Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Melon Carpaccio with Lime
Details
- Servings: 6
- Diet: Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
Ingredients
- 1/2 cup sugar
- 4 sprigs mint plus small leaves for garnish
- 1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
- 1/2 vanilla bean, split lengthwise
- 1/2 cup fresh lime juice
- 1/2 5-pounds melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
- Coconut, mango, or lemon sorbet (optional)
- 1/2 teaspoon lime zest
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