Cantaloupe with Carrot Top and Pistachio Chimichurri 

Get a hit of summer sun this month with this bright, satisfying, and totally unique flavor combo. Cantaloupes are super sweet right now and pair gorgeously with savory herbs, salt, and chilies. Bonus points for using carrot tops!

1 cup fresh carrot tops

½ cup fresh cilantro

2 tbs fresh oregano

1 jalapeno, sliced in half (seeds removed if you dont want too much heat)

¼ cup shelled pistachios

3 garlic cloves

1 tsp salt (I prefer Kosher salt here)

1 tsp cracked black pepper

1/3 cup red wine vinegar

1 fresh cantaloupe, skinned and cut into slices

In a food processor, combine carrot tops, cilantro, oregano, jalapeño, garlic, salt, pepper, and vinegar. Puree until mixture is completely chopped up. While food processor is running, slowly pour in olive oil. Rub sauce onto the cantaloupe, making sure both sides are covered. Allow the cantaloupe slices to rest for half an hour or so at room temperature to allow the marinade to set in. Serve on skewers if you wish, and enjoy!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.