Cantaloupe with Spicy Crumble
recipe by Leela Punyaratabandhu for Bon Appetit
Ingredients:
- 6 slices bacon, cut cross-wise ¼” thick
- 3 large garlic cloves, finely chopped
- 1 red Thai or Fresno chile, finely chopped
- ½ cup roasted unsalted cashews, finely chopped
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
- 1 2lb. cantaloupe, cut into 1” cubes
Directions:
- Cook bacon in a dry medium nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet.
- Cook garlic and chile in same skillet over medium heat, stirring until garlic is softened but has not taken on any color, about 1 minute. Add cashews; cook, stirring constantly, until heated through about 2 minutes. Remove skillet from heat and stir in bacon, brown sugar and 1/4 teaspoon salt. Taste crumble and season with more salt if needed. Crumble should be equal parts spicy and sweet.
- Arrange cantaloupe on a platter and top with warm crumble. Makes 4-6 servings.
Watermelon and Tomato Salad
Recipe from Costco Connection (Windset Farms)
Ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 head butter lettuce, cut into bite-sized pieces
- 1-2 lb. watermelon, peeled and cut into chunks
- 8 tomatoes, quartered
- 8 fresh mint leaves, finely chopped
- 8 fresh basil leaves, finely chopped
- Salt to taste
- ¼ cup feta cheese crumbled
Directions:
- Prepare the dressing: In a small bowl, whisk together the olive oil and cider vinegar.
- In serving bowls, arrange lettuce, watermelon and tomatoes. Sprinkle with chopped mint and basil. Drizzle with the dressing.
- Season with salt and finish with crumbled feta and garnish with mint and basil.
- Serve and enjoy. Makes 4 servings.
