Health for life

I’d like to thank the internet for some recipe kismet.

Last Monday, there was a fire in my apartment building. I, and my apartment, are fine. I am grateful. I am signing up for renters insurance. But even though the fire was half a block from my actual flat, the repercussions have been felt throughout the building – no electricity for an evening, no hot water for a day or two. And no gas, still.

So there I was, two days after a greenmarket haul, with a fridge full of vegetables, and just a microwave and toaster oven to cook them in.

I didn’t know how long this would last, so I made due. I splurged on some frozen creamed spinach, which is one of my favorite things in the world. I baked tofu in the toaster oven. I poached eggs in my microwave, which worked well for the first try, but then inexplicably gave me nothing but exploded eggs and a microwave to wash. I steamed broccoli in the microwave, and remembered why lots of people don’t like vegetables.

By midweek I was growing weary, and starting to worry about my produce. I had a beautiful bunch of lacinato kale, a new vegetable for me, waiting – I hoped patiently – in the crisper drawer. I know kale can last a week or two, but I was also getting really sick of steamed broccoli. I seasoned the heck out of it, added butter and oil, but still.

So when, four days into this adventure, Heidi Swanson posted a recipe for a raw kale salad, I knew I was in luck. It even called for exactly the kind of kale I had! Tuscan, aka lacinato, aka dinosaur, kale. With a few tweaks I could turn it into a healthy, fresh, satisfying full meal, requiring no cooking implements larger than a wee toaster oven, powered blissfully on electricity. (Wind-generated, natch, and its tiny size means it spends less energy just heating air than a full-sized oven.)

[Of course, when after days of calls to the super and building manager I finally got through to my super, he was like, Where’ve you been? (Um, here?) You didn’t answer my calls! (What calls?) I have a hot plate for you! (Ooh, yay!) So now I have two burners and the smell of vaporizing plastic chemicals mingling with aromas of sautéed kale and broccoli.]

I love how healthy this salad is – kale is a powerhouse veggie, full of vitamin A and high in protein for a plant. There are no empty carbohydrates here, and no gluten if you use wheat-free tamari. The fat content looks high, but its all healthy and good-for-you, helps your body absorb the nutrients in the kale, and makes a pile of raw greens taste almost decadently rich.

But what I really love about this salad is that its so dang good. The strong, sweet, savory tofu plays perfectly off the bright, lemony dressing (which I kept licking off my mixing spoons). A few simple ingredients, no cooking implements bigger than a toaster oven, and you get a surprisingly sophisticated, addictive salad. Thats right – an addictively delicious raw kale salad. Youre welcome. (And Heidi Swanson, the farmer who grew my kale, New York City fiighters – thank you.)

~~~

If you like this, these will also set your taste buds (but not your apartment) on fire:

• Potato Leek Soup with Kale
• Relaxed Kale and Root Veg Salad
• White Bean and Kale Soup with Turkey Sausage

~~~

Kale and Balsamic Tofu Salad
serves 3
Adapted from 101 Cookbooks and The Vegan Foodie.


1 lb extra firm tofu
3 T balsamic vinegar
3 T soy sauce (wheat-free tamari for a gluten-free meal)
2 T olive oil
2 t honey
2 cloves garlic, smashed

1 bunch Tuscan kale (aka lacinato, aka dinosaur) about 4-5 cups cut up

½ garlic clove
¼ t salt, plus a pinch
¼ c grated pecorino cheese
3 T olive oil
juice of one lemon (a scant half-cup)
1/8 t red pepper flakes
ground black pepper, to taste

1) Press the tofu for at least 30 minutes.

2) Whisk together vinegar, soy sauce, 2 T oil, and honey (or combine in a sealable container and shake. Add smashed garlic cloves.

3) Cube tofu. Add to marinade. Marinate for at least 30 minutes, or overnight.

4) Preheat oven (or toaster oven) to 375. Line baking sheet with parchment paper. Arrange tofu cubes in a single layer.

5) Bake tofu 30-40 minutes, flipping after 20 minutes, until browned and cooked down. (Tofu can be made in advance and rigerated for up to a few days, until youre ready to make salad.)

6) De-vein kale and cut into ribbons. (Kitchen shears are good for this.) Put in a big bowl.

