Tomato Chile Melon Salad

Tomato Chile Melon SaladTomato Treasure
This is the time of year when tomatoes are at their best. And, if you are growing your own, chances are you have more than you can handle. For me, that was always the best part of gardening. There is nothing better than a homegrown tomato. Giving a portion of your bumper crop to someone who understands and appreciates that a homegrown tomato is worth its weight in gold is just as satisfying as eating one. In fact, I tended to over-plant just so I could give some away. Mainly to my mother who lived for a summer tomato sandwich.

Time constraints and squirrel invaders have prevented me from planting a tomato garden in recent years. So, I have become hopefully dependent upon the generosity of my tomato-growing friends and I am beyond grateful when they share.

Summer tomatoes make the best meals because they don’t require you to do anything with them. They are basically the perfect snack. The flavors are so good that to hide them under or in a heavy sauce or as an ingredient in a complex recipe is in my mind criminal. If you ask my husband, the best way to eat a summer tomato is to slice it up, sprinkle it with a bit of sea salt and eat it with a fork. That was how my grandmother liked to eat hers, too. But, she would also serve them sliced alongside some avocado wedges and sprinkled with a little bit of Italian dressing (and the occasional dollop of mayo). I think that is one of my favorite “salads” that I serve with grilled steaks. Having a variety of heirloom tomatoes sliced on a platter can be a very pretty yet simple side dish addition to any meal.

I think if I had to pick my favorite way to eat peak of season tomatoes, though, it would be sliced and set atop some creamy fresh burrata cheese that has been spread on a slice toasted baguette. Heaven! (Add a little prosciutto and you have the perfect picnic!) Which is probably why this Tomato Chile Melon Salad recipe appeals to me so much. It’s basically an appetizer platter in a bowl.

Tomato Chile Melon Salad
Yields 4 Servings Read more…

San Diego Livin’

San Diego Livin'Traveling the World…Series…Kinda
Ahhh, vacation. Nothing like getting away to unwind and relax, right? As you read this, I am enjoying all that is beautiful on the shores San Diego…sort of.

In actuality, I am probably sitting in a chair or in a bleacher seat with a cooler full of water watching my dudes play baseball in the World Series. This is what our family vacations have become. The funny part is that this is the second leg of our World Series tour. Our daughter had hers last week and I have to be honest, I prefer this week’s venue by the sea to the hot dusty fields of the Central Valley. Don’t get me wrong, I love watching the kids play—and certainly playing at this level. But, you have to have a sense of humor about the fact that you’ve traded a vacation week on the sand in Cabo for vacation sitting in the stands on the diamond.

The upside is that we get to explore San Diego which is a place where I have not spent much time (outside of a few random food shows over the years). Needless to say, I have researched where we want to go, what we want to see and, most importantly, where we or should I say I want to eat. That is really the first thing I look for when heading to a new destination. Where do you find the good eats? Where do the locals go, etc.?

Of course, it goes without saying that I will be on the hunt for the best Mexican food I can find. And let’s not forget the seafood. We will be on the ocean after all.

I plan to squeeze as much fun and relaxation out of the time we have down there as I can because the minute we get back? School is back in session.

For those of you who are also squeezing as much out of the summer as you can, here is a list of San Diego inspired recipes to help you out. Read more…

Fresh Elote Salad

Fresh Elote SaladCorn Off the Cob
Typically at this time every year, I am going crazy for all of the sweet, local corn that is available. And by crazy I mean eating it 2 to 3 time a week. This year, though, we have been relatively corn-free.
My feelings on fresh, sweet corn haven’t changed. I still love it. My family loves it. When it comes down to it, our lack of corn consumption can be traced to two things: economics and braces. Two of my three kids have braces on their teeth. Those of you who have ever had braces or know anyone who has will agree having braces on your teeth makes biting into an ear of corn a challenge.
The other deterrent to our annual corn-a-palooza would be the cost of having to re-attach a bracket that had been ripped off while biting into an ear of corn. The monthly payments times two are bad enough on their own, thanks. Of course, you can cut the kernels off the cobb to make it easier but then there is the fun of cleaning corn out your braces after. So long story short, we’re not eating a lot of corn this summer.
I am going to have to make an exception for this recipe. It takes one of my favorite street foods and reworks it into a much easier-to-eat form and with enough cheese and other goodness to make the challenge of cleaning out your braces worth it. And, note that doubling the recipe would make it a hit at any large gathering or backyard BBQ.
Fresh Elote Salad 
Adapted from Food 52
Yields 4 to 6 servings
This delicious side can also be served as a dip with tortilla chips.

