Tomato & Watermelon Salad

As summer winds down, I try to hang on to the fruits and vegetables that make summer great – fresh tomatoes from the farmers market and sweet watermelon. This salad is summer on a bowl.  The sweetness of the watermelon balances the acidity of the tomatoes contrasts with the pungent gorgonzola cheese. It’s refreshing and it excites all of your taste buds at the same time.

 

Ingredients

3 C Watermelon (1” cubes)

2 Ripe Tomatoes (diced)

½ C Crumbled Gorgonzola or Blue Cheese

Vinaigrette

2 TBS Champaigne or Cider Vinegar

Pinch Salt

3 grinds Fresh Black Pepper

1 TBS Fresh Mint (minced)

1 small Shallot (diced fine)

¼ C Extra Virgin Olive Oil

Directions

Place the cubed watermelon, diced tomatoes, and gorgonzola cheese in a large bowl.

In a medium bowl, whisk together the vinegar, salt, pepper, mint, and diced shallot. Slowly drizzle in the olive oil while whisking.

Pour the vinaigrette over the watermelon and tomatoes and let sit in the refrigerator for 30 minutes.  Serve with a burger or a steak and enjoy the end of summer.

To print a copy of this recipe go to Tomato & Watermellon Salad.

Quick Pork & Eggplant Stew

 

Makes 4 servings

Ingredients

1 Medium Purple Eggplant (peel & dice 1” squares)

1 lb. Pork (diced ½” squares) 
 2 TBS Olive Oil
½ tsp Kosher Salt – divided ¼ tsp + ¼ tsp
2 Cloves Garlic (minced large)
1 Pint Grape Tomatoes (halved)
1 C White Wine
1 C Marinara
½ C Grated Fontina Cheese 
2 TBS Grated Parmesan
1½ tsp Fresh Thyme (minced)
1 TBS Fresh Basil (minced)

Directions

Cover a large microwave safe plate with a paper towel. Spread the diced eggplant on the towel, sprinkle ¼ tsp kosher salt over the eggplant, and cover with another paper towel. Microwave on high for 5 minutes.

Dice the pork into ½” cubes trimming any excess fat. Sprinkle ¼ teaspoon Kosher salt on the cubed pork.

Heat 1 tablespoon olive oil in a large frying pan over medium heat. When the pan is hot add the diced pork and sauté until all sides of the pork are light brown. Do not overcook.  Using a slotted spoon remove the cooked pork and put it in a bowl.

Add 1 tablespoon to the frying pan and sauté the garlic for 30 seconds. Add the eggplant and tomatoes until the eggplant is softened. Add 1 cup white wine and reduce the wine by half.

Add the marinara, Fontina, Parmesan, thyme, and basil. Cover and simmer on low heat for ten minutes. Stir frequently.

Serve immediately with some crusty Italian bread and a glass of white wine. This stew also freezes well.

_* Pronto Substitutes

Pork – you can use a variety of pork including pork chops, tenderloin or pork roast.
Fontina – Substitute any mild melting cheese such as mozzarella

To print a copy of this recipe go to Quick Pork & Eggplant Stew.