Category: Side Dishes and Salads

Watermelon Salad with Feta and Basil

1 small seedless watermelon (or 1/4 of a large one)

1/2 of a red onion

16 leaves fresh basil sliced into ribbon thin strips

1/4 cup (2 ounces) crumbled Feta cheese (I used 4 ounces)

2 tablespoons extra virgin olive oil

1 tablespoon fresh lime juice

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper
Directions

Cut watermelon into bite-size pieces and place in a large bowl or in a high-sided serving platter. You should get about 8 cups.

Slice the onion into very thin half moons and scatter over the watermelon. Then scatter the basil strips over the top.

Crumble the Feta over the salad. Drizzle with the oil and lime juice (whisk together first). Sprinkle with the salt and pepper (about 6 turns on pepper mill).

Prepare about two hours before serving. Cover and refrigerate so flavors blend together.

It’s a pretty presentation, so do not toss before serving.
Adapted from the Do it Delicious recipe with Jessica Seinfeld

Mushrooms Sautéed on the Grill

As I was getting the pan out to sauté mushrooms to serve with steaks, our friend Richard stopped me. “Why don’t you do those on the grill?”  I handed him the knife. Richard took over making these yummy and easy mushrooms.

1/2 pound button mushrooms quartered or sliced if large

1/3 c chopped sweet onion
1 tsp McCormick Montreal steak seasoning
2 T butter cut in pieces
 
Toss first 3 ingredients together on non-stick foil.  Butter pats on top.  Fold and seal.  Double wrap in more foil.

Place on hot grill surface for about 30 minutes. Flip the packet a couple of times during the time.