Watermelon
Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer.
Treat It Like A Steak
Cut watermelon into 2 inch slabs and drizzle with olive oil. Sprinkle with kosher salt and red pepper flakes. Eat with a steak knife.
Make A BLW
Forget the tomato and use a few thin slices of watermelon on your sandwich instead. Add some cheese for good measure.
Blitz It
Purée watermelon (seeds and all), strain, then add honey, and lime juice. Serve on ice with a mint sprig. Add rum or tequila if you want to be naughty.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Spreadable sausage from Norwalk, Iowa? The culinary creativity across the country never ceases to amaze me. Nduja is a spreadable sausage that comes from Calabria in southern Italy. My husband is Calabrian so it goes without saying that I love all things from Calabria. La Quercia, the cured meat producer in Iowa has introduced its American-made version, which is a mix of prosciutto, speck, and red chili peppers. It comes in five ounce links and is extremely versatile. Use it in pasta sauce, grilled cheese, BLTs, egg salad, burgers, pizza, crostini, or tacos. It’s also wonderful slathered on warm bread or crackers.
If you’re in New York City you may find it at Fairway, Amish Market, or Murray’s Cheese. If you’re in other parts of the country then go to La Quercia’s website for store locations. http://laquercia.us
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
