#Three Melon Greek Salad:
½ cup red onion, thinly sliced
1 cup seedless watermelon, cubed
1 cup honey dew melon, cubed
1 cup cantaloupe, cubed
1 cup cucumber, seeded and cubed
½ cup feta cheese, crumbled
1/3 cup black olives, pitted and halved
1 1/3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper, chives, for garnishDirections:
In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, honey & salt and pepper to taste.
Mix vigorously until well combined. In a large mixing bowl, add the remaining ingredients and toss.
Allow to sit for 15 minutes for flavors to come together. Add the dressing to the bowl but reserve a spoonful
for garnishing later if desired. Toss with large spoons being careful not to bruise the melons.
You can serve this salad right away but it’s best when refrigerated for 30 minutes to 1 hour.
To serve, spoon in the center of a plate, drizzle with extra dressing, and garnish with a chive. Champagne mustard vinaigrette. Serves 4 #Sweet and Spicy Jumbo Shrimp:
14 Jumbo Shrimp, cleaned and deveined
Extra virgin olive oil, about
½ cup for brushing.
Kosher salt and fresh black pepper pepper
¼ sweet chili sauce
1 teaspoon garlic, minced
¼ cup mayonnaiseDirections:
Preheat griddle or grill pan over high heat.
Butterfly shrimp by slicing almost through lengthwise.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes
on each side, until the shrimp is pink and opaque.
To make the sauce, using a mixing bowl, whisk together sweet chili, garlic, and mayonnaise
until smooth.
When ready to serve, warm up the sauce in a small sauté pan over medium heat. Toss
shrimp in sauce and serve immediately. Serves 2#Nutella and Banana Sandwich
8 slices challah bread, or eggnog bread, 1 inch thick
½ cup unsalted butter
1 jar, Nutella, chocolate hazelnut spread
2 bananas, ripe, sliced
Sea saltDirections:
Heat a large nonstick sauté pan over medium heat.
Add butter to melt down.
Meanwhile, spread Nutella on each of the challah bread slices
And sprinkle with sea salt to taste. Top with sliced bananas.
Place each sandwich, one at a time, in buttered pan. Cook for 1-2 minutes,
Or just until warmed through and a crust begins to form. Flip sandwich, and
Repeat on other side. Repeat steps for all four sandwiches. Enjoy warm. Serves 4