Roasted Fig, Beet & Orange Salad with Maple Syrup and Jalapeno Vinaigrette

Figs, Figs Figs!  I love them and, when in season, try to add them to breakfast, lunch and dinner dishes.  Today I felt like a big salad for lunch...with figs...and beets...and some citrus.  This recipe is the result.

Regular readers know that I am addicted to roasting vegetables...and fruit. I roast everything, but I had not roasted oranges before. I thought the end result would be interesting so I roasted oranges alongside the figs and beets. You know what? They are delicious. Roasting deepens and softens the citrus flavor so they caramelize just a bit and pair nicely with the figs and beets. (of course roasting figs and beets is amazing!) The slightly sweet and spicy vinaigrette really complements the rest of the ingredients.

This salad is perfect for a late summer/early fall lunch or as the first course of a harvest dinner. I added goat cheese today...but feta would be equally delicious....and maybe a sprinkling of hazelnuts? hmm...lots of possibilities with this one. What would you add? 

Roasted Fig, Beet & Orange Salad with Maple Syrup and Jalapeno Vinaigrette
6-8 small beets
extra virgin olive oil 6 fresh figs, washed and cut in half
1 orange, peeled and sectioned
3 cups baby spinach , washed and dried
1/2 cup soft goat cheese, crumbled
grey sea salt
freshly cracked black pepper
maple syrup & jalapeno vinaigrette (recipe follows)
excellent quality aged balsamic vinegar

Preheat oven to 400 degrees. Wash beets and cut off greens only, not the stems (save greens for another use...delicious sauteed in e.v.o.o. and stirred into pasta)

**Tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets. Place 2-3 beets in the center of each piece of foil. Drizzle with 2 turns of the olive oil. Sprinkle with a pinch of grey salt. Wrap the beets tightly in the foil to ensure no steam escapes.  Place on a rimmed baking sheet. Add to oven.  
Roast beets  for approx. 40 minutes  Remove from oven and, using a metal spatula, push the beet packets to one side of pan add fig slices and orange sections to the space on baking sheet. Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt). Add back to oven and continue roasting for an additional 20 minutes or until figs and oranges have begun to caramelize and beets can be easily pierced with a knife. (be very careful when opening beet packets to allow the steam to escape). Let cool and peel the beets. Cut in half and then into wedges .Set aside.
 
Meanwhile add spinach to medium bowl. Add a couple of tablespoons of Maple Syrup and Jalapeno Vinaigrette (shake mason jar if ingredients have separated) and toss. Go light with the dressing, you don't want to drown the leaves...start with 1 tbsp, toss and add a little at a time of the second tbsp. You may not need all of the second tbsp. Add goat cheese and salt & pepper to taste. Mound spinach on a serving platter. Scatter the beets, figs and orange wedges on top on the spinach. Drizzle balsamic vinegar over the top of the salad. Drizzle a bit more vinaigrette if desired. Adjust seasonings to taste and serve.

Maple Syrup & Jalapeno Vinaigrette
1/8 cup champagne vinegar
pinch grey salt
pinch black pepper
1 tbsp honey pure maple syrup
1/4 cup extra virgin olive oil
1/4 tsp minced jalapeno, seeded, with ribs removed
 
Add vinegar, salt, pepper and maple syrup to small bowl and whisk to incorporate. Pour in the olive oil in a stream, whisking constantly. Add jalapeno.  Taste and adjust seasonings if necessary. Transfer to small mason jar with lid and set aside.
**

roasting beets photos

It is "figs" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite fig recipe? Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette's Healthy Living: Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Devour: A Perfect Pairing of Figs and Pizza Dough
Napa Farmhouse 1885: Fig and Grand Marnier Jam
Red or Green: Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette
Dishing: Fig Lassi (Fresh Fig Yogurt Smoothie)
Weelicious: Homemade Fig Bars
Virtually Homemade: Fig and Plum Crostata
The Sensitive Epicure: Figs with Goat Cheese, Honey, and Thyme
Domesticate Me: Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes: Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin: Fresh Figs with Lemon Cream
FN Dish: Go Big with Fleeting Figs

