Cantaloupe and Lime Granita

Serves four to six.

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

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. 

1 Cup Fresh Basil Leaves 
1 Cup Extra Virgin Olive Oil

Baby Kale and Beet Salad with Walnut Dressing

4 cups of baby kale (Spinach, Collards, or other leafy green vegetable), washed, stems removed and roughly torn by hand
1 bunch beats, boiled or roasted, peeled and sliced
2 ounces of creamy feta cheese (a more delicate creamy version of feta that I have found here in Queens)
Salt and pepper to taste

1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
2 tablespoons walnut oil (or olive oil)

Autumn Lasagna with Butternut Squash, Spinach & Sage

1 Medium Butternut Squash - about 1 pound
1 Tbsp + 2 Tbsp Olive Oil
2 lbs Leafy Greens - such as Kale, Spinach or Swiss Chard
1/4 cup Water
30 Fresh Sage Leaves - minced
1 Cup Parmesan or Local Hard Grating Cheese - grated
1 Cup Pecorino Cheese - grated
1 8oz Package No Cook Lasagna Noodles
6 Tbsp Butter
1 Small Onion - diced
2 Garlic Cloves - minced
4 Tbsp Flour
1 Quart Whole Milk
Salt & Pepper