Read more…

Summer Watermelon Salad

Summer Watermelon SaladBits and Pieces
Fun fact: I will not bite directly into fruit.

And yes, I realize how strange that sounds…but let me explain. I have always had sensitive teeth so biting into, say, an apple is not a fun experience. I always cut my apples up. Same goes for other large pieces of fruit. Peaches, nectarines, plums, and especially melons.

Next week is the 4th of July. (I know. It snuck up on me, too.) For those who have been paying attention, I am sure you have seen all of the ads both digital and in print that show the bucolic standard picnic table set up with all of the usual fixin’s—burgers, hot dogs, corn, potato salad, flag cake, and, without fail, a giant watermelon.

There is nothing that screams summer as much as a huge watermelon. There something kind of nostalgic about it. It’s not difficult to picture a Norman Rockwell-esque scene in your mind of a young kid with an American flag in one hand and a slice of watermelon in the other. And without question, cut into more manageable slices, a cold watermelon is a great way to cool off from the summer heat. For me though, I have to find other ways to cool off.

I don’t care how fun it is to spit the seeds at your siblings, the thought of biting into a thick slice of watermelon makes me cringe. But, that doesn’t mean I can’t enjoy watermelon for the 4th. I just get more creative. There are a number of ways to incorporate watermelon into your 4th of July menu. Personally, I like it in a salad as an alternative or a compliment to the usual potato or macaroni salads.

There are any number of watermelon salads out there. Some you make with feta and mint others have grilled corn and cucumbers. I like the simpler ones like the recipe below because it seems more like a salad to me and you get the best of summer produce plus it looks pretty on the platter. Not to mention you can feed a lot of people…

Summer Watermelon Salad
Yields 4 to 8 servings Read more…

Cucumber and Honeydew Salad 

Cucumber and Honeydew Salad What’s New Honeydew?
If you find yourself in our produce department this week you might notice that the honeydew melons are on sale. I love melons of all kinds but there is something about a cold slice of mint green honeydew on a hot day that is incredibly refreshing. The thing is, I tend to stick with the usual when it comes to melons. I slice em and eat em. But there are so many things you can do with melons…

One of the things I admire about my sister is her knack for finding and making interesting recipes that I would most likely skip over because I think my kids wouldn’t eat it or I’m just not too sure it would taste good. She is fearless and she made one of these recipes for dinner when we were up at Tahoe last week.

When you are feeding ten people on a nightly basis, the urge to go with the basics for the side dishes can be strong. On this particular night, we were grilling chicken. There is very little that doesn’t go with chicken. So, the side dish possibilities were endless. In this case, my sister went with a melon salad, and it was a nice change from just a bunch of slices on a platter…per the norm. The addition of chilies for heat, some pistachios for crunch, and little cheese for creaminess made this way better than ordinary.

I was pleasantly surprised by this recipe. It is not one I would have normally chosen—which makes me wonder what other flavors I have missed out on because of hesitation. One thing I will say is that I think my sister used goat cheese because that was all we had on hand. Personally, I am not a huge fan of goat cheese or feta, which was listed as an alternative in the magazine. The original recipe calls for ricotta salata which would add a nice saltiness to the sweet of the melon. I also think a queso fresco or even a creamy burrata could work really well.

Cucumber and Honeydew Salad 
Adapted from Bon Appetit
Yields 4 servings Read more…