Perfect for backyard cookouts or a weekend brunch
This refreshing Watermelon-Feta Salad is sweet for summer. Ripe, juicy watermelon combined with feta cheese and mint garnish is a sweet-salty blend, perfect for backyard cookouts or a weekend brunch.
12 cups seedless watermelon, chilled and cubed (1-inch cubes)
12 ounces feta cheese (1/2-inch cubes)
6 cups washed baby arugula
1 cup fresh mint leaves, chopped
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice(2 lemons)
1/4 cup minced shallots (1 large)
1 Tbls honey
1 tsp Kosher salt (adjust to taste)
1/2 tsp freshly ground black pepper
1/2 cup virgin olive oil
Best when made just before serving.
In a small bowl, whisk together lemon juice, orange juice, shallots, honey, salt and pepper. Slowly pour in olive oil, whisking continuously. If not using within an hour, cover and refrigerate the vinaigrette.
In a large salad bowl, layer baby arugula, watermelon and feta. Add mint. Drizzle vinaigrette to coat the greens lightly and then toss. Adjust spices to taste.
Serves 6 to 8
Featured Winter Recipe
Indian-style red lentil soup warms the tummy during fall and winter. Bursting with flavor, Patsy Bassel’s recipe blends aromatic, flavorful spices and garnishes.
3 Tbsp vegetable oil
1 onion diced
2 carrots diced
1 celery stick diced
1 jalapeño diced
2 cloves garlic minced
4 tsp ginger minced
2 cups red lentils rinsed
2 15 oz can chicken or vegetable broth
4 cups water
1 15 oz can diced tomatoes
2 tsp salt
2 tsp whole cumin seeds
2 tsp whole mustard seeds
1 Tbsp ground turmeric
1 Tbsp paprika
Parsley (for garnish)
Yogurt a dollop (for topping)
Heat 1 Tbsp oil in small pan. When hot, add cumin and mustard seeds. Cook, stirring constantly, about 15 seconds until seeds begin to pop. Set aside. In another pan, heat 2 Tbsp oil. Add onion and garlic until soft. Add jalapeño, garlic, ginger, carrots, celery and cook until fragrant. Add spices and salt including the cumin and mustard seeds. Let spices release flavor for 1 minute. Add lentils, broth, and water, then diced tomatoes. Bring to a boil. Reduce heat and simmer until lentils begin to break down, 30 minutes. Add lemon slice 10 minutes before done. Remove lemon slice. Garnish with parsley and yogurt. I like to serve it with a crusty French baguette or naan. Makes 8 servings.
Featured Fall Recipe
Download Newsletter: September/October 2017
Chilled Gazpacho Soup is a refreshing and healthy dish that’s quick and easy to make. Try Terri Bartlett’s simple recipe.
1 small to medium red bell pepper
1 small to medium green bell pepper
1 medium cucumber, peeled
1 medium carrot, peeled
2 or 3 green onions (with about 1 inch of green tops left on)
2 stalks celery
1/4 cup cilantro, chopped
1/2 tsp finely chopped jalapeno pepper
Juice of one lemon
1/2 cup cold water
1 28-oz. can diced tomatoes
1 large avocado (should be ripe, but still firm)
Salt and pepper to taste
Instructions on back page
Chop the bell peppers, carrots onions, cucumber, and celery into large pieces. Place in a blender or food processor. Add the lemon juice, water, and cilantro. Blend to desired smoothness (I like my gazpacho “chunky”). Add the tomatoes, jalapeño, salt and pepper, and “pulse” the blender for about 5 seconds more. Chill for at least an hour before serving; the colder the better! Provide slices of avocado for garnish. Serves 6.