Cantaloupe, Snap Pea & Romano Salad
This is a riff on a Bon Appetit recipe that is a little simpler to make and is a great summer side salad.
Prep Time30 minsCook Time0 minsTotal Time30 mins
Course: SaladCuisine: AmericanKeyword: Cantaloupe, Salad
Servings: 4 people
- 1 small Cantaloupe Get a good one that’s not too squishy
- 8 ounces Sugar Snap Peas
- 4 ounces Romano Cheese
- 2 tbsp Fresh Tarragon
- 1 tbsp Olive Oil
- 1 tsp Kosher Salt
- ⅛ tsp Freshly Ground Pepper
- ½ Lemon, Juiced
- Cut the cantaloupe in half, take out the seeds, and take off the outer skin.
- Cut each half of the Cantaloupe into small to medium size chunks. If you want to get really fancy, shave the cantaloupe with a mandoline. But that’s a bit of work. Add to a large bowl.
- Wash the Snap Peas and then take the strings off of them. Slice the peas along the long axis to make a julliene. Add to the bowl and mix things together so they can get to know each other a bit.
- Shave slices of the Romano Cheese into the bowl using a vegetable peeler. Use it all, as it add a great flavor. Just trust me on this.
- Chop up the Taragon and add it to the bowl.
- Add the olive oil and lemon juice to the bowl and toss.
- Add the salt and pepper and toss once more for good measure.
- Serve and enjoy!!
Easy Roasted Potatoes
A simple recipe to roast potatoes on the grill.
Prep Time12 minsCook Time30 mins
Course: Side DishCuisine: American
- Small Cookie Sheet
- Aluminum Foil
- 4 Medium Potatoes White, Red, Yellow, or whatever you fancy
- 2 tbsp Garlic Olive Oil Available at Monadnock Oil & Vinegar in Peterborough, NH
- ½ tsp Salt
- ⅙ tsp Onion Powder
- ¼ tsp Black Pepper
- ½ tsp Rosemary
- Light your grill and get it warming up.
- Wash the potatoes and slice thinly
- Place sliced potatoes in a bown and add Grlic Olive Oil. Toss gently.
- Add Salt, Pepper, Onion Powder and Rosemary. Toss gently.
- Line baking sheet with aluminum foil. Arrange potatoes on the sheet in as close to a single layer as you can.
- Place the baking sheet with the potatoes on the grill. Close the lid and turn heat to medium.
- Turn the potatoes every 10 minutes for 30 minutes, or until they are done the way you like them.
Peachy Cucumber Salad
A very quick and easy salad
Prep Time5 minsCook Time20 mins
Course: SaladCuisine: American
- Cutting Board
- 1 Cucumber
- ¼ tsp salt
- 1 tbsp Peach White Balsamic Vinegar Available at Monadnock Oil & VInegar Peterborough, NH
- 1 cup Cherry Tomatoes
- Wash and slice the cucumber
- Lay the slices out on the cutting board and sprinke with salt. Let sit for 5-10 minutes
- Splash with the Peach White Balsamic Vinegar and let sit for another 10 minutes.
- Add to a bowl and toss with Cherry tomatoes and serve.
Chicken, Cucumber, Avocado, Tomato, and Olive Salad
A cold salad that goes together quickly for a nice light summer meal.
Prep Time10 mins
Course: SaladCuisine: AmericanKeyword: Chicken, Quick Meals, Salad, Summer
Servings: 6 servings
- Knife and cutting board
- Lemon juicer
- 1 Rotisserie chicken deboned and shredded Skin on or off
- 1 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices
- 1 Large tomato sliced or chopped
- 10 Yellow or Sungold cherry tomatoes
- 1 Avocados peeled, pitted and diced
- 1 Avocado peeled, pitted and diced
- 10-12 Calamata Olives Whole or chopped
- ½ Cup Flat leaf parsley chopped
- 3 Tbsp Olive oil Use the good stuff
- 2-3 Tbsp Lemon or Lime Juice You can substitue your favorite dressing for the olive oil and citrus juice
- Salt & Pepper to taste
- Mix together shredded chicken, cucumbers, tomatoes, cherry tomatoes, olives, avocados, and chopped parsley in a large salad bowl.
- Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. Or, use your own favorite dressing.
Based on a recipe from cafedelites.com
A simple but tasty chocolate spread for your crackers
Prep Time10 minsCook Time0 mins0 mins
- 1 container Creme Fraiche
- 1/2 tsp Vanilla Extract
- 1 container Vanilla Yogurt
- 2-3 tbsp Cocca Powder
- 1 tbsp sugar
- Mix together all ingredients in a small box and allow to chill for a bit. It’s just that easy!
This is an easy recipe for hummus that’s quite tasty
Prep Time20 minsCook Time20 minsTotal Time40 mins
Servings: 2 Cups
- Food Processor
- 1 Can (15oz) Chickpeas
- ¼ tsp Baking Soda
- ¼ cup Fresh Lemon Juice 1-2 lemons
- 1 clove Garlic rougly chopped
- ½ cup Tahini
- ½ tsp Cumin
- 2-4 tsp Ice Water
- 1 tbsp Olive Oil
- 1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- 2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- 3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- 4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- 5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- 6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- 7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley