INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread 1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided 1 garlic clove 2 cups watermelon, diced 1 cup feta cheese, cut into fine dice 2 Tbsp. fresh chives, minced 2 Tbsp. Fresh mint, minced 4 tsp. Balsamic vinegar, or to taste Salt and pepper to taste DIRECTIONS 1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes. 2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast. Yield: 16 servings Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
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INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed 3 1/2 to 4 cups fresh mint leaves, packed 3 green serrano peppers**, seeded, deveined and coarsely chopped 4 garlic cloves, coarsely chopped 2 tbsp. stone-ground mustard 3 tbsp. honey 1/2 tsp salt 1/2 tsp ground black pepper 1/2 to 3/4 c extra virgin olive oil Refrigerated pesto will last for at least 5 days. DIRECTIONS In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed. With processor running, slowly pour in olive oil and thoroughly mix. Refrigerate leftovers in a tightly covered container. Yield: 10-12 servings (makes 1 1/2 cups) Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Difficulty Rating: Easy Tips & Notes *Italian parsley is also known as flat leaf parsley. It has a stronger, less bitter flavor compared to regular parsley. **Serrano peppers which look like thinner jalapeno peppers are hotter and more potent. INGREDIENTS
1 pound small, firm cucumbers 1 Tab. White wine vinegar 2 tea. Salt 2 cups whole-milk yogurt or sour cream 1/2 cup whole milk or buttermilk 2 Tab. Chopped dill, plus more for garnish 2 Tab. Chopped spearmint, plus more for garnish 1-2 cloves fresh garlic Salt and pepper DIRECTIONS 1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes. 2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender. 3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid. 4. Refrigerate until well chilled, at least one hour and up to one day. 5. Season to taste with additional salt and pepper 6. Serve cold and garnish with additional herbs. Makes 4 servings |
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