Sometimes cantaloupe just needs some dressing up. And there are times that I want to feel all fancy-pants. Well, as fancy-pants as it could be to have a melon salad for dinner as an appetizer.
That and it's time to use up all my herbs outside before the frost hits! Yes, Alaskan friends...the time is near. In two months time we WILL have snow. Winter is coming! Hey, don't shoot the messenger.
Make this melon salad instead. It's fresh, sweet, salty,and sour. It exemplifies a brilliant and wonderful combination of flavors. Think of it as a celebration of life for the Summer.
Basil & Mint Blueberry Melon Salad
Serves 2
Inspired by myself
2 cups cantaloupe (about 1/2 a melon), diced
1 Tbsp. fresh mint, minced
1 Tbsp. fresh basil, minced
1/4 cup fresh blueberries
1-2 Tbsp. balsamic vinegar, enough to just saturate the melon
sprinkling of erythritol or sugar
Chop the melon, mint, and basil.
Combine everything in a medium bowl and mix well. Serve chilled.
Boom! You're done, and now you're fancy. Time for some tea, crumpets and Downton Abbey if you ask me...speaking of which, I'm watching the last episode of season three. Nooooo!
Basil and Mint Blueberry Melon Salad
Recipe Type: Snacks
Author: Katie - Produce On Parade
Serves: 2
A fresh and summery salad perfect as a snack, breakfast or dessert.
Ingredients
2 cups cantaloupe (about 1/2 a melon), diced
1 Tbsp. fresh mint, minced
1 Tbsp. fresh basil, minced
1/4 cup fresh blueberries
1-2 Tbsp. balsamic vinegar, enough to just saturate the melon
sprinkling of erythritol or sugar
Instructions
Chop cantaloupe, mint and basil.
Combine everything well in a medium bowl and serve chilled.
A couple weekends ago I may have eaten my weight in Oreos. Okay, maybe that's exaggerating but I feel like it was pretty darn close. The misfortune occurred during the road trip that Todd and I took to Denali, which I talked about in this post. I hate road trips. All of them, there're torture! I just loathe being stuck in a box for a zillion hours. Sure, you can get out and walk around every now and again but that just makes me feel even more like a dog trapped in a small crate that's let out a few times a day. This may be a dramatic comparison, but you get my point.
Anyway, to make this trip less miserable I brought along some candied ginger (I get carsick...yes I'm a joy when road-tripping) and we listened to podcasts the entire way up while consuming a whole bag of Oreos and a large bag of Sunchips. Needless to say, the following week my body was in dire need of a reboot, so to speak. This Spiced Mint & Parsley Lentil Salad was the perfect dish to help me feel less like a complete, gluttonous bum. I was in dire need of some real food, people.
So, it won't win any beauty awards but it's the robust combination of lentils mixed with fragrant spices and fresh herbs that make it such a revitalizing salad. It's sure to rejuvenate anyone after a long weekend of being on the funk food bandwagon. Serve it up as a side dish or as an entree, as we did.
fresh juice from 1/2 a small lemon (about 2-3 Tbsp.)
1/2 tsp. salt
1/4 tsp. ground black pepper
a couple handfuls of fresh spinach (or any other greens)
paprika for garnish (optional)
Drain and rinse the dry, green lentils. However, using green lentils isn't mandatory. You can use any color you'd like. Brown lentils will take a bit longer to cook and red lentils will cook a bit faster, so make sure to be aware of that.
Place the lentils in a medium saucepan with 3 cups of water. Bring to a boil, then cover and turn down to low. Allow them to simmer for about 30 minutes. The time will vary based on the lentils used, and of course you can always add more water if needed. You can tell when they're finished cooking as they should be tender.
Meanwhile, heat the oil in a medium frying pan over low. Add in the garlic and the onion and stir until the onion is tender, about 5 minutes. P.S. Check out my cool garlic holder! Have an adorable little egg crate but don't do eggs anymore? Repurpose it! I've also seen them used as a jewelry holder, too!
Chop the fresh herbs and set aside. In a small bowl, combine the lemon juice, salt, pepper and spices. Add this mixture to the garlic and onions and heat over low for a few minutes.
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Once the lentils are tender, add all the remaining ingredients to the lentil pot as well as the spinach, allowing it to wilt. Mix well to combine. Serve with a sprinkle of paprika! It can be served hot, room temperature or cooled. However you prefer!
Smile! Eating healthy has never been more tasty.
Spiced Mint & Parsley Lentil Salad
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 2
Robust lentils mix with fragrant spices and fresh herbs for a revitalizing salad. It's sure to rejuvenate anyone, after a long weekend of being on the funk food bandwagon. Serve as a side dish or as an entree.
Ingredients
1 cup dry green lentils (or any color you'd like)
1 Tbsp. olive oil
5 garlic cloves, minced
1/2 onion, chopped small
1 1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground allspice
1/3 -1/2 cup fresh mint, chopped
1/3 - 1/2 cup fresh parsley, chopped
fresh juice from 1/2 a small lemon (about 2-3 Tbsp.)
1/2 tsp. salt
1/4 tsp. ground black pepper
a couple handfuls of fresh spinach (or any other greens)
paprika for garnish (optional)
Instructions
Drain and rinse lentils. Place the lentils in a medium saucepan with 3 cups of water. Bring to a boil, then cover and turn down to low.
Allow to simmer for 30 minutes. This will vary based on the lentils used, and of course you can add more water if needed. You can tell when they're finished cooking as they should be tender.
Meanwhile, heat the oil in a medium frying pan over low. Add in the garlic and the onion and stir until the onion is tender, about 5 minutes.
Chop the fresh herbs and set aside.
In a small bowl, combine the lemon juice, salt, pepper and spices. Add this mixture to the garlic and onions and heat over low for a few minutes.
Once the lentils are tender, add in all the remaining ingredients to that pot as well as the spinach and allow it to wilt. Mix well to combine.
