At a party two weekends ago, I had tasted a delicious savory fruit salad made with watermelon and cantaloupe, loads of fresh ground pepper and basil. I have literally been thinking about this salad everyday for two weeks. Much to my surprise and delight, for the first time in two years, cantaloupe showed up in our farm share and all I could think about was recreating this delicious dish. The original didn’t have feta in it, but I thought it was a nice compliment to the typical sweetness of the fruit. I’ll definitely be making this again and probably again and again and again because it was that good.
Fresh Melon, Feta and Basil Salad
- 1 small cantaloupe
- 1 mini seedless watermelon
- 1/4 to 1/2 cup of crumbled feta cheese
- handful of basil
- 2 tablespoons olive oil
- 1 tablespoon fresh squeezed lemon juice
- loads of fresh ground black pepper
Peel rinds away from cantaloupe and watermelon, then slice both in half. Seed cantaloupe and dice both melons into approximately 1-inch cubes. Stack basil leaves on top of one another, roll tightly into a small cylinder then slice thinly into strips. This technique is known as a chiffonade. Combine remaining ingredients and serve immediately.
Posted by Appetizers, Recipes, Side Dishes
Tags: basil, cantaloupe, cold, CSA, easy, farm share, feta, fruit, healthy, low fat, lunch, melon, organic, pepper, porter farms, quick, salad, savory, side dish, sweet, vegetables, vegetarian, watermelon
Quinoa, Black Bean, Summer Squash and Feta Salad
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- 1-1/2 cups raw zucchini and yellow squash, chopped
- 1 cup crumbled feta cheese
- 1 green onion, sliced thin
- handful of fresh chopped basil or 2 tablespoons dried
- salt and pepper
Cook quinoa according to package directions, it will make about 3 cups cooked. Combine all remaining ingredients into a large bowl and stir until well incorporated. Serve hot or chilled.
Posted by Recipes, Side Dishes
Tags: basil, beans, cold, farm share, feta, low fat, organic, quinoa, salad, side dish, squash, summer, summer squash, vegetarian, Zucchini
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Tilapia is admittedly not my favorite fish, but it’s affordable, and when topped with the right thing it can be pretty darn good. This was a little experiment in discovering my love for the flaky white fish.
Mediterranean Stuffed Tilapia
- 1 tilapia filet
- 2 sundried tomatoes, sliced thin
- 1 oz feta (I used fat free, but you can use any kind)
- salt and pepper to taste
- pine nuts (optional)
Broil the tilapa filet on high for two minutes. Remove from the oven and cut in half vertically. With the mostly cooked side of one half facing upward, top with the sundried tomatoes, feta cheese and the optional pine nuts. Place the other half of the tilapia on top, with the mostly cooked side down. This way the partially cooked sides of the fish are on the inside, helping to ensure thorough cooking. Season with salt and pepper, then broil the fish for 5 to 8 minutes longer, until the it’s cooked on all sides and the feta begins to melt. Serve with a simple vegetable on the side for a super healthy and relatively quick weeknight meal!
Note: The quantities above serve 1 person. I usually make a similar dish for my husband on the nights I make this, but his is made with chicken and bleu cheese, that recipe coming soon.
Posted by Main Dishes, Recipes
Tags: dinner, feta, fish, light cooking, light meals, low carb, low fat, mediterranean, seafood, stuffed fish, sundried tomatoes, tilapia, weeknight
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