La Finca Chardonnay

A well-balanced Mendoza style Chardonnay - light, very little butteryness. Crisp. Goes great with cream sauces and fish.

Thai-Spiced Watermelon Soup with Crabmeat


For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab

Thai-Spiced Watermelon Soup with Crabmeat
Your rating: None Average: 2 (2 votes)

Chilled Watermelon Soup

From , but the flavor profile would probably also make a great salad.

6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)

Your rating: None

Melon and Mint Tabbouleh

A twist on a classic mediterranean salad. The melon makes it sweet instead of savory. Any kind of melon will do. Should keep in the fridge about 5 days. The lime juice will slowly absorb into the bulgar, so add extra lime each day to bring back the tang.

Melon and Mint Tabbouleh
Your rating: None Average: 4 (2 votes)

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