Courtesy of BevCooks.com
2 cups watermelon pieces (pre-cut or homemade)
1 block feta cheese, cut into small squares
25 small basil leaves
Drizzle extra-virgin olive oil
1 pinch coarse salt
Cut the watermelon chunks down to match the size of your feta cubes. As big or small as you prefer.
Stack a feta cube on top of each watermelon cube. Top with a fresh basil leaf, and secure with a toothpick.
Drizzle with oil and sprinkle with salt. Serve immediately.
White Bean Hummus
From How Sweet It Is by Jessica Merchant
3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
6 tablespoons olive oil + more for drizzling
2 tablespoons toasted sesame oil
1 whole head roasted garlic
1/4 teaspoon salt
2 tablespoons dried minced onion
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon dried minced garlic
1 teaspoon flaked sea salt
1/4 teaspoon black pepper
Crackers for serving
In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember – all of the seasoning will go on top.
Add the dip to a bowl and drizzle with extra olive oil.
Inspired by Eric Liftin, Food 52
1.5pounds fresh mild fish, such as striped bass, swordfish, or halibut
1/4cup purple onion, chopped
1 jalapeño pepper, chopped finely
1.5cups real, fresh tomato, chopped into cubes about 1/4″ or a bit bigger
1.5cups cucumber, chopped into cubes about 1/4″ or a bit bigger
1cup watermelon, chopped into cubes about 1/4″ or a bit bigger
4tablespoons fresh cilantro, chopped
1/4cup Olive Oil
Add Salt and pepper
Cut fish into flattened cubes, roughly 3/4″ on a side. Mix in a bowl with the lime juice, onion, pepper, and salt. Make sure the fish is well-covered, and place in refrigerator to cure while you prepare the rest. Total cure time should be about 15 minutes, stirring every 5 minutes.
While the fish cures, combine the tomato, cucumber, watermelon, cilantro, and oil in a bowl. Add some salt and pepper. Mix gently but thoroughly.
After the fish is cured (all outside surfaces should be white and appear “cooked;” the fish should be sushi-quality), transfer it along with the lime mixture to the final serving bowl. If you prefer to be more cautious, you may cure the fish for a longer time in the lime juice in the fridge.
Pour the tomato mixture onto the fish and stir gently but thoroughly to combine well. Serve immediately.
Cantaloupe Chili Soup
From Organic Authority
3 pound cantaloupe
3 tablespoons lime juice
1/2 teaspoon salt
2 teaspoons sriracha
Remove the seeds and rind of the cantaloupe and cut into chunks. Puree in a blender with fresh lime juice, salt and Sriracha. Chill until cold (about one hour) and garnish with a swirl of Sriracha.
Dairy-Free Cherry Almond Popsicles
Real Simple Food Recipe
2cups pitted cherries (fresh or frozen)
2 ½ cups almond milk
¼ cup sugar
2 tablespoons fresh lemon juice
1/4teaspoon almond extract
pinch fine salt
Puree the cherries, almond milk, sugar, lemon juice, almond extract, and salt in a blender until smooth.
Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and lasts up to 4 days.