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.




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



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.




Tomato Galette

This is a perfect dish to make when you have beautiful tomatoes begging to be used. Store bought pie crust makes it an easy weeknight meal and the addition of some golden caramelized onions can turn it into a weekend hit. Although you may not want to share, it’s that good!


1 unbaked Pie Crust

1 (5oz) package of Boursin Garlic and Herbs Cheese

1 small yellow onion, sliced and caramelized

2 Large or 3 Medium Tomatoes

1 Tablespoon Honey

1 Tablespoon Olive Oil

Handful of torn or chiffonade basil

Salt and Pepper to taste

1 large egg with a drizzle of water, beaten

Preheat your oven 375 degrees.

On a parchment lined baking sheet, unroll the pie crust. Spread the Boursin cheese on the dough leaving about a 1 1/2 inch border. Sprinkle the onion over the cheese and then layer on your toms. Sprinkle with a healthy shower of salt and pepper to taste. Drizzle with olive oil and honey and then the basil.


Gently fold the edges of the dough up over the tomatoes, repeating every two inches around the free formed pie. Brush the crust with the beaten egg wash.



Pop into your heated oven and bake for *1 hour or until crust is golden.

* Don’t go too far, check at the 30 minute mark to make sure the crust isn’t burning,

Let cool for 5 minutes.


Devour with a nice glass of wine.

Halibut with Caper Butter and Kale {Culinary Bucket List-March)

I don’t know when I decided that I liked capers but it must have happened somewhere in my 20s. Now, I like them in all the food. I had them for the first time in a chicken salad sandwich with grapes, brilliant idea.

I struggled with what to make this month. Not that I can’t come up with a delicious recipe I haven’t tried, that is not a problem. I wanted one  that wouldn’t have me  in the kitchen all day or packing on the LBs. I figured I should throw in some healthier recipes every few months as I’m not getting any skinnier here in the next 5 months…know what I’m saying?

Since it’s now summer in San Diego I decided on a fish dish, a sweet and salty fish dish. I came across this recipe when I googled “halibut recipes”, wow she is so clever. I followed the recipe more for the ingredients and used my own sense of time. I find that when cooking fish it’s best to trust your own knowledge rather than some stranger on the internet.

This dish was really good and it will now go on rotation.


Halibut with Caper Butter and Kale

2 Halibut steaks

Olive oil

1 Tbs. Butter

2 onions, sliced

2 garlic cloves, diced

1 Tbs. sherry vinegar

1 head kale, chopped

2 Tbs. Capers

Season the halibut with a little salt and cook in a hot oiled pan. Cook quickly until golden brown on each side, but do not cook it all the way through. Add a little more oil if necessary.

Once the fish is cooked on each side, turn off the heat and add butter. While it finishes cooking in the residual heat of the pan, baste the fish every now and again with the melted butter.

Put the onions and garlic in an oiled pan over a medium heat. Season with salt and freshly ground black pepper, and cook until golden and caramelized. Pour in the sherry vinegar and cook for 30 seconds.

Stir the kale into the onions, add a splash of water to help it steam and cook until wilted, adding a little more water if necessary.

Add the capers to the buttery juices in the pan of fish.

To serve, plate the kale and onions and top with the halibut steak. Spoon over the caper and parsley butter sauce and serve immediately.

Recipe adapted from Good Food Channel