GARLIC ANCHO CHILE BUTTER Ingredients 1 ea    dried ancho or guajillo, seeded and torn into pieces ½ cup Warm water ¼ cup Fresh cilantro leaves 3 ea    Garlic cloves 1 TBS Fresh lime juice Pinch Sugar 1½ tsp Kosher salt 1 stick Unsalted butter, softened Instructions Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain. Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin or roll into a cylinder using parchment paper. YPM note: Garlic-ancho butter keeps, tightly covered and chilled for 1 week

MELON SALAD FROM PERSIA

Ingredients

Instructions

• Carefully cut the Cantaloupes in half and remove the seeds.
• Scoop out the flesh with a melon baller, making sure not to damage the shell.  If you don’t have a melon baller, scoop out the flesh with a large spoon and cut into bite-size pieces.
• Slice strawberries (leave four unsliced for garnish).  Place in a bowl with the melon balls, peaches, grapes, sugar, rose water and lemon juice.
• Pile the fruit into the melon shells and chill in the refrigerator for 2 hours.
• To serve, sprinkle with crushed ice or whipped cream, a whole strawberry and a sprig of mint.