Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

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Grilled Mahi-mahi with Spicy Ginger Mango Salsa

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Grilled Mahi-mahi with Spicy Ginger Mango Salsa

Yields: 4 servings

Spicy Ginger Mango Salsa:
1 mango, peeled, seeded, and small diced
1 small chili pepper (habanero, jalapeño, or serrano), de-veined, seeded, and diced small
¼ cup small diced red onion
1½ teaspoons fresh ginger juice*
1 tablespoon freshly squeezed lime juice
1 small orange, peeled, seeded and roughly chopped
1 teaspoon red wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
* For ginger juice: finely chop or peel and grate 1 tablespoon fresh ginger, squeeze with your fingers, capture the juice and discard the flesh.

Stir to combine all ingredients in a small bowl.

Mahi-mahi:
2 pounds fresh Mahi-mahi
1 tablespoon extra-virgin olive oil, plus more for oiling the grill
2 teaspoons fresh thyme, finely chopped
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning

Preheat the grill to medium-high.  Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Pat the Mahi-mahi dry and then rub both sides with the olive oil and lightly season with thyme, salt and pepper.

Place fish on the pre-heated grill and cook for approximately 3 to 5 minutes on each side, or until the flesh just begins to flake apart and becomes opaque in color. (You can double check simply by cutting into one.) Once cooked to your liking, remove from the grill.

Serve with a spoonful of the spicy mango ginger salsa.

Note: as with all seafood, check with Seafood Watch to ensure you are purchasing sustainable seafood.

Apple and Carrot Coleslaw

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Apple and Carrot Coleslaw

Yield: 6 servings

 

Coleslaw:

1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)

4 medium carrots, peeled and grated (2 cups)

2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)

½ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

¼ cup extra-virgin olive oil

2½ tablespoons red wine vinegar

2½ tablespoons apple cider vinegar

 

Combine the cabbage, carrots, apples, and parsley in a large bowl.

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again (yes, again).

Note: if you do not have a mandoline, this is a great opportunity to practice your knife skills!