Week 12 - 2013

Watermelon Salad with Feta and Mint Leaves

Ingredients

1 (5-pound) Watermelon

2 Cucumbers
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

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Tortellini-and-Tomato Salad

Ingredients

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil 
• 1/2 cup freshly grated Parmesan cheese 
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt 
• 2 cups  heirloom tomatoes, cut into 1 inch pieces
• 1 cup fresh corn kernels 
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil 
• Salt and pepper

Preparation

1. 1. Prepare tortellini according to package directions.
2.  
3. 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.