7) Smush garlic and ¼ t salt together (in a mortar and pestle or in a small bowl with the butt of a knife or something). In a small bowl combine garlic/salt paste, cheese, olive oil, lemon juice, red pepper flakes, black pepper, and a pinch of salt. Whisk together.

8) Add dressing to kale and toss. (Swanson warns, “The dressing will be thick and needs lots of tossing to coat the leaves.”) Add tofu, and let sit for at least 5 minutes before serving.

9) Garnish with a splash of oil or a sprinkle more of cheese if you like.

Approximate Calories, Fat, Fiber, and Protein per Serving
391 calories, 28.6g fat, 4g fiber, 18.4g protein, $1.71

(A note on calculations: This amount of tofu marinade is required to get good coverage so the tofu soaks in in, but its much more than gets absorbed. So Im including the full price for those ingredients, but only ½ the nutritional impact, because it doesnt all get eaten.)

Calculations
1 lb extra firm tofu: 365 calories, 22g fat, 5.8g fiber, 39.8g protein, $1.79
3 T balsamic vinegar: 21 calories, 0g fat, 0g fiber, 0.1g protein, $0.12
3 T soy sauce: 11 calories, 0g fat, 0.1g fiber, 1.9g protein, $0.12
5 T olive oil: 504 calories, 56g fat, 0g fiber, 0g protein, $0.20
2 t honey: 23 calories, 0g fat, 5.7g fiber, 0g protein, $0.55
2 cloves garlic, smashed: n/a, since you dont eat them, $0.06
1 bunch Tuscan kale: 134 calories, 1.9g fat, 5.4g fiber, 8.8g protein, $1.00
½ garlic clove: 2 calories, 0g fat, 0g fiber, 0.1g protein, $0.03
¼ t salt, plus a pinch: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
¼ c grated pecorino cheese: 80 calories, 6g fat, 0g fiber, 4g protein, $0.75
juice of one lemon: 30 calories, 0g fat, 0.5g fiber, 0.5g protein, $0.50
1/8 t red pepper flakes: 1 calorie, 0g fat, 0.1g fiber, 0g protein, $0.01
ground black pepper: 1 calorie, 0g fat, 0.1g fiber, 0g protein, $0.01
TOTALS: 1172 calories, 85.9g fat, 12g fiber, 55.2 g protein, $5.15
PER SERVING (TOTALS/3): 391 calories, 28.6g fat, 4g fiber, 18.4g protein, $1.71

In the three-and-a-half months my kitchen has been without gas, I’ve gotten creative. I’ve learned the moods of an electric cooktop. I’ve almost set my toaster oven on fire with parchment paper. I’ve microwaved a lot of tea. It’s been an adventure but I can’t say it’s been good, or easy, or fun.

So when my boyfriend, working from home on Friday to let the utility guys into the apartment (and make sure the cat ever came out from under the bed), texted me that we had gas, I was EXCITED! All-caps EXCITED, here. Cookies! Cake! Roasted broccoli! I did not pass many waking hours this weekend without the oven running. (As the temperature’s been hovering around six degrees farenheit today, I don’t feel very bad about that.)

I’ve resigned myself to a nonlocal winter, weighing good Whole Foods produce against its price, against the kinda dodgy broccoli I can get from the supermarket near me. (After nearly four months without roasted broccoli, I’m a little obsessed right now.) But even though it’s, did I mention, six degrees farenheit out, my farmers market is year-round, and not entirely produce-free!

In a month or two it will really be just jam, bison jerky, and onions, but a last few vegetables are still hanging around. The leeks I brought home were maybe a little soft, but once they’re roasted and carmelized and golden, are you drooling yet?

This meal came together by a bit of kismet, and a bit of what-I-had-around. When I was in Whole Foods with my friend J, I think it was as I was bagging these mushrooms that I complained about winter meal planning – in the summer I buy whatever’s cheap and pretty and in-season and build my meals around that. The rest of the year, when seasonal eating shuts down and I hit the supermarket produce aisles, it’s almost like there’s too much choice – everything’s there, everything’s an option. I bought the greenmarket leeks because they’ll probably be gone soon; I bought supermarket mushrooms because, I dunno, because it’s cold? Whatever, it worked out.

