End Of Summer Watermelon Salad. We are in our last official days of summer. So I wanted to share with you a ridiculously simple and refreshing salad. It combines sweet watermelon, salty feta, herby mint and drizzled with a little balsamic. A very classic take. You can make this in a large bowl or make individual salads. So refreshing and perfect for your next cookout side dish. Simple, fast and tasty you can’t go wrong with that. What’s your favorite way to eat watermelon? Comment below.
4 cups watermelon, cubed.
1/2 cup feta, crumbled.
Handful fresh mint, roughly chopped.
Salt and pepper to taste. (Just a pinch should do)
Balsamic vinegar, for drizzling.
In a large bowl add watermelon, feta, and mint. Gently toss together. Season with salt and pepper before drizzling with balsamic vinegar. Serve immediately. Enjoy!
Tips- You can add red onion or arugula as well (For arugula add a little extra balsamic to dress it). You can also substitute basil for mint.
Fig and Orange Glazed Salmon Fillets. Hey everyone! Now I’m always on the hunt for a new and exciting approach to cooking salmon. And this dish is so darn flavorful and pairs one of my favorite proteins with FIGS! I’m a colossal fig lover, naturally, since I live in California where most of the nation’s fresh figs are grown. Their subtly sweet creamy and seedy texture makes them great for both sweet and savory dishes. And the combination of sticky figs and orange is a winner in this recipe. A great sauce that adds the perfect amount of tangy and sweetness to the salmon. Are any of you fig lovers? Share in the comments below. Have a great week!
Fig and Orange Glazed Salmon Fillets
Fig and Orange Glazed Salmon Fillets
12-16 ounce salmon fillet, cut into four pieces.
Coarse salt and black pepper
1 tablespoon olive oil
Orange Fig Sauce:
1 cup California figs, stems removed and halved.
1/2 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh mint
Preheat the oven to 450 degrees F.
Cut stems from figs and cut into quarters. Place figs, orange juice, balsamic, and mint in a small pot. Bring to a boil and allow the sauce to reduce about 15-20 minutes. Once your figs have reduced and softened remove from heat.
In a blender add in hot fig mixture along with honey, dijon, and salt. Blend at low speed until well combined. It will be thick! But will melt wonderfully over the hot fish.
Drizzle your salmon with olive oil and season with salt and pepper to taste. Place salmon, skin side down on a lined baking sheet. Bake until cooked through and flaky, about 12 to 15 minutes. Brush sauce liberally over salmon and serve with steamed rice.
Happy Friday everyone!
Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!
Lamb Sliders With Mint Yogurt Sauce
Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns
In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Salt and pepper the lamb burgers to taste on both sides.
Cook for 5-6 minutes per side and allow to rest.
Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.
Mint Yogurt Sauce
1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.
Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.
Tis the season for refreshing icy cold beverages! A favorite of mine is classic lemonade. Over the past couple of days i’ve been playing around with some different variations to jazz it up a bit. Over the next couple of months I am going to post several different lemonade recipes.
This first recipe is what I call “Dark Lemonade.” I use orange blossom water and coconut sugar to sweeten. The cool thing about this lemonade is that it ended up tasting close to an arnold palmer without the caffeine from the sweet tea (not to mention all of the “bad” sugar). Try it and let me know what you think!
6 Organic Lemons
1 tsp of Orange Blossom Water
1tsp of Essence or Pure Vanilla Extract
1/2 cup of Organic Coconut Sugar ( if you love sweet lemonade do 1/4 cup cane sugar and 1/4 cup coconut sugar)
1/2 cup hot water ( to ensure sugar is completely dissolved)
4 Cups cold (preferably filtered) water
Optional; Fresh Mint!
Freshly half and squeeze your lemons into a pitcher. Add in sugar, orange blossom water and vanilla. Then, add in the hot water and stir until the sugar has completely dissolved. Next add in your cold water (and mint if you choose). You can then refrigerate or serve immediately over ice. I wouldn’t recommend drinking this warm folks! Hope you enjoy it!