¼ cup raw pistachios
½ jalapeño, thinly sliced
2 Tbsp. white wine vinegar
1 tsp. honey
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
1 cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
¼ medium ripe honeydew melon
5 oz. (salted dry ricotta) or feta
½ cup basil leaves
Method of Preparation
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios.
Whisk chopped pistachios, chilly, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Shave cucumber and honeydew lengthwise. Place in a large bowl. Shave cheese into planks. Add to bowl along with basil and reserved pistachios. Season with salt and pepper.
We went around the globe, and brought with us some of the finest essences that bring out the flavor of our existence.
Garlic comes in several forms, from whole cloves and smooth pastes to powders and supplements like garlic extract and garlic oil.
Pineapple is more than just a delicious tropical fruit — it offers significant health benefits as well.