Recipes: 09.07.17

Seasons by the Sea: East End Treasures

Melon Swirl Soup

This recipe is from the second edition of the “Quail Hill Farm Cookbook.” I’m guessing serving size would be four to six.

Combine two cups peeled, seeded, cubed cantaloupe and two tablespoons fresh lemon juice in a blender for one minute until smooth. Pour into a bowl, cover and chill, at least one to three hours. Combine two cups peeled, seeded, and cubed honeydew melon and one tablespoon lime juice in a blender for one minute until smooth. Pour into bowl, cover, and chill one to three hours.

To serve, pour one-half cup of each mixture side by side into a soup bowl. The purees will stay separated with cantaloupe on one side and honeydew on the other. With a spoon, make a swirly design through the mixture.


Key Lime Chicken Salad

This is a very “ladies-who-lunch” kind of salad. I’m not sure where I got the recipe. I’ve been making this for about 30 years.

Serves four as a main dish. 

2 cups diced, cooked chicken breast

2 Tbsp. raisins

2 scallions, sliced

1 cup cantaloupe balls

1 cup honeydew melon balls

2 Tbsp. toasted sliced almonds (plus more for garnish)

2-3 cups cooked, cooled rice

1 bunch watercress, rinsed and picked over


Lime Curry Dressing

1 Tbsp. lime zest

5 Tbsp. lime juice

11/2 tsp. curry powder

1 tsp. salt 

1/4 tsp. pepper 

3/4 cup mayonnaise 


Combine chicken with raisins and scallions. Pour a third of the dressing over the mixture and toss. Chill for one to two hours. Before serving, stir in melon balls and almonds, adding a bit more dressing.

Serve on a large platter, placing cooled rice, then watercress, and then topping with chicken salad. Serve with extra dressing on side. Garnish with lime wedges.