Recipes

Cantaloupe and Lime Granita

Serves four to six.

Ingredients:
6 cups pureed fresh cantaloupe, from about one medium melon
2 tablespoons lime juice, from about one lime
Zest from one lime

Directions:
Remove the rind from the cantaloupe. (You can cut off each end and then around the outside, like at the start of supreming citrus.) Cut the melon in half and scoop out the seeds. Roughly cut the fruit into about one inch pieces.

Cantaloupe and Lime Granita

Serves four to six.

Ingredients:
6 cups pureed fresh cantaloupe, from about one medium melon
2 tablespoons lime juice, from about one lime
Zest from one lime

Directions:
Remove the rind from the cantaloupe. (You can cut off each end and then around the outside, like at the start of supreming citrus.) Cut the melon in half and scoop out the seeds. Roughly cut the fruit into about one inch pieces.

Basil Infused Olive Oil

You could also try it drizzled over these Smash Roasted Fingerling Potatoes. A little bit on a plate with a pinch of sea salt and a grind of fresh black pepper is perfect for dipping some crusty bread into. Splash a little on a piece of grilled fish or chicken to add a nice burst of bright summer flavor. Or, you can use it as the oil for making basil vinaigrette. 

Ingredients:
1 Cup Fresh Basil Leaves 
1 Cup Extra Virgin Olive Oil