My best,
Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Green Chile Pork Stew

I started this blog a year ago because I love hot and spicy food.  One of my first posts was explaining the name Red or Green?.  When you order a meal in a New Mexican restaurant you will be asked that question...red or green?  This means "Would you like delicious red chile sauce or green chile sauce over your enchiladas, or burritos, or eggs, or steak, or tamales, or posole, or chile rellenos, or whatever dish you order.  Many of us simply say Christmas, which means 1/2 red, 1/2 green, because we just cannot choose.

My second ever post here included my recipe for red chile sauce and, over on my other blog
napa farmhouse 1885, I shared my Stacked Cheese Enchiladas recipe.  So it was a bit of a shock for me to realize I had yet to write about green chile sauce and, the king of all green chile dishes, Green Chile Pork Stew.  This stew is kind of like red pasta sauce, or fried chicken, or apple pie in that versions are tweaked, changed and perfected in families throughout generations. When I am in Taos I tend to ask everyone I meet for tips as to the best stew.  I have been told to flour the meat...do not flour the meat, add potatoes...no way potatoes, carrots, or not...add the chile at the beginning...wait till after the meat is tender, cilantro...skip it. You get the idea.  My plan is to keep testing, tasting and trying to get my own "perfect" version to pass down. Right now one of my nephews is addicted to this stew.  He asks for it every time I am in California. He wants enough to freeze for later and I simply cannot make it too hot for him. He, like his auntie, likes it hot.  Maybe he will continue our new family tradition and learn to make it too.  Chris...game on!
 
I just discovered this festival being held in Pueblo Colorado which is a three hour drive from Taos. How can I resist? All the chile, beans and salsa I can eat...and test...and blog about! I cannot wait to attend and then tell you all about the event. Now...on to the green chile... Enjoy! 
Please note, New Mexican Green Chiles can be very hot.  Most producers will label mild, medium or hot.  I suggest you taste to get the right level for your personal taste and tolerance.

Green Chile Pork Stew
(serves 4, can be doubled, tripled, quadrupled...whatever you want)**

extra virgin olive oil
3 tbsp flour
1 lb pork stew meat (like pork butt or shoulder) cut in 1 1/2 inch cubes
1 cup white onion, diced
2 green onions, chopped, white & green parts
4 cloves garlic, minced
1 tsp freshly ground coriander seed
3 cups chicken broth
1/2 lb small red potatoes, quartered
2 cups fresh green New Mexican chiles, roasted, peeled, seeded and chopped*
1/4 cup fresh cilantro, chopped, divided
sea salt
freshly ground black pepper
2 tbsp chives, chopped

Add flour to rimmed plate. (like a pie plate).  Season with 1 tsp each salt and pepper.  Roll pork cubes in flour mixture until all sides are coated.  Heat large skillet over medium high heat until hot.  Add 2 tbsp olive oil and pork shaking off excess flour before adding to pan.  (Note: do not crowd meat.  Cubes should not be touching so do this in batches if necessary.) Saute the meat until golden brown on all sides.  Remove from pan with slotted spoon and place in rimmed plate.  Set aside

Add 2 tbsp olive oil to skillet along with the white and green onion.  Saute over medium high heat until the onions are soft and translucent (about 4 minutes).  Add garlic and coriander and saute an additional minute.

Add chicken broth, potatoes, 1 tsp each salt & pepper and  the pork (including any accumulated juice in the plate).  Bring to a boil, reduce heat and cook for 11/2 hours or until meat is very tender and potatoes can be pierced easily with a knife. Add the green chiles and 1/8 cup cilantro and simmer for 25 minutes.  Taste and adjust seasonings if needed.  Serve with cilantro and chives sprinkled over top. Stew can be served as a main dish with hot corn or flour tortillas and a green salad or spooned over any of the dishes mentioned in the first paragraph. 

