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From Good Housekeeping



This refreshing salad doesn’t hold well once combined; add tomatoes to lemon slices and dressing just before serving.

Cherry-Tomato Salad
with Chives and Lemon
2 medium lemons
2 pints red cherry or
grape tomatoes, each cut

in half
1 pint yellow cherry tomatoes, each cut in half
1 tablespoon sugar
2 tablespoons snipped

fresh chives
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely
ground black pepper

1. With knife, cut peel
and white pith from lemons;
discard. Cut each lemon
crosswise into thin slices;
remove seeds if necessary.
2. In medium bowl, toss
lemon slices, tomatoes and
remaining ingredients.
Makes 8 servings.

Cantaloupe, watermelon
and honeydew combine for
a sweet summer treat.

Melon Trio
1 lemon
1/4 cup sugar
1/4 cup water
Pinch ground red pepper
(cayenne)
1/2 cantaloupe (1 1/2
pounds), seeded, peeled
and cut into 4 wedges
1 piece seedless watermelon (1 1/2 pounds),
scooped into balls
1/4 honeydew melon (12
ounces), cut into 1/2-inch
cubes.

1. From lemon, grate 1/2
teaspoon peel; squeeze 2
tablespoons juice.
2. In 1-quart saucepan,
heat sugar and water to
boiling over high heat. Boil
1 minute. Remove pan from
heat; stir in lemon peel and
juice and pepper. Transfer
to heatproof glass measure
or bowl; cover and refrigerate syrup until cold, 1 hour
or up to 2 days.
3. Just before serving,
on each of 4 dessert plates,
place a cantaloupe wedge.
In medium bowl, combine
watermelon balls, honeydew cubes and chilled
syrup. Spoon melons with
their syrup over cantaloupe
wedges.

Nectarines in Red Wine
2 cups fruity red wine
(such as Beaujolais, Shiraz
or Merlot)
2/3 cup sugar
2 1/2 pounds ripe nectarines (about 6 large), pitted
and cut into 1/2-inch-thick
wedges

1. In large bowl, stir
wine and sugar until sugar
dissolves. Add nectarines;
cover and refrigerate at least
4 hours or up to 1 day to allow flavors to blend.
2. Serve nectarines with
wine in goblets or dessert
bowls. Makes about 7 cups,
or 6 servings.

©2016 Hearst Communications



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