Nectarine and Blue Cheese Salad

Nectarine and Blue Cheese Salad

It’s hard to believe that summer is winding down, although now that I think about it, considering I am in a sweatshirt and sweatpants right now, it’s not so hard to believe. I’m trying to eat as much fresh, seasonal … Continue reading

Charred Caesar Salad

The weather in Seattle this week has been less than spectacular, but that didn’t stop us from grilling on the roof with friends. David and I both craved a salad, but we had different ideas about what we had a … Continue reading

In the Summertime….

Why not have a fruit smoothie in the morning? The fruit basically jumps in your basket at the farmer’s market or the grocery store this time of a year (if it doesn’t, it should). Substitutions are in the parenthesis below. Take advantage and stock up. Spend 1 day freezing fruit so when its cold and gray in January, you can indulge in a smoothie or add those blueberries and raspberries to your pancakes. Speaking of raspberries, how delicious do these look?

Golden Raspberries

  • 4 oz Soy Milk (Milk, Almond Milk)
  • 4 oz Acai Juice (Blueberry, Grape or Pomegranate Juice)
  • 1 Banana
  • 12 oz of fruit, frozen or fresh (Blueberries, Raspberries, Peaches, Mango, Pineapple, Strawberries and the list goes on…)

Blend ingredients in a blender for 2 minutes. If you are using frozen fruit, make the smoothie the night before and keep it in the refrigerator. That way in the morning, the majority of the fruit is thawed and the smoothie is frothy. I try to limit the quantity of berries with seeds that I use (strawberries, raspberries, blackberries etc). We have also added carrot juice, tomato juice and most recently a beet. The colors were spectacular.

Watermelon, Watercress & Feta Salad

Our Seattle summer is not quite what we had expected, but if the weather can’t brighten up your day, make colorful food instead. I’m always looking for different types of salad to serve. I love taking something that is sweet (watermelon), adding something salty (feta) and serving it as an unexpected side dish. You can make this recipe ahead of time but do NOT salt or dress the salad. You will end up with watermelon slush (not the delicious Italian ice kind).

Watermelon, Watercress & Feta Salad

  • 1/2 large Watermelon
  • 1/2 lb Watercress, washed and dried
  • 1 cup Feta Cheese
  • 3 tbsp Balsamico (Aged Balsamic or reduce your Balsamic to make syrup)
  • 4 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

With a large melon baller, scoop out watermelon (or just cut in 1 inch cubes). Put watercress into large bowl. Dress with two tablespoons of the Balsamico and Olive Oil. Add watermelon and be careful not to add the juice of the watermelon. Toss gently. Add feta and salt & pepper to taste. Finish salad with the remainder Balsamico and Olive Oil.