 Recipe by Anna Gill
Serves: 4 ½ ripe honeydew melon, cubed ½ cup water 2 teaspoons brown sugar ½ teaspoon ground cardamom ½ teaspoon ground ginger 5 smallish sprigs of mint leaves 1. Place the water, sugar, cardamom, ginger and 1 spring of mint in a small saucepan. Bring the ingredients to a boil, reduce the heat and simmer until the mixture is the consistency of syrup. 2. Remove the mint sprig from the syrup. 3. Distribute the melon in four dishes. Spoon a little syrup over each dish. Garnish with a fresh sprig of mint and serve.
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 Recipe by Anna Gill
Serves 4 1 honeydew melon cut into four wedges 1 cup fresh ricotta or farmer’s cheese 4 strips of crisply cooked bacon, drained and crumbled 1. Place a wedge of melon on each for four plates. 2. Top each wedge with ¼ cup of the cheese. 3. Sprinkle each wedge with bacon and serve. NOTE: The freshness of the cheese really counts in this dish. Fresh cheese is lighter than the commercial brands and is a better match for the delicacy of the melon.  Recipe by Anna Gill
Serves: 4 ½ honeydew melon, cubed 2 yellow peaches, cubed 2 tablespoons minced red onion ½ cup shredded cilantro leaves, plus a few small whole leaves reserved for garnish ½ lime 1. Mix the first three ingredients, plus the shredded cilantro in a bowl gently. 2. Top with the whole leaves. 3. Sprinkle with the juice of the half lime and serve. NOTE: This salsa is as terrific with grilled shrimp or chicken as it is with quesadillas  Recipe by Anna Gill
Serves: 6 as an appetizer or 3 for lunch 1½ cups diced honeydew ¼ cup chopped fresh cilantro 3 tablespoons diced red onion 3 tablespoons fresh lime juice 1 cup (4 ounces) goat cheese ¼ cup red bell pepper, seeded and minced 1 teaspoon jalapeno, seeded and minced 6 (8-inch) flour tortillas Cilantro sprigs 1. Combine first 4 ingredients in a bowl; stir well. Cover and chill. 2. Combine the goat cheese, chopped bell peppers and jalapeno in a bowl, and stir well. Spread about 2 tablespoons cheese mixture over each tortilla, and fold in half. 3. Place two quesadillas on a plate and microwave at full power for 1½ to 2 minutes each (until cheese has melted). 4. Place on a baking sheet, and keep warm in a 200o oven. Repeat procedure with remaining quesadillas. 5. Cut each quesadilla in half crosswise. Arrange 2 quesadilla halves and ¼ cup honeydew mixture on each of 6 plates. Garnish with cilantro sprigs, if desired. 6. Serve immediately. |