Watermelon Mint and Goat Cheese Salad

POP UP RECIPE!

A woman of my word.  Although, it was almost a bust.  This weather has been playing with my mind and my heart.  I'm pretty sure the week before was 50's and 60's, but this week and weekend, 80! How do we cope? Easy, just go along with it!

I was wondering whether it was worth putting a watermelon salad recipe up.  I must be honest, I've started shopping for apples, pears, and squash at the markets.  I couldn't help it!  The knit sweaters made me do it.  Then this hot humid weather comes along and I'm almost ready for the beach again.  Just going with the flow people.

So here's a bit of a pop up.  Believe it or not, many summer produce is at it's peak.  Tomatoes, peaches, and melons are still good in September.  At least in Jersey.  Want to make this a little more warming and comforting?  Grill the watermelon.  I haven't tried it myself, but I can't imagine how tasty it would be.  With little salt and lime, yum! 

Feel free to use this recipe for those of you who are looking to do a mini detox early Fall.  Per usual, omit the cheese. 

Watermelon and Goat Cheese Salad

• 1 medium seedless watermelon
• 1/3 cup goat cheese
• 1/3 cup mint leaves
• 1 lime
• 1 tsp fine Himalayan Salt 

Cube watermelon, starting to cut in half, then quarters, and slice into a triangle first.  Cut the rind off and cube from there.  Place in a bowl or large baking/serving dish and add most of the mint leaves.  Juice the lime, sprinkle salt, and toss to combine.  Right before serving sprinkle the goat cheese on top and add the rest of mint leaves.  Keeps in the fridge 3-5 days.  Enjoy! 

How To: Seasonal Pasta Dishes

Recipe time!  Kinda.  A "How To" is similar to a recipe, minus the exact ingredients and measurements.  Total freedom.

I think most recipes are kind of like general instructions and ideas anyway.  The great thing about cooking is there are really no rules and it's totally how you like it!  Seasoned and advanced cooking junkies usually can recreate, adjust, and play with any recipe.  For other new-comers looking to experiment or just trying to keep it simple, recipes are our lifesavers.  

For myself, I am notorious for looking up recipes, getting an idea, and starting a commotion in my kitchen.  Great successes, more cheese or less cheese, and great disasters have all come about from this.  But, I like to say it taught me to make the most out of ingredients. 

Ever have those days or weeks where you kinda go crazy at the market and don't know what to do with all the veggies you were inspired to buy.  No?  Yes?  If it's yes, this is the recipe for you. If not, it's still the recipe for you because, PASTA. And vegetable that I know you are dying to get rid of in the most delicious manner. 

With simple, but fresh ingredients, everything will sure stand out and then blend magically together.  Trust me.  

What you will need:

• Pasta.  Any kind.  Maybe not lasagna.  That could get weird.
• Garlic.  1 bulb or even garlic scapes!  A late spring, early summer must!
• Yellow Onion.
• Seasonal Vegetables.  My favorites are eggplant, any summer squash, grape tomatoes (every and any color), and leafy greens.  Red Peppers and artichokes are great too.
• CHEESE.  Of course always optional.  I like Parmesan or any other strong flavor.  Less will be more!
• Herbs. Salt. Pepper.  Generous amount of parsley, basil, or oregano.  I always like to add red pepper flakes for a little kick.

What to do:

• Cook pasta, save about 2 tbs of pasta water
• Sauteed the garlic and onion in a generous amount of oil, maybe 2 tbs since that will be your "sauce".  Cover to create moisture, or keep pan open for more crisp!
• Grill or sauteed vegetables.  I honestly like to grill just so I don't have to dirty anymore dishes.  And maybe somebody else can do the work...
• Combine pasta and vegetables into the same pan as the garlic and onion. 
• Add alittle cheese, salt, peppa, and herbs of choice!  

Quick Vegetarian Stuffed Peppers

That beautiful moment when you get back to writing your whole blog post AGAIN because you just like to randomly delete all your hard work and effort.  That’s this moment. Stay with me....

It’s summer and there are really only a few things I want to do every week.  Sip my summertime cocktails and dine out alfresco, sometimes barefoot. Okay, I really want to do this every day.  Homemade dinners every night, made on the grill, settling down with the sun.  Sigh.  A girl can dream.  If you saw my last post on Summer Favorites. You have an idea how I am feeling.  If not, I am here to remind you, always and forever.

Okay so now let’s talk food.  Ever have those dishes or cuisines that scream summer?  I’m talking cold Italian pasta salads, Mediterranean hummus, cheese, and vegetable platters, hamburgers and hot dogs straight from the grill.  I just had my first hot dog in over a year and OH MY GAAAHH, so good. I like to go all out because sometimes you need to be a little bit extra, so I topped it off with baked beans, raw fermented sauerkraut, and yellow mustard.  One of the better decisions I made recently.

As for Mexican food.  Once the weather warms up, give me all the tacos, all the time.  It’s one of my first cravings come summer.  Sweet and savory elote, fajita with fresh peppers and onions, guacamole, agua frescas...  I could most definitely go on, but then we start getting complicated.  And hungry. 

I’m a girl who makes decisions on dinner based on the type of cuisine, if you haven’t noticed.

For now, we are keeping it light and simple.  I found myself this summer experimenting with new ideas and recipes, more than I have in years.  Maybe it’s the abundance of vegetables in season or a little kitchen therapy after a long day, the outcome hasn't been so bad.  Also, I am trying this thing called recipe testing and photography as I go.  Giving you that in-the-moment effect of what’s really going on in my kitchen.  A bit of that homestyle cozy feel.

Quick Vegetarian Stuffed Peppers 

A Latin healthy spin on a Mexican dish, using sofrito from Puerto Rico (or my kitchen), a filling similar to Cuban style congri, and topped with a little queso blanco and cilantro for a wellness balance.  Both easy and delicious you cannot go wrong.  I used a grill, but an oven should work out just as well.  

*PS.  Make the sofrito ahead, while using leftover rice and bean.  Save time. Enjoy!

Sofrito

• 1 yellow onion
• 1 garlic bulb
• 2 green peppers
• 1 cilantro bunch
• 1/4 cup olive oil
• 2 tsp salt

Blend, jar, and enjoy!  Holds for three weeks in the fridge or months frozen!

Black Beans

•  1 can black beans
• 2 tbs sofrito
• 2 tbs tomato sauce
•  ½ tsp cumin
• ½ tsp paprika
• ¼ tsp turmeric
• 1 tsp salt

Assembly

• 1 cup cooked rice
• 2 large bell peppers, cut in half
• Olive oil
• Cojita cheese
• Cilantro

To cook black beans, heat over medium high about 2 tbs of olive oil.  Add the sofrito and cook for about a minute, then add the tomato sauce and cook for another 2 min.  Quickly rinse the black beans before adding them in.  Add about another ½ cup of water, the spices, and bring to a simmer for 10 minutes.  Lid closed.

Mix together rice and beans. Add a little salt and pepper to taste.  It should be very moist (don't hate me) or wet looking.  This will ensure no dryness when cooking on the grill.  Oil and salt the bell pepper halves inside and out. Distribute the rice and bean mixture into the peppers.  Lay on baking sheet with foil.  Transfer the peppers still on the foil onto the grill.  Cook for another 10-15 or when the peppers start to brown and look soft.

Top with cheese, tomatoes, and cilantro. Hot Sauce is always a plus

Buen Provecho.