Double duty recipes – Melon salad with pistachios and mint / Sorbet

Who does not love to cook once, eat twice? These recipes will come in especially handy on Shabbat: you can prepare a delicious meal for the Friday night and a completely different meal with the same ingredients for lunch the next day, no cooking required.

Now, just a reminder: Although I do not mix dairy and red meat at my table, I do mix poultry and dairy … but I try not to mix eggs and poultry. I know, I’m weird, but there is logic to my madness. If you do not mix any meat with dairy, pick among the alternatives in italics.

Cantaloupe with pistachios and mint / melon sorbet (parve)

Preparation time: 15 minutes
Cooking time: 0 minutes

  1. Open and seed two cantaloupes
  2. Dice the flesh into medium size cubes (or scoop it out into chunks with a tea spoon)
  3. Chop 1 cup of shelled, unsalted pistachios, reserve about 1/3 cup
  4. Chop 1/2 cup of fresh mint leaves, reserve half
  5. Toss half of the melon cubes into a big salad bowl with the rest of the chopped pistachios and mint leaves. Dairy option: You can also add fresh goat cheese, feta or mozzarella. Also, if you are preparing the salad in advance, reserve the pistachios and add them at the last minute.
  6. Toss the other half of the melon cubes into a blender or food processor with the mint leaves (no pistachios)
  7. Add a drizzle of honey to both the salad bowl and the blender bowl, squeeze half a lemon into the salad bowl.
  8. Add a few drops of orange blossom water to the blender bowl, if you have any
  9. The melon salad is ready for prime time, just move to the dinner table or the fridge.
  10. Blend the mix and pour into small freezer friendly cups or into Popsicle trays, put in the freezer and for dessert the next day

Bon apétit! Serve with grilled chicken or fish.

If you have any suggestion or question, leave a comment, I’d love to know!


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