Wednesday, February 6, 2019

Honeydew, Cucumber Salad with Feta


Sweet tender honeydew, with tart red onion, crunchy cucumber and salty feta cheese create this beautiful summer salad that is topped with a light lemon or lime dressing.





3 tablespoons lemon or lime juice
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 Honeydew melon, seeded and cut in bite-size cubes
1 cucumber, cut into bite sized cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh dill weed, minced
1 cup crumbled feta cheese


In a small bowl whisk together the lemon or lime juice, olive oil, honey, salt, and pepper until well combined.
In a large bowl, add cubed honeydew melon, cucumber, red onion and dill weed. Toss to combine. Drizzle dressing over the salad and toss again.
Place on serving dish or dishes, top with feta and serve.

Saturday, February 2, 2019

Cauliflower Bagels




  • 6 cups cauliflower florets (about 1½ pounds)
  • 1 cup shredded sharp Cheddar cheese
  • reheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
  • Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
  • Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter, make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
  • Bake until browned and crispy around the edges, 22 to 25 minutes.
  • To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.
  • Equipment: Parchment paper