Cold Melon Soup Duo

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"Summer time, and the living is easy..." This is the season when we want to eat lightly and not spend hours in the kitchen preparing food that's cool, refreshing, delicious, and beautiful. My dear friends Judy and David introduced me to this delicious and beautiful cold melon soup duo. It's the perfect starter for an easy summer lunch or dinner (or, you can even serve it for dessert with some vanilla ice cream on the side). I've "tweaked" the recipe a bit to suit my taste. What's so wonderful about it, is that the prep time is minimal, but the impact on presentation is huge! It's important, however, to prepare it at least several hours before you plan to serve it (or in the morning). It needs to sit in the fridge for a few hours for two reasons: 1) the flavors need time to "marry"; and 2) it is best served chilled.

Marinated Kale and Mango Salad

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One of my friends was having a serious health issue and he was not permitted to eat any leafy green vegetables with the exception of kale. So, I found a  kale salad recipe, changed it around to suit my taste and made it when he and some others came for dinner. This salad is a huge hit! Everyone loves it. The trick is to make it several hours in advance. This allows the kale to "marinate" and soften. It takes away that "earthy"/"grassy" taste that some might not like. It is refreshing and healthy and pairs well with a rich meal. It also saves well for the next day. My preference is to buy the pre-washed, pre-torn kale. But you can also buy regular kale, wash it and de-rib it (you don't want the tough, fibrous ribs). Enjoy!