Watermelon Gazpacho

Purchased a mediocre watermelons so, I decided to make watermelon gazpacho. This dish reminds me of My dear friend, Karen, who first introduced me to the recipe.

Ingredients:
• 8 cups (6 lbs) of cubed watermelon
• 1 medium cubed cucumber (remove skin and seeds)
• 1/2 diced bell pepper
• 1 tbsp minced shallots
• 1/4 cup parsley
• 1/4 cup green onions (optional, I just had extra greens to use)
• 3 tbsp balsamic vinegar
• 2 tbsp EVOO
• salt and pepper to taste

Method:
• Combine all ingredients
• Place 1/3 cup at a time into blender. Blend until your desired consistency.

Purple Kale Chips

Ingredients:
• purple kale, seasonal
• EVOO
• sea salt

Method:
• preheat oven to 350 degrees
• wash and pat dry kale, then remove the stem by cutting an upside down "v" along the parameter of the stem.
• drizzle EVOO and sprinkle sea salt
• bake for 10 min or until they are crisp and brown

Stone Fruit Kale Salad

Ingredients:
• kale
• sliced stone fruit (I used plums)

Dressing:
• 2 tbsp EVOO
• 1 tbsp balsamic vinegar
• 1 tbsp honey (add more if you like it sweet)
• 1 tbsp fresh squeezed orange juice
• orange zest
• salt and pepper

Method:
• Toss and eat!

Grilled Heirloom Tomatoes with Polenta

Ingredients:
• sliced heirloom tomatoes
• grated cheddar cheese (you can use any cheese really)
• sliced polenta (I used the Trader Joe's brand)
• butter
• olive oil
• salt and pepper

Method:
• Grill polenta until brown, then the tomatoes briefly (20 seconds).
• Place polenta on the bottom, then later the cheese and tomatoes. Drizzle evoo and add salt and pepper for flavor.