Cantaloupe and Cucumber Salad

I know I have written before about not really liking cantaloupe. This week we got one in the CSA. So I was trying to come up with something I could do with it. This is full of all kinds of fresh food from local gardens. I actually ended up eating this more like salsa instead of salad. I cut everything nice and small so it was really easy. So good! I don't really have anything else to say about it honestly.

Cantaloupe and Cucumber Salad (makes 1-2 cups)
1 cup diced cantaloupe
1/4 cup diced red onion
1/2 cucumber, diced
1/2 jalapeno, minced
1 scallion sliced
salt and pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
1-2 inch cube of ricotta salata, crumbled

1. Mix all ingredients together. Be sure to coat all pieces in oil and vinegar.
   

Hot Melon Salad

Hot Melon Salad, it sounds almost dirty...

For many years my dad used to make me try cantaloupe at Sunday morning breakfasts. Similar to when he made me try broccoli at dinner (although I actually like broccoli now). I still don't like cantaloupe but technically I think this salad is supposed to be a mix of both cantaloupe and honeydew melons. I made this last Labor Day but we had a really difficult time because we didn't have proper equipment. This really is best made using a wok. Last time I had a nonstick skillet and I used a combination of honeydew, cantaloupe and watermelon and it heated up too slowly and ended up being very mushy.

Having done some research, ie: trying each type of melon when it was on a fruit try at work, I have decided honeydew melon is the only one of the three main melons that I actually like. So here is the very monochromatic, yet oh so tasty hot melon salad.

Hot Melon Salad (adapted from Alton Brown)

1 tablespoons olive oil
1/2 red onion, diced
16 ounces small-diced honeydew melon, approximately 2 cups
1 tablespoon fresh basil, cut into chiffonade
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
2 ounces feta cheese, crumbled
1 tablespoon pine nuts

1. Heat a wok over high heat.
2. Once the pan is hot, add the olive oil, followed by the onion, and saute for 3 to5 minutes, moving the pan continually.
   
3. Add the melon and saute for another 2 to 3 minutes or until the melon starts to take on color.
4. Add the basil, salt, and pepper and continue to cook for another minute.
   
5. Pour mixture onto a serving platter, sprinkle with the cheese, vinegar and pine nuts, and serve immediately.

I served this with seared chicken, roasted green beans, and a white bean and rosemary mash. The green beans and chicken were good but the white beans left something to be desired.

A Trio of Vegetarian Dips and the Labor Line-up

This year as I have for the last 2 years since I bought my house, I hosted a Labor Day get together. It's always a challenge to decide on a menu and I wanted to try something a little healthier this year. After many suggestions, including roasting a pig on a spit Hawaiian style (rather ambitious for us however), I finally decided on a spread with some Mediterranean flare.


Moroccan Carrot Dip- I omitted the olives in this one.
Cucumber Dip (see recipe below)
Hummus en Fuego- I omitted the olives in this one and used 2 cans of beans.
Panzanella (containing homemade croutons, tomatoes, basil, red onion, fresh mozzarella, olive oil and balsamic vinegar)
Ratatouille
Hot Melon Salad-I changed the quantities and used 3 types of melon (honeydew, watermelon, and cantaloupe)
Caesar Pasta Salad (see recipe below)
Grilled Chicken
Hot Italian Turkey Sausage
Make-Your-Own Ice Cream Sundae

Sadly I completely forgot to photos of any of the rest of the food. The ratatouille and the carrot dip were the favorites. The pasta salad was extremely popular as well. The panzanella was a little stale by the time I served it and I slightly overcooked the melon so it was runnier than I thought it would be. The hummus was better after 2 days but the cucumber dip was tasty. The rest was just a little mundane in general so there isn't much to talk about. All in all it was a great party with good company. I only wish I had remembered the photos.

Cucumber Dip (from Doris)
16 oz. softened cream cheese (I used low fat)
1 large cucumber grated and drained
Seasonings to taste (paprika, pepper, garlic powder, salt, onion powder or whatever you like)

Mix well. Whipping is ideal but not essential.

Caesar Pasta Salad
1/2 cup low far mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup low fat milk
2 tbsp lemon juice
2 cloves garlic, minced

1 medium head romaine lettuce, cut into 1/2 inch strips
1 box pasta twists or penne, cooked according to directions and cooled
fresh ground pepper

1. Combine first 5 ingredients.
2. Add lettuce and pasta and toss to coat. Season with pepper.