At this point in the year, we are already entering the end of the melon season. I don't know if it's a biological issue or knowing that the end is approaching, but it is precisely at this time when it seems sweeter to me and I crave it much more.
For whatever reason, the truth is that this is the ideal time to consume more melon. It helps a lot to combat the heat, it is a seasonal fruit (although technically it counts as a vegetable) and, in most cases, local.
It is also good at any time of the day and in a variety of preparations. With a little bit of ham in the appetizer, with a couple of tablespoons of Greek yogurt for dessert, as a cold soup and even in slices as a substitute for dessert.
And also, it is usually very well priced. The best are those that still feel firm to the touch but already emanate the typical aroma of melon. Put in the refrigerator a couple of hours before eating them, they are the perfect way to enjoy what's left of summer.
This week's menu includes, as always, lots of fruits (hopefully you can find a good melon), lots of vegetables, three servings of legumes, two servings of fish,
Baked preparations
Preparations with sofrito
Fire preparations
