XX, Issue 3, August 2016
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"Drinking out of our glasses, etc,
MAKES IT BETTER!"
is the NEW Contest!
Enter stories &/or PHOTOS by October 1st.
Samples:
Holley Olsson sharing Peter's milk.
Karen Sahulka sharing her glass of water.
RECIPES:
Watermelon Salad Recipe With Cucumbers, Mint and Feta Cheese
Suggested by Tamara Allen. She adds, "I put some oregeno and kalamata olives in it and use red wine vinegar instead of EVO Yummy. Does not save well (watermelon and cucumbers are too watery - but for a cut and serve it's good)."
by Emily Monaco
Serves 2
Ingredients
1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
2 ounces feta, crumbled
1 lime
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade
freshly ground black pepper
Directions
Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.
The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.
Farfalle with arugula/Susan Marsicano
Wash a bunch of arugula, put in the bottom of a large bowl, add about 6 oz. of crumbled feta, extra virgin olive oil, ½ teaspoon capers, ½ teaspoon currants, a bit of wine vinegar, salt, pepper. Cook the farfalle al dente, drain, & add to the bowl. Mix, add some lemon zest, & serve.