Ingredients
Units
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Watermelon, Feta and Mint Salad:
- Sliced watermelon
- Fresh mint leaves
- Feta cheese
Cantaloupe Citrus Salad:
- Sliced cantaloupe
- Sliced oranges
- Fresh mint leaves (I used Japanese mint)
Mint Infused Lemon Syrup:
- 1/4 cup simple syrup
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 small sprig of mint
Sandwiches:
- 1 Cucumber - sliced very thin
- Radishes - sliced very thin
- Your favorite bread
Summer Dip:
- 1/4 cup fresh cilantro
- 1 roasted garlic clove
- 4 oz. cream cheese
- 1 teaspoon orange marmalade
- 2 tbs. lemon juice
- 1 tsp. capers
- 3 slices of bacon
- 7 hard boiled eggs
- 4 tsp. mayonnaise
- 1 roasted jalapeño - with or without seeds
- 4 tbs. Italian parsley
- 1 tbs. yellow mustard
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 Fresh lemon - without the skin
- 1 cup of coconut milk
- 3/4 cup of sugar
- 3 trays of ice
- Fresh mint and lemon for garnish
- 1/4 cup plain flour
- 1/8 cup coconut flakes
- 1/8 cup pecans
- 3 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
Instructions
Watermelon, Feta and Mint Salad:
- Slice melon and garnish with feta and mint.
Cantaloupe Citrus Salad:
- Slice melon and oranges. Arrange on platter and finish off with a drizzle of Mint Infused Lemon Syrup and a garnish of mint.
Mint Infused Lemon Syrup:
- In a small saucepan over medium-low heat, warm simple syrup, lemon juice and zest, and mint. When the mint leaves cook down and begin to wilt, transfer to syrup to a small bowl to cool.
Summer Dip:
- Cook the bacon until crispy and set aside.
- In a food processor combine the cilantro, roasted garlic clove, cream cheese, marmalade, lemon juice, capers and the bacon; process until smooth and creamy.
Sandwiches:
- Cut the bread into rounds and place a teaspoon of the spread followed by a slice of cucumber and a slice of radish.
- Carefully halve the eggs, setting aside the yolks.
- In a food processor combine the egg yolks, mayonnaise, jalapeño, parsley, yellow mustard, lemon juice and the seasonings. Process these ingredients until smooth.
- Spoon this mixture into the halved egg-whites. Place the prepared eggs on a bed on your favorite salad greens.
- Combine all of the above in a food processor or blender.
- Process this mixture until smooth and creamy.
- Serve with a garnish of lemon and mint leaves.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a food processor, process flour, coconut flakes and pecans. Transfer to a small bowl and add sugars, vanilla and melted butter.
- Using a rounded teaspoon, scoop cookie dough onto prepared baking sheets. Bake for 8-10 minutes, until the cookies have melted down and are golden.
- Carefully transfer the baking sheet onto a cooling rack and let the cookies cool completely to set.
- Serve with tea or coffee and enjoy!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Salad Appetizer Drinks Dessert
