Ingredients:
Luscious, ripe melon (such as Casaba, Cantaloupe, or Honeydew)
Fresh Ginger Root
Fresh mint and edible flower, such as pansy
Instructions:
Slice melon into serving wedges and scoop out seeds.
Cut along the rind to free flesh then cut across and lengthwise into attractive bite-sized pieces.
Peel 1/2 inch or so of the ginger root and grate onto melon wedges, Garnish, and serve.
Ingredients:
2 Tbsp lightly salted butter
1 Tbsp minced garlic
1 cup fresh or frozen corn kernels (cut from 2-3 ears of corn)
1 tsp ground cumin
1/2 tsp ground allspice
Pinch cayenne
2 cups milk
1 cup fresh pumpkin puree or unsweetened “pure-pac” canned puree
5/8 cup stoneground cornmeal
Salt & freshly ground black pepper to taste
2 Tbsp finely sliced chives or scallions
Instructions:
Melt the butter in a 2-quart saucepan over medium heat until it begins to foam and turn light brown. Add the garlic and corn kernels. Cook for 2-3 minutes and season with the cumin, allspice and cayenne. Continue to cook another minute and add the milk and pumpkin puree. Bring the mixture to a simmer.
Stirring continuously, slowly add the cornmeal to the pan. As the pudding thickens, lower the heat and continue to cook, stirring for 5-6 minutes longer. The pudding will be the consistency of thick oatmeal or cream of wheat. Season with salt and pepper. Add the chives.
Serve with cedar planked salmon and pumpkin seed vinaigrette.
Ingredients:
Luscious, ripe melon (such as Casaba, Cantaloupe, or Honeydew)
Fresh Ginger Root
Fresh mint and edible flower, such as pansy
Instructions:
Slice melon into serving wedges and scoop out seeds.
Cut along the rind to free flesh then cut across and lengthwise into attractive bite-sized pieces.
Peel 1/2 inch or so of the ginger root and grate onto melon wedges, Garnish, and serve.
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