I decided to roast the leeks and mushrooms together, and the oniony and rich carmelized flavors do go well together, but it was all a bit savory and heavy. I looked around my fridge and kitchen, brightened things up with some tangy goat cheese and a crisp apple, and voila! It all felt fancy and chic, despite the fact that I ate it from a chipped bowl, in pajamas, on the couch, in front of the TV.

~~~

If this looks tasty, youll love:

• Mashed Potatoes with Leeks and Sour Cream
• Potato Leek Soup with Kale
• Swiss Chard with Mushrooms

~~~

Roasted Leek and Mushroom Salad
Serves 3-4


1 bunch leeks (5-6 large, 8-10 small)
1 package crimini/baby bella mushrooms
1 Tbs olive oil
salt and pepper to taste
2 oz goat cheese (herbed or plain)
1 medium apple (I like Gala or Empire, nothing mushy or too tart)

1) Pre-heat oven to 400 degrees.

2) Trim ends and dark green bits from leeks. Cut into about 6” pieces, and then in half lengthwise. Soak in a bowl of cool water to remove any grit or sand. Pat dry.

3) Rinse mushrooms and trim ends. Cut any big ones in half.

4) Spread leeks and mushrooms on baking sheet (covered with aluminum foil, perhaps) in a single layer. Drizzle with olive oil, sprinkle with salt (about ¼ tsp) and pepper (a few grinds or shakes). Toss to evenly coat, then make sure leeks are all cut side down.

5) Bake leeks and mushrooms for 20-30 minutes, until mushrooms are done and leeks are tender and caramelized. Toss once halfway through.

6) Core and quarter the apple, then cut into very thin slices. Use a mandoline if you like.

7) Plate leeks and mushrooms. Add crumbled goat cheese, then arrange apple slices on top. Pretend this is Iron Chef: Battle Leeks.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
3 Servings: 278 calories, 11g fat, 5.1g fiber, 10.6g protein, $2.48
4 Servings: 208.3 calories, 8.3g fat, 3.9g fiber, 8g protein, $1.86

Calculations
1 bunch leeks: 271 calories, 1.3g fat, 8g fiber, 6.7g protein, $3.00
1 package crimini mushrooms: 135 calories, 0.5g fat, 3g fiber, 12.5g protein, $2.50
1 Tbs olive oil: 126 calories, 14g fat, 0g fiber, 0g protein, $0.12
¼ tsp salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
¼ tsp pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
2 oz goat cheese: 206 calories, 16.9g fat, 0g fiber, 12.2g protein, $1.50
1 apple: 95 calories, 0.3g fat, 4.4g fiber, 0.5g protein, $0.30
TOTALS: 833 calories, 33.1g fat, 15.4g fiber, 31.9g protein, $7.44
PER SERVING (TOTALS/3): 278 calories, 11g fat, 5.1g fiber, 10.6g protein, $2.48
PER (smaller) SERVING (TOTALS/4): 208.3 calories, 8.3g fat, 3.9g fiber, 8g protein, $1.86

Chopped salad is my favorite way to eat salad. It’s so good, in fact, I’m going to put my vegetarian food blogger reputation on the line and say it’s the BEST way to eat a salad. People will argue that knife blades should never touch lettuce leaves, but I say, “I’m not listening, I’m not listening!”

There is only one difference between a chopped salad and a regular salad: all the veggies, beans, nuts, and extras are chopped and mixed together with the dressing so you get all the flavors in each bite. No huge, unruly leaf of lettuce that won’t fit in your mouth. No mounds of carrot and celery left at the bottom of the bowl when everything else is eaten. You get all the good stuff in every forkful.

Arguably, the way to achieve chopped salad perfection is to use a mezzaluna, a dual-handled, curved blade knife. But I try to follow Alton Brown philosophy number 1: No unitaskers.

Not to fear! You can still have a beautiful, delicious chopped salad with just a knife and a cutting board. And salad fixin’s. The trick is to cut the salad greens as well as the toppings. Say you’re working with a head of romaine lettuce:

1. Peel off a few leaves, wash, and dry.

2. Stack the leaves on the cutting board. With the tip of your knife, slice down the center vein, lengthwise. (Depending on the size of the leaves, you may want to slice the halves in half again.)

