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Tomato, Watermelon, and Marigold Gazpacho

Serves 6


    When the heat of summer has you ready to wilt, this refreshing summer gazpacho with watermelon, tomatoes, and almond is guaranteed to cool you down. Marigold petals are used to make a slightly spicy, peppery oil with mild notes of citrus; it’s used in the soup and as a beautiful edible garnish. Avoid the bases or “heels” of marigold flowers, as they can be quite bitter.


    Much ado about marigolds

    Marigolds can refer to plants from the aster (Asteraceae) family, either from the genus Tagetes or from Calendula officinalis, known as calendula, which often goes by the name pot marigold. Note that not all species of marigolds are edible, so make sure you’re selecting an edible variety from a reputable source. Marigolds contain carotenoids, yellow pigments that support the body’s immune system, and lutein, also a carotenoid, that assists with eye health.


    Tomato, Watermelon, and Marigold Gazpacho


      • 10 marigold or calendula flowers
      • 1/4 cup + 2 Tbsp (60 mL + 30 mL) extra-virgin olive oil, divided
      • 15 oz (425 g) very ripe tomatoes (about 2 to 3 large)
      • 2 in (5 cm) piece of dry baguette, crust removed
      • 1/2 small red onion
      • 1/4 cup (60 mL) almond flour
      • 2 tsp (10 mL) sherry vinegar
      • 1/2 cup (125 mL) cold water
      • 1/2 tsp (2 mL) salt
      • 1/4 tsp (1 mL) pepper
      • 13 oz (370 g) watermelon, about 3 cups (750 mL) diced
      • Marigold blossoms, for garnish


      Per serving:

      • calories176
      • protein2 g
      • total fat15 g
        • sat. fat2 g
      • total carbohydrates12 g
        • sugars6 g
        • fibre2 g
      • sodium233 mg



      Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup (60 mL) olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool completely.


      Once cool, blend oil in food processor on low speed to chop marigold leaves. Into Mason jar, pour marigold oil, close lid, and set aside in a cool, dark place overnight.


      In medium-sized bowl, combine tomatoes, baguette, onion, 2 Tbsp (30 mL) olive oil, 2 Tbsp (30 mL) marigold oil, almond flour, vinegar, water, salt, and pepper. Allow to stand at room temperature for 30 minutes, stirring occasionally.


      Into blender container, pour contents of bowl and purée. Add watermelon and blend on highest speed until smooth. Pour into individual serving glasses; garnish with a few drops of remaining marigold oil and a few marigold blossoms.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.