The Rip Van Wrinkler, XXV, Issue 3, August 2021 Page 5 < previous page > <next page> |
"Climbers. . ." is the NEW Contest!
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RECIPES . . .Watermelon Salad Recipe With Cucumbers, Mint and Feta CheeseSuggested 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)."
Serves 2
Ingredients 1/4 watermelon, diced into bite-sized chunks 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 - by Susan K-M 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. Watermellon Gazpachio This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long. Ingredients Instructions
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