Chilled Summer Fruit Soup
Ingredients1 large cantaloupe cut in chunks 1 pint strawberries, quartered 1/4 cup orange juice Juice of 1/2 lime 2 tsp. honey 1 cup low-fat vanilla yogurt Fresh mint, for garnish InstructionsPlace half of the cantaloupe chunks and strawberry pieces in a blender and add orange juice, lime and honey; process until smooth. Add remaining cantaloupe strawberries and process again until smooth. Pour mixture into a medium bowl and add yogurt. Mix with a spoon until well combined. Cover and chill until ready to serve. Garnish with mint. As printed in The Sagamore.
Goat Cheese and Pancetta Bruscetta
 Photo by Ellie Ashby.  Ingredients2 Roma tomatoes, diced 1/2 white onion, diced 4 cloves garlic, minced 2 tbsp. olive oil 1 tbsp. fresh rosemary, chopped 8 oz. goat cheese 4 oz. thinly sliced pancetta 1/2 of an Italian baguette, sliced 1/2 thick, toasted InstructionsMix tomato, onion, garlic, olive oil and rosemary in medium bowl until well combined. Set aside. Spread a thin layer of goat cheese on each slice of bread. Set aside. Preheat oven to 350° F. Spray a baking sheet with non-stick cooking spray. Place slices of pancetta on sheet and bake for 5 – 7 minutes or until edges begin to curl and warmed through. Place one slice of the pancetta on each piece of the bread with cheese. The pancetta can be folded or cut to better fit the pieces of bread. Now place a small spoonful of tomato mixture on top of the pancetta. Serve immediately. As printed in The Sagamore.
Fried Egg, Bacon and Tomato Sandwich
A BLT and E, really.IngredientsTwo slices of rustic artisan bread (ciabatta works nicely) 1 fried egg 2 pieces of bacon (pancetta works nicely) 2 slices of tomato frisee (also called curley endive) mayonaise (or skip mayo and use vinaigrette. see mayo-less version below) Instructionspan fry or microwave bacon, slice tomato, toast bread, spread mayo (and mustard, if desired) on bread, fry egg until whites are opaque and yolk begins to firm but is still runny. Assemble incredients including frisee on toasted bread and serve warm. MAYO-FREE versionMake vinaigrette for frisee whisk 2 tsp red wine or balsalmic vinegar with 2 tsp oilive oil and salt and pepper to taste. Toss frisee (and tomato, if desired) with vinaigrette and add to sandwich. Also, generously rub toasted bread with garlic clove and drizzle with olive oil.
Peanut Butter, Bacon and Apple sandwich
Adapted from Martha Stewart magazine.IngredientsPeanut Butter Bacon Apple (medium tart apple like fugi. Avoid Granny Smith or add honey to compensate for sour apples) Two slices of toasted sourdough or any bread you like Honey InstructionsCook bacon, toast bread and slice apples thinley. Layer peanut butter, sliced apples and bacon as thick as you'd like. Drizzle honey. Substitute turkey bacon, natural peanut butter and bread type to suit dietary needs.
Veggie Pita Sandwich
Ingredients1/3 cup crumbled feta cheese 1/4 cup sliced almonds, toasted 1 tbsp. fresh basil, chiffonade 1 tsp. fresh thyme 1 small zucchini, diced 1 Roma tomato, diced 5 kalamata olives, chopped 2 tbsp. onion, diced 1 small eggplant, diced 1 small cucumber, diced 2 tbsp. olive oil 2 tbsp. balsamic vinegar Salt and fresh ground pepper to taste Pita bread InstructionsCrumble feta into a large bowl; add almonds and herbs. Mix until well combined. Add chopped vegetables. Mix together oil and vinegar, and pour over vegetable mixture and toss. Season to taste with salt and pepper, then cover and chill. Serve in a bowl with pita bread on the side for people to make their own sandwiches, or stuff vegetable mixture into the pockets of the bread to make finger sandwiches. As printed in The Sagamore.
Kalamata Shrimp Cocktail
Ingredients1 lb. cooked tiger shrimp 2 tbsp. Italian parsley, chopped 2 tbsp. green onion, sliced 1 clove garlic, chopped 1 tbsp. capers, rinsed 1/4 cup Kalamata olives, rinsed, sliced 2 tbsp. olive oil 1 lemon Crushed red pepper, if desired InstructionsThaw shrimp on a flat baking sheet. Combine parsley, onion and garlic. Add chopped olives and capers. Note: both of these ingredients have a very strong taste, the more they are rinsed, the softer their taste becomes. Add olive oil and stir. Slice lemon in half. Squeeze the juice from one half of the lemon in with the other ingredients. Slice the other lemon and use as a garnish. Once shrimp are completely thawed, add to spice and herb mixture and toss gently. Add crushed red pepper if desired and serve with cocktail sauce. As printed in The Sagamore.
Chilled Summer Fruit Soup
Ingredients1 large cantaloupe, cut in chunks 1 pint strawberries, quartered 1/4 cup orange juice Juice of 1/2 lime 2 tsp. honey 1 cup low-fat vanilla yogurt Fresh mint, for garnish InstructionsPlace half of the cantaloupe chunks and strawberry pieces in a blender and add orange juice, lime and honey; process until smooth. Add remaining cantaloupe strawberries and process again until smooth. Pour mixture into a medium bowl and add yogurt. Mix with a spoon until well combined. Cover and chill until ready to serve. Garnish with mint. As printed in The Sagamore.
Baked Brie with Pecans and Honey
Ingredients1 wheel or wedge of brie (10 – 12 ounces) 2 tblsp. packed brown sugar 1/4 cup pecan halves 2 tblsp. honey French bread, sliced, as needed InstructionsPreheat oven to 350°F, with rack in center position. With a small knife, remove the rind from the cheese. It is all right if some of the rind stays on, but most of it needs to be cut away, because it will not melt. Place cheese in a small oven safe ceramic or glass dish and bake until cheese is melted, approximately 10 – 15 minutes. Stir cheese periodically with a fork to make sure there are no lumps. Remove from oven. Spread the brown sugar evenly over the surface of the melted cheese. Then sprinkle pecans on top and drizzle the honey over the nuts. Place back in the oven on a low broil. Only leave in the oven long enough to melt the sugar mixture on top, approximately 3 – 5 minutes. Watch carefully as to not burn the pecans. Serve warm with slices of French bread. As printed in The Sagamore.
Spiced Pumpkin French Toast with Cinnamon Butter
IngredientsCinnamon Butter 1 stick unsalted butter, room temperature 1 tblsp. ground cinnamon 1 tbsp. sugar Pumpkin French Toast 1 small can pumpkin puree (10 oz.) 4 eggs 1 1/2 cups sugar 2 cups milk 1 tbsp. vanilla extract 1 tbsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. ground clove 1 loaf French bread, sliced thick 2 tbsp. butter 2 tbsp. vegetable oil InstructionsCinnamon Butter Combine all ingredients in a food processor until smooth and well combined. Use a plastic spatula to scrape butter into a glass bowl. Cover and refrigerate for at least 30 minutes. French Toast Mix pumpkin puree, eggs and sugar with whisk in large bowl. Stir in milk. Add seasonings and mix until well combined. Place butter and oil in a large skillet and heat until hot. While it is heating, dip sliced bread into pumpkin/egg mixture until well coated. Once the pan is heated, place the bread slices in the skillet one at a time. Brown each side of the bread, until heated all the way through. Remove from pan and serve warm. Garnish with powdered sugar and serve with cinnamon butter and maple syrup. As printed in The Sagamore.
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