Monday, June 27, 2011

Watermelon Feta Salad

I made this salad last year for a friend's Memorial Weekend BBQ. She requested it again this year and I was happy to recreate the dish. It is surprising how well these odd seeming ingredients blend together for a perfect savory/sweet refreshing summer salad. Yum!

1. One 8-pound seedless watermelon, scooped into balls with a melon
baller or cut into 1 1/2-inch chunks (10 cups), chilled
2. 1/3 cup extra-virgin olive oil
3. 3 tablespoons fresh lemon juice
4. 2 teaspoons kosher salt
5. 1 teaspoon Sriracha
6. 1/2 teaspoon freshly ground pepper
1/2 pound feta cheese, crumbled (2 cups)
7. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
8. 1 small sweet onion, cut into 1/2-inch dice
9. 1 cup coarsely chopped mint leaves
10. ½ cup cilantro leaves chopped

Set large colander/strainer inside larger bowl. Prepare watermelon and place in strainer. Allow watermelon to strain while preparing the rest of the dish.

In a medium bowl, whisk the oil, lemon juice, salt, Sriracha and pepper. Place strained watermelon in a large bowl, reserve liquid to use if needed. Toss dressing with the watermelon, feta, olives and onion and toss gently. Stir in mint and cilantro and serve. The salad will most likely “juice up” again from the watermelon, if not add reserved juice.

Friday, June 24, 2011

Mango-Ginger-Curry Soup with Shrimp

I made this for a dinner party this week and it was a hit! A great chilled soup for summer, full of vitamin C and nutrient rich coconut milk!

2 ripe mangoes (1lb each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, minced (maybe a little more if you're a garlic lover like me)
1 teaspoon finely grated ginger (again, more if you love ginger)
1/2 to 1 teaspoon red curry paste (or more :))
1/2 teaspoon salt
1 can light coconut milk (13.6 oz)
1/2 cup coconut water (more for a thinner soup)
3 1/2 tablespoons fresh lime juice
shrimp, cooked, for garnish
cilantro, chopped for garnish

Pulse mangoes, shallots, garlic, ginger, curry and salt in a food processor until smooth. Add coconut milk and water and pulse until well combined. stir in lime juice. Transfer to a bowl and cover and chill for at least one hour. Divide among 4 bowls, garnish with shrimp and cilantro. Yum!

I think the whole shrimp is a nice presentation but you may want to dice the shrimp and garnish that way.