After a weekend of cooking for family what I had left in my fridge was a bunch of odds and ends. Half a watermelon, a few bites worth of my Baked Almond "Feta", half a butternut squash, some kale, etc.
Not really having a clue what I wanted to do with these items I put it out to my friends on Facebook and one of them replied that she felt like it was the basket on the Food Network Show Chopped. That made me laugh because for one thing, I agree, it did feel like that, and for another, my kids and I watch Chopped- a lot. I mean A LOT.
Now that I think of it many of my meals are like an episode of Chopped- staring into the fridge looking at what is there and figuring out how to make good sense of using what I have on hand. In fact, sometimes my kids ask me to present the meals I cook to them as if they were Chopped judges. They taste, critique and then we all eat.
Today I share with you what I came up with in my "appetizer round" last night. Not all that inventive really, but a delicious way to use watermelon. The quantities in this recipe are really to be left up to you based on how many watermelon chunks you wish to serve.
And, stay tuned- tomorrow I will give you the main course I came up with using my basket ingredients :)
Watermelon Salad with Baked Almond Feta
Bite sized seedless watermelon chunks
Baked Almond Feta, crumbled (recipe here)
Extra virgin olive oil
Whisk equal parts of champagne vinegar and olive oil together until incorporated.
Place the watermelon chunks on a plate. Top with a mint leaf and a piece of the baked almond feta. Drizzle with the champagne vinaigrette. Sprinkle with salt and serve.