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Posts Tagged ‘watermelon’


We have been having a long heat wave here in NY, and I can’t quite bring myself to heat up the kitchen again until it breaks. I’m thinking about some no-cook or quick-cooking meals, and of course, the first thing I think of is salad. I love a beautiful caprese salad with fresh tomatoes and basil. Mozzarella gives it a little substance, so you’re not left hungry.

Of course, gazpacho is a staple of no-cook menus, and I loved this one with watermelon. The shrimp skewers are optional, but if you would like to get outside and grill, go ahead. This would also make an excellent summer lunch with the caprese.

I’ve made this capellini with tomatoes and basil several times since I posted it. It’s light and refreshing, and best of all, it’s done basically in the time it takes to boil water.

If I really start wanting some protein, I might make this ginger glazed salmon. It takes a little longer to cook, but I can do the glaze in a wider pan cut the cooking time down to 15 minutes. Having people over? This looks elegant but it’s so quick.

I still have a little of this blueberry frozen yogurt left in the freezer, and I think I’m going to have to finish it up this weekend. Nothing is better to cool down than some frozen treats.

Unless it’s white wine sangria. This is staple at my apartment all summer. Actually, all year round but in the summer it’s extra perfect.

And if I make it outside to grill this weekend? I think it’s going to be lamb burgers as a change from regular burgers. The cool yogurt and mint sauce helps in the heat too.

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In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.

Watermelon Gazpacho

2 cups cubed watermelon

1 pint cherry tomatoes

2 scallions

Juice of 1-2 limes

1/4 teaspoon hot sauce (to taste)

salt and pepper (to taste)

Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.

Marinated Grilled Shrimp

1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)

1 teaspoon aleppo pepper

1/2 teaspoon ancho chili powder

1 teaspoon paprika

salt and pepper

Juice of 1 lime

3 tablespoons olive oil

Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.

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This summer we seem to be having an endless string of 90+ days, which makes it a challenge to find light and delicious dishes that don’t make me sleepy. My ideal meal in weather like this is a light salad or fruit/vegetable along with a few bites of something really tasty like a grilled cheese. Balance between veg and cravings.

This salad has crisp, refreshing watermelon paired with feta, which is a lighter cheese that works well in summer. Add a little fresh lemon juice and mint, and you have a great starter or light lunch for these hot days.

Watermelon and Feta Salad

2 cups cubed watermelon

1 cup cubed feta (your favorite variety)

3 tablespoons chopped mint

Juice of 1/2 lemon

3 tablespoons extra virgin olive oil

1 scallion, chopped

Salt and pepper to taste

Combine the watermelon, feta, mint, and scallion in a bowl and toss. Squeeze the lemon over and drizzle the olive oil. Toss again to combine and serve!

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