Summer of Salads: Cucumber-Honeydew Salad with Feta

Honeydew is always hit and miss with me, usually because it is either too sweet (overripe) or not ripe enough. I came across this recipe from Rikki Snyder (via Pinterest) however and was intrigued, because I was looking for something that would accommodate honeydew at almost any level of ripeness. It did not disappoint!

I did find that I didn't have the patience to use the melon baller on the entire thing, so that's why you see chopped honeydew in my salad. I'm sure there is some home economics maven out there who is incredibly disappointed in me. I'm sorry. However, I did find the strength to make just enough for a wonderful cocktail of my own devising:

I made this with gin (Sapphire (TM))--I'd use Hendrick's (TM) next time---I muddled the honeydew and it is basically a G & T with muddled honeydew. Very subtle. And the thyme garnish? Well, I've become a big fan of garnishing my cocktails with whatever herbs I have on hand. I had a nice martini at EVOO last night that featured torched rosemary. I'm not quite up to torching my garnishes...yet.

Served with grilled halibut and asparagus. The arugula is a must, in my opinion, and the entire salad would not be the same without it. I'd DEFINITELY use it if the honeydew is very sweet and you don't want fruit salad. The dressing is really wonderful and works well with the feta cheese. This will be a summer staple.

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Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

More Quinoa! This was healthy, easy, and, "a way I actually *like* quinoa" as reported by my husband. The recipe is here , and I made the following notes: stir the quinoa in the oil and leeks for 2-3 minutes before adding the broth definitely use low-sodium chicken broth---quinoa absorbs salt very well and I found that the regular chicken broth was too salty. If you are using homemade stock or veggie broth, you are probably fine. I will add the snap peas last next time (with the artichoke hearts). I like my peas to retain their "snap." This is really a terrific meal for summer or to bring to a potluck.

Cookbook Review: Heidi Swanson's Near & Far

Swanson's narrative is one of privilege, it is true. A lot of the reviews at Goodreads have mentioned this, with varying degrees of annoyance. The book, however, does not pretend. The minute you touch the embossed hard cover and look at the photos, you know that this is a chichi cookbook, not Betty Crocker's Cookbook or The Joy of Cooking . The subtitle does not lie: "Recipes Inspired by Home and Travel." And traveled she has: India, Japan, Morocco, France, and Italy. The photos of the destinations are sometimes so artsy as to feel contrived, but they anchor each section in its own ethos. I haven't yet made any of the recipes, but I am inspired. As a committed omnivore, vegetarian recipes rarely inspire me, but I find her approach to flavors intriguing. If you are someone who likes hunting down interesting ingredients, you will likely enjoy this book. She isn't writing for someone who does not know anything about ethnic foods, so you will not find explana...

THE LADY OF SHALLOTS

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