Recipes for the week of August 5 - 12, 2024

Melon salad with watermelon, onion, cucumbers, feta, almonds, and mint 

INGREDIENTS for 6:

  • 1/2 a cantaloupe

  • 1 lb. of feta

  • 1/4 a watermelon

  • 2 baby onions (optional)

  • Fresh mint to taste

  • Extra virgin olive oil to taste

  • Salt to taste

  • Pepper to taste

  • Almonds to taste

INSTRUCTIONS:

  1. Cube the melons and feta into bit-sized pieces.

  2. Cut the onions into thin round slices.

  3. Sprinkle with mint.

  4. Drizzle with olive oil

  5. Sprinkle with salt and pepper.

  6. Stir all of the ingredients well.

  7. Garnish with almonds.

Enjoy!

Caprese Salad

INGREDIENTS for 4:

  • 3-4 medium heirloom tomatoes, sliced

  • 8 oz fresh mozzarella, sliced

  • 1/4 cup fresh basil leaves

  • 3 tbsp extra virgin olive oil

  • 1-2 tbsp balsamic glaze (optional)

  • Salt and pepper to taste

INSTRUCTIONS:

  1. Cut the heirloom tomatoes into thick slices.

  2. Slice the fresh mozzarella into rounds, about the same thickness as the tomato slices.

  3. On a large plate or platter, alternate the slices of tomato and mozzarella in a circular pattern or in rows.

  4. Tuck fresh basil leaves between the slices.

  5. Drizzle extra virgin olive oil over the salad.

  6. If desired, add a drizzle of balsamic glaze for extra flavor.

  7. Sprinkle with salt and freshly ground black pepper to taste.

  8. Serve immediately as a refreshing appetizer or side dish.

Jim Tinsky