3. Roll the halves (or quarters) lengthwise and cut into thin ribbons.

4. Repeat until you have enough for the salad you’re making.

This trick works with spinach, green and red leaf lettuce, and any other large, flat leaf green. If you like mixed baby greens in your salad, just take a handful onto your cutting board and chop the way you would with fresh herbs.

When making a chopped salad, I like a finer dice for my toppings, but do what feels right. Here’s a great (and quick) video showing how to dice a red pepper. And if I’m adding a hard root veg, like a carrot, I’ll probably whip out the ol’ box grater.

Otherwise, it’s salad—though I’m told salad is not as simple as it seems. Turns out, there are plenty of people (my Charming Boyfriend, for one) out there who don’t know a head of lettuce from a candied walnut.

My mom always made a basic side salad of iceberg lettuce, carrots, celery, cucumbers, and green peppers. Only two of those remain in my current salad repertoire. But I understand that growing up in the kitchen and cooking regularly, enables me to combine flavors and textures without much thought.

There are only 2 rules to composing a perfect salad:
1. Use ingredients you like.

2. Combine complementary tastes and textures, like sweet and sour, savory (umami) and salty, smooth and crunchy.

For example, a traditional Greek salad combines savory, salty, and sour by bringing together stuffed grape leaves, feta cheese, olives, and red wine vinaigrette among the crisp romaine lettuce, tomatoes, cucumber, and red onion. Give these links a peek for more salad combo ideas.

This is one of my all-time favorite chopped salad combinations. When I first made this salad for a take-to-work lunch, I thought I’d invented fire. Its in heavy rotation around here, and with canned chickpeas, its perfect for No Cook Month.

Chopped salad rules!

If you dug this post, point your shovel this way:
Kismet Salad
Relaxed Kale Salad
Strawberry and Avocado Salad

Veggie Might Chopped Salad
serves 4 as entrée or 6 as side salad


6 cups romaine lettuce (about 1/2 head), chopped to ribbons
1 small red pepper, finely diced
1 small red onion, finely diced
1 small carrot, grated
1 rib of celery, finely diced
1 cup chick peas, drained and rinsed
blue cheese or feta, optional
dressing of your choice (I’m partial to my homemade citrus vinaigrette.)

Instructions
1. Dice vegetables and mix with your hands in a large salad bowl.

2. Cut romaine lettuce into ribbons. (See numbered instructions above.) Combine with vegetables in salad bowl.

3. Add chickpeas to salad bowl and toss with your hands.

4. Sprinkle with blue cheese or feta if you like.

5. Dress at the table and serve. Enjoy the magical flavors of the chopped salad.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Per serving (totals/4): 97.8 calories, 1g fat, 6.25g fiber, 5.5g fiber, $.58
Per serving (totals/6): 65 calories, .7g fat, 4.2g fiber, 3.6g protein, $.39

Calculations
6 cups romaine lettuce: 48 calories, 0g fat, 6g fiber, 6g protein, $.50
1 small red pepper: 23 calories, 0g fat, 2g fiber, 1g protein, $0.37
1 small red onion: 20 calories, 0.1g fat, 0g fiber, 0g protein, $0.25
1 small carrot: 25 calories, 0g fat, 1g fiber, 2g protein, $0.16
1 rib of celery: 6 calories, 0g fat, 0g fiber, 1g protein, $0.08
1 cup chick peas: 269 calories, 4g fat, 15g fiber, 12g protein, $0.95
Totals: 391 calories, 4.1g fat, 25g fiber, 22g protein, $2.31
Per serving (totals/4): 97.8 calories, 1g fat, 6.25g fiber, 5.5g fiber, $.58
Per serving (totals/6): 65 calories, .7g fat, 4.2g fiber, 3.6g protein, $.39

You know the cliché about bachelors and cooking? Well, my boyfriend doesn’t have an operational stove in his apartment. Let me clarify: the stove works, but the gas isn’t turned on.

So. Here’s what we’ve been doing: eat food I cook at my apartment (Charming Dinner Guest ring a bell?); eat food I cook and schlep to his apartment; or eat take out at his place.

Of course, the latter is not so frugal and has been wearing on both our wallets. The middle (is there a word for the middle?) is okay once in a while, but it would be so much easier to just cook the food there.

