This past week at La Domestique was devoted to the sweet, juicy melons of late summer and early fall. On a recent shopping trip at the grocery store I saw at least 6 varieties of melon. Here in Colorado, farmers are growing heirlooms and hybrids- it’s a great opportunity to try something new! As for using them in the kitchen, melons pair beautifully with late summer produce like chili peppers, limes, herbs, and figs. Eating a perfectly ripe melon is a feast for all your senses- the overwhelming musky aroma, juicy flesh, and gorgeous colors. Don’t let the season pass you by without exploring melons in all their many varieties.
In case you missed anything, I’ve got a recap for you!
Monday: Announcing melons as the ingredient of the week plus I’ve got a new weekly column every Tuesday on the Whole Foods Market Cooking Boulder website. This week I shared a recipe for Grilled Shrimp and Melon Salad.
Tuesday: 10 Ways Tuesday! Creative ideas for cooking with melons during summer.
Wednesday: Cook in the moment with a recipe for Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio.
Thursday: The story behind melons: types, buying and storing, cooking and flavor pairing.
Friday: Recipe for Stuffed Grilled Peppers with Melon Salsa.
Thanks so much for reading!
I’m really interested in healthy foods that I could make for myself too. I don’t like any of the processed foods, I like the foods that are healthier like the ones shown in Hell’s Kitchen and Master Chef. And besides with the healthy food, it seems like there’s more of a variety of things to taste from. If you have any recipes for appetizers, dinners, and desserts that you can share with me then I would appreciate that.