Monday, September 10, 2007
Tomato Tart and Cantaloupe-Pecan Salad with Honey Viniagrette
Ah, September. Possibly my favorite month because of the weather. It's one of those times of the year where being outside is far more comfortable than being indoors. You get up early, head out, eat outdoors, play outdoors, and, as the sun fades, seriously consider a hammock, pillow and blankie.
September is also the best of summer's bounty fading into autumn's rich, earthy harvest. Fresh corn and tomatoes can be found alongside the first pumpkins and butternuts. A second small harvest of lettuces. And the last of those sweet, delicious melons from late summer. It is the best time to be a locavore.
Recently, I attended the Sustainable Table's Eat Well Guided Tour lunch here in my home town. The menu featured a selection of dishes nearly all made with local ingredients. I loved the salad; made with peppery greens, fresh cantaloupe, pecans and a honey viniagrette. The main course was a Tomato Tart with bacon and goat cheese. I did not get the actual recipes from the chef, but I took a shot at reproducing the menu here at home.
Salad with Cantaloupe, Pecans and Honey Viniagrette
Tomato Tart with Bacon and Goat Cheese
Looking for these recipes? They will be included in my upcoming book co-authored with Ali of Cleaner Plate Club!