Gazpacho is a cold soup made of raw, blended vegetables and is particularly refreshing and cool during the hot summers days and nights. I stumbled upon this recipe on Love & Lemons and was so intrigued by the ingredients that I had to try it. The difference with this gazpacho recipe is that the main ingredient is watermelon, not just vegetables. It adds just a hint of sweetness to an otherwise savory dish and the combination is a homerun. This recipe can be doubled for a larger group and saves for 4-5 days in the refrigerator. Serve it after it’s been able to chill for at least 3-4 hours so it’s really cold and the flavors have had time to combine. If I’m not making this for a specific occasion I like to make it early in the week and grab a small bowl here and there with a salad for lunch, a quick afternoon snack or even as a dinner side. Bottom line, this is a great choice any time during the hot months! Xx, Heather
-INGREDIENTS-
4 Cups cubed seedless watermelon
1 English cucumber, diced
3 medium tomatoes, diced
1 small red bell pepper, diced
1/3 cup green onions, diced
1 garlic clove
Basil, small handful
3-4 tablespoons red wine vinegar
3 tablespoons olive oil
1-2 teaspoons sea salt
1/2 teaspoons freshly ground black pepper
1/2 jalapeño pepper
Micro greens, for garnish
Avocado, diced
-PREPARATION-
1.Set aside half of the chopped cucumbers, tomatoes, red pepper and green onion.
2. Place other half of cucumbers, tomotoes, red pepper and green onions in a blender. Add watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper. Blend until smooth. Taste and add additional seasoning if desired.
3. Pour into a large bowl and add the reserved diced cucumbers, tomatoes, red pepper and green onions. Stir and chill for at least 3-4 hours or overnight in the refrigerator.
4. Serve with a drizzle of olive oil and top with diced avocado and micro greens.
Charcuterie (pronounced “shahr-ku-tuh-ree”) is the art of preparing and assembling cured meats and other meat products. Many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast/crackers/breadsticks, fruit – dried/sliced, nuts, cheese – hard/soft, and spreads. They are not only appealing to the eye but a fun, “no cooking required” option for quick bites both your family and friends can enjoy at your next gathering. While they take very little time to put together and are appealing to most because of their variety, they can add up quickly. As quickly as they can add up, they don’t have to break the bank with a little knowledge and planning. I went to Trader Joe’s the other day and created 3 different, “One Stop Shop” charcuterie boards – 1. Under $25, 2. Under $30 and 3. Under $35. Below you will see how they are laid out and a list of the different ingredients by price! Notice which items cost more. Pick the ones that mean most to you and build around those items to stay in budget!
Xx, Heather
Under $25 Trader Joe’s Charcuterie
Under $25 – ingredients
1. Classic Original Water Crackers – $1.39 2. Green Apple – $0.69 3. Wisconsin Extra Sharp Cheddar Cheese – $2.74 4. Fig Butter – $2.49 5. 3 Seed Sweet Potato Crackers – $1.99 6. Gourmet Deli Selection(Calabrese Salame, Prosciutto,Capocollo) – $5.49 7. Marinated Olive Duo with Lemon and Herb – $1.79 8. Chèvre and Honey Goat’s Milk Cheese – $2.99 9. Red Apple – $0.69 10. Candied Pecans – $4.49 TOTAL COST = $24.75
Under $30 Trader Joe’s Charcuterie
Under $30 – ingredients
1. Classic Original Water Crackers – $1.39 2. Gourmet Deli Selection(Calabrese Salame, Prosciutto,Capocollo) – $5.49 3. Green Apple – $0.69 4. Olive Tapenade – $1.99 5. Red Grapes – $5.49 6. Wisconsin Extra Sharp Cheddar Cheese – $2.74 7. Triple Creme Brie Cheese – $4.19 8. Sun Dried Apricots – $1.49 9. Fig & Olive Crisps – $3.99 TOTAL COST = $27.46
Under $35 Trader Joe’s Charcuterie
Under $35 – ingredients
1. Green Apple – $0.69 2. Classic Original Water Crackers – $1.39 3. 3 Seed Sweet Potato Crackers – $1.99 4. Dried Lemon Sliced – $2.29 5. Fig Butter – $2.49 6. Chèvre and Honey Goat’s Milk Cheese – $2.99 7. Greek Kalamata Olives – $2.99 8. Wisconsin Extra Sharp Cheddar Cheese – $2.74 9. Red Apple – $0.69 10. Candied Pecans – $4.49 11. Olive Tapenade – $1.99 12. Boursin Garlic & Fine Herb Cheese – $3.99 13. Gourmet Deli Selection(Calabrese Salame, Prosciutto,Capocollo) – $5.49 TOTAL COST = $34.22
Plank grilling, also known as planking, is a method in which food on a wooden board or plank is set over indirect heat on a grill. It gives the food a deep, wood-smoked flavor that is hard to beat. Before you start, you’ll need to soak the plank for at least 2 hours (up to 24 hours) to prevent it from going up in flames while on the grill. If you soak the board on the shorter side, keep a water bottle close by while cooking and watch for any flare-ups. I used a cedar plank this time but you can pick from all kinds of flavors based on the type of wood – cedar, cherry, hickory, pecan, maple, apple or alder. Try out this 5 ingredient salmon recipe to start and be on the lookout for more plank recipes throughout the summer! Xx, Heather
