Cucumber Watermelon Salad

Cool, refreshing, and bursting with summer flavor, this salad is always a favorite. You may even try and BBQ it! Delish!

Ingredients:

4 cups watermelon, cubed

1 English cucumber, sliced and quartered

¼ cup fresh mint leaves, chopped

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

Pinch sea salt

¼ cup crumbled feta cheese (optional)

Instructions:

Combine the watermelon, cucumber, and mint in a large bowl.

Whisk together the lime juice, olive oil, and sea salt.

Pour over the salad and gently toss.

Top with feta.

Serve chilled.

Citrus Barbecue Shrimp Skewers

Juicy shrimp marinated in bright citrus and herbs, then grilled to smoky perfection.

Eat them right off the grill or add them onto a salad, Thai rice noodles, or wrap them! Options are endless.

Ingredients:

1½ pounds large shrimp, peeled and deveined

2 tablespoons olive oil

Juice of 1 orange

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon chopped fresh cilantro

Lime wedges for serving

Instructions:

In a large bowl, whisk together the olive oil, orange juice, lime juice, garlic, paprika, salt, pepper, and cilantro.

Add the shrimp and toss to coat. Marinate for 20 to 30 minutes.

Thread shrimp onto skewers.

Preheat the grill to medium-high heat and lightly oil the grates.

Grill shrimp for 2 to 3 minutes per side until pink and opaque.

Serve with fresh lime wedges.

Delicious cold the next day on a salad!

Grilled Zucchini Ribbons

Grilling fresh, seasonal zucchini is a delightfully simple way to enjoy one of my favorite summer vegetables. Thinly sliced, zucchini shines with just a bit of seasoning. This recipe, inspired by one from the New York Times with my little twist, can be prepared on the grill or in the oven. For an oven method, roast at 450°F, turning every 3-5 minutes until tender, then broil briefly for a crisp texture.

Ingredients:

8 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes

Zest and juice of one lemon

6 medium-small zucchinis (about 6 ounces each)

Kosher salt

Truffle oil (optional)

Instructions:

Tip: If using bamboo skewers, soak them in cold water for 30 minutes before skewering.

Prepare the Grill: Set up your grill for direct grilling and heat to high (450-600°F). Clean and oil the grill grate using a paper towel dipped in vegetable oil and tongs.

Infuse the Oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, rosemary, chili flakes, and lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 of the mixture for basting.

Slice the Zucchini: Trim and discard the ends of the zucchinis. Thinly slice each zucchini lengthwise into strips about 1/8-inch thick (a mandoline, or I use a hand peeler works well for this). Test a couple of strips by folding them; if they break, they are too thick.

Skewer the Zucchini: Fold each zucchini slice into an accordion shape and thread onto skewers. Repeat until all slices are skewered, creating 5-6 skewers.

Gently brush on the infused olive oil mixture to your skewers.

Season with salt to taste.

Grill: Arrange the zucchini skewers on the grill. Grill, basting with the reserved oil mixture and turning to brown evenly. Cook until edges are singed, 1-2 minutes per side (total grilling time: 4-8 minutes).

Taste and adjust seasoning with salt and or truffle oil if desired. Serve hot or at room temperature. YUM

You can also serve them on top of a mixed salad, orzo, rice noodles etc