Nutritional Analysis per serving (6 servings)Powered by
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This fresh, healthy summer salad recipe balances sweet, tart, salty, and fresh flavors by combining grilled watermelon with feta and mint. Get more grilled fruit ideas for sweet and savory summer dishes.
1Quarter the watermelon lengthwise. Cut each quarter into 2-inch-thick slices. Place on a baking sheet, then brush lightly with olive oil. Set aside.
2Preheat a charcoal or gas grill to medium heat. Or preheat a stovetop grill over medium heat. Clean and oil the cooking grate. Add the watermelon slices and grill just until marked, about 2 minutes per side. Set aside to cool on the baking sheet.
3In a bowl, whisk together the citrus juices, a pinch of salt, and 2 to 3 tablespoons olive oil.
4Remove and discard the rinds, then cut the watermelon into chunks and add to a serving bowl. Pour the dressing over the top and toss gently. Top with the feta and mint and toss to coat. Serve right away.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.