Watermelon and Avocado Salad

Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.

Ingredients

4 cups watermelon, cubed

2 avocados, diced

1 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup fresh mint leaves

2 tbsp olive oil

1 tbsp lime juice ( or lemon )

Salt and pepper to taste

Directions

In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.

Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.

Toss gently and serve chilled.

Summer Corn Salad

Ingredients

• 4 ears of corn

• ½ small red onion, diced

• ½ green bell pepper, chopped

• ½ red bell pepper, chopped

• ½ bunch cilantro, minced

• 1 tablespoon olive oil

• Juice of 1 lemon

• Sea salt and pepper to taste

Instructions

1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. Add oil, lemon juice, salt and pepper. Mix well.

Grilled Zucchini Ribbons

Grilling fresh, seasonal zucchini is a delightfully simple way to enjoy one of my favorite summer vegetables. Grated or thinly sliced, zucchini shines with just a bit of seasoning. This recipe, inspired by one from the New York Times with my little twist, can be prepared on the grill or in the oven. For an oven method, roast at 450°F, turning every 3-5 minutes until tender, then broil briefly for a crisp texture.

Ingredients:

8 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes

Zest and juice of one lemon

6 medium-small zucchinis (about 6 ounces each)

Kosher salt

Truffle oil

Instructions:

Tip: If using bamboo skewers, soak them in cold water for 30 minutes before skewering.

Prepare the Grill: Set up your grill for direct grilling and heat to high (450-600°F). Clean and oil the grill grate using a paper towel dipped in vegetable oil and tongs.

Infuse the Oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, rosemary, chili flakes, and lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 of the mixture for basting.

Slice the Zucchini: Trim and discard the ends of the zucchinis. Thinly slice each zucchini lengthwise into strips about 1/8-inch thick (a mandoline works well for this). Test a couple of strips by folding them; if they break, they are too thick.

Marinate: Place the zucchini slices in a large bowl and toss with the infused olive oil mixture. Season with salt to taste.

Skewer the Zucchini: Fold each zucchini slice into an accordion shape and thread onto skewers. Repeat until all slices are skewered, creating 5-6 skewers.

Grill: Arrange the zucchini skewers on the grill, skin side down. Grill, basting with the reserved oil mixture and turning to brown evenly. Cook until edges are singed, 1-2 minutes per side (total grilling time: 4-8 minutes).

Taste and adjust seasoning with salt and or truffle oil if desired. Serve hot or at room temperature. YUM