It’s hot outside. Like pierce-you-to-your-very-bones hot. The heat is intense, and it seems like it takes forever to cool down…even once you’re safe inside. Plus, I’m super tired of walking into work at 8:00am looking like I just ran a half-marathon. But just when I think summers in Texas are the worst…I smell watermelon. Freshly cut watermelon has amazing redemptive powers. One smell and “summer” is no longer a dirty word. Summer becomes this glistening season, filled with long sunny days and incredibly sweet delicious foods. So wonderfully cool and refreshing, I forget how much I hate this crazy 100-degree weather.
In honor of all that is refreshing about summer:
Watermelon Basil Salad
6 cups cubed watermelon
2 tablespoons coarsely chopped fresh basil (approx. 3 large leaves) ½ cup crumbled feta
¼ cup lime-fleshly squeezed
1 teaspoon olive oil
1 teaspoon balsamic vinegar (optional)
Combine watermelon, feta cheese, and basil in a large bowl.
Add lime juice and olive oil over the watermelon mixture and toss gently to coat.
Drizzle with balsamic vinegar and serve immediately.
Akim and I recently enjoyed a night at Rangers Ballpark. It was the perfect way to break up the workweek. Plus we haven’t been to a game together in what seems like forever. The Texas-in-June-heat aside, we had a lot of fun!
Okra is one of those quintessential southern foods…9 out of 10 people* recognize it only in its natural state…Fried! Previously, I had eaten okra only when it has been buried deep in a warm crispy breaded blanket. BUT when we got fresh okra this past weekend, I decided to prepare it an alternative way. Roasted. Roasted vegetables are amazing. They always seem to turn out well, even if you leave them in the oven a little too long. Seasonings don’t need to be exact…roasting just makes all the flavors magically work together. Pretty awesome.
A small part of me feels that I should be posting a fabulous recipe for homemade pizza dough, but the reality is…I have never made my own dough. Don’t get me wrong- I want to, and I certainly plan on it. Just hasn’t happened yet. And here is bit more reality: when I walk in the door at 7:00pm after being on the go from 7:00am, I am just proud that we are making pizza topped with fresh ingredients and not speed dialing delivery.
Eggplants are currently in season, and Texas farmers markets and stores that regionally source produce (Sprouts, Whole Foods, Central Market) are all brimming with yummy locally grown varieties. It is hard to think of eggplant recipes without immediately associating it with eggplant parmesan. A fine dish, but why limit this little purple plant? Continue Reading →