Tomato Watermelon salad
2 cups ripe tomatoes in med sized chunks
2 cups ripe watermelon cut to same size as tomatoes
1/4 cups chopped fresh mint
1/2 cup vinaigrette ( I make my own but you can used purchased)
1/2 cup Feta cheese
Truffle salt
combine all ingredients and serve
Got this one from a Sunset magazine article which was forwarned by my friend.
Swiss Chard Pesto
Adapted slightly from Sunset Magazine
Serves 4 with sauce left over
Adapted slightly from Sunset Magazine
Serves 4 with sauce left over
Note: Don’t feel hemmed in by the amount of chard you use. The original recipe called for two cups, but I didn’t want to be bothered with measuring the leaves, so I just started using the entire bunch. You could also save the stems for a soup or to chop and stew into a taco filling later, with some tomatoes and spinach.
Ingredients
1 bunch swiss chard (around 7 ounces), leaves removed, stems discarded or saved for another use
2 cloves garlic, peeled
1/4 cup grated queso añejo, or grated parmesan
1/2 cup pine nuts or pumpkin seeds
1/4 cup olive oil — possibly a little more if you’re using the pumpkin seeds
Salt
Pepper
2 cloves garlic, peeled
1/4 cup grated queso añejo, or grated parmesan
1/2 cup pine nuts or pumpkin seeds
1/4 cup olive oil — possibly a little more if you’re using the pumpkin seeds
Salt
Pepper
Directions
In a food processor, add the garlic and pulse to chop. Then add the chard, cheese and nuts or seeds. Pulse until smooth — feel free to scrape down the sides of the bowl to add in any errant cheese or chard bits. Add olive oil and blend until smooth. Season with salt and pepper to taste. Serve with pasta, vegetables, or (as I did with my sister-in-law recently) spread on crusty bread.
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