Summer Vegetables

HoneyDew Avocado Soup

1/2 honeydew melon, (about 3 pounds)

1 avocado

Juice of 1 lime

Pinch of salt

Sugar if needed

1/4 cup mint leaves, divided

4 tablespoons crème fraiche

1. Remove the rind and seeds from the melon and avocado.
2. Place seeded melon, avocado, lime juice, salt, sugar, if needed, and half of the mint in a blender. Puree until smooth.
3. Slice the balance of the mint as thin as possible. Garnish soup with mint and a dollop of crème fraiche.

Yield: 4 serving

Preparation time: 5 – 10 minutes

Green Beans and Fennel Salad

1 pound green beans

2 quarts water

2 teaspoons salt, divided

Juice of 1/2 lemon (about 2 tablespoons)

1/2 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

1/2 fennel bulb, sliced thin

1/4 cup chopped parsley

1/4 teaspoon freshly ground black pepper

1/8 pound Pecorino Romano, shaved

1. Clean green beans by breaking or cutting off the stem ends.
2. Bring water to a boil and add 1 teaspoon salt. Add beans and cook for 4-5 minutes or until tender.
3. Remove beans from water and drain.
4. Mix together lemon juice, mustard and oil.
5. Toss beans, fennel, parsley and pepper. Add dressing.
6. Garnish with shaved Pecorino Romano cheese.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 4 – 5 minutes

Beets Salad

1 pound of golden beets

1 pound of red beets

1 cup water

1 medium red onion, sliced thin

1/2 cup vinaigrette (recipe follows)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup crumbled Maytag Blue Cheese

1. Preheat oven to 400°.
2. Wash beets and cut off beets stems, leaving 1 inch of stem.
3. Place beets in separate roasting pans. Add ½ cup water to each and cover tightly with aluminum foil. Roast for about one hour, until beets are pierced easily with a knife.
4. Remove foil and allow beets to cool.
5. Cutting off the stem and root end and peel beets. Wear latex gloves to avoid staining your hands.
6. Cut the beets into segments keeping the red beets separate. The red beets will discolor the golden beets.
7. Toss the golden beets with onion. Add vinaigrette to golden and the red beets.
8. Combine the golden and red beets. Season with salt and pepper and top with crumbled cheese.

Yield: 4 servings

Preparation time: 5 – 10 minutes

Cooking time: 50 – 60 minutes

Vinaigrette

2-1/2 teaspoons raspberry jam

3 – 4 tablespoons sherry vinegar

1/2 cup walnut oil

1. Mix all ingredients together

Yield: 3/4 cup

Preparation time: 5 minutes