Mint Your Melon

Mint is an aggressive plant, to say the least - it sometimes seems like you just couldn't kill it if you tried. In fact, I have a window box of mint that I have been neglecting for several years, but it never fails to come back in the spring, even after the most cold and bitter winter weather! Currently, it is mounting a campaign to expand right off my back deck.

Since mint is so omnipresent in my outdoor space, I am always on the lookout for more uses for it. It can be tricky, but necessary, since one can only have so many mojitos before needing to move on...

A few years ago, in a pinch for a picnic side, I grabbed the two things I had on hand - a fresh watermelon and a few sprigs of fresh mint and...viola! The most simple, but refreshing, fruit salad to accompany my turkey sandwiches with rosemary mustard. The combination of watermelon and mint is unendingly cool.

This month, I was reminded of the simple genius of melon and mint when I came across this recipe for Watermelon Salad with Mint and Lime in Food & Wine. I love the addition of lime to the watermelon and mint combo - it is so bright. I think this is great with just the three ingredients, but of course you can always add the cayenne and salt to round out the recipe. And, interestingly, if you add the rum...well, then, I guess you're back at the mojito.

Chicken and Corn Summer Chowder

This Chicken and Corn Summer Chowder is indulgent for sure - not only is it packed with richness (one word: bacon, followed by two words: heavy cream), it is not exactly your quick Tuesday night standby. But, it's good to splurge a little sometimes, and this soup is truly worth it. How do I know? Not only have I been waiting all year to make it again, once I did, coworkers literally followed their noses to my lunch.

I love how this soup not only utilizes fresh, ripe corn and tomatoes, but also capitalizes on garnish to balance out the richness of the cream. If the heavy cream scares you (don't let it), use just the minimum called for in the recipe - it will still be savory good. Another shortcut? Buy a rotisserie chicken in a pinch (but roast breasts on the bone if you have time).

Find the recipe for Chicken and Corn Summer Chowder (from Sunset magazine) here

Chipotle Lime Plantain Tacos

I improvised these plantain tacos a few weeks ago on a night when Kevin and I were short on time (and ingredients) before a Saturday night out with friends. They were such a great meatless meal, I decided to incorporate them into my repertoire as a quick weeknight dinner. In addition to the interesting Mexican- and Central American-inspired flavors, I like that most of the ingredients in these are sturdy enough for me to keep them on hand until a day or two before market day, when most of my fresh produce is long gone. Thankfully, the one ingredient that is not as sturdy (cilantro) grows in my garden.

Chipotle Lime Plantain Tacos
(recipe serves 2)

4 small corn tortillas (5 or 6 in. diameter)
4 tsp plus 1 T vegetable oil
4 T minced white onion
2 T minced cilantro
juice of 1/2 lime
salt
1 partially black plantain
1/8 tsp chipotle chile powder
4 avocado slices

Heat 1 tsp vegetable oil in a small frying pan at medium heat. Add one corn tortilla and fry until just slightly crispy but still pliable, about 30 seconds per side. Repeat with the other three tortillas, stacking each on a plate between paper towels as it is done. Set the finished tortillas aside.

Combine onion, cilantro, and lime in a small bowl. Salt to taste, then set aside.

Peel the plantain and cut into 3/4 inch cubes. Heat 1 T vegetable oil in the small frying pan to medium heat. Add the plantain cubes and cook, stirring occasionally, until they turn golden on all sides, about 4 minutes. Sprinkle on the chipotle powder and cook for 1 more minute, stirring frequently. Remove the pan from the heat and transfer the plantains to a plate. Allow the plantains to cool slightly.

Place two tortillas on each plate, and separate the plantain cubes evenly among the four tortillas. Spoon the onion/cilantro/lime mixture onto each taco, then add an avocado slice to each to finish.

Note: If the plantain is more than partially black, the tacos may be a bit on the rich side. Add additional lime juice or even a teaspoon of fresh salsa to even them back out.

Chicken with Black Pepper & Lime Marinade

My dear friend Anna's dad once saved our college dinner party by gracing us with this recipe, and I have loved it ever since. It's hard not to love a recipe that is not only incredibly simple and a flash to prepare, but also reminds one of visits to Mexico, the Caribbean, and Key West. This version may differ slightly from the original, but the spirit is the same. Tonight I served this chicken with fresh pico de gallo and Mexican pan-toasted corn, but I've also served it with garlicky spinach and sweet potato oven fries with chipotle date chutney for a more Caribbean feel.

Chicken with Black Pepper & Lime Marinade

4 chicken breasts

1/3 cup freshly squeezed lime juice (about 3 or 4 limes)

2/3 cup olive oil

1 tsp. freshly ground black pepper

Combine the lime juice, olive oil, and black pepper in a small bowl using a wire whisk or fork. Pour enough marinade into a glass baking dish to cover the bottom of the dish, then add the chicken to the dish. Add the rest of the marinade to the dish, making sure to coat each chicken breast. Cover the dish and refrigerate for at least 30 minutes, but not more than one hour.

Preheat the oven to 400 degrees.

Remove the chicken from the glass baking dish and place on a baking sheet. Bake until done, 20 to 40 minutes, depending upon the size of the chicken breast. Serve immediately.

Fried Rice with Spring Veg

Tonight I really had a taste for a spring-inspired meal filled with sweet, crunchy vegetables...but I also didn't want to spend all night in the kitchen. This quick fried rice really fit the bill! The brown rice and bits of egg ensure that it is filling, and the vegetables make it tasty and interesting. Keep some cooked brown rice on hand, and you can whip this up in no time.

Fried Rice with Spring Veg
(serves 2)

1 T Olive Oil or Canola Oil
2 Cups Cooked Brown Rice
2 or 3 Eggs
1 Cup Chopped Snap Peas
5 Medium Radishes, Sliced
1/4 - 1/2 tsp. Sweet and Spicy Curry Powder
1 T Light Soy Sauce
Sesame Seeds
Sesame Oil
2 to 4 Lime Wedges

Heat 1 tsp of the oil in a medium sized skillet over medium heat. Quickly scramble the eggs with a fork, and add them to the pan, swirling to ensure they cover the bottom of the pan. Cook the eggs into a sort of flat omelette, lifting the edges as they cook to let the uncooked egg run underneath. Remove the egg from the pan and set aside.

Heat the remaining oil in the pan, also over medium heat. Add the rice to the pan and allow it to warm for several minutes, stirring frequently. Stir in the snap peas, curry powder, and soy sauce, then let cook for about five minutes. Meanwhile, slice the egg lengthwise and across to form small squares of whatever size you wish. Then, add the radishes to the pan and let cook for about 2 minutes before finally stirring in the egg. Warm the egg for about a minute or less.

Separate into two bowls, and garnish each with a sprinkle of sesame seeds, a generous drizzle of sesame oil, and a lime wedge or two. Remember to use the lime when you eat this dish - It makes all the difference!