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Fruit Forward Summer Menu

Updated: Jul 8, 2023

August means watermelon, figs, and peaches in the Rogue Valley so let's design a menu featuring these show stopper fruits.

Cold Watermelon Soup

3 cups cubed watermelon

1 celery stalk

1 medium tomato

1 cucumber

1 red bell peppers

2 garlic cloves

1 inch piece fresh ginger, peeled

Juice of 2 limes

Handful fresh basil leaves

1 tablespoon apple cider vinegar

salt and pepper to taster (I add red pepper flakes)

  • Put it all in a blender and puree. Chill before serving with a sprig of mint on top.

Pork Tenderloin with Roasted Figs

2 pork tenderloins

salt and pepper

2 Tblsp olive oil

2 shallots (or onions)

2 cloves garlic

12 fresh figs cut in half lengthwise

1 cup chicken broth

1/4 cup balsamic vinegar

1 spring rosemary, minced

  • Preheat oven to 350 degrees..

  • Pat tenderloins dry and remove silver skin, if present. Season with salt and pepper.

  • Heat oil in a large, oven-proof skillet over medium-heat. Brown the seasoned tenderloins on all sides,

  • Add sliced shallots and garlic around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everything.

  • Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes or until internal temperature reaches 140 degrees.

  • Remove from oven and place tenderloins and figs on a serving platter. Tent with some foil to let rest.

  • Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to make about 3/4 cup sauce. This could take about 10 minutes.

  • Slice tenderloins, drizzle reduced sauce over the dish and garnish with fresh rosemary sprigs.

Peaches and Cream

3-4 fresh peaches

4 Tblsp honey

2 Tblsp water

1 1/2 cups heavy cream

  • Combine water and 3 tablespoons honey in a medium saucepan; bring to a boil over medium-high heat. Boil until slightly thickened and syrupy, 2 to 3 minutes. Add the peaches and stir to coat. Pour into bowl and let stand at room temperature for 30 minutes, then refrigerate until cold, at least 1 hour.

  • Whip cream with remaining 1 Tblsp of honey.

  • In a pretty glass add a dollop of cream, a spoonful of peaches and top with more cream.

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