Watermelon Salad with Mint and Feta

The combination of these ingredients is possibly the best thing to happen to summer dinners. It’s one of those dishes that I could eat everyday until it makes me sick and then I never want it again. So far so good.

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Ingredients 

1/3 cup extra virgin Olive oil

3 Tbs fresh lemon juice

2 tsp Kosher salt

1 tsp Tabasco

Pepper to taste

Seedless watermelon cut into 1 inch cubes, chilled (10 cups)

Feta cheese, crumbled (2 cups)

1 small sweet onion, diced

1 cup fresh mint, chopped

 

Directions

Whisk the first five ingredients in a big bowl until combined. Add the watermelon, feta, onion and toss gently. Sprinkle with chopped mint and dive in.

 

 

 

Israeli Couscous with Radish and Pistachios

This dish is exactly what you need to make before summer ends. The chewy pearls of couscous with the crunch of the pistachios, done! The raisins, they add a hint of sweetness and for some reason I feel any dish can use a touch, mint…. always a good idea!

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Ingredients

cup uncooked Israeli couscous

small shallot, finely chopped

1/4cup olive oil

tsp lime zest

1/4 cup lime juice 

Handful of Golden Raisin’s ( to your sweet tooth’s desire)

kosher salt to taste

pepper to taste

bunch radishes of your choice  (about 12 ounces), chopped (2 1/2 cups)

1/2 English cucumber, chopped (1 cup)

1/2 cup roasted, salted pistachios, coarsely chopped

1/2cup chopped fresh mint

 

Directions

Cook couscous according to package directions. Set aside to cool.

In a large bowl whisk together shallot, olive oil, lime zest, lime juice, salt, and black pepper.

Stir in couscous, radishes, cucumber, pistachios, and mint.

Taste for seasoning and then let sit in the refrigerator for an hour.

Taste for seasoning again. Enjoy!

 

Radish Couscous with Pistachios and Mint

I am crushing hard on Israeli couscous right now. It’s the perfect vessel to deliver all the flavors while lending the perfect pearl of chewiness.  The textures in this dish are meant to be and the punch of mint is where the magic happens. I am pretty confident that if you were to throw in some golden raisins, it might be even better.

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The first time I made this, I used the well known red radish that you can find at pretty much any store. fullsizeoutput_104

This time, Farm Fresh To You was featuring watermelon radishes for this weeks delivery, so…..

Watermelon radishes do not taste like the summer melon. They have a mild flavor but visually resemble the fruit with their green exterior and rich pink middle, such a pretty vegetable.

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It doesn’t matter what type of radish you use, actually go ahead and use a bunch of different types, types you have never tried…what do you have to lose?

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Ingredient

cup uncooked Israeli couscous

small shallot, finely chopped

1/4cup olive oil

tsp lime zest

1/4 cup lime juice ( about 2 limes)

kosher salt to taste

pepper to taste

bunch radishes of your choice  (about 12 ounces), chopped (2 1/2 cups)

1/2 English cucumber, chopped (1 cup)

1/2 cup roasted, salted pistachios, coarsely chopped

1/2cup chopped fresh mint

 

Directions

Cook couscous according to package directions. Set aside to cool.

In a large bowl whisk together shallot, olive oil, lime zest, lime juice, salt, and black pepper.

Stir in couscous, radishes, cucumber, pistachios, and mint.

Taste for seasoning and then let sit in the refrigerator for an hour.

Taste for seasoning again. Enjoy!

 

Farro, Watermelon, Tomato and Feta Salad

A few weeks back we had a very nice lunch in Little Italy. Aside from a couple of delicious pies we also ordered a farro, watermelon, tomato and feta salad with mint and arugula. It was AHmazing. I have been thinking about that salad ever since. I almost made it for Thanksgiving but wasn’t sure that was the best audience to try it out on. Safely back in my own kitchen, I set to work.

In all actuality it’s a fairly easy recipe. If you make the farro ahead of time then you shave 20 minutes off of your prep work. The end result is the perfect combination of sweet, salty, chewy, and a tad spicy, but the punch of mint is the real winner.

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1 cup whole grain  farro
2 cups medium dice heirloom tomatoes
2 cups medium dice watermelon
4 tablespoons extra-virgin olive oil divided
4 tablespoons white balsamic vinegar
2 cups baby arugula
6 ounces feta cheese, crumbled                                                                                                                             3 tablespoons chopped fresh mint leaves

Bring a medium saucepan of salted water to a boil over high heat, stir in farro, reduce heat to medium and simmer until farro is al dente, about 20 minutes. Remove from heat, drain then spread onto a rimmed baking sheet to cool.

While the grains are cooling, make the rest of the salad. Combine tomatoes, watermelon, 1 tablespoons of the olive oil, a pinch of salt, and some freshly ground black pepper, stir then set aside until flavor is intensified, about 20 to 30 minutes.

Combine remaining olive oil and vinegar in a small jar, close, and shake until well combined. Season with salt and freshly ground black pepper then mix with the cooled farro.

When tomato-watermelon mixture is ready, drain off any juices and add the mint then stir the mixture into the farro, add the arugula and feta and stir through. Serve immediately.

*recipe adapted from Aida Mollenkamps Salt & Wind