The third installment in our "Weekend Recipe" series. Beth Bader provides the recipes for you to use in your weekend newsletters for your customers. Use the subscribe form in the left column of the website to get email updates.

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Ah, September. Possibly, it’s my favorite month because of the weather. It's one of those times of the year where being outside is far more comfortable than being indoors. You get up early, head out, eat outdoors, play outdoors, and, as the sun fades, seriously consider a hammock because you just don’t want to go in.

September is also the best of summer's bounty fading into autumn's rich, earthy harvest. Fresh corn and tomatoes can be found alongside the first pumpkins and butternuts. A second small harvest of lettuces. And the last of those sweet, delicious melons from late summer. It is the best time to be a locavore.

Recently, I attended the Sustainable Table's Eat Well Guided Tour lunch here in my home town. The menu featured a selection of dishes nearly all made with local ingredients. I loved the salad; made with peppery greens, fresh cantaloupe, pecans and a honey viniagrette. I did not get the actual recipe from the chef, but I took a shot at reproducing the salad here at home.

Salad with Cantaloupe, Pecans and Honey Viniagrette

4 cups fresh mixed greens or arugula
1-1/3 cup diced cantaloupe
1 cup pecan halves
Dressing:
1/2 cup olive oil
1/4 cup white balsamic vinegar (fig or pear infused is lovely)
1/4 cup honey
salt and pepper to taste
optional: bleu cheese crumbles

Whisk the dressing together and serve over salad. It's fantastic with a sprinkle of blue cheese and a nice white wine. I had the Kiddo mix the dressing for me. I turned for a moment and when I looked back, she had the bowl up and was drinking out of it. The dressing is pretty good.

Please stop by “The Kitchen” for more recipes and local food articles.

http://expatriateskitchen.blogspot.com
http://www.eatlocalchallenge.com