By: Arlene Bronstein
For many of you, it has been a long cold winter, followed by a wet and miserable spring. The good news is that the summer has finally arrived and it comes with warm, balmy days and comfortable cool nights just perfect for entertaining. This salad is a favorite for this time of year. The tomatoes have that delicious taste that comes from fresh picked produce. The watermelons are so ripe and juicy. The blend of these two ingredients and all the others for this salad may sound unusual together, but trust me, they are perfect together! See this and other great summer selections in my new cookbook with Cookie Stagman, Beautiful Buffets, II.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped basil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 4 cups (1-inch) cubed red seedless watermelon
- 4 Heirloom (or large Roma) tomatoes, cut into chunks
- 1/4 cup sliced red onions (optional)
- 1/2 cup crumbled feta cheese
- 1/3 cup currants or other sweet raisins
- 1/2 cup sugared walnuts (or other sweet nut) optional
- 6 fresh basil leaves, sliced thin
Whisk together the first four ingredients in a large bowl. Add watermelon, tomatoes and onion and toss to coat. Sprinkle with cheese, raisins, nuts and basil leaves. Toss again to coat ingredients.
*If there is yellow watermelon, use a cup of red and a cup of yellow.
PS: I like to drizzle the salad with Balsamic Glaze.
For more Easy Recipes, click here.
To purchase Arlene's cookbook Beautiful Buffets, click here.
ARLENE BRONSTEIN - Recipes
In 1989, Arlene Bronstein wrote her first cookbook BEAUTIFUL BUFFETS, featuring many of the celebrated American Fashion designers. Her next cookbook, CARLOS: Contemporary French Cuisine was written for Carlos Restaurant, one of Zagut’s top Chicago restaurants, featured in Food and Wine Magazine and many other fine culinary publications. Arlene’s book, My Word Is My Bond, is a history of the Chicago Board of Trade told through 21 interviews of traders ages 40 -90. From that book, she took on the role of Executive Producer for the PBS documentary, “My Word is My Bond”, using clips from her book interviews to tell the story. In 2013, Arlene wrote her first children’s book, How Did Nonnie Get to Heaven? The Chicago Tribune said, Nonnie conveys through exquisite imagery and the pure expression of children, that death and loss are natural parts of life.” In the fall of 2014, BEAUTIFUL BUFFETS, II was published with 40 new recipes.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By: Arlene Bronstein
This is a favorite recipe when I need a quick and easy dinner. The chicken is flavorful and the sauce is yummy. Add a green veggie on the side and you have a complete meal! Enjoy!
By: Linda Edson
This recipe is my prized possession. As a teacher, time management is a driving factor when choosing recipes to use in class. I am fortunate to work in a school with block scheduling, which means 90 minute class periods.