One of my most popular blog posts on Kitoula’s Greek Food Journal is my quick and easy recipe for Watermelon and Feta Salad.
It’s a refreshing summer time classic and has just six simple ingredients:
- watermelon – cut in bite size pieces
- feta cheese – crumbled
- red onion – sliced thin
- mint leaves – small individual leaves or chiffonade
- lemon juice
- and honey.
Toss lightly in a bowl and serve.
For this watermelon and feta salad revisited blog post, I made a video!
And a big shout out to Lumen5 for the wonderful video editing application.
I recently was contacted by Danielle Clinton of The Baddish Group in NYC asking if I was interested in doing a post and that if so, she would send along a couple of Driscoll’s berry coupons. After a couple of days thinking about which Driscoll’s recipe I might use I decided upon their Raspberry and Blueberry Kale Salad.
I received two $5 off coupons! I purchased all the Driscoll’s berries I could find at Kroger. I added blackberries to the recipe. I’ll use the strawberries in my cereal at breakfast tomorrow.
The kale is growing my garden. I decided to add some red Swiss chard as well. Make sure to chiffonade the greens so they are uniform, curly, strips.
I already had some green onions (the Mexican kind), key limes and avocado.
This recipe is easy and delicious! Yianni loved it. The two of us finished the entire bowl for dinner.
I will definitely be making this salad again. I might try it with a balsamic vinaigrette next time.
I am planning on using the other coupon to bake something with berries. This Healthy Blueberry Bran Muffins recipe looks yummy. Feel free to share your favorite blueberry baking recipe in the comments.
Thanks Danielle! Thank you Driscoll’s!
Yianni and I entertained family and friends for dinner Monday night in honor of our guests, Brian and Laury, who were visiting Michigan. Yianni grilled pork tenderloins for the occasion. I marinated the pork overnight in this pomegranate marinade:
1/3 cup of olive oil
1/4 cup of pomegranate juice
2 tablespoons of oregano
1 tablespoon of granulated garlic
2 teaspoons of salt
1 teaspoon of pepper
and a nice dollop of mustard to emulsify.
Whisk the marinade together and pour over the pork loin. Refrigerate overnight. On a hot grill, brown all sides, then cook the pork loin covered until it reaches 160° with a meat thermometer.
I tossed slice zucchini and asparagus in olive oil, salt and pepper before grilling. Yianni grilled them while the pork tenderloin was resting under foil.
I also served a Greek village salad, basically a traditional Greek salad without the lettuce, with my easy to make salad dressing and mint from my garden.You already know from previous posts that I love to serve fruit salad in the summer when all these wonderful berries are in season.I tossed together a red and white cabbage cole slaw with Simply Dressed. Cabbage is very nutritious and a natural cancer fighter. Cabbage contains compounds that are anti-inflammatory and help your body to detoxify. I sprinkled a few dried cranberries on top of the slaw as a quick garnish.
I love having children running in and out of the house. My grandson Max and his friends Ian and Maya are here taking a break from the heat in the AC.
18 month old grandson, Benjamin, is very entertaining because he has learned to walk front and backward! Michael Jackson moonwalk? …it’s hilarious. It was a delightful evening full of family and friends and I am grateful to be so blessed with both.
Do you have any favorite marinades when grilling? Please, feel free to share them here in the comments. Let’s see how many we can collect!