Melons and Yogurt and Mint, Oh My!

Sarah McColl
Editor in Chief
March 29, 2014

Saturday mornings are for leisurely meals—those made while dancing to some sick tunes. Enter: Brunch Beats.

Photo credit: Everyday Food

The dog days are over: of winter, of the lion-like part of March, of every dark, gloomy hour that passes before Daylight Savings…saves us.

Is that the sweet smell of optimism in the air? Or are you just buzzing on a double latte? Who cares! You feel good. 

Too good, even, to turn on the stove. Too good to even press down the lever of the toaster. Just nudge a crescent of cantaloupe alongside thick Greek yogurt—the creamiest, best stuff you can find. Drizzle both with honey and scatter a few mint leaves on top. Because: spring.

That’s it! You don’t have time to fuss with eggs or waffles. The joyful world awaits.

Melon with Honeyed Yogurt
from Everyday Food
Serves 4

1 cantaloupe or honeydew melon (3 pounds), seeded and cut into 16 wedges
3 cups Greek yogurt 
1/4 cup honey

1. Arrange melon wedges on a platter. Place yogurt in a serving bowl, top with mint, and drizzle with honey. Serve melon with yogurt.