Watermelon is one of the defining tastes of summer and this watermelon salad with fresh mint and feta is equally delicious as it is refreshing.
* 8 cups cubed seedless or seeded watermelon
* 2/3 cup very thinly sliced red onion
* 1/2 cup finely chopped mint
* 3 Tablespoons lime juice
* 1-1/2 Tablespoons olive oil
* handful or two of arugula, washed (optional)
* 1-1/3 cup crumbled Sheep’s milk feta
* mint leaves for garnish (optional)
In a large bowl, combine the watermelon, onion, and mint. Add the lime juice and olive oil and toss well to coat.
Scatter the arugula on a large platter, if using. Mound the salad on top of the bed of arugula. Sprinkle the feta on top and garnish with mint leaves, if using.
Inspired from Girl Cooks World
This braided crown is sweet, chic and perfect for all those summer weddings you have coming up. I love this step-by-step tutorial from Irrelephant makes it easy for you to do yourself.
FRESH MIXED BERRY SHORTCAKES
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Whipped Cream Recipe
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Allow biscuit to cool until warm. Place half of one biscuit on the plate top with fresh local blueberries and raspberries. Layer on the homemade whipped cream and top with other half of biscuit.
Recipe inspired from Alton Brown