Melon-Lime Slushy

• 6 cups diced honeydew, cantaloupe or watermelon
• 1/4 cup fresh lime juice, plus more to taste
• 1/2 cup sugar, plus more to taste
• 1 tsp fresh thyme leaves, plus sprigs for garnish
• 1/2 cup silver tequila or mezcal (optional)

Spread melon pieces on a rimmed baking sheet in a single layer. Freeze until just hard, about 1 hour.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 cup water and tequila, if desired. Pulse until smooth and slushy, scraping the sides of the bowl occasionally. Add water if you prefer a thinner consistency. Add lime juice and sugar to taste.

Divide among serving glasses and garnish with thyme sprigs. Serve immediately with spoons, or let melt slightly to serve as a drink.

Serves 4; 257 calories.

VERDICT:  This wasn't especially thyme-y or boozy, but still refreshing on a hot day.  Good for using up an overripe melon fast.  Keep.

Greek Salad with Lemon and Oregano

• 1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
• 1/2 a green bell pepper, chopped
• 1 cup (about 6 ounces) cherry or grape tomatoes, halved
• 1/4 cup kalamata olives (you can also serve these alongside)
• 1/4 small red onion, thinly sliced
• 1 lemon, halved
• 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
• 2 tablespoons olive oil, or more to taste
• Salt and freshly ground black pepper
• 1 sprig oregano, leaves minced

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

Serves 2 generously.

VERDICT:  Just the thing you want when it's hot and humid and you can't stand the idea of turning on the stove or washing dishes.  Also when you have oregano growing in your garden.  Keep.

Lentil and Chickpea Salad with Feta and Tahini

Lentils

• Scant 1 cup dried green lentils (Puy or Casteluccio, if you can find them) lentils, picked and rinsed over
• 2 large garlic cloves, halved lengthwise
• 2 fresh sage sprigs
• 2 tablespoons olive oil

For the dressing and salad

• 2 teaspoons coriander seeds, toasted and ground (1 tsp. ground)
• 1 teaspoon cumin seeds, toasted and ground (1/2 tsp. ground)
• 1/2 large garlic clove
• Salt (Maldon or another flaky sea salt if you’ve got it)
• 2 tablespoons well-stirred tahini paste
• 1/4 cup freshly squeezed lemon juice, plus more to taste
• 2 tablespoons plus 2 teaspoons olive oil
• 1 and 3/4 cups drained chickpeas (from a 15-ounce can), low sodium if you can find them
• 1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional)
• 1 very small red onion, thinly sliced into half-moons
• A handful of small, delicate cilantro or flat-leaf parsley sprigs
• A scant 1/4 cup feta (goat’s milk if you can find it, otherwise use what you can get)
• 1 and 1/2 tablespoons raw sesame seeds, toasted in a dry pan until a shade or two darker

Make the lentils: Put the lentils, garlic, sage, and olive oil in a small pot, along with 2 cups cold water, and set it over medium heat. Let the water come to a simmer (not boiling), then turn the heat to low and cook the lentils in a very gentle simmer just until they are tender — 25-35 minutes. Take the pan off the heat and let the lentils cool a bit before draining them. Pick out and discard the sage and garlic. You’ll have about 2 cups cooked lentils.

Make the dressing: Mix together the ground coriander and cumin in a small bowl. Mash the garlic clove to a paste with 1 teaspoon salt (use half as much Kosher salt, even less table salt) on a cutting board or in a mortar. In a small bowl for your dressing, combined the mashed garlic, tahini, 3 tablespoons of the lemon juice, 2 tablespoons of the olive oil, 1 teaspoon of the ground coriander-and-cumin mixture and 2 tablespoons water. Stir well, then taste. Add more lemon if desired.

