tomatoes
sweet corn
green bell peppers
cucumbers
yukon gold potatoes
genovese basil
sugar baby watermelon
cantaloupe
lettuce
Feta-Watermelon-Basil Tabbouleh
1cup quick-cooking (fine) bulgur wheat
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
salt and pepper
7 tbsp. olive oil
1 cup finely chopped basil
8 oz. peeled watermelon, cut into 1/2-inch cubes
6 oz. crumbled feta cheese
5 oz. cucumber, cut into 1/2 inch cubes
1/2 a cup finely chopped onion
1. Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.
2. In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the olive oil. Toss the dressing with the bulgur. Add the basil, watermelon, feta, cucumber and onion. Toss to combine.
Gazpacho Shooters
1 lb. tomatoes, seeded
1 clove garlic
4 tsp. fresh lemon juice
1 tsp. salt
1 tsp. chipotle hot sauce
1 cup ice
extra virgin olive oil
Puree all ingredients except extra virgin olive oil in a blender with ice until smooth. Serve in shot glasses with a splash of olive oil.
Cuban Grilled Corn
sweet corn, husks peeled back and silk discarded
2 tbsp. melted butter
1/4 cup grated asiago cheese
1 tsp. paprika
salt
lime wedges
Char-grill corn over medium heat, about 12 minutes. Brush with melted butter; sprinkle with cheese, paprika and salt to taste. Serve with lime.
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