Cool way to slice watermellon for serving:


Grilled Asparagus, Zucchini and Manouri

Grilled Asparagus, Zucchini and Manouri

(from Ottolenghi, The Cookbook)


12oz cherry tomatoes, halved

9tbsp olive oil

24 asparagus spears

2 zucchini

7 oz manouri cheese, sliced ¾ inch thick

1 ¼ cups arugula

Coarse sea salt and freshly ground black pepper

Basil Oil:

5tbsp olive oil

1 clove garlic

1c basil leaves

Pinch of salt

¼ tsp freshly ground black pepper

Prepare the tomatoes: Preheat the oven to 325 degrees. Mix the tomatoes with 3 tbsp of the oil, and season w/salt/pepper. Spread them on a baking sheet lined with parchment paper, skin side down. Roast in the oven for 50 min. Cool.

Trim the woody bases of the asparagus and blanch for 4 min in boiling water. Drain and refresh under cold water, then drain again and toss w/2tbsp of olive oil and salt/pepper.

Slice the zucchini very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and salt/pepper.

Place a grill pan over high heat and leave a few minutes. Grill the zucchini and asparagus about a minute to get some nice char on all sides. Cool. (we used our grill for this, not a pan).

Heat the last 3 tbsp oil in a pan, and fry the manouri for 3 minutes on each side, until golden. Place on paper towel to drain excess oil. You can also grill the cheese directly on the grill for 2 minutes.

To make the basil oil, blitz all the ingredients in a blender until smooth.

Assemble by arranging the arugula, vegetables and cheese in layers on a flat serving plate. Try to build the salad up while showing all the individual components. Drizzle with basil oil and serve.

Kale Chips with Seasoned Salt

Kale Chips with Seasoned Salt



olive oil

homemade seasoned salt or other seasoning



  1. 1.Clean kale and dry.
  2. 2.Tear stems from kale and break into bite-sized pieces.
  3. 3.Drizzle olive oil over kale and stir to coat. Only a light coating is needed.
  4. 4.Sprinkle with homemade seasoned salt.
  5. 5.Arrange in single layer on oiled baking sheet.
  6. 6.Bake 350 for 15 minutes, till crisp but not burnt.
  7. 7.Cool and eat.


Submitted by Debbie Brooks

Cucumber Lemon Refresher


1 large firm cucumber

2 large Lemons

48” Lemon grass

4- 4” sprigs of Spearmint

Preparation: Remove stem and blossom ends of cucumber, then slice rounds from very thin to 1/4th inch and place half in your gallon size pitcher and half in to a 2 Qt pan. Next slice thin rounds from the middle of the lemons (leaving about 1/3 at each end) and place slices into the pitcher. Squeeze the juice from the ends into pitcher and put peels into pan with cucumber. Put 24 inches of lemon grass in the pitcher and chop the remainder into 3-4 inch pieces and add to pan along with 1 sprig of Spearmint, fill with water and boil for 10 minutes. Add the remainder of mint to the pitcher with 4 bottles of water. Scoop out the solids from pan add ice to cool down and then combine with the pitcher and stir, pour a glass for you and refrigerate the rest. After a few hours remove the mint as the lemon juice will have cooked it and it looks brown and depending on acidity the lemon grass may brown some also.

submitted by Debbie Brooks