Archive for ‘Melon’

August 17, 2012

Why Haven’t I Done This Before? | Watermelon Rind Pickles

I picked up a beautiful, heavy and sweet local watermelon at my neighborhood Giant Eagle Market District.  I still can’t believe that this is my normal, everyday, hey-we’re-out-of-milk grocery store – it’s humongous.  But I have to give them props: for being as huge as they are, they do try for a couple of months to really bring in a bunch of locally grown and raised produce.  I really like that.

So back home, I was cutting it up and then slicing up all the leftover rinds so that they would break down faster in the compost pile and it hit me.  People make pickles out of this stuff.   And thankfully it’s less for the compost pile to try to digest, which is a good thing this time of year, just ask my husband, who often gets stuck with the job of carting out all the scraps.  He’s a good man.

Is that a cucumber in the foreground? No! Just a well trimmed watermelon rind.

So a quick browse around and it’s a simpler method than I even thought.  For half of a medium watermelon the brine is

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August 31, 2010

Soup and Sandwich for Two

Feel like you’ve spent your entire life in the customer service line?  Tired of being fed the robotic, ubiquitous and industrial tomato soup with grilled processed cheese?  Then give today’s lunch menu a go with someone you love.  This light and tasty combo is vegetarian friendly and takes advantage of two peak late-summer crops.  Its slightly adventurous and playful, but won’t alienate lovers of the S&S tradition.  C’mon, Robots need love too…

Chilled Cantaloupe “Soup”

½ cantaloupe, seeded and cut into chunks

¼ c. heavy cream, sprinkle of sugar, drop of vanilla – combined and lightly whipped

Puree the cantaloupe in a blender or food processor, divide between two bowls.  Drizzle with the cream (you won’t need all of it).

Marinated Cucumber “Sandwich”

½ large cucumber, peeled

3 chive stalks and 6 mint leaves, chopped

Mirin, rice wine vinegar, pinch of sugar, pinch of salt, splash of olive oil

2 slices thin white bread

1 T. Boursin

Using a vegetable peeler, peel ribbons of cucumber from the length of the cucumber stopping when the seeds are reached.  In a bowl toss together the cucumber ribbons, chive, mint, Mirin, vinegar, sugar, salt and olive oil.  Spread the Boursin thinly over the two slices of bread, divide the cucumber mixture between the two slices.

Playlist included Dan Mangan’s Robots (Robots need love, too.  They want to be loved by you.)

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