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Continued: Recipes: Kohlrabi slaw, cantaloupe gazpacho and more

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  • Last update: September 4, 2013 - 6:06 PM

To serve, slice pork into 1/2-inch slices. Top with cherries, potatoes and leeks. Serve.

Nutrition information per each of 4 servings:

Calories 280 Fat 6 g Sodium 540 mg

Carbohydrates 46 g Saturated fat 3 g Calcium 61 mg

Protein 12 g Cholesterol 30 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 lean meat, ½ fat.

Cantaloupe gazpacho with Thai Chile

Serves 2 to 4.

Note: A Thai chile is small and very hot. Handle it carefully and use only a small amount, tasting until you find the right “heat.” Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market. From Sarah Master of Barbette.

• 1/2 cantaloupe

• 1/2 c. fromage blanc (see Note)

1 Thai chile, seeded and de- veined (see Note, add carefully)

• Salt to taste


Combine cantaloupe, fromage blanc and a bit of the chile in blender, and purée. Season with salt to taste. If you want more heat, add more of the chile and process again. Garnish with a thin piece of chile, if desired.

Nutrition information per each of 4 servings:

Calories 150 Fat 13 g Sodium 26 mg

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