WATERMELON AND FETA SALAD
Juice and zest from one orange
1 shallot minced
¼ cup olive oil
1 teaspoon honey
Salt and pepper to taste
5 cups seedless watermelon cut into 1 inch chunks
½ red onion sliced thinly
½ cup mint leaves
½ cup feta cheese cubes or crumbles
To prepare the salad dressing, mix all ingredients in a jar and shake well. Place salad ingredients in a bowl and toss well with dressing.
2 large zucchini squash grated
1 clove garlic pressed
¼ cup flour
¼ cup Parmesan cheese
1 egg slightly beaten
½ teaspoon salt plus more for sprinkling
2 tablespoons butter
Squeeze all excess water from grated zucchini. Add all ingredients to a bowl except butter. Mix well. Heat griddle pan to medium heat, add butter, once melted, drop scoops of zucchini mixture onto skillet and flatten slightly. Cook until brown, about 3 minutes, then flip to brown other side.
WARM BACON CAPRESE SALAD
½ French baguette cut into slices and toasted
1 clove garlic
2 ripe tomatoes sliced ¼ inch thick
8 ounces fresh mozzarella cheese sliced ¼ inch thick
4 slices bacon cooked and crumbled
3 sprigs fresh basil
Preheat oven to 400 degrees. Rub garlic clove lightly oven each slice of bread. Assemble salad onto baking sheet by first layering tomato then cheese and sprinkle with bacon. Place into the oven for 2-3 minutes until cheese begins to melt, remove, add leaves of basil and serve.
Recipe compliments of Lorie Fangio with Slice of Heaven Cooking School and A Taste of Paris Culinary Adventures at www.loriefangio.com.