-INGREDIENTS-
1 cedar plank
1.5 pounds salmon, skin on
3 tablespoons dijon mustard
1/4 cup light brown sugar
3-4 sprigs, flat leaf parsley, chopped
1-2 lemons
-PREPARATION-
1. Soak cedar plank in water for at least 2 hours, up to 24 hours.
2. Mix the brown sugar and the dijon mustard in a small bowl and set aside.
3. Turn on grill to medium-high heat.
4. Cut 1 lemon into thin, round slices, and 1 into wedges, set aside.
5. When your grill is up to temp, place the pre-soaked cedar plank in the center of a hot grate but away from the heat. (Indirect heat grilling) There shouldn’t be a flame under the board for this method.
6. Close the lid and leave the board for about 4 minutes until you smell the smokiness.
7. When the plank is ready, season the salmon with a small amount of salt and pepper, place the salmon on the plank, brush with dijon mustard/brown sugar mixture and top with lemon slices.
8. Cover the grill and cook the salmon for 15-25 minutes. It will depend on how thick the salmon is and if you’re cooking one large piece or two smaller filets. The salmon should flake easily when cooked.
9. Remove plank from heat and let the salmon rest when finished. Sprinkle with chopped parsley. (Remember, the salmon will continue to cook a little while still sitting on the cedar plank.)
10. Divide into indidivudal postions and serve with lemon wedges.
In Mexico City, fruit salads sprinkled with tajín (a blend of chili, lime and sea salt) are considered street food and typically sold from a stall, small truck, on a cart, or off bicycles. This salad is both refreshing and beautiful and warrants making it and sharing it with friends and family either around a table or at a gathering. It can be made with the melon(s) of your your choice – watermelon, cantaloupe or honey dew. I prefer to make it with a mixure and I like to change it up each time! If you’re looking to add some crunch, adding bite-sized cucumber cubes would be work well! I’ve also considered adding a couple tablespoons of agave syrup to add a hint of sweetness. Xx, Heather
1 teaspoon Chili Lime Seasoning Blend (Trader Joe’s)
3 Tablespoons crumbled cotija cheese
1 Tablespoon fresh cilantro, chopped
-PREPARATION-
1. Cut open melon, scope out seeds if necessary and scoop melon balls.
2. Squeeze fresh lime juice and chop cilantro.
3. Combine melon balls, lime juice, Chili Lime Seasoning, cotija cheese, and cilantro and serve.
Tip: This salad should be served immediately. The salt draws the liquid out of the melon, so it will become watery if it is made ahead. That being said, you could definitely make the melon balls ahead and easily through the ingredients together right before guest arrive.
This summer salad has great balance, from the sweet corn, to the salty feta to the hint of sour lime juice. I prefer to serve it when the corn is still warm but it can also be made ahead, refrigerated and makes for a refreshing cold salad on a warm night. When serving it cold, I typically add sliced avocado as well. It’s great with grilled chicken, burgers, kebabs, or just about anything. Xx, Heather
-INGREDIENTS-
6 ears of corn, husks and silk removed
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3 cups of cherry tomatoes, halved
6-8 oz feta cheese, crumbled
1/2 cup of red onion, chopped
1/8 teaspoon ground black pepper
2 tablespoons basil, chopped
Juice from 1/2 a lime
-PREPARATION-
1. Cut the corn off the 6 ears and set aside in a bowl.
2. Add olive oil to a large skillet and heat.
3. Saute the corn only stirring occasionally, until it starts to brown. (about 8-10 minutes)
4. Combine sauteed corn, tomotoes, feta, red onion, ground pepper, basil, and lime juice in bowl. Toss and serve or chill for up to 4 hours and serve. (Try adding sliced avocados if serving cold.)
