Summer Watermelon Salad

It's definitely summer in Southern California. I've been spending my new found freedom (ehem unemployment) catching up on books I haven't had time to read, spending time with friends and family, working on applications to grad school, planning a trip to Latin America, and, of course, cooking up a storm. Life couldn't get any better - that is, until I discovered this amazing watermelon salad.

Personally, I'm not fond of the watermelon salads that add cheeses or meats; I find them very off putting and normally avoid them at all costs. This watermelon salad, however, is very different. It's dairy free (like watermelon salads should be) and tastes like a daiquiri from your favorite tropical location. Convinced? I am!

Summer Watermelon Salad

about 4 cups cubed watermelon

1 lime (for juice & zest)

2 tablespoons chopped mint

1 tablespoon chopped basil

In a large bowl combine watermelon and the juice & zest of one lime. Toss in the mint and basil. Let the flavors marinate for about 15 minutes. Serve with your favorite BBQ or keep in the fridge for dessert after BBQ. You could even use the juices from the salad to create a delicious summer martini.

Starting Fresh with Minted Peas

Last week I started my new job. Wow! What a whirlwind it has been, but definitely a fun one. Although I am going to miss Northern California, Southern California is where my heart is... Sun, waves, palm trees and that lovely sense of familiarity wherever I go. My ego has been bruised a bit as I've joined my parents in their humble abode. But I have a new pep in my step and a smile on my face that feel so refreshing.

With my fresh new perspective, it was only necessary that my next dish include mint... a fun herb that's super versatile and has a sweet aroma and flavor. Mint tossed in with some fat, sweet and succulent sugar snap peas makes the perfect spring combination... dressed up with some butter, of course. Peas with mint is a pretty classic side dish. I was given this recipe at one of the cooking classes I participated in at Ramekin's Bed & Breakfast in Sonoma.

Minted Sugar Snap Peas

adapted from Therese Nugent 2009

1 pound fresh sugar snap peas, trimmed and strings removed

3 tablespoons unsalted butter

1 tablespoon fresh mint, minced

zest of 1 lemon

salt to taste

Bring a saute pan filled with water to a boil. Blanche the peas until crisp-tender and bright green (approximately 3 minutes). Remove from the water and set aside. Melt the butter in a saute pan and add the peas. Stir in the mint and lemon zest. Saute the peas until heated through (approximately 2 to 3 minutes). Season with salt to taste. Serve immediately.

What better way to celebrate spring than with refreshing mint, sweet sugar snap peas, and a zest of lemon! ... Maybe mint mojitos?

Psst... I used spearmint from the garden, the most accessible variety.