Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.

Ingredients

1 cup honeydew melon, balled
1 cup cantaloupe, balled
½ cup galia melon, balled
½ cup basil, chopped
½ cup mint, chopped
¼ cup honey
Juice and zest of one lemon, lime and orange
2 bottles cava or an effervescent white wine

Directions

Muddle basil, mint, honey, zest and juice and combine with wine and melons. Let stand in the refrigerator for about 30 minutes until cold before serving.

Serves 6

Ingredients

Directions

Mix all ingredients in a large mixing bowl. Take 1 cup of mixture and blend in the food processor or blender pulsing untl semi smooth. Put liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving. Garnish with melon balls and herbs.

Alternatively grind up with a mortar and pestle until desired consistency. Chill before serving.

Serves 4

A luxurious way to enjoy sweet summer cantaloupe without putting in too much effort!

INGREDIENTS

1 medium sized cantaloupe, ripe, cut in 1 inch cubes
1 cup basil simple syrup, recipe follows
Pinch of salt

PREPARATION

Place the cantaloupe chunks and simple syrup in the bowl of food processor or blender and blend until smooth.  Add a pinch of salt and blend again.  Pour into a metal pan with sides and allow to freeze, scraping with a fork occasionally.  To serve, scrape with fork.  Garnish with a fresh basil leaf.

Basil Simple Syrup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh basil chopped fine

PREPARATION

Place all ingredients in a heavy bottom sauce pan and bring to a boil.  Reduce and simmer for about 10 minutes.  Allow mixture to cool to room temperature and then blend. Strain with cheesecloth if you like.

1 cup sugar
1 cup water
¼ cup mint
¼ cup basil plus 2 T each of basil and mint chopped fine
3 cups cantaloupe
juce and peel of 2 limes

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar, water and chopped fresh herbs. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, cool, strain, and set syrup aside. In a food processor, blend cantaloupe and add simple syrup until a puree forms. Add remaining chopped mint and basil. Pour into a low dish and freeze. Using a fork, scrape puree every 20 minutes while it freezes. This should create flaky crystals. Keep frozen dish covered while freezing. Freeze and scrap until desired consistency.