 Serves: 4
¼ cup extra-virgin olive oil 1½ tablespoons fresh lemon juice Salt and freshly ground pepper 6 cups seeded or seedless watermelon chunks ½ small red onion, minced 2 tablespoons shredded parsley 8 to 10 Moroccan or other oil-cured black olives 2 to 3 ounces feta cheese, crumbled (about ½ to ¾ cup) 1. In a small bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Arrange the watermelon chunks on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve. NOTE: It is very pretty if you can mix red and yellow watermelon chunks.
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 Serves 4 to 6
1 pound small heirloom carrots, washed and trimmed ⅓ cup Connecticut maple syrup 1 tablespoon olive oil 1 tablespoon freshly ground black pepper ½ teaspoon salt 3 tablespoons fresh orange juice 2 tablespoons orange zest 1. Preheat oven to 350º. 2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly. 3. Add the carrots and allow them to sit for 30 minutes. 4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout. 5. Remove dish from the oven and sprinkle with the remaining zest. Serve. |