Chilled Cantaloupe and Key Lime Soup

Chilled Cantaloupe and Key Lime Soup, Feta and Fresh Herbs

Chilled Cantaloupe and Key Lime Soup
Feta, Cilantro, Mint, Kaffir Lime, Olive Oil

With just three ingredients, cold cantaloupe soup couldn’t be easier to prepare, nor more refreshing. This delightful Chilled Cantaloupe and Key Lime Soup is perfect for summer entertaining. Key limes give the soup a fresh bright acidity.

The garnishes take the soup to another level. Feta brings a tangy element while olive oil adds a rich mouthfeel. Kaffir lime leaf slivers bring a luscious perfume and unique citrusy flavor. The green herb garnish of mint and cilantro contrasts the pastel-orange soup for a very pretty presentation.

Chilled Cantaloupe Soup Recipe

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Adopt-A-Goat and Charred Goat Cheese Salad

Adopt-A-Goat and Charred Goat Cheese Salad

Charred Goat Cheese Salad
Fennel, Cantaloupe, Cucumber
Smoky Chile Walnuts, Charred Parsley Vinaigrette
Mustard Flowers, Watercress, Mint, Cilantro

I adopted a goat. I named her Miss Chèvre Chaud. She’s a gentle soul who devours mustard plant with wild abandon and is deliriously happy to munch on wild fennel.

For the past several years, hundreds of goats like her have been employed to graze on non-native weeds as part of the Palos Verdes Peninsula Land Conservancy restoration project.

The Palos Verdes Peninsula Land Conservancy’s Adopt-A-Goat program supports their effort to turn the weedy hillsides into native coastal sage scrub and grassland habitats – supporting threatened and endangered plants and wildlife, such as the California gnatcatcher and cactus wren.

Goats are an ecologically sound, cost-effective, and efficient means of habitat restoration. As a bonus, their droppings provide a natural top-soil fertilizer. The goats make very little noise, leave no trash, and are a charming addition to the community for the time they spend with us.

Invasive Plants: Mustard and Fennel

Invasive non-native plants while pretty to look at, and pretty tasty to eat…cause damage to the ecosystem by crowding out and reducing native plant species ultimately reducing shelter and food for native animal species.

These non-native plants tend to have shallow root systems which do little to help with soil stabilization on the hilly slopes. And both mustard and fennel grow quite tall, unfortunately blocking out necessary sunlight for native species.

Native of Europe, black mustard Brassica nigra, is an annual plant that covers the Peninsula after the winter rains. It sprouts easy and densely, so as to crowd out the native plants that are home to native birds. It is short-lived, so when the plant dies the dried stalks remain standing and present a significant fire hazard.

Native of Southern Europe, fennel Foeniculum vulgare is another invasive species that grows in dense thickets and crowds out native species. When the fennel plants die in late summer, the dried stems remain standing and can be fuel for wildfires.

Savory Fruit Salad with Goat Cheese

This delicious savory fruit salad was created to showcase Miss Chèvre Chaud’s affection for reducing our local mustard and fennel (aka goat-candy) population while promoting fresh cheese made from goat’s milk.

To highlight the good work Miss CC and her team do to clear the hillsides and reduce wildfire danger…the salad has three charred elements; charred parsley vinaigrette, charred/caramelized goat cheese, and smoky walnuts. Simultaneously the mustard flowers do indeed taste like yellow mustard and add a punchy savory note to the salad.

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Cauliflower Velvet Soup, Jazzy Garnish

Cauliflower Velvet SoupCauliflower Velvet Soup
Cheddar, Crispy Rice, Chili Oil, and Chive Garnish

The silky smooth texture is achieved by the addition of cannelini beans and the action of a high-performance blender. Tasty, oh yes, but it is that velvety texture that makes the soup so extraordinary. It could easily be served naked…

…but the cream-colored blank canvas begs for something jazzy, cheesy, toasty, spicy, crunchy, and green. Queue up cheddar, crispy rice, toasted sesame chili oil, and chives.

Cauliflower Velvet Soup Recipe

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Spring Strawberry Farro Salad by Baran’s 2239

Spring Strawberry Farro Salad by Baran's 2239

Baran’s 2239 Spring Strawberry & Farro Salad
English Peas, Asparagus, Burrata

The highlight of Teacher Appreciation Week, as usual, was our Annual Luncheon. This year it had a super-fun hang loose Hawaiian Island theme. Our friends at Baran’s 2239 Restaurant generously donated the salad course, a delightful Strawberry & Farro Salad, the epitome of springtime in a bowl. Chef Tyler Gugliotta shares his recipe here on Taste With The Eyes. Mahalo Chef!

Spring Strawberry & Farro Salad Recipe

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Great New Side Dish: Brown Rice Fusilli and Green Beans, Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish, Lemon Garlic Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping

Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.

The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.

For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.

Brown Rice Fusilli and Green Beans Side Dish

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How To Wake Up Your Oatmeal

How To Wake Up Your Oatmeal

Oatmeal Breakfast Bowl
Sunnyside Up Fried Egg, Avocado, Salsa Roja, Feta
Pepitas, Radish, Jalapeno, Cilantro

Would it not be a shame to behold a glorious sunrise, then turn to a boring bowl of beige oats for breakfast? Let’s fix that.

Sunrise Over the Port of Los Angeles

Sunrise Over the Port of Los Angeles

How To Wake Up Your Oatmeal

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