Our fruit dinner was superb. The star player – pronounced by Susan, one of the guests – was the Marinated Watermelon.

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The menu ↓↓↓

Appetizer: Marinated Watermelon with Feta Cheese

Soup: Creamy Cantaloupe, Peach and Tofu Soup

Entree:

  • Apple, Red and Green Cabbage Coleslaw w/Caraway Coconut Cream (water and meat of Thai Young Coconut)
  • Apricot Cucumber Cashew Quinoa Salad w/Orange Blossom Water
  • Marinated Black Beans w/Raspberries and toasted Pumpkin Seeds
  • Turkey and Sun-Dried Tomato Meatloaf w/Plum Reduction Sauce

Dessert: Steve’s soon-to-be-famous Brownies w/Walnut Cream and Strawberry Coulis

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The recipes ↓↓↓

Marinated Watermelon w/Feta Cheese

Mix together in medium-size bowl and refrigerate for at least an hour, tossing often:

  • 8 cups watermelon, bite-size pieces
  • 2 tbs balsamic vinegar
  • 1 lime, zest and juice

Just before serving, toss in:

  • 1 bunch mint, torn into bite-sized pieces
  • 16 oz feta cheese, cut into bite-sized pieces

Source: Joni Sare, adapted from a colleague’s recipe which calls for raw onions, and not the feta.

Cantaloupe Tofu Soup

In food processor, blend ingredients well, and refrigerate at least an hour:

  • 2 cups cantaloupe, bite-size pieces (this is one small cantaloupe)
  • 3 peaches, pits removed (I wonder, do I have to state “pits removed” ??, seems like I don’t have to)
  • 14 oz silken tofu
  • 1/2 cup pine nuts, toasted
  • 4 tbs ume vinegar (see Products page)
  • water from one Thai Young Coconut (see Tip, below)

Toss on a few toasted pine nuts and serve.

Source:  Joni Sare

Caraway Coleslaw

Makes 10 cups

The caraway dressing:

In blender or food processor, mix well, and chill:

  • Meat from one Thai Young coconut
  • 1 lemon, zest and juice
  • 2 tbs olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 2 tsp caraway seeds, freshly ground

The salad:

  • 3 cups chopped red cabbage
  • 3 cups chopped green cabbage
  • 3 cups grated apples (squeeze some lemon juice on the grated apples to reduce the browning)

Place in large bowl and mix in the dressing.

Garnish with:

  • Toasted slivered almonds
  • Caraway seeds

Source:  Joni Sare

Apricot Cucumber Quinoa Salad

Ingredients needed:

  • 3 cups quinoa (see cooking directions, below)
  • 1 cup hot filtered water
  • 2 tbs sesame oil
  • 3 cups hot filtered water
  • 5 apricots, cut into wedges
  • Orange Blossom Water (see Image, on the right)
  • 2 cups chopped cucumbers, roll cut (see Techniques page)
  • Balsamic vinegar
  • Juice of one orange
  • 1/4 cup sesame seeds, toasted

The directions to cook the quinoa:

First, cook the quinoa, here’s the process I used……

1) I rinsed the quinoa in a fine-mesh colander.

2) I toasted the quinoa in a large saute pan until all the moisture was gone and the seeds were turning just a bit brown, 15-20 minutes.

3) Then I poured one cup of hot water in the pan, swished it around some and drained it. Toasted and rinsing removes the bitterness that comes from the outer most layer of the quinoa seed.

4) Put the pan back on the burner and add the 3 cups hot water (see Tip, below) and the 2 tbs sesame oil.

5) Bring to a simmer, cover and reduce heat to low and let cook for 10-12 minutes.

6) Turn the burner off and let the quinoa sit for another 10 minutes or so.

7) Transfer the quinoa to a large bowl and allow to cool, set aside, toss often.

The directions for the apricots:

1) Cut the apricots into wedges and add enough Orange Blossom Water to liberally coat the wedges.

2) Set aside, chill, toss often.

The directions for the cucumbers:

1) Cut the cucs into triangles and add enough balsamic vinegar to liberally coat the pieces.

2) Set aside, chill, toss often.

Assembling the salad:

1)  oh, gotta go, more here later…………….

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