Assemble the salad: Place onion slices in a medium bowl and break them up with your fingers. Sprinkle in two good pinches of salt, then two teaspoons of lemon juice, two remaining teaspoons of olive oil and the cilantro or parsley. Toss well, then crumble in the cheese and gently toss again.
Toss the lentils with the drained chickpeas, preserved lemon rind (if using), and 1 teaspoon flaky sea salt (use half as much Kosher salt, even less table salt) in a large mixing bowl. Pour in the tahini dressing and toss it all together really well, then stir in the onion-feta mixture.

Arrange the salad in bowl or platter. Sprinkle the mixture with the sesame seeds and some of the remaining spices.

VERDICT:  Smitten Kitchen adapted this from April Bloomfield's book.  It wasn't too fussy, and was delicious--toasty and satisfying, good warm or cold.  I didn't use the preserved lemon, and used pre-ground spices and non-flaky kosher salt.  Keep.

Creamy Herbed Eggs

• 4 large eggs
• 1 T unsalted butter or extra-virgin olive oil
• 3 T cream cheese, at room temperature
• Handful assorted fresh herbs, finely chopped (dill, chervil, bail, parsley, especially chives)
• 1 green onion, finely chopped (optional)
• sea salt and freshly ground pepper
• English muffins, for serving

Crack the eggs into a medium bowl and whisk vigorously until light and frothy.  Melt the butter in a medium nonstick skillet over medium heat.  Add the eggs and let them set a little to cook, about 1 minutes.  Scoot them back and forth every now and then with a heat-proof spatula until they are just cooked into large curds, about 3 minutes.

Remove from the heat, add 2 T of the cream cheese, and stir with the spatula.  Add the herbs, green onion, the remaining T of cream cheese, and season with salt.  Stir until the cheese just melts and the eggs are just beyond runny and still pale.  Season with pepper.  Serve hot with English muffins.

Serves 2.

VERDICT:  Good!  We were able to make this with what we had on hand.  It didn't take as long to cook as indicated.  Keep.

Strawberry Rye Squares

• 1 ¼ cups rye flour
• 1 cup all-purpose flour
• 2 cups old fashioned oats
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, at room temperature
• 1 cup firmly packed dark brown sugar
• 3/4 cup unbleached raw sugar
• 1 large egg, plus 1 egg yolk
• 1 tsp vanilla
• Scant 1 cup strawberry preserves (or your favorite jam)
• ¾ cup lightly toasted walnuts

Preheat the oven to 375 degrees F. Lightly butter a 9 by 13-inch pan and line it with parchment paper so there are overlapping flaps. Butter and flour the parchment paper.  

Whisk together the flours, oats, baking powder and salt in a medium bowl.

Beat together the butter and sugars in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Add the flour mixture and stir slowly to mix completely. 

Layer about 2/3 of the dough into the baking pan, pressing into an even layer. Spread the preserves evenly over the top. Drop the remaining dough in small clumps to the cover the jam, letting a little jam peek through. Sprinkle with the nuts. 

Bake until the dough is set and golden, about 45 to 50 minutes. Cool slightly in the pan, about 15 minutes, and then use the parchment to lift the bars onto a flat surface.  Serve warm or cool completely.  Store in an airtight container for up to three days.

VERDICT:  I'm finding these a little addictive--I keep cutting out little squares when I walk through the kitchen.  I used regular old Smuckers and they still turned out very nicely.  Keep.

Bourbon-Rosemary Sour

• 2 cups fresh lemon juice
• 1 1/2 cups rosemary syrup 
• 1 1/2 cups bourbon

In a pitcher or other convenient pouring container, combine lemon juice, rosemary syrup and bourbon. Mix well. Fill glass with ice. Pour 1/2 cup mix into each glass. Stir well.

Serves 8.

VERDICT:  We used up some rosemary simple syrup we had in the fridge on these, with possibly a little extra syrup.  Delicious!  A boozy, slightly herby lemonade.  Keep.  (From At Home By Steve.)

