Recipe: Melon salad with prosciutto-basil dressing

MELON SALAD WITH PROSCIUTTO-BASIL DRESSING

Serves 6.

Note: This is a salad version of the summer appetizer of proscuitto with melon slices. Cutting the melon into cubes makes it easy to eat. The prosciutto and basil form a wonderfully flavorful dressing, especially when seasoned with a healthy grind of pepper. It's great alongside grilled chicken, fish and shellfish. From Stephanie Witt Sedgwick.

• 2 oz. thinly sliced prosciutto, coarsely chopped

• About 20 large basil leaves, chopped (3 tbsp.), plus more for optional garnish

• 2 tbsp. olive oil

• 1 (21/4 lb.) ripe orange-fleshed melon, such as cantaloupe, peeled, seeded and cut into 1/2-in. cubes; 5 c. cubed)

• Freshly ground black pepper

Directions

Combine the prosciutto, basil and oil in a small bowl. Use a fork or your fingers to mix the ingredients and separate any prosciutto pieces that are clumping together.

Place the melon cubes in a serving bowl; add the prosciutto-basil dressing. Toss to incorporate, then season lightly with pepper.

Taste, and add pepper as needed. For best flavor and appearance, serve within 2 hours.

Nutrition information per serving:

Calories110Fat6 gSodium280 mg

Carbohydrates11 gSaturated fat1 gProtein4 gCholesterol5 mgDietary fiber1 g

MANGO GAZPACHO

Makes 4 (2 cup) servings.

Note: Chunky and refreshing, this soup is more filling than you might think. A swirl of the pesto-type sauce over each portion completes the fresh color palette. Serve with whole-grain or multigrain crackers. Adapted from "The Gourmet Cookbook," by the editors of Gourmet magazine.

• 4 ripe mangoes

• 1 large seedless (English) cucumber

• 1 ear fresh corn

• 3 green onions

• 1/2 cubanelle pepper (a mild pepper)

• 1/2 jalapeño pepper

• 1 large garlic clove

• 1 jarred roasted red pepper

• 1 large navel orange

• 2 limes

• 1 c. cold water

• 11/2 c. mango nectar

• 2 tbsp. fig vinegar or distilled white vinegar

• 1/2 tsp. fine sea salt

• 1/4 tsp. sugar

• Leaves from 3 stems green basil

• Leaves from 2 stems cilantro

• 3 tbsp. Italian pine nuts

• 4 to 6 tbsp. extra-virgin olive oil

Directions

As you prep the ingredients, place them in a large bowl: Peel and pit the mangoes, then cut the flesh into 1/4 -inch dice to yield about 2 cups. Peel the cucumber and cut into 1/4 -inch dice to yield 3 cups. Cut the kernels from the ear of corn to yield about 11/3 cups.

Trim the green onions and cut the white and light-green parts crosswise into thin slices. Seed the cubanelle and jalapeño peppers, then finely chop. Mince the garlic. Finely chop the roasted red pepper.

Cut the orange and limes in half, then squeeze their juice into the bowl, to yield a combined 3/4 cup.

Stir in the water and mango nectar, then the vinegar, salt and sugar. Cover and refrigerate while you make the green sauce.

Combine the basil, cilantro and pine nuts in the bowl of a mini food processor. Pulse to finely chop. With the motor running, gradually add enough oil to form a smooth, pestolike sauce.

Divide the fruit soup among individual bowls. Drizzle equal amounts of the green sauce over each portion of soup. Serve while cool.

Nutrition information per serving:

Calories400Fat19 gSodium430 mg

Carbohydrates60 gSaturated fat3 gCalciumXX mg

Protein4 gCholesterol0 mgDietary fiber6 g

GREEN PEA SALAD

Serves 6 to 8.

Note: Here, the traditional pea salad is upgraded with fresh herbs, fennel seed, lemon zest and feta cheese. Adapted from "The Spice Kitchen," by Sara Engram and Katie Luber with Kimberly Toqe .

• 14 oz. defrosted frozen peas or freshly shelled peas (not cooked)

• 3/4 c. feta cheese, crumbled

• 3 shallots, cut into small dice (1/3 c.)

• 5 to 6 tbsp. regular or low-fat mayonnaise

• 1 tsp. freshly chopped tarragon

• 1 tsp. fennel seed

• Finely grated zest of 1/2 lemon (1 tsp.)

