1 large cantaloupe 1 head butter lettuce, washed and leaves separated ¼ cup microgreens 1 1/2 cup pistachios, coarsely chopped 1/3 cup fresh lime juice 1/3 cup honey 1/4 cup chopped purple onion 1 teaspoon dried crushed red pepper 1/2 Read on!
Cantaloupe Sorbet
2/3 cup sugar 1/2 cup water 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe) Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill Read on!
Cantaloupe Semifreddo
1 lb peeled and chopped cantaloupe (about 2 1/2 cups) 1/3 cup plus 2 Tbsp sugar, divided 1/4 cup grappa (preferably grappa di Moscato d’Asti) 3/4 teaspoon grenadine (for color; optional) 1/8 teaspoon salt 5 large egg yolks 3/4 cup Read on!
Summer Squash & Rice Gratin
1/3 cup long-grain white rice 1 1/2 lb summer squash, sliced crosswise 1/4 inch thick 6 1/2 tablespoons olive oil, divided 1/2 lb small tomatoes, sliced crosswise 1/4 inch thick 1 medium onion, halved lengthwise and thinly sliced 3 garlic Read on!
Crisp Potato-Eggplant Tart
2 1/4 cups finely diced, peeled eggplant 1 teaspoon coarse salt plus more to taste 1/4 cup plus 2 tablespoons safflower oil 3 tablespoons minced shallots 4-6 potatoes Pepper 1/4 cup (1/2 stick) unsalted butter Place eggplant in a nonreactive Read on!
Fig & Onion Bruschetta
Figs: 1 cup fresh figs, stemmed, halved 1 cup boiling water 3/4 cup dry red wine 2 tablespoons sugar 1 small bay leaf 1/8 teaspoon coarse kosher salt 1 teaspoon red wine vinegar Onion: 1 1/2 teaspoons butter 1 1/2 Read on!
Tabouli
1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 tablespoons Read on!
Squash Blossom Quesadillas
5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 10 squash blossoms, roughly chopped 1 cup thinly sliced summer squash 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cups Read on!
Mario Batali’s Spaghetti all’Aquilana
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron threads, Read on!