(KPLR) – We are in the kitchen Friday with Marcia Whelan from Whole Foods Market. The buzz is all about bees and the colony collapse disorder.
Whole Foods is raising $180,000 to restore habitats. Bees are responsible for 35 percent of the food supply.
Raspberry Beet Salad – Earthy red beets are sweetened using honey. Tart ingredients like raspberry, cranberry, and orange make this a refreshing summer time salad.
Fresh Cantaloupe with Prosciutto
This is a classic sweet-and-salty combo for appetizers or brunch. Delicious served with rustic, country-style bread. Serves 8
1 ripe cantaloupe melon
16 very thin slices of prosciutto (approx. 1⁄2 pound)
Cut top and bottom off of melon, then stand it upright on one of the cut ends. With your knife, peel off rind from top of melon to bottom. When melon is completely peeled, slice it in half. Scoop out seeds using a spoon, then discard. Cut each half into 8 crescent-shaped wedges, lengthwise.
Wrap middle of each wedge of melon with a slice of prosciutto. Fan out on a platter and serve.
Minty Melon Salad
Inspired by the chile- and salt-sprinkled pineapple found in the fresh fruit stalls of Mexico, this amazing melon salad is delightfully refreshing. Salt and tangy lime juice and spicy chili powder enhance the sweetness of fresh summer melon while fresh mint adds a cool finish. Serves 4.
1 medium ripe cantaloupe melon, cut into bite-size pieces
2 tablespoons chopped mint
Juice of 1 lime
1 to 3 teaspoons chili powder, or to taste
1⁄4 teaspoon fine sea salt
Combine all ingredients in a serving bowl and toss well. Taste and adjust seasoning with chili powder then serve.
Find out more:
- More ways to support honey bees at www.wholefoodsmarket.com/sharethebuzz
- See ‘Queen of the Sun: What are the Bees Telling Us?’ during June at: www.dosomethingreel.com