THE NEW SPA FOOD

Treatment menus aren’t the only ones getting a makeover. At Castle Hot Springs, meals are made using ingredients grown steps away from the kitchen in an experimental garden. The resort’s chefs work with agronomists to put the “fresh” into farm-fresh dishes like soy-glazed tempura vegetables dressed with Fresno aioli, plus giardiniera, compressed melon, and more.

Ready to cook more dishes? See all of the recipes on sunset.com Compressed Melon MAKES 12 BITES 1 super ripe cantaloupe, about2.5-3 lbs., peeled, quartered, and seeded1 cup white verjus1 Tbsp. agave syrup1 loaf whole-grain bread1 cup mascarpone1 Tbsp. honey12 pieces prosciutto, thinly sliced 1. Place sliced melon in a resealable plastic bag. Add verjus and agave syrup. Seal bag and marinate at room temperature for 2 hours. 2. Carefully slice whole-grain bread into ½-inch thick crostinis; think two bites as a reference. Toast and set aside to cool. 3. In a mixing bowl, fold mascarpone and honey together, then generously spread onto crostini. 4. Gently place a folded slice of prosciutto on top of mascarpone. 5. Remove melon from bag and cut into ½-inch cubes. Plate melon next to or on top of prosciutto. Serve and enjoy immediately. SUNSET…

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Sunset (Digital) - 1 Issue, Wellness 2022

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