The thing is he wants to cook at home—to save money, to eat healthier, and to save money. It’s what we all want, right? So the gas people are coming in a couple of weeks. In the meantime, we have to eat, and sometimes at his place. Thank sweet Angela Lansbury and her angel above, Bea Arthur, for salad.

Or so I thought… For anyone out there who has struggled with salad, this is for you.

HOW SALAD CONFOUNDS
A short play in one act

Cast of Characters
Leigh, your lovable Veggie Might blogger
Charming Boyfriend, her gentleman caller

CB: So, I’ll go to the grocery after work. What can be cooked in the microwave for supper?

Leigh: (aside) Um…NOTHING! (to CB) Why don’t you grab some stuff for a salad?

CB: You know how much I love salad dressing. I could drink the stuff. But you may be overestimating my abilities to “grab some stuff for a salad.”

Leigh: Ha. I’ll bring my homemade dressing and chickpeas. I’ve also baked some tofu we could have on sandwiches.

CB: I’d don’t know if you’ve been to the produce aisle, but everything’s green and looks like it can go into a salad.

Leigh: Don’t panic. I’ll coach you on salad-stuff buying. Heres what I would get. Just pick a couple from each list. Simpler is always better.

The Basics
Greens (mixed field greens [aka mesclun], spinach, romaine, green or red leaf lettuce, or any combo thereof)
Onion
Carrot
Celery
Tomatoes (if the tomatoes are ripe)
Red pepper
Green pepper
Cucumber

The Extras
Avocado
Jicama
Broccoli or cauliflower
Turnip or radishes
Feta or goat cheese (optional)

CB: THANK YOU. You dont know how long Ive been howling at the Internet, wondering they mean by "salad greens.” Seriously, this has been an issue for years.

Leigh: That’s why I’m here.

Blackout

Once you have your salad fixin’s you’ll need dressing that people (CB) want to drink independently of the salad. No need to spend $5.00/bottle for something you can whip up in a few minutes for pennies.

This handy ratio will allow you to make just about any salad dressing your heart desires: 2 parts oil : 1 part acid. Mark Bittman recommends a shallot accompany the oil/acid base, and I faithfully adhere to that advice. After that you’re free to toss in any seasonings, herbs, or sweeteners you like.

Salad dressing is infinitely customizable. My favorite salad dressing oils are olive and sesame, but use whatever you like. You can use any acid: vinegar, citrus fruits, wine; plus any ingredients that tip your canoe: ginger, honey, garlic, mustard, dill.

Be creative. Taste as you go. If you over-season, just add more oil and acid. Don’t be afraid to throw stuff in and see what happens.

CB’s salad was a success. He bought spinach, romaine, carrots, onion, red pepper, and two avocadoes, which are still ripening on his counter. Combined with the chickpeas and lemon-ginger salad dressing I brought, we had the perfect midweek meal—no cooking required.

~~~

If you like this post, you very well may enjoy:

• Summer Squash Salad
• Relaxed Kale and Root Veg Salad
• Rainy Day Potato Salad

~~~

Lemon-Ginger Dressing
Makes about 3/4 cup, or 12 tablespoon-sized servings


1/4 cup lemon juice (2 lemons)
scant 1/2 cup olive oil
1 shallot
2-inch piece ginger, grated
1 tsp agave nectar
salt to taste
freshly ground pepper to taste

If you’re using a blender:
1) Juice the lemons, coarsely chop your shallot, and grate the ginger.

2) Pour the lemon juice and olive oil into the blender and zap it for a few second or until it’s thoroughly emulsified.

3) Add the shallots and ginger. Zap it again until the shallots are decimated (minced will do).

4) Add agave, salt, and pepper. Zap it once again. Give it a taste. Do you like it? Does it need more of some thing? It’s your dressing! Zap, taste, tweak, and repeat until you like it.

If you’re not using a blender:
1) Juice the lemons, finely mince your shallot, and grate the ginger.

2) Pour the lemon juice and olive oil into a large bowl and whisk it like mad for a couple of minutes or until it’s thoroughly emulsified.

3) Add the shallots and ginger. Whisk it like mad again.

4) Add agave, salt, and pepper. Whisk it once again. Give it a taste. Do you like it? Does it need more of some thing? It’s your dressing! Whisk, taste, tweak, and repeat until you like it.