* If fresh chiles are out of season you can use frozen roasted chiles.  Defrost and drain liquids (discard) before adding to stew.  Suggested brands are located in the Resources section.

It is "peppers" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite peppers recipe?  Share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito 
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Avocado & Cilantro Pesto with Whole Wheat Penne

I am a huge avocado fan.  Give me a bowl of guacamole, some chips and a bit of salsa and I am a happy girl.  Or spread a ripe avocado on toasted whole wheat bread, sprinkle some salt, pepper & dried red pepper flakes over the top and lunch is served.  This versatile, creamy, healthy fat fruit (yes, avocados are fruit!) is packed full of fiber, vitamin K, folate, vitamin C, vitamin B5, potassium and vitamin B6.

Today I decided to experiment with using avocado to create a pesto.  Using classic guacamole ingredients like avocado, cilantro, onion, jalapeno and lime juice added to toasted walnuts and lemon cucumber, this delicious sauce is wonderful tossed into whole wheat penne pasta with in-season cherry tomatoes and chives.  What a perfect combination!  The pesto is also nice used as a dip with fresh vegetables and/or crackers, spread on sandwiches or dolloped on baked potatoes.  Enjoy!

Avocado & Cilantro Pesto with Whole Wheat Penne
1/2 cup toasted walnut halves
1 avocado, pitted and cubed*
1 bunch cilantro, roughly chopped
4 green onions, white & green parts
1/2 small red onion, roughly chopped
1 clove garlic, peeled
1/2 jalapeno, seeded and chopped (do not seed if you want it really spicy)
1/2 medium size lemon cucumber, roughly chopped
juice from 1/2 lime
1/8 cup avocado oil or extra virgin olive oil
sea salt
freshly ground black pepper

1 lb whole wheat penne pasta
extra virgin olive oil
2 pints cherry tomatoes
1/4 cup chives

Add toasted walnuts to bowl of food processor and pulse until finely chopped.  Add next 9 ingredients plus a pinch each of sea salt & black pepper.  Pulse until smooth.  Taste and adjust seasonings if needed.

Meanwhile, bring large pot of water to a boil, add 2 handfuls of salt and the pasta. Cook according to package directions. Drain, reserving the pasta water.

In a large skillet, warm 2 tbsp olive oil. Add tomatoes, cover and cook for 5 minutes until they burst and soften. Add the cooked pasta, 1 cup of pesto and 1/2 ladle of pasta water.  Stir to combine.  Add another 1/2 to 1 cup pesto until you get the texture you like.  Stir, taste and add additional salt and pepper if desired.  Serve, snipping chive leaves with scissors over top.

*pitting an avocado

It is "avocado" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite avocado recipe?  Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias

Jeanette's Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados 
And Love It Too: Sugar-Free Avocado Fudgesicles
Haute Apple Pie: Avocado BLT Egg Salad
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini "Pappardelle" with Avocado "Cream"
FN Dish: 10 Audacious Guacamole Add-Ins

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Roasted Eggplant & Tomato Pasta with Spicy Carrot Top/Basil Pesto

I went a bit crazy at Saturday's farmers' market.  Greens, potatoes, tomatoes, cantaloupe, watermelon, cucumbers, flowers and eggplant...lots and lots of eggplant.  Everything looked so amazingly fresh and beautiful and hard to pass up.  Now...what to do with it all?  A pasta dish is almost always the answer in my house.

I love slow roasting in-season tomatoes and a few weeks ago I posted a recipe over on my other blog Napa Farmhouse 1885.  Today I decided to try the same technique with eggplant and combine with tomatoes and pesto. I loved the results as did my family and friends.  So, today's post...roasted eggplant & tomato pasta with pesto.

