or Watermelon (For Smoothies and Drinks)

-Cut a cantaloupe or watermelon into 1 inch chunks.

-Place the cantaloupe pieces on a lined baking tray (use parchment, plastic wrap, or wax paper).

-Place the tray into the freezer to quick freeze the cantaloupe.

-After pieces freeze solid, pack them into freezer bags or containers.

-To remove air from bags, try using a straw or vacuum sealer.

-Frozen cantaloupe is a terrific addition to iced teas or mineral water and creates flavorful smoothies and sorbet. You can also blend it to create traditional or virgin daiquiris or margaritas.

-For best quality, eat frozen cantaloupe and watermelon within 9 to 12 months.

 

Cantaloupe Ice Cream

-Peel 1 cantaloupe.

-Cut into 1-inch chunks.

-In a large bowl, combine the cantaloupe with 1/3 cup of sugar.

-Cover and allow to marinate for at least 6 hours in the refrigerator.

-In a saucepan, simmer the marinated cantaloupe pieces in the juices of the marinade over medium-low heat.

-Cook for 5 minutes, stirring occasionally, then remove and cool.

-Puree the cantaloupe mixture in a blender or food processor.

-Add 1½ TBS lime juice and process again.

-Cover and chill for an hour.

-In a large bowl, combine the following:

1¾ cups half-and-half

1¼ cup coconut milk

½ cup sugar

-Stir in pureed cantaloupe, stirring gently to mix.

-Freeze mixture for about 2 hours, then transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.

-Place cantaloupe ice cream into an air-tight container and return to freezer for 2 hours before serving.

Watermelon Margaritas

-Cut 1 watermelon into ½ inch chunks (easier to blend when frozen).

-Put cut watermelon on a cookie sheet and place in freezer and freeze solid, about 1-2 hours.

-Remove watermelon and place in a plastic bag, keep in the freezer until ready to mix your drinks.

-Place the following ingredients in your blender:

3 TBS fresh lime juice

6 ounces silver tequila

2 ounces Cointreau or triple sec

1.5 cups water

2.5 cups frozen watermelon

-Puree until smooth.

-Garnish with a watermelon wedge if you wish.

 

Watermelon Smoothie

-Cut 1 watermelon into ½ inch chunks (easier to blend that way).

-Line a cookie sheet with waxed paper.

-Place the watermelon on the cookie sheet, leaving space between the pieces.

-Cover with plastic wrap and freeze 1 hour (if storing for later, transfer to a freezer bag.

-Place frozen watermelon chunks in blender.

-Top with following in order:

1 cup milk (or almond milk, soy milk or whole milk)

½  cup vanilla yogurt

 1-2 TBS maple syrup

-Blend until smooth.

-Serve watermelon smoothies immediately, using chilled glasses.

-Garnish with a wedge of watermelon and fresh mint, if desired.

 

Watermelon Salad with Mint and Arugula

-Cut a 3-4 pound watermelon in half.

-Slice about an inch off the bottom of each half, then remove the rind.

-Cut into 1-inch chunks.

-Place watermelon chunks in a large bowl.

-With a vegetable peeler, take 4, 2-inch strips of rind off of a lemon.

-Finely chop the strips of lemon zest.

-Add 1 TBS lemon juice and half of zest to bowl with watermelon.

-Cut 1 bunch of arugula into thin strips then spin dry.

-Add the following to the watermelon:

3 TBS extra-virgin olive oil

¼ cup roughly chopped fresh mint leaves

The chopped arugula

A small pinch of finely ground sea salt

Freshly ground black pepper

-Transfer salad to a wide, shallow bowl or

-a large plate and spread out evenly.

-Crumble ¼ cup feta cheese over the top.

-Sprinkle with remaining lemon zest.

-Drizzle with more olive oil and some more black pepper.

-Serve immediately.

 

Melon and Yogurt Smoothie

-Add the following to a blender:

1 TBS fresh lime juice, from 1 lime

2 cups cubed ripe cantaloupe, from about half a medium melon

½ cup plain yogurt

10 mint leaves, plus more for garnish if desired

½ TBS honey (adjust to taste)

Pinch salt

2 ice cubes

-Blend until completely smooth, about 30 seconds.

-Serve immediately, garnished with mint if desired.

 

Melon Carpaccio with Lime

-Bring ½ cup sugar and ¼ cup water to a boil in a small saucepan over medium heat

-Stir to dissolve sugar.

-Add 4 small mint sprigs.

-Cut half a jalapeno pepper into thin strips, then add to the sugar/mint.

-Scrape in seeds from ½ a vanilla bean; add bean.

-Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.

-Strain syrup through a fine-mesh sieve into a small bowl.

-Zest 1 lime.

-Then stir in ½ cup fresh lime juice (about 3 limes).

-Cut 1 melon in half, then seed and peel it.

-Cut crosswise into ¼ inch slices.

-Arrange melon slices in a 13x9x2" glass baking dish.

-Pour syrup over melon in baking dish.

-Cover with plastic wrap and chill for 2 hours to allow flavors to meld.

-Divide melon slices among plates, over-lapping them decoratively.

-Pour remaining syrup in dish into a small pitcher.

Drizzle some of syrup over melon.

-Garnish with mint leaves and lime zest.

 

Watermelon and Tomato Salad with Feta and Toasted Almonds

-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.

-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.

-Sprinkle with half a tsp of fleur de sel, then toss to blend.

-Let stand 15 minutes.

-Toast ¼ cup of sliced almonds over low heat until just browned.

-Add the following to the tomato/melon mixture:

2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 TBS chopped fresh herbs
(such as cilantro, basil or mint)

-Season with black pepper and more salt if desired and toss.

-Sprinkle with ½ cup feta cheese and  the toasted almonds and serve.
 

Pickled Watermelon Rind

-Using a vegetable peeler, remove tough green rind from 1 whole watermelon; discard.

-Slice watermelon 1" thick.

-Cut away all but ¼" flesh from each slice; reserve flesh for another use.

-Cut rind into 1" pieces. (You should have about 4 cups.)

-Combine the following in a large saucepan over medium heat:

1 serrano chile, thinly sliced, seeds removed if desired

1, 1" piece peeled ginger, thinly sliced

2 star anise pods

4 tsp kosher salt

1 tsp black peppercorns

1 cup sugar

1 cup unseasoned rice vinegar

½ cup water

-Stir to dissolve sugar and salt.

-Add watermelon rind and return to a boil.

-Reduce heat and simmer until just tender, about 5 minutes.

-Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.

-Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.

 

Artichokes with Garlic Aioli

-Trim 2 artichokes, leaving 1.5 inches of stem.

-Then carefully peel the stem.

-Pack them upright in a large pot.

-Break a head of garlic up into cloves.

-Pour in 1 cup of water.

-Bring to a boil.

-Reduce heat. Simmer, covered, for 35 minutes.

-Transfer to a plate; let cool.

-Peel and mash 4 of the steamed garlic cloves.

-Stir in the following:

1 cup mayonnaise

1 TBS finely grated lemon zest

2 TBS fresh lemon juice

¼ tsp white pepper

A pinch of sugar

A pinch of sea salt

-Refrigerate artichokes and aioli separately until ready to serve.