Tag Archives: mint

Mint, Lime, and Athena Cantaloupe Chiller

Sweet, juicy, Athena cantaloupes are being harvested now at Delvin Farms and are perfect for a summertime mint, lime and cantaloupe chiller.  Grown organically and enjoyable anytime of the day in summer, I wanted to try a different way to consume this delicious melon. Despite not having a great blender, I’ve been determined to make a fun chiller this summer. This was so quick to make and made a Saturday afternoon a lot more fun & refreshing. In the dog days of summer, this chiller is a treat!

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Cantaloupe is naturally hydrating and helps with inflammation and digestion. Don’t you love knowing the benefits to simple fruits & vegetables?

+ 1 large cantaloupe from Delvin Farms
+ 1-2 handfuls of fresh mint leaves
+ 1/2 lime, juiced
+ 3 tablespoons honey
+ Sparkling mineral water

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Dice cantaloupe and blend with lime juice and honey. Add in mint leaves at the end and pulse quickly. Pour mixture over ice, about 2/3 full in your glass. Top with sparkling mineral water and garnish with more mint, to your liking.

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— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.

MINT PESTO STRAWBERRY SALAD

Strawberry season leaves us as quickly as it enters out of winters cold.  Delvin Farms will have strawberries for one more week at the Franklin, West End, and Nashville farmer’s markets this upcoming week. The sweetest taste and delight of eating local food in season couldn’t get better with Hank’s strawberries. Paired with fresh, local mint and savory mozzarella, this dish may seem like a strange combination, until you take the first bite! I promise.

Fresh Local Straweberries

(Serving size: 5-6)

+ 2 cups fresh strawberries from Delvin Farms, sliced
+ 1 cup mint leaves, loosely packed, plus more for garnish
+ 1/4 pine nuts
+ 1/8 cup Parmesan cheese
+ 3/4 olive oil
+ 1 garlic clove
+ Organic Ovoline Mozzarella, torn or cut into pieces
+ 1 tablespoon balsamic vinegar

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In a food processor, plush olive oil, mint leaves, pine nuts, parmesan, and garlic. (I had to use my blender, and I wouldn’t recommend that, for ease of grinding). On a platter, layer the mozzarella and strawberries. Spoon over the mint pesto. Drizzle with balsamic vinegar and garnish with more mint leaves. This is a lovely side dish or would grace a bed of lettuce and grilled chicken beautifully for a more substantial meal.

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Photos & Recipe by Amanda Barnhart of PlatedColor.com

— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.

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