These glasses of sparkling mint melonade from Sarah Britton’s My New Roots were a decided hit. We enjoyed them out on the patio before dinner yesterday afternoon. The base is a blend of ripe melon (we used cantaloupe and honeydew), lime juice, raw honey, and fresh mint leaves. After pouring the blend over a few ice cubes, we topped each off with some sparkling mineral water. And to mark my last Saturday evening in Wisconsin, we made a little fire, too.
For dinner, we made two summer salads. We couldn’t choose between them when deciding what to eat, so we made both. The first is Sarah Britton’s grain-free tabbouleh. Instead of the traditional bulgur, this recipe calls for chickpeas lightly pulsed in the food processor.
The juicy tomatoes paired exceptionally well with the bulgur-less tabbouleh.
And the second dish is this quinoa salad with roasted summer vegetables and harissa marinade from Amy Chaplin.
These recipes mark our 25th and 26th dishes from Sarah Britton and our 44th dish from Amy Chaplin.