Posts Tagged ‘heartbreak recovery kitchen’

Watermelon Wow

Throwing a major party this weekend and am so not ready. As always, I’m in the last-minute throes of cleaning house, and oh, while I’m at it, let’s tackle my office, and look! A box of old checkbooks, bank statements, mortgage papers—a treasure trove for identity thieves. Surely I should shred every one of those gazillion documents RIGHT NOW instead of thinking about party planning and prepping.

Aaaargh. I am so easily distracted.

That’s why the party menu is going to be somewhat easy. Since it’s the kind of humid-heavy, hair-frizzling, mosquito-friendly summer in Iowa that makes you want to do nothing but sit in the kiddy pool with a fan blowing on your face and a cocktail in your hand, we’re serving up simplicity.

Watermelon comes to mind. Crispy cool and thirst-quenching. This spin on the watermelon-mint-feta cheese dish is my new favorite sum-sum-summertime delight.

Watermelon Salad with Cotija Cheese

Makes about 3 servings (although I downed the whole bowl one day and called it lunch).

2 cups watermelon chunks
2 tablespoons snipped fresh herbs (I used parsley and chocolate mint because that’s what was abundant in the garden. Cilantro and basil are good options, too.)
1 teaspoon key lime, lime, or lemon juice
1 teaspoon olive oil
Sea salt
Freshly ground pepper
2 tablespoons crumbled Cotija or feta cheese (any salty, crumbly cheese will do)
2 tablespoons roasted pepitas or sunflower seeds (or any coarsely chopped toasted nut)

1. Toss everything except pepitas and cheese in a bowl. Sprinkle with nuts and cheese before serving.

*Pepitas are the kernels of pumpkin seeds. So delish.

2 Responses to “Watermelon Wow”

  1. susan and diana says:

    Yahoo, can’t wait to see and hold your new baby… I mean BOOK!!! Many congrats for taking the bull by the horn….

  2. Justin says:

    Mhhmmm looks good!

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A Slab Pie Kind of Summer

Last summer, I spent some time in the tiny cowboy town of Dubois, Wyoming playing in the most amazing little bakery. I taught the baker about slab pie which is baked in a 15×10-inch pan. She taught me all about sourdough bread and homemade goat cheese.
Fellow traveler, Michelle, and I (in photo) made Rhubarb-Bing Cherry slab pie because the rhubarb was ready to be picked and Michelle had just bought bing cherries at the market. The experiment was a success.

One Response to “A Slab Pie Kind of Summer”

  1. Maria says:

    Thanks for posting ♥ I will try this recipe, I really like the ratios for the crust and the recipe for the filling! Oh, and the glaze, I have never used a glaze….yummy

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Food Fix

Need a food fix to heal your bruised or battered or shattered heart? Whether you’re recovering from a zing delivered by your mother, a devastating message from HR, or a man who dumped you via email, we’ve got the recipe for mending and moving on. Professional food editor/writer and her spirited foodista daughter will take your hand (and slip a welder’s glove on it) and show you the healing powers of playing in the kitchen.

Tell us what’s eating you and we’ll tell you what to eat to feel better.

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