Real Food - Summer 2019

22 real food summer 2019

Watermelon Salad

with Mint

MAKES 4 TO 6 SERVINGS

This refreshing salad is so juicy and zingy it’s

sure to disappear quickly. Sweet watermelon

plays well with tomatoes and cucumbers, and a

hit of peppery mint accents the flavors. A simple

lemon and olive oil dressing is all you need to

bring it all together.

4 cups cubed watermelon

2 medium tomatoes, cubed

1 medium cucumber, seeded

and chopped

2 scallions, chopped

1/2 cup fresh mint, slivered

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon salt

1. In a large bowl, place the watermelon, toma-
   toes, cucumber, scallions and mint.


2. In a cup, stir the lemon juice, olive oil and
   salt. Drizzle over the watermelon mixture and
   toss to coat. Serve immediately.

Hawaiian Chicken in Lettuce Leaves

MAKES 6 SERVINGS

If your family loves tacos, they will love this tangy sweet Hawaiian chicken in

a lettuce leaf wrap. This is perfect for parties, it comes together in a snap, and

you can let your guests spoon the tasty filling into individual leaves and add hot

sauce to taste. The dish is fresh and light—perfect for a hot day.

1 tablespoon fresh ginger, chopped

4 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons lime juice

1 tablespoon canola or avocado oil

1 pound ground chicken

1 large jalapeño, seeded and chopped

1 cup finely chopped fresh pineapple

1/2 cup roasted cashews

2 heads butter lettuce, separated into leaves

Sriracha Sauce, for serving (optional)

1. Chop the ginger and garlic and reserve.


2. In a cup, combine the soy sauce, honey and lime juice and reserve.


3. In a large skillet, heat the canola or avocado oil over medium-high heat. Add
   the ginger and garlic and sizzle for a few seconds, stirring. Add the chicken and
   stir, chopping the meat as it cooks. Reduce to medium and stir and turn until
   the chicken is mostly cooked; it will look white and browned in spots. Add the
   soy sauce mixture and stir. It will sizzle and be absorbed quickly. Stir in the
   jalapeño and pineapple and cook just until the pineapple is slightly softened,
   about 1 minute. Scrape the mixture into a bowl.


4. Sprinkle the cashews over the chicken and serve with lettuce leaves. Portion
   about ¼ to 1/2 cup into each leaf, depending on the size of the leaf. Drizzle with
   Sriracha, if desired, and eat immediately.

D

ining on the deck or patio is one of the great joys in life. There is just something about fresh air and sunshine

that seems to make the food taste better. And some of the best gatherings are those when you can prep the

food ahead of time and serve it with a minimum amount of effort so you can enjoy your party, too.

This easy menu gathers flavors from warm, sunny cuisines. The lighter, leaner sauces and hints of spice are meant

to be enjoyed in the sunshine and won’t slow you down if you are on the move. All these dishes are served buffet style,

allowing your guests to fill their plates with whatever appeals to them the most. For pairing drinks, the flavors in this

menu go well with iced tea or beer. To top it off, a crowd-pleasing sheet cake makes the most of the season’s fresh

berries while offering up the sweet ending we all crave after a great meal.