Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.
We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…
Watermelon Summer Salad
1 (5-pound) watermelon
1 Vidalia onion
1 cucumber, sliced (optional)
1/4 cup red wine or balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..
Spring is in the air and talk of asparagus is everywhere. There’s nothing quite like a fresh seasonal salad to put you in the mood for summer fun. This gorgeous green salad will take you there, I promise.
A lovely raw vegetable dish (crudi) containing very thinly sliced, zucchini, diced asparagus and shaved Pecorino Romano. Simply serve chilled, drizzled with olive oil and lemon juice.
I can’t take any credit (except the iphone photo;) for this sensational salad. The credits go to my dear friend James Fielder for choosing to make this dish and Giada De Laurentiis for her fabulous recipe (below).
James & Larry serving the delicious Asparagus and Zucchini Crudi
James and Chris enjoying the first course…
Or perhaps this Bogle was the first course. Anyway, please keep in mind that these photos were taken with an iphone in the dark. Yep, that’s right.
Baby, it’s cold outside! Now, it’s time to share the best minestrone that I’ve ever tasted. This gorgeous, delicious soup, bursting with flavor, really sings to me. So, now I have a new obsession with soup, especially this amazing Italian classic loaded with healthy, roasted vegetables. You’ll see why after your first mouthful of this unforgettable minestrone soup. It’s crazy-good!!!
We love seafood, we love crab cakes, we really love these crispy Maine crab cakes. Yes, it’s true, I especially love seafood. You know, I’m from Maine, where we’re known for having THE best seafood in world, and I’ve certainly eaten more than my share. Oh yeah, I do LOVE the shellfish best — clams, crab, oysters, scallops, shrimp, and lobster (my absolute favorite food!) So, I really do know good seafood, now I want to share with you lovely people, a recipe for six crispy, lemony, delightful, healthy and delicious Maine Crab Cakes……
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16 oz. fresh Maine lump crab meat: Jonah crab, Blue crab, Rock crab, or the rare Maine “Peeky-toe.”
2 tbsp. minced shallots or green onions
1 tsp. Old Bay Seasoning
1/2 cup mayonnaise
2 tsp. grated fresh lemon zest
2 tsp. fresh lemon juice
Sea salt & fresh pepper to taste
* Sauces of your choice (see notes)
Pre-heat the oven to 400* and prepare muffin tins ( 6 each ) with cooking spray or olive oil.
Carefully place the lump crab meat into a medium-sized bowl. Whisk two eggs to a light foam in a mixing bowl, then add everything except the crab meat, mixing thoroughly. Carefully add the crab meat, try to keep the lumps as large as you can
Carefully form six crab cakes, and place in your prepared muffin tins. Bake for 10-15 minutes (until lightly browned and crispy)
If you want to cook these up “old school” just melt some butter and add a splash of olive oil in a saute’ pan, fry over medium heat.
Note: Serve with your favorite spicy cocktail sauce, dill (herb) mayo or my favorite: horseradish mayo (mix equal parts of both, or to taste).
I love spicy salsa and I really do love sweet wild Maine blueberries, so it makes perfect sense to me to combine spicy and sweet together with some juicy garden tomatoes, fresh herbs, and hot peppers. I do love the fact that this extra special salsa is very healthy, loaded with antioxidants, is low-calorie and it’s another of my super-simple recipes to make at the last minute. You may serve this lovely fresh salsa with scrambled eggs, tortilla chips, and our favorite quesadilla, topped with sour cream (below). Everyone LOVES it!
3 medium very ripe tomatoes
1 cup fresh or frozen wild blueberries
1 chopped red onion
2 cloves garlic, minced
2 tablespoons vinegar
2 tablespoons olive oil
1 jalapeno or serrano chili pepper, finely chopped
1 red bell pepper (*roasted optional), rough chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste
zest and squeeze 1 lime or lemon
Start chopping or use your food processor and combine all of the ingredients in your favorite medium-sized bowl, season to taste. Let the salsa “marry” to combine flavors for at least one hour (over-night is best!)
NOTES: *To roast a pepper or tomatoes. Place on a foil lined roasting pan and broil at high temp. turning once or twice until the skins blacken. Peel the skin off after they cool. Delish!
** Please be sure to keep a bag of frozen wild Maine blueberries in your freezer year-round. I have plenty of recipes in the works for you requiring these lovely berries!
Amount Per Serving:
Calories: 45 | Total Fat: 2.5 g | Cholesterol: 0 mg