I have been so inspired by the current tip-to-tail movement, the idea of eating the entire vegetable plant...roots, greens, bulb, etc.  I have found that, for example, beets tops are as delicious and even more nutritious than the bulb.  Or who doesn't love the skin as much as the interior of the potato? (I actually like the skin better).  So yesterday, after I made a huge carrot salad and was left with a pile of the green tops and leaves, I decided to try and use them in a pesto.  Guess what?  They are delicious.

I combined the carrot tops with basil and mint leaves and used toasted walnuts, extra virgin olive oil and parmigiano reggiano cheese to make a version of classic pesto.  A pinch of red pepper flakes added a nice bit of heat.  This pesto, combined with the roasted eggplant and tomatoes, makes a delicious and hearty pasta for a warm summer night.  enjoy!

Roasted Eggplant & Tomato Pasta with Spicy Carrot Top/Basil Pesto
(serves 4 as a main course)

2 pints cherry tomatoes
2-3 medium eggplants, about 1 1/2 lbs total, cut into 2 inch cubes
extra virgin olive oil
balsamic vinegar
coarse grey sea salt
1 lb whole wheat pasta, penne or fusilli
1 cup packed basil leaves
1 cup packed carrot top leaves
1/4 cup fresh mint leaves
2 cloves garlic
1/4 cup walnut pieces, toasted
pinch red pepper flakes 
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup parmigiano reggiano cheese, freshly grated, plus more for garnishing if desired
sea salt
freshly ground black pepper

Preheat oven to 275 degrees.  Line 2 rimmed baking sheets with parchment paper.  Place cherry tomatoes on one sheet, prick each one with the tip of a knife and drizzle with extra virgin olive oil and balsamic vinegar. (about 3 passes of each bottle)  Sprinkle with sea salt.  Repeat process with eggplant cubes (sans the knife pricking process).  Roast in preheated oven for 3 1/2 hours. Remove from oven and set aside.

Bring large pot of water to a boil, add 2 handfuls of salt and the pasta. Cook according to package directions. Drain, reserving the pasta water.

Prepare pesto by combining basil, carrot leaves, mint leaves, garlic, walnut pieces and red pepper flakes in bowl of food processor. Pulse until smooth.  With machine running pour in olive oil until combined. Add cheese, process until smooth.  Taste and stir in pinch of sea salt if needed. Set aside.


Meanwhile, heat 1 tbsp olive oil in large skillet. Scrape all ingredients from tomato and eggplant pans into skillet. (include all the oil and juices) Add pasta, pesto and 1/2 ladle full of pasta water, stir until creamy. (add additional pasta water if needed) Add pinch each sea salt and black pepper and stir to combine.  Taste and adjust seasonings if necessary.  Cook an additional minute.  Serve garnished with additional parmigiano cheese if desired.

It is "eggplant" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite eggplant recipe?  Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Grilled Eggplant with Sumac, Capers and Mint

Jeanette's Healthy Living: Eggplant Pepper Mushroom Turkey Sausage Hash
Chez Us: Baba Ghanoush
Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green: Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
Devour: 5 Takes on Grilled Eggplant
The Sensitive Epicure: Szechwan Eggplant
Domesticate Me: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too: Roasted Garlic Baba Ganouj
FN Dish: Eggplant, No Forks Necessary

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Spiced Peach Daiquiri

We are still about a week away from summer fruit being ripe here in Taos. We had a long, cold spring and everything is late but once August comes peaches, apricots, plums, chokecherries and cherries will be abundant. Last Saturday was the first week for cantaloupe (from Rocky Ford, best ever) and they tell me they think watermelon will be ready next week.  I cannot wait.

I love peaches and, when they are in season, eat them almost daily.  Fresh, out of hand are the best but added to salads, or ice cream, or pie, or cobblers or crisps run a close second.  And, when the days are ever so hot, nothing beats frozen peach daiquiris.  Cooling, refreshing, delicious...what could be better?

