Compiled by Jean Crozier
Watermelon Agua Fresca
2 cups cold water
2 cups watermelon, rind removed, seeded and chopped
2 T sugar*
1-3 tsp lime juice
Ice cubes or crushed ice (optional)
* The amount of sweetener needed will vary depending on the sweetness of the fruit you are using.
Cut the watermelon into roughly 1-inch cubes. In a blender or food processor blend water, watermelon, sugar and lime juice until smooth. NOTE: Traditionally authentic aqua frescas are made without blenders and done by simply mashing the fruit with a fork or masher before adding the water and sweetener.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with, or without, ice cubes. As a decorative touch, add slices or chunks of matching fruit just before serving.
8 cups finely diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 T red-wine vinegar
2 T minced shallots
2 T extra-virgin olive oil
3/4 tsp salt
Mix all ingredients in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
Mango Melon Soup
1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed, divided
1 T fresh lemon juice
1 T honey
Dash pure vanilla extract
Mint leaves, for garnish
Fresh raspberries, for garnish
Place cantaloupe cubes, banana chunks, one half of the mango cubes, lemon juice, honey, and vanilla extract in blender. Blend until smooth. Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.
When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each dessert cup. To serve, garnish each with a mint leaf and raspberries.
Melon with Raspberry Sauce
2 2/3 cups unsweetened raspberries
3 T honey
1 tsp lemon juice
1/8 tsp ground ginger
1/2 large cantaloupe
1/2 medium honeydew melon
Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
On each dessert plate, place 2 T of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.
For more melon recipes like Melon with Basil-Lime Granita and Supergirl Summer Smoothie, visit www.newleafmarket.coop
Barbecued Skewers of Fish
1 pound firm white fish
1 tsp salt
1/2 cup plain yogurt
6 cloves garlic, peeled
1 fresh ginger root, peeled, cut into 1-inch pieces
1 T garam masala
1 T ground coriander
1 tsp cayenne pepper
1 lemon, cut into wedges
2 hot green chili peppers, seeded
Fillet and skin the fish; cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerate 2 hours.
Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required. Garnish with the lemon and fine rings of green chili pepper.
Broiled Fish w/ Lemon Sauce
2 pounds sole fillets
1/2 cup lemon juice
3 T butter
2 T grated onions
2 T packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Rinse fish and pat dry. Arrange fish in a shallow pan.
In a small saucepan, combine lemon juice, butter, onion, brown sugar, mustard, salt and pepper. Heat, stirring until blended.
Pour the sauce over the fish. Broil the fish slowly, basting with the sauce until the fish browns and flakes easily with a fork. Sprinkle with paprika after the final basting.
Grilled Curried Jumbo Shrimp
1 1/2 pounds jumbo (or extra large) shrimp
4 cloves garlic
2 small red chilies, chopped
2 tsp sugar
3/4 tsp salt
1/2 cup finely chopped cilantro
1 tsp curry paste or powder
1 T vegetable oil
Clean and de-vein the shrimp, leaving the shell on. In a mortar or mini food processor, pound or process the garlic and chilies to a coarse paste. Add the sugar and salt and pound to a finer paste.
Stir in the cilantro, curry and oil. Gently pull open the shell of each shrimp. Divide the paste evenly and push some paste down the back of each shrimp where the vein was and under the shell a bit. Close the shell back up around the shrimp. Let marinate covered in the refrigerator up to 4 hours.
Preheat grill or broiler. Grill the shrimp over a medium-hot fire, until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and grill the other side. Serve immediately.
Coconut Crusted Mahi-Mahi in Thai Curry Sauce
7 ounces shredded coconut
1/2 cup rice flour
2 large eggs
1/2 cup water
4-8oz fillets mahi-mahi
1/4 cup rice flour
1/4 cup olive oil
1 tsp red Thai curry
1 cup coconut milk
1 T honey
2 fresh basil leaves, finely chopped
In a small bowl, mix the coconut and 1/2 cup of rice flour. In another bowl, make an egg wash with eggs and water. Coat fillets in the remaining 1/4 cup of rice flour; dip fillets into egg wash and finish breading with coconut/flour mixture. Sauté fillets in oil over medium-high heat until fork tender, browning both sides. Remove fillets and set aside. In same pan, add the Thai curry, coconut milk and honey. Simmer over high heat until volume is reduced by one quarter. Add basil to taste. Return fillets to pan and spoon curry sauce over. Serve with steamed jasmine rice.
Simply Delicious Scallops
16 ounces angel hair pasta
2 T butter
3 pounds Florida scallops
1/2 cup butter
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper
Salt to taste
Fresh dill to taste, optional
Cook pasta, drain thoroughly and set aside. Melt 2 tablespoons butter in a large skillet over medium heat. Add scallops and stir until opaque, about 1 minute.
Transfer scallops to a plate using a slotted spoon. Wipe out skillet and add 1/2 cup butter. Melt butter over medium-low heat; add garlic, pepper and salt. Stir for 3 minutes and add scallops. Pour scallops over pasta and toss gently. Garnish with fresh dill and season with pepper. Serve immediately.
Grilled Fish in Foil
1 pound fish fillets, fresh or frozen
2 T butter or
1/4 cup lemon juice
1 T chopped parsley
1 tsp dill weed
1 tsp salt
1/4 tsp pepper
1 medium onion, thinly sliced
On four large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers.
Herbed Shrimp in Beer
2 pounds peeled raw shrimp
1 1/2 cup beer
2 cloves garlic, minced
2 T chives, snipped
2 T parsley, snipped
1 1/2 tsp salt
1/2 tsp pepper
2 green onions, finely chopped
Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve marinade.
Broil shrimp 4 inches from heat until cooked and tender (about 2 minutes on each side, less for small shrimp). Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. NOTE: Marinade may be heated to 140° F and served for dipping, if desired.