Amuse Bouche of Melon with Basil and Chiles

Yield: About 24 bites

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Perfect for a hot summer day, this refreshingly chilled melon appetizer is finished with tangy lime, salty fish sauce and fragrant basil.

Ingredients

Preparation

Peel and seed the melon and cut it into bite-sized pieces. In a bowl, combine the lime juice, sugar, poblano, basil and fish sauce. Adjust the seasoning to your taste with additional fish sauce, sugar and/or hot sauce. Add the melon and toss to marinate. Chill for about 1 hour.

Using small skewers, spear each melon ball with a raspberry and basil leaf.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 27, 2013.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: basil, melons, plums, raspberries

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login