By: Audrey Hess
Mid-summer is an abundant time for fresh, healthy foods. What new combinations of flavors have you tried this season?
A fun new one at my house that has earned my 7 and 11-year-old sons culinary accolades from numerous dinner guests came from CHOP CHOP magazine’s summer issue. It marries the sweetness of watermelon and cantaloupe with the zip of jalapeño and the tang of lime. (recipe used with permission from CHOP CHOP)
4 cups melon balls or cubes --about ½ watermelon or 1 cantaloupe (or a mixture)
1 small chili pepper (minced) or ½ teaspoon chili flakes (if you like)
10 fresh mint or basil leaves, chopped
¼ cup fresh lime juice (about 2 limes)
- Put all ingredients in a bowl.
- Eat right away or cover and refrigerate 1 hour and no more than 3 hours.
Papa Egg
A quick stove top meal called “Papa Egg” (“papa” is Spanish for potato) thrives on mid-summer bounty. The idea was inspired by local eatery fare I encountered while living in El Salvador, where a common dish was eggs sautéed with vegetables. At our house the potatoes and eggs are the foundation and from there any other veggie can be added—summer squash, tomato, garlic, onion, green or yellow beans, peppers, -- you name it!
1 pound potatoes
Optional additions: 1 onion, 2 tomatoes, 2 cloves garlic, ½ pound green or yellow beans, hot or sweet pepper of any color
1 Tablespoon olive oil
4-6 eggs
¼ tsp salt (optional)
1. Wash and cube the potatoes, then boil them just until starting to soften (not too soft)— takes longer from “new”—freshly harvested—potatoes, so time will vary.
2. Chop additional veggies and sauté them in a large skillet in olive oil until starting to soften—about 5 minutes.
3. Add drained potatoes and continue to sauté another couple of minutes.
4. Add eggs to hot veggies and continue to cook over medium heat until egg fully cooked.
5. Sprinkle with salt if desired.
6. Delicious served with fresh salsa
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