The Great Summer Watermelon Salad

To celebrate the 4th of July, I wanted to try something I had seen on Pinterest…. A watermelon bowl! So, of course, needed to come up with something to do with all that fruit in the middle-

Watermelon Feta Salad

  • 1 large watermelon, fruit scooped into balls, and shell cleaned. (You can discard any of the extra flesh/water… Or blend for a cocktail mixer!
  • Feta Cheese
  • Handful of Fresh Mint, julienned
  • Arugula (optional)… 
  • Vinaigrette: Equal parts fresh orange juice and olive oil. Tablespoon of honey, salt & pepper to taste.

Toss all ingredients together in a separate vessel before pouring into the melon shell – much easier to mix! Don’t wait too long to dig in – best immediately!


All Greens Smoothie

I wouldn’t say I was a “veggie lover”… When I was younger, I was actually repulsed by all things green… Except for a Granny Smith Apple! Since then, I’ve come around to some things, and will even say this smoothie combination is now a favorite!

All Greens Smoothie

  • Kale
  • Green Grapes
  • Granny Smith Apple
  • Coconut Water
  • Optional: pear, parsley, arugula, spinach

Blend all – and enjoy! Pretty simple. I know a lot of smoothie recipes might call for you to add ice.. My trick to not water down the flavor but still chill your drink – freeze the grapes! Or for that matter, freeze all your ingredients (except the coconut water) in batches which will make the smoothie routine even faster!


Creamy Carrot Soup

I’ve had an immersion blender on my “wishlist” for quite awhile, and finally bought one! I’m determined to prove it to be the best investment in my kitchen to date, and have fun while doing so!


 Creamy Carrot Soup with Scallions

  • 2 tbsp butter
  • 3 tbsp olive oil
  • 1 large onion
  • 4 cups (1 qt) low-sodium vegetable broth
  • 4 cups (1 qt) water
  • 2 lbs carrots, sliced 1/2 inch thick
  • 4 scallions, thinly sliced
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • Salt & pepper to taste

  1. In a large pot, melt butter and 1 tbsp olive oil. Add onion, and sauté until softened, about 5 minutes
  2. Add broth, water and carrots. Bring to a boil, then simmer on low heat until carrots are tender, 30-40 minutes. Turn off heat.
  3. In a small saucepan, heat remaining olive oil and sauté scallions until softened and lightly browned. Set aside.
  4. Using an immersion blender, purée the carrot soup until completely smooth.
  5. Return carrot soup to moderate heat, adding cream and milk, stirring. Season to taste.
  6. Ladle soup into bowls, top with scallions and enjoy!

Other possible variations:

  • Use coconut milk and curry powder for an Asian twist
  • Add 2 tablespoons grated ginger for spice
  • Garnish with curry oil for a kick 

The BEST Outcome for Thanksgiving Leftovers!

Everyone loves Thanksgiving leftovers… What’s not to like? The sandwiches we make on Hawaiian Rolls, or reheated gravy (which just gets thicker…)

I just put together, what I think, is the best solution on how to “replate” your Thanksgiving leftovers — PIZZA!

Instead of tomato sauce, gravy!
Use any toppings you’d like — in my example, cranberry sauce, turkey (of course), roasted Brussels sprouts and glazed carrots! Top it off with cheese, and pop it in the oven!


Easy Weeknight: Asian Lettuce Cups

We love Trader Joes! While they have great ready-made meals, they can also make putting a quick meal together even easier by having some already prepped ingredients.

Asian Lettuce Cups
Small Gem Lettuces
Shredded Carrots
Shelled Edamame
Grilled Chicken
Trader Joes Asian Style Spicy Peanut Vinaigrette

Wash the lettuce thoroughly, and discard the outer layer. Pull the head apart into individual leaves, and arrange on plate.

Combine carrots, edamame and chicken in a small bowl, and mix in the peanut vinaigrette to taste.

Healthy, quick & easy!!

You can also use their Sesame Ginger vinaigrette with diced Korean BBQ to change it up.

Farmers Market Menu Inspiration: Summer Bruschetta

It may be the end of the summer, but there’s still some great ingredients in season – especially the tomatoes!

Summer Bruschetta with Avocado
2 Heirloom Tomatoes
1 Ripe Avocado
1 Shallot
Olive Oil
White Balsamic Vinegar
Salt & Pepper
Sourdough Boule

Finely chop the shallots, and place in small bowl with about 2 tbsp of olive oil. Dice the tomatoes and avocado to be about the same size. Toss together, adding the balsamic, salt and pepper to taste. Serve on sourdough slices, toasted or not!