Cantaloupe Salad with Basil, Mozzarella and Red Onions
1 medium cantaloupe, cut into 1 inch cubes
10-20 leaves of basil, chiffonade (reserve a few whole leaves for garnish)
10 green olives, sliced
1/4 red onion, thinly sliced
1 cup fresh mozzarella balls, sliced into quarters
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons lime juice, from 1 lime
Salt and pepper to taste
In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozzarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.
This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:25:132016-08-08 12:25:13Cantaloupe Salad with Basil, Mozzarella and Red Onions
Preheat oven to 250°F. Line baking sheet with parchment. Place tomatoes, cut side up, on it. Sprinkle with sugar, salt, pepper, thyme, and oil. Bake until tomatoes start to shrivel (45 minutes). Serve warm.
Preheat oven to 350°. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.
Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.
Cantaloupe Salad with Basil, Mozzarella and Red Onions
Cantaloupe Salad with Basil, Mozzarella and Red Onions
In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozzarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.
This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.
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Oven Roasted Thyme Tomatoes
Oven Roasted Thyme Tomatoes
Preheat oven to 250°F. Line baking sheet with parchment. Place tomatoes, cut side up, on it. Sprinkle with sugar, salt, pepper, thyme, and oil. Bake until tomatoes start to shrivel (45 minutes). Serve warm.
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Thyme Corn Bread
Thyme Corn Bread
Preheat oven to 350°. Weigh or lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking soda, and salt in a bowl. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl; stir in corn and thyme. Add buttermilk mixture to flour mixture; stir just until moist.
Spoon batter into an 8-inch square baking pan lightly coated with cooking spray. Bake at 350° for 25 minutes or until corn bread is lightly browned and begins to pull away from sides of pan. Cool in pan 5 minutes on a wire rack.
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