A Lifetime of Recipes: Fabulous Fresh Fruit

A Sample of our Seasonal Recipes:

	Two Melon Soup 1 cantaloupe ½ honeydew 2 Tbsp. lemon juice 3 Tbsp. lime juice 1 ½ tsp. minced mint leaves Garnish: sour cream and mint sprigs Seed melons. Remove flesh from each and coarsely chop. Place cantaloupe and lemon juice in blender and process until smooth. Chill in covered bowl at least 3 hours, or overnight. Rinse blender, then combine honeydew, lime juice, and minced mint; process until smooth. Chill separately from cantaloupe, at least 3 hours. Chill serving bowls. Using two measuring cups, pour equal amounts of each melon blend into bowls at the same time. Do not stir. Garnish with sour cream and mint sprigs. Serves 4.
	Strawberry-Chicken Salad 1 lb. boneless, skinless chicken breasts 1 Tbsp. butter Baby romaine ½ red onion 1 pint strawberries 2 Tbsp. sunflower seeds Cut chicken breasts in strips. Brown in butter. With chicken still in pan, de-glaze with a few spoonfuls of dressing. Set aside. Wash, stem, and drain strawberries on paper towels. Slice onion thinly; soak in cold water for 10 minutes, then drain and dry on paper toweling. Arrange romaine on individual salad plates. Divide chicken and strawberries among plates. Add a few rings of red onion. Drizzle with dressing and sprinkle with sunflower seeds. Serves 4. Garlic-Ginger Dressing: ⅓ cup raspberry vinegar ¾ cup walnut oil 1 clove garlic ½ inch ginger root ½ tsp. salt 1 Tbsp. sugar Mince garlic and ginger. Add remaining ingredients and blend.
	Dutch Baby & Peaches 2 pints strawberries 1 Tbsp. amaretto 3 Tbsp. butter 3 eggs 6 Tbsp. flour 1 Tbsp. sugar 6 Tbsp. milk Wash, hull, and cut strawberries into quarters lengthwise. Place in shallow bowl; add sugar and 1 Tbsp. amaretto. Let sit until syrup forms, stirring occasionally. Heat oven to 425⁰. Put butter in large cast iron skillet; place in oven to melt butter and heat skillet. In a medium bowl, beat eggs with whisk. Add flour, milk, and sugar. Beat just until smooth. Tilt skillet to coat bottom with butter. Pour batter into hot skillet and return to oven. Bake at 425⁰ about 15 minutes, until puffed and golden. Cut pancake into slices and top with strawberries. Top with vanilla yogurt if desired. Serves 2-4 people.
	Raspberry Bellini 2 pints raspberries 2 Tbsp. sugar 1 bottle chilled brut champagne Blend the raspberries and sugar in a food processor or blender until smooth. Strain the raspberry puree through a sieve; discard the seeds. Set up 6 champagne flutes and put about 1 Tbsp. of raspberry puree in each glass. Add champagne to each glass; stir gently and serve. On Valentine's Day, set up two flutes and refill as desired. Raspberry Yogurt Delight 2 pint baskets raspberries 2 Tbsp. cornstarch ½ cup sugar 1 Tbsp. butter ¼ cup triple sec Vanilla yogurt Rinse and drain raspberries. Combine cornstarch and sugar in saucepan. Add raspberries, triple sec, and butter. Cook and stir over low heat until thick. Remove and cool, then chill in refrigerator at least one hour. To serve: Spoon vanilla yogurt into serving dishes, then top with raspberry puree.
	Glazed Nut Trio ½ cup sugar 2 tsp. cinnamon ½ teaspoon salt 1 egg white 1 cup each whole almonds, pecans, & walnuts Preheat oven to 350⁰. Combine sugar, cinnamon and salt. Whisk egg white until frothy and add the nuts. Toss until well coated. Add dry ingredients and stir well. Spread nuts on a cookie sheet lined with foil, in a single layer. Bake for 20 minutes. Cool and store in an airtight container. Can be frozen for future use.

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