Everybody
5) Drizzle over your favorite salad. It keeps up to a week in the fridge. Just let it come to room temp and give it a shake or stir when you’re ready to drink it. I mean, use it.

Approximate Calories, Fat, Fiber, and Price per Serving
87 calories, 9g fat, .08g fiber, $.11

Calculations
1/4 cup lemon juice (2 lemons): 24 calories, 0g fat, 0g fiber, $.40
scant 1/2 cup olive oil: 955 calories, 108g fat, 0g fiber, $.64
1 shallot: 20 calories, 0g fat, 0g fiber, $.10
2-inch piece ginger: 22 calories, 0g fat, 1g fiber, $.06
1 tsp agave nectar: 20 calories, 0g fat, 0g fiber, $.06
salt to taste: negligible calories, fat, fiber, $.02
freshly ground pepper: negligible calories, fat, fiber, $.02
Totals: 1041 calories, 112g fat, 1g fiber, $1.30
Per serving (totals/12): 87 calories, 9g fat, .08g fiber, $.11

Fruit salad always seems like a good idea for picnics and barbecues. It’s beautiful; it’s summery; and unless it’s overrun with marshmallows and bananas (barf), it’s yummy. However, one thing you can count on when you take fruit salad to a party: you’ll be taking it right back home.

You can be assured there will be no leftover cheese, no leftover guacamole. Crudités has slightly better odds if it is accompanied by a good dip, but fruit salad…unless there is just no other food, you’ll be eating it for breakfast the next few days.

Unless you make this fruit salad: based on Giada de Laurentiis’ Watermelon and Cantaloupe Salad with Mint Vinaigrette. It is seriously the best fruit salad ever. And there is nary a marshmallow (or banana) in sight.

I’ve made this salad several times, with various fruit combinations, and it never fails to please. Last summer, I made it for my birthday beach party, and two summers ago for a bridal shower fiesta. My mother even borrowed the recipe and wowed her Bible study group.

But never has it received the laud it got at the BBQ baby shower on Saturday. (No babies were BBQ’d, only meat and veggie burgs.) This gorgeous bowl of fruit went as quickly as the cheese platter and almost as fast as the guacamole. People were begging (okay, two people asked nicely) for the leftovers, of which there were few.

Luckily, it’s so, so easy, and cheap if the fruit you choose is in season. I strayed from the recommended melons, because A) I couldn’t find a watermelon that looked good and 2) I dislike cantaloupe almost as much as bananas. You can make this with any fruit you like.

Berries are fabulously in season up NYC way. For fun and color contrast, I threw in a mango and a peach. (For the crowd, I also doubled the recipe you see below; it’s easy to scale.)

Now, Giada’s giant smile calls for 1/4 cup of simple syrup for 4 cups of fruit. Hold up, pretty lady. That’s too much sugar, and, if you ask me, why most people avoid fruit salad. I cut the amount of syrup in half, even though I upped the amount of fruit by about a cup.

Otherwise, I kept the proportions the same. I also subbed almond extract for amaretto, since I didn’t have the liqueur on hand. There is probably some reason I should not have made the substitution in equal amounts, but it worked.

It’s a truly sublime concoction. Be prepared to give out the recipe and if you want some for yourself at home, make extra. That way you can still have fruit salad for breakfast.

Sublime Fruit Salad with Mint
Adapted from Watermelon and Cantaloupe Salad with Mint Vinaigrette by Giada de Laurentiis.
Yields approx 10 1/2-cup servings


1 pt strawberries, sliced
1 pt blueberries
1 mango, peeled and cubed
1 peach, peeled and cubed
1/8 cup simple syrup (see instructions)
1/4 cup lime juice (about 3 limes)
1/2 cup fresh mint, chopped
1/8 tsp almond extract

1) Make simple syrup and chill while prepping fruit.

2) Simple syrup = 1 part sugar to 1 part water. Bring water to a boil, stir in sugar until dissolved completely. Remove from heat and allow to cool.

3) Wash, peel, and chop fruit as desired.

4) In a blender, combine simple syrup, lime juice, chopped mint, and almond extract.

5) Toss syrup over fruit.

6) Chill (overnight is good) and serve. Practice saying, “thank you.” You’ll be getting lots of compliments.