For my version I freeze the peaches so that I can add less ice.  This provide a more intense "peachy" flavor. I use a bit of agave nectar to add a hint of sweetness.  I think this is better than adding white sugar.  Taste your peaches before adding the agave.  If they are super sweet you may not need it at all.  I also like to drizzle a bit of spiced rum on top of the drink.  This adds a bit of spice, obviously, and keeps the drink from being overly sweet.  Enjoy and Happy August!

Spiced Peach Daiquiri
(makes 2)
3/4 cup ice
2 oz light rum
2 peaches, unpeeled, pitted, quartered & frozen
2 tbsp fresh lime juice
1 tsp agave nectar
1 oz spiced rum
Add ice to blender carafe, cover and use highest speed to crush.  Add peaches, light rum, lime juice and agave nectar. Blend until smooth and slushy.  Pour into cocktail glasses.  Drizzle 1/2 oz spiced rum over top of each drink.  Serve.

It is "peaches" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite peach recipe?  Share in the comments section and/or link to your blog if you have one:
Jeanette's Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling

Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya's Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
Devour: Chia Seed Pudding with Peaches
FN Dish: 5 Unsung Sides of the Summer Peach

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Spicy Cucumber Gazpacho

When summer produce is at its peak, and the days are wickedly hot, nothing beats gazpacho. Gazpacho is a cold soup that originated in Southern Spain. Originally made with bread, water, vinegar, oil and salt;  fresh, raw vegetables are now the main ingredients.

I make gazpacho all summer and rotate between a recipe featuring tomatoes and today's version with cucumbers in the starring role.  I rarely add bread...but vinegar, oil and salt remain from the ancient tradition. Gazpacho is one of those dishes that can be totally customized to your taste.  If you have never made it before try my recipe first and then change it up depending on what is in season in your area.  The soup's texture is another area where you can tweak to your liking. My version calls for pureeing half the vegetables and keeping the rest diced.  You can puree it all for a smoother soup. Totally to your preference. The only "rule" is to ensure you follow the chilling directions.  The soup improves tremendously after allowing the flavors to meld.  My trick is to make it early in the morning so that when it is time for dinner I just slice some excellent french or sourdough bread, dish up the soup and (maybe put out a few hunks of delicious cheese) dinner is served.

Do you have a favorite gazpacho recipe?  Please share in the comments section of this post.

gazpacho ingredients

Spicy Cucumber Gazpacho
(serves 4-6)
2 garlic cloves, peeled
3 cucumbers, diced
4 roma tomatoes, diced
1 red bell pepper, diced
1/2 red onion, diced
3 green onions, diced white and green parts (keep 1 tbsp for garnish)
2 jalapenos, minced**
1/2 cup plus 2 tbsp extra virgin olive oil, plus more for drizzling
1/4 cup apple cider vinegar
juice from 1/2 lemon
1/4 cup mint leaves, chopped
1/4 cup italian parsley, chopped
1/4 cup basil, chopped
sea salt
black pepper
dried red pepper flakes

Place garlic cloves in blender or food processor and blitz until pulverized.  Add 1/2 of cucumbers, tomatoes, bell pepper, red onion, green onion and jalapenos to garlic.  Add 1/2 cup olive oil, vinegar, lemon juice, pinch each salt, pepper and red pepper flakes  to vegetables and pulse until liquefied.  Pour into large bowl. Add remaining vegetables, 2 tbsp olive oil and herbs.  Pulse 3-4 times.  You want to just break up the vegetables a bit while keeping some texture.  Pour the vegetables into the bowl with the liquefied ingredients. Stir to combine.  Chill in refrigerator until very cold, 4 hours or more. Taste and adjust seasonings if necessary.*  serve with a drizzle of best quality extra virgin olive oil, a sprinkle of green onions and a pinch of fresh herbs on top.

