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Lemon Cucumber, Galia Melon and Squash Salad
Lemon Cucumber, Galia Melon and Squash Salad
INGREDIENTS
DIRECTIONS
Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes. Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave melon into ribbons, and refrigerate. Just before serving, drain cucumber and squash ribbons, and toss with melon. Drizzle with dressing.
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Crispy Baked Kale with Gruyere Cheese
Crispy Baked Kale with Gruyere Cheese
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
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White Peach, Heirloom Tomato and Ricotta Salata Salad
White Peach, Heirloom Tomato and Ricotta Salata Salad
INGREDIENTS
DIRECTIONS
Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion, torn fresh basil, and crumbled ricotta. Season with coarse salt and freshly ground pepper. Drizzle with extra-virgin olive oil. Garnish with basil sprigs.
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