Watermelon and Cantaloupe Salad with Mint Vinaigrette

Hello cooking superstars-- I haven't looked at this blog or posted in ages, but this is so good, I had to share it. It is a great and unusual summer treat. It's also completely easy to make and really fun if you have a melon baller to play with. It's the first time I've used one of those and I had a great time. This is a recipe a friend made for an activity and after I tasted the leftovers, I immediately got the recipe and made it for a potluck synod council meeting and it got rave reviews. The original author is Giada from the Food Network.

Ingredients:

1 bunch fresh mint, chopped
1/4c lemon juice (from 1 lemon)
1/4c simple syrup (see recipe below)
1/8t amaretto
2c watermelon balls (about half a watermelon)
2c centeloupe balls (about 1 cantaloupe)

Directions:

In a blender combine mint, lemon juice, simple syrup, and amaretto- blend until smooth

put melon balls into a large bowl- add vinaigrette and toss, serve chilled in serving bowl

Servings: 4

Simple Syrup:

1/2c water
1c sugar

In a saucepan combine over medium heat. Bring to a boil, then reduce heat and simmer for 5 min, until the sugar has dissolved. Cool the syrup.

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Sesame and Cilantro Vermicelli Salad Recipe

Ingredients

Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)

Salad
8 ounces of vermicelli, thin spaghetti, or angel hair pasta
Salt
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds

Method

1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Serves 4 to 8, depending on serving size.