* Don't adjust seasonings until after the soup has chilled.  The ingredients will meld together and the taste will change from the unchilled version.
** Here is where you determine the spiciness factor.  If you like it really hot, do not seed or devein the jalapenos.  If you want a mild version, seed, devein and use only 1 jalapeno.  For in-between, try somewhere in the middle.

Another cucumber recipe you may enjoy:
Cucumber & Chiles Salad

It is "cucumber" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cucumber recipe?  Share in the comments section and/or link to your blog if you have one:
Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette's Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade 
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm's Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

please follow us on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

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Spicy Watermelon Salad with Grilled Mahi Mahi

Watermelon is one of those perfect summer ingredients.  Sweet, cold and crunchy: but also perfect as a savory dish by adding salt, chilies, salty cheese, herbs, olives, etc.  I love to make watermelon salads and pair with grilled fish for an easy, breezy, quick and (if the fish is grilled outside on a barbecue) oven free meal.  This recipe is one of my favorites.

You can use any type of firm white fish but I really like Mahi Mahi with the watermelon. Feel free to adjust the measurements for any of the ingredients...more or less herbs, seasonings or chile...the salad is very forgiving.  If I were serving with grilled chicken, I would probably throw in some feta cheese. I sometimes use cilantro too.  Like I said...very forgiving.  Enjoy!

Spicy Watermelon Salad with Grilled Mahi Mahi
(serves 4)
8 cups cubed watermelon, seeded
1-2 jalapeno, seeded and minced
1/4 cup fresh mint leaves, chiffonade*
1/4 cup fresh basil leaves, chiffonade*
pinch sea salt
juice from 1 lime
2 lbs fresh mahi mahi (each piece about 1 inch thick)
extra virgin olive oil
sea salt
freshly ground black pepper
1 tbsp paprika

Add watermelon, jalapeno, mint and basil to large bowl. Sprinkle sea salt over salad and toss. Sprinkle lime juice over salad and toss.  Place in refrigerator until ready to use.

Drizzle approximately 2 tbsp olive oil over mahi mahi.  Season each side with sea salt, pepper and paprika.  Heat a grill to medium high heat or use a grill pan indoors. Place fish skin side down on grill and cook for 4 minutes. Flip and drizzle with olive oil. Cook an additional 5-8 minutes or until flesh turns white and begins to flake. Remove from grill and allow to sit for 1 minute.

Place fish on serving platter or individual plates.  Spoon some of the watermelon juice from salad over fish. Mound watermelon cubes over fish and serve immediately. 

*for chiffonade:  stack the herb leaves on top of each other and tightly roll up lengthwise into a cylinder. starting at one end, cut the cylinder into very narrow slices.  after cutting, fluff herbs with fingers to create individual ribbons.

It is "watermelon" week at Food Network's summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite watermelon recipe?  Share in the comments section and/or link to your blog if you have one:
Dishing: Watermelon Agua Fresca
The Sensitive Epicure: Watermelon with Feta, Mint, Olive Oil and Sea Salt
Napa Farmhouse 1885: Watermelon Popsicles with Mint, Basil and Lime
Red or Green: Spicy Watermelon Salad with Grilled Mahi Mahi
Weelicious: Watermelon Cinnamon Granita
Taste With The Eyes: Watermelon Carpaccio, Blistered Shishito, Mitsuba and Lime
Dishin & Dishes: Summer Mixed Melon Nachos with Mascarpone Cream 
Domesticate Me: Sparkling Watermelon Punch & Bowl 
Jeanette's Healthy Living: Sweet and Salty Greek Watermelon Feta Mint Salad
Big Girls, Small Kitchen: Watermelon Vodka Rickey
Devour: Savory Watermelon Recipes
FN Dish: Cool Watermelon Drinks
Made by Michelle: Watermelon Basil Lemonade

My best,

Diane

red or green 

california girl in taos

napa farmhouse 1885

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.