• Salt

• Freshly ground black pepper

Directions

Combine the peas, feta and shallots in a mixing bowl.

Stir together the mayonnaise (to taste), tarragon, fennel seed and lemon zest in a medium bowl.

Add the mayonnaise mixture to the pea mixture, stirring gently to incorporate. Season with salt and pepper to taste. Serve immediately, or cover and refrigerate for up to 4 days.

Nutrition information per each of 8 servings (made with low-fat mayo):

Calories110Fat6 gSodium330 mg

Carbohydrates10 gSaturated fat2 gProtein5 gCholesterol15 mgDietary fiber2 g

LAYERED RASPBERRY ALMOND CREAM

Serves 4.

Note: Have 4 wine glasses or glass dessert cups at hand for this easy and elegant summer dessert. The almond cream goes nicely with fresh or grilled peaches, as well. The almond cream can be made and refrigerated a day in advance. Adapted from "Fresh Fruit Desserts: Classic and Contemporary," by Sheryl and Mel London.

• 4 oz. regular or low-fat cream cheese, at room temperature

• 2 tbsp. almond-flavored liqueur, such as amaretto

• 1/2 c. superfine sugar

• 1/2 c. chilled heavy cream

• 2 c. fresh raspberries

• 4 small sprigs mint, for garnish

Directions

Combine the cream cheese, almond liqueur and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed until all visible lumps have disappeared; stop to scrape down the sides of the bowl.

Add the cream and start beating on low speed, then on high speed, to form an almond cream mixture with stiff peaks.

Distribute 1 cup raspberries among the glasses or dessert cups, then distribute two-thirds of the almond cream so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of almond cream.

Spoon equal amounts of the remaining almond cream on top of each portion, then garnish each serving with a mint sprig. Serve immediately.

Nutrition information per serving (using low-fat cream cheese):

Calories320Fat16 gSodium95 mg

Carbohydrates38 gSaturated fat10 gProtein4 gCholesterol55 mgDietary fiber3 g

SEATTLE EGG SALAD

Makes about 3 cups.

Note: Using store-bought hard-cooked eggs keeps you from having to turn on the stove -- or cook them yourself (see directions below). But if you'd rather do so, see the cooking directions below. Looking for a different, gluten-free way to serve this? Try wrapping individual portions in Swiss chard leaves. The egg salad can be refrigerated in an airtight container for up to 3 days. From Seattle chef Daniel Ahern.

• 8 hard-cooked eggs, chopped (see Note and cooking directions below)

•1/2 c. plain whole-milk yogurt (may substitute regular or low-fat mayonnaise)

• 1 tbsp. chopped fresh dill

• 1 tbsp. chopped fresh parsley

•1/2 tsp. kosher salt, or more to taste

• 1/4 tsp. freshly ground black pepper, or more to taste

• 1/2 tsp. garlic powder

• 1/2 tsp. celery seed

• 3 oz. smoked salmon, finely chopped

Directions

Combine the hard-cooked eggs, yogurt, dill, parsley, salt, pepper, garlic powder and celery seed, stirring to incorporate. Gently fold in the smoked salmon. Taste, and adjust the seasoning as needed.

Serve right away, or cover in an airtight container and refrigerate for up to 3 days.

To hard-cook eggs: Place eggs in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil, then remove from the heat. Cover and let sit for no more than 15 minutes. Drain, then cover with cold water until the eggs are cool enough to peel.

Nutrition information per 1/2 cup serving:

Calories140Fat8 gSodium360 mg

Carbohydrates2 gSaturated fat3 gProtein12 gCholesterol290 mgDietary fiber0 g

GUAVA FREEZE

Makes 30 to 40 cubes.

Note: These creamy ice cubes are unexpected and fun. The musky guava and satiny vanilla yogurt make a pairing that works. The cubes need to freeze for at least 4 hours or until they are firm. Adapted from the new "Snog Healthy Treats Cookbook," by Mariana Velasquez and Cristina Archila.

• 3 c. guava juice

• 2 c. low-fat vanilla yogurt

• 1/2 c. agave nectar

• Finely grated zest and freshly squeezed juice from 1 lime (2 tsp. zest for optional garnish, 1 tbsp. juice)

•1/4 tsp. sea salt

Directions

Have three or four 12-slot ice cube trays at hand (preferably ones that make small, decorative cubes).

