Cantaloupe Soup

INGREDIENTS
1    medium cantaloupe, cut into ½ inch cubes (about 4 cups)
½   cup Moscato d’Asti wine
1    tablespoon honey
¼   cup lemon juice
3-4  drops mint extract
¼    teaspoon white pepper

 METHOD

In a food processor or blender, process all ingredients to a puree. Refrigerate before serving, stir well before serving

COOKS NOTE:  While I have not tried other melons, I think Honeydew and Galia melons might be excellent in this soup.

Kale, Pepper and Olive

INGREDIENTS
1    bunch Lacinato kale, destemmed
1    tablespoon olive oil
4    cloves garlic, minced
1    teaspoon granulated sugar
12  Kalamata olives, pitted, chopped
1    jar (4 ounces) roasted red bell peppers, chopped
1    tablespoon aged Balsamic vinegar

METHOD

Cut the kale into bite-sized pieces. Rinse and drain. Warm the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and, stirring, cook for 4 to 5 minutes. Add ¼ cup of water, cover, lower the heat to medium-low and cook until the kale becomes tender, about 10 to 12 minutes.

Uncover, add the sugar, olives and peppers. Continue to cook over medium heat until the liquid has evaporated. Spoon the kale into a serving dish and drizzle with the Balsamic vinegar. Serve warm or at room temperature.

Based on a recipe from Real Simple magazine.

Tropical Rice

Serve this warm as a side dish or cold as a dessert; good either way.

INGREDIENTS
2    cups water
1    cup Arborio rice
1    large can crushed pineapple
1    cup dried mango or papaya, or a mix, cut to ¼ inch dice
½   cup golden raisins
2    tablespoons lime juice
1    tablespoon dried cilantro
2    teaspoons ground cumin
½   cup green onion tops, sliced to ¼ inch

METHOD

In a medium sauce pan, bring the water to a boil and add the rice. Reduce the heat to a simmer, cover and cook for 4 minutes. Add the pineapple and juice, the mango, raisins, lime juice, cilantro and cumin, stirring it all together.

Continue to simmer for 4 to 5 minutes or until the rice is tender. Remove from the heat and allow it to rest for 2 minutes before serving, topped with the green onions.