Melon Sorbet

Serves 4 to 6.

1 pound of juicy, extra-ripe, orange-fleshed melon
1/4 cup mild flavored honey, depending on the sweetness of the melon
1/2 cup whole milk
generous pinch of salt

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.

2. Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2 tbs. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.

Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Recipe from 101cookbooks.com

Best Thai Peanut Sauce Ever (And Some Stuff To Eat With It)

I have it on good authority that this is at least as tasty as anything you've ever had in a restaurant.

1 block tofu, or it's equivalent in chicken
1 red bell pepper, cubed
2 tbs. soy sauce
2 tbs. sesame oil

For the peanut sauce:
3/4 cup coconut milk
1/2 cup peanut butter
2 minced garlic cloves
1 and 1/2 tsp. curry powder
1 and 1/2 tbs. brown sugar
1 tbs. lime juice
1 tbs. canola oil
1 and 1/2 tbs. soy sauce
Serve with cooked brown rice and steamed veggies

1. Start the brown rice cooking. Steam some vegetables, like broccoli and carrots, to go with the meal.

2. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with the cubed bell pepper. Marinate them for 15-20 minutes in a mixture of 2 tbs. soy sauce and 2 tbs. sesame oil.

3. Start the peanut sauce while the tofu marinates. In a food processor, blend until smooth: 3/4 cup coconut milk, 1/2 cup peanut butter, 2 minced garlic cloves, 1 1/2 tsp. curry powder, 1 1/2 tbs. brown sugar, 1 tbs. fresh lime juice, 1 tbs. canola oil, and 1 1/2 tbs. soy sauce.

4. In a baking dish, pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture in a single layer. Bake 20-25 minutes in a 450-degree oven.

5. Serve the brown rice topped with steamed veggies and baked tofu, with extra peanut sauce as a garnish. Top with crushed peanuts, if you like!

Non-Alcoholic Mint Juliep

Serves: unknown

4-5 mint sprigs
1 1/2 cups sugar
2 cups cold water
3/4 cup lemon juice
1/4 cup pineapple juice
1 1/2 qt ginger ale
Thinly-sliced lemon slices (for garnish)

Rinse the mint and discard the stems. Place sugar, water lemon juice, pineapple juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.

Fill a large pitcher with ice cubes. Strain the liquid over the ice. Add the ginger ale and lemon slices and serve.