Combine the guava juice, yogurt, agave nectar, lime juice and salt in a medium bowl; stir until well combined. Divide the mixture evenly among the wells in the ice cube trays, filling them almost to the top. Freeze for 4 hours or until firm.

Divide the frozen cubes among individual serving bowls. If desired, garnish with the lime zest.

Nutrition information per cube (based on 40):

Calories50Fat0 gSodium30 mg

Carbohydrates13 gSaturated fat0 gProtein1 gCholesterol0 mgDietary fiber0 g

FISH AND AVOCADO CEVICHE

Serves 6 to 8.

Note: Ceviche is a cold preparation of fish or shellfish in which an acidic marinade of citrus juice "cooks" the raw seafood. Prepare this with the freshest fish you can find, and ask your fishmonger to fillet and skin the fish for you. Adapted from the new "Wine Bites," by Barbara Scott-Goodman.

• 11/2 lb. skinless fish fillets, such as red snapper, sea bass or flounder, cut into1/4 -in. cubes

• Freshly squeezed juice of 3 large lemons (3/4 c.)

• Freshly squeezed juice of 4 to 6 limes (3/4 c.)

•1/2 medium red onion, cut into small dice

• 2 to 3 green onions, white and light-green parts, trimmed and finely minced (1/2 c.)

• 1/2 c. seeded, diced red bell pepper

• 1/2 c. seeded, diced yellow bell pepper

• 1 jalapeño pepper, stemmed, seeded and minced

• 1 to 2 plum tomatoes, cut into small dice (11/2 c.)

• 1 tbsp. capers, rinsed and drained

• About 5 large green pitted olives, finely chopped (1/4 c.)

• 2 tbsp. chopped fresh flat-leaf parsley

• Dash hot-pepper sauce

• 2 tsp.s extra-virgin olive oil

• 1 tsp. kosher salt, or to taste

• Freshly ground black pepper

• Flesh of 2 ripe avocados, cut into 1/4 -in. cubes

Directions

Put the cubed fish in a nonreactive bowl and pour the lemon and lime juices over it. Mix well, cover and let marinate in the refrigerator for about 6 hours. Stir occasionally.

Combine the red onion, green onions, bell peppers, jalapeño, tomato, capers, olives, parsley, hot-pepper sauce and olive oil in a medium bowl. Season with salt and pepper and stir to mix well. Cover and refrigerate for about 6 hours.

Just before serving, drain the fish, discarding the liquid, and transfer to a large bowl. Add the vegetable mixture and the avocados, and mix well. Taste, and adjust the seasoning, if necessary.

Nutrition information per each of 8 servings:

Calories140Fat3 gSodium350 mg

Carbohydrates8 gSaturated fat0 gProtein18 gCholesterol30 mgDietary fiber1 g

COOL AND SPICY MANGO YOGURT SOUP

Serves 1 or 2.

Note: The original version of this soup was meant as an appetizer and contained no shrimp. But the protein helps turn the dish into a meal. From Joe Yonan, based on a recipe from Ernesto Torrealba, chef of El Naranjo, a Oaxacan food trailer in Austin, Texas.

• 1 small jicama root, peeled

• 1/2 jalapeño pepper

• 1 medium mango, peeled, cored and cut into chunks

•3/4 c. plain whole-milk yogurt

• 1 garlic clove

• Freshly squeezed juice of 1 lime (2 or 3 tbsp.)

• 2 ice cubes

• Kosher or sea salt

• 2 oz. peeled, deveined, cooked shrimp, cut into bite-size pieces

• 2 tbsp. roasted unsalted peanuts, coarsely chopped

• Leaves from 3 or 4 sprigs cilantro

Directions

Cut the jicama into large chunks; if desired, reserve a few of the chunks, then chop them finely and reserve for garnish.

Stem and seed the jalapeño; if desired, reserve the seeds (to add heat to the soup or smoothie). Cut the jalapeño into several pieces.

Combine the larger chunks of jicama, plus the jalapeño, mango, yogurt, garlic, lime juice and ice cubes, in a blender; purée until smooth. Taste, and season with salt as needed. For a spicier blend, add the reserved jalapeño seeds a couple at a time, blending and tasting after each addition.

Pour into a bowl. Top with the shrimp, peanuts, reserved chopped jicama and cilantro, and eat.

Nutrition information per each of 2 servings:

Calories300Fat8 gSodium250 mg

Carbohydrates45 gSaturated fat3 gProtein14 gCholesterol65 mgDietary fiber12 g