Cantaloupe Pico de Gallo

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • ½ cup Eastern cantaloupe diced
  • ½ cup roma tomatoes diced
  • ½ cup red onion finely diced
  • 2 tablespoons finely diced cilantro
  • ¼ teaspoon sea salt
  • Juice from ½ a lime

Instructions
 

  • Combine all ingredients in a medium bowl and toss to combine.
  • Refrigerate for 1-2 hours before serving to allow flavors to marry.

Cantaloupe Basil Vinaigrette

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • ½ cup cubed Eastern cantaloupe
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of white wine vinegar
  • ¼ teaspoon sea salt
  • 2 tablespoons chopped fresh basil leaves

Instructions
 

  • Place all ingredients in a high speed blender. Blend until totally smooth.
  • Pour into a container with an airtight lid. Refrigerate for 2-3 hours to allow the flavors to marry. Use over salads, for crudites or drizzled over grilled foods.

Grilled Shrimp, Cantaloupe & Grape Tomato Skewers

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • 12 pieces raw shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon sea salt
  • 12 1 inch chunks of Easter cantaloupe
  • 12 grape tomatoes
  • 6 large fresh basil leaves - cut in half
  • ½ cup balsamic glaze

Instructions
 

  • For Shrimp: Preheat the grill to medium-high heat (alternatively, you can use a grill pan on the stove top). In a medium bowl, combine shrimp, olive oil, onion powder, red pepper flakes and salt. Toss to coat fully. Place shrimp on the hot grill and cook about 3-4 minutes on each side or until the shrimp is opaque and has grill marks. Remove from the grill and set aside.
  • Assemble Skewers: Thread a grape tomato, basil leaf, cantaloupe chunk and piece of grilled shrimp onto each skewer in the desired order. Repeat with all skewers. When ready to serve, drizzle with balsamic glaze or serve with a small bowl of balsamic glaze for drizzling or dipping.

Cantaloupe, Mint & Brie Crostini with Honey Drizzle

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • 12 slices french baguette - sliced into 1 inch thick pieces
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 12 pieces of brie - cut ¼ inch thick
  • ¾ cups finely diced Eastern cantaloupe
  • 3 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons honey

Instructions
 

  • Preheat the oven to 400 degrees. Drizzle or brush the bread slices with olive oil and place them on a large baking pan. Sprinkle with sea salt and bake for about 6-8 minutes or until crisp and golden brown.
  • Meanwhile, in a small bowl, toss together the cantaloupe, chopped mint and a pinch of sea salt. Toss to distribute mint and salt. Set aside.
  • Remove from the oven and top each bread slice with a piece of brie. Scoop about a tablespoon of diced cantaloupe onto each piece of bread. Drizzle each piece with honey and garnish with extra mint before serving, if desired.

Cantaloupe Sunrise Smoothie

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • cup cubed Eastern cantaloupe
  • cup chopped strawberries
  • ¼ cup plain Greek yogurt
  • ¼ cup orange juice
  • 1 teaspoon honey
  • ½ cup ice

Instructions
 

  • Combine all of the ingredients in a high speed blender. Blend on high until smooth and frothy. Pour into a tall glass and garnish with extra fruit or top with your favorite healthful extras like ground flax seeds and chia seeds.

Ginger-Cantaloupe Granita

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://www.eatyourwaytowellness.com/

Ingredients
  

  • 1 Eastern cantaloupe - cut and peeled
  • 2 oranges - juiced
  • 1 tbsp ginger

Instructions
 

  • In a food processor, process all ingredients until pureed and smooth. If you prefer to leave fruit chunks, that's fine too!
  • Lay mixture out on a large baking sheet and freeze overnight.
  • Use a fork to scrape the mixture into crushed ice texture.
  • Service in a glass or bowl and enjoy!

Eastern Cantaloupe Jam

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://www.eatyourwaytowellness.com/

Ingredients
  

  • 1 Eastern cantaloupe - seeded and cubed
  • 1/2 cup honey
  • 2 tbsp lemon juice
  • 2 tbsp pectin - may swap in another thickening agent such as arrowroot or cornstarch
  • 1/4 tsp salt

Instructions
 

  • Toss cubed eastern cantaloupe with salt and let sit for 1 hour in a bowl
  • Drain excess water from bowl
  • In a small saucepan, combine cubed eastern cantaloupe and honey
  • Simmer on low for 50-55 minutes, or until it begins to thicken
  • The cantaloupe will begin to break down and release water
  • About mid-way through the simmer, use a potato masher or fork to mash the cubed cantaloupe as needed into smaller pieces
  • In a small bowl whisk together thickening agent with 2-3 tbsp of water until completely dissolved
  • After about 50-55 minutes, slowly add thickening 'slurry' to the saucepan, whisking and mixing into the jam thoroughly
  • Cook on low for an additional 3-4 minutes
  • Remove jam from the heat and allow to cool to room temperature
  • Transfer to glass jar and store in the refrigerator to enjoy!

Eastern Cantaloupe and Prosciutto Pizza

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://www.eatyourwaytowellness.com/

Ingredients
  

  • 1 lb pre-made pizza dough
  • 1/2 red onion - thinly sliced
  • 1 cup fresh kale or other leafy greens
  • 5 -1/4 in thick slices of eastern cantaloupe
  • 5 slices of prosciutto
  • Handful of fresh basil - for topping
  • 2 tbsp olive oil
  • 12- inch pizza pan
  • Balsamic reduction / glaze for drizzling

Instructions
 

  • Use a basting brush or paper towel to spread 1 tbsp olive oil on the bottom of the pan
  • Use your fingers or a rolling pin to stretch the dough to fit into the pan
  • Top with greens, onions and cheese, leaving room at the edges for the crust
  • Bake at 425 F for 20-25 minutes until crust is golden
  • Wrap each piece of cantaloupe with prosciutto
  • Top pizza with wrapped eastern cantaloupe pieces add basil and balsamic drizzle
  • Serve warm or at room temperature!

Grilled Eastern Cantaloupe Topped with Vanilla Yogurt Dip

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://www.eatyourwaytowellness.com/

Ingredients
  

  • 1 eastern cantaloupe - cut into wedges
  • 2 tsp cinnamon
  • 2 tsp stevia or monk fruit sweetener
  • 1/4 tsp vanilla extract
  • 1 cup plain yogurt
  • 3 tsp high heat stable oil (avocado oil is a great option!)

Instructions
 

  • Cut eastern cantaloupe into wedges, leave on the rind to easily pick up and eat
  • Using a basting brush, thinly coat the cantaloupe with oil on either side
  • Grill cantaloupe over medium to high heat, just long enough to char the outside, about 3 minutes per side
  • In a large mixing bowl, combine yogurt, stevia, cinnamon and vanilla extract
  • Top grilled eastern cantaloupe with vanilla yogurt and serve!