Mushroom, Kale and Parmesan Bread Pudding

• 3 cups kale, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 pound mushrooms, sliced
• 1/2 onion, diced
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 to 2 garlic cloves
• 1/2 pound stale (or toasted) bread
• 1/2 cup white cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 4 eggs
• 2 cups low-fat milk
• 1 tablespoon Dijon mustard
• Salt and pepper

Bring a medium or large pot of water to a boil then add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to colander and rinse with cold water then drain and squeeze out excess water. Chop coarsely and set aside.

Heat oil over medium-high heat and add the mushrooms and onion. Cook, until they begin to soften three to four minutes. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Continue to cook for another minute or two, until fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a large bowl, combine the bread cubes, the mushrooms and kale, and the cheddar cheese and gently toss to combine. Transfer to the prepared baking dish and top with parmesan cheese.

Beat together the eggs, Dijon mustard, and milk. Add 1/4 teaspoon salt and pepper (each) to taste and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Serve warm.

VERDICT:  Time-consuming for a weekday evening, but easy and good.  It's a little more quiche-like than bread-pudding-like--consider upping the bread ratio.  Also consider baking in a shallower pan and adding more Parmesan--the crunchy, salty top crust was the best part.  Keep.  (From the Little Yellow Kitchen.)

Biscoff and Bourbon Milkshakes

• 1 cup whole milk
• 1/3 c. Biscoff spread
• 4 large scoops ice cream
• 1/2 c. bourbon

Blend.  Garnish with whipped cream if desired.

VERDICT: These are mighty strong, but good.  I might prefer a little less milk, a little more Biscoff.  From Southern Souffle.  Keep.

French Toast Amandine with Strawberry-Banana Compote

Compote

• 3 tablespoons unsalted butter
• 2 ripe organic bananas, sliced into coins
• 1 cup ripe strawberries, cleaned and hulled
• 2 tablespoons light brown sugar
• ¼ cup bourbon

French Toast 

• 6 large eggs
• ½ cup whole milk, cream or half and half
• 2 tablespoons white sugar
• 1 teaspoon kosher salt
• ½ teaspoon vanilla extract
• 1 loaf thick-sliced brioche, challah or country bread
• 1 cup sliced almonds
• 4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.

Compote:
Melt butter in a pot over medium heat; when it foams, add bananas, strawberries and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.

Add bourbon, and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 10 to 15 minutes. Serve over French toast or pancakes, or cool it and serve in yogurt.

Toast:
Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.

Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots.

Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).

Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.

Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.

VERDICT:  We made a half-batch of this, but ended up making more egg mixture to cover the bread.  The almondy french toast was very good, but the compote was a disaster--no amount of strawberry preserves could "blush up" the smushy, brownish mess.  Toss.

Rhubarb and Raspberry Jam with Ricotta Toasts

• 2 cups fresh raspberries
• 3 1/2 cups chopped rhubarb (about 1 pound)
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 10 (1 1/2-ounce) slices sturdy rustic bread, toasted
• 1 1/4 cups fresh whole milk ricotta cheese 

Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

Serves 10 (1 toast, 2 T. cheese, 1/4 c. jam); 227 calories.

VERDICT: The jam seemed more saucy than jammy.  I used frozen raspberries, since I had them on hand, so that may have made the difference.  I also now realize I completely forgot to put in the vanilla.  Nevertheless, the overall effect of creamy ricotta and tart rhubarb was good.  Keep.

Millet Salad with Sweet Corn and Avocado

• 1 cup uncooked millet, rinsed and drained
• 4 cups water
• 1 teaspoon sea salt, divided
• 4 cups fresh corn kernels (about 8 ears)
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 2 tablespoons chopped green onions 
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons ground cumin
• 3 to 4 jalapeño peppers, seeded and finely chopped
• 4 cups chopped tomato 
• 1 diced peeled avocado

Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.

Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

Serves 8 (1 1/4 c.); 242 calories.

VERDICT:  When I made this, it turned out more like a porridge than a grain salad.  It tasted good, but was a little smushy.  Recipe notes that if you are making the salad ahead, leave out the avocado until serving.  Toss.