Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
You wouldn’t normally think of combining watermelons and another summertime favorite: heirloom tomatoes. But they actually go well together. The sweetness from the watermelon brings out the sweetness in the tomatoes and the tomatoes also provide a contrasting tart note.
It seems like in every movie set in Italy, inevitably one of the characters will end up being seduced by one of those famous Italian delectable frozen treats: a granita or gelato. In “Under the Tuscan Sun” a character that Diane Lane plays runs into a blonde bombshell walking along a cobblestone market street, consuming a gelato as if she were making love to one of those muscular hunky descendents of Roman gods. On a hot summer day, there’s nothing more satisfying than diving into a scoop of icy granita. And if you’ve got an ice-cream maker they’re simple to make and the lack of cream means that they’ll freeze quickly. And on a hot summer day, there’s nothing more quenching than watermelon or cantaloupe. In Oregon, we count the days until the watermelon and cantaloupe start arriving from Hermiston. Hermiston watermelon and cantaloupe granita are a perfect way to quench your thirst as well as douse that summer heat.