Approximate Calories, Fat, and Price per Serving
56.6 calories, .1g fat, $.60

Calculations
1 pt strawberries: 98 calories, 0g fat, $1.99
1 pt blueberries: 168 calories, 0g fat, $2.50
1 mango: 87 calories, 0g fat, $.75
1 peach: 68 calories, 0g fat, $.19
1/8 cup simple syrup: 104.6 calories, 0g fat, $.07
1/4 cup lime juice: 28.5 calories, .1g fat, $.30
1/2 cup fresh mint: 40 calories, 1g fat, $.50
1/8 tsp almond extract: negligible calories and fat, $.04
Totals: 594 calories, 1.1g fat, $6.34
Per Serving (Totals/10): 59.4 calories, .11g fat, $.63

Dude. It’s watermelon season.

Last week, it went on sale for $0.39/pound, so I dragged a 13-pounder home from a supermarket half a mile away. Its been parked on my kitchen table ever since, like some giant, edible bowling ball.

Yesterday, I finally cowboyed up and gutted the thing. And now, as you can see from this picture, we have enough watermelon to fill two man-sized storage containers.


The problem is, Husband-Elect and I are but two people. True, we’re two people who really like watermelon, but we’re two people nonetheless.

Consequently, over the next week, we’re gonna have to get creative with this thing. I’m thinking Watermelon Margaritas, Watermelon Salsa, and of course, more Watermelon and Feta Salad with Mint.

I have to admit: I didn’t think dropping feta into a bowl of fruit would do much. But it adds two things: salt and creaminess, which are both unexpected and very welcome. The mint and lime provide additional freshness and lightness, which keep the dish from being murky.

Beyond that, the dish boasts three huge pluses:

1. It takes less than 10 minutes to make.
2. There are no mandatory ratios. You can tailor the amount of feta, melon, mint, and lime to your liking.
3. If you’re feeling adventurous, the recipe can be expanded to include olives, red onions, olive oil, balsamic vinegar, basil, cilantro, cotija cheese, jicama, and many, many more exciting ingredients. Guidelines abound online.

Alas, there is a minus, as well. In my experience, the salad doesn’t store particularly well. The fruit juice eventually breaks down the cheese, and you’re left with a thick, fruity mess. So you gotta eat this fresh, or within a day of making it. Otherwise … to the trash, Robin. Still, its good. And I will be eating again. Probably several times tomorrow.

And with that, readers, any suggestions for watermelon recipes? We, uh, could use ‘em right now.

P.S. All-watermelon barbecue at my house tomorrow!

~~~

If you’re thinking about making this, you might also whip up some:

• Plums with Orange and Mint
• Strawberry and Avocado Salad
• Sublime Fruit Salad and Mint

~~~

Watermelon Feta Salad with Mint
Serves 1 or more.
Adapted from many, many sources, but especially Whipped.


A few cups watermelon, balled or cut into 2-inch chunks and chilled
A small block of feta cheese
A small handful mint leaves, chopped
Fresh lime juice

1) Place desired amount of watermelon in a bowl or on a plate.

2) Crumble desired amount of feta over watermelon. (The more, the better.)

3) Sprinkle mint over watermelon-feta mixture.

4) Squeeze lime over it all.

5) No. Seriously. That’s it.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
147 calories, 6.5 g fat, 1 g fiber, 5.5 g protein, $0.79

NOTE: As this recipe is totally/completely adaptable to your tastes and perences, I’m making up some arbitrary numbers for calculations, just to give y’all an idea of the nutrition/price breakdown. Your numbers will undoubtedly be different, so please take this as a rough guide, only.

Calculations
1-1/2 cups watermelon: 69 calories, 0.5 g fat, 0.9 g fiber, 1.4 g protein, $0.26
1 ounce feta cheese: 75 calories, 6 g fat, 0 g fiber, 4 g protein, $0.37
1 tablespoon mint leaves, chopped: 1 calorie, 0 g fat, 0.1 g fiber, 0.1 g protein, $0.10
1 teaspoon lime juice: 2 calories, 0 g fat, 0 g fiber, 0 g protein, $0.06
TOTAL: 147 calories, 6.5 g fat, 1 g fiber, 5.5 g protein, $0.79