Grilled Cantaloupe with Goat Cheese, Maple Syrup, and Toasted Almonds


My book, SOUPS & SIDES FOR EVERY SEASON, has a chapter with easy and quick dessert recipes and one of my favorites is Grilled Peaches or Figs with Cheese, Honey, Thyme, and Black Pepper. It’s on the blog, too.  While figs aren’t often available in Colorado–more’s the pity– our Palisades peaches are plentiful, juicy western slope wonders.  (Scroll down for more info about our peaches and see about attending the upcoming Peach festival. I’ll stay up here where it’s just a bit cooler, heat wuss that I am. In fact, I’m heading to Santa Fe where it’s both higher AND cooler. But you go on west.)

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Cantaloupe Salad

It’s not quite cantaloupe time here in Colorado, but we do finally have some good FexEx cantaloupe available at the store.  I tend to buy a half.  I then wonder why I didn’t buy a whole after I cut some up.  So last time, I bought a whole, and then had to figure out what to do with it.  Here’s what happened:

Cantaloupe Salad 
serves 2

2 pieces cantaloupe, each about 1/4 of a smallish cantelope, sliced to eat, but left on rind
1 cup baby arugula or other spring greens
1/2 lemon
Kosher salt; fresh ground pepper
2 strawberries
2 blackberries or blueberries
1/8 cup parmesan (or other sharp, shreddable cheese), shredded (2 tablespoons)

Arrange on each of two salad plates 1/2 c fresh arugula.  Top each portion with a piece of cantelope and add a couple each of the strawberries and blackberries.  Squeeze lemon over all and dust with salt and pepper.  Sprinkle with shredded cheese.  Drizzle with balsamic vinaigrette (below.)

Balsamic Vinaigrette (or use your own recipe or a store-bought bottle)

1/4 cup balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon shallots or garlic, minced
3/4 cup extra-virgin olive oil

Place all ingredients in jar and shake well. Store in refrigerator up to one week.

{printable recipe}


Sing a new song; make a new salad,