Saturday, July 19, 2014

Watermelon Never Had It Soooo Good !

Light, tasty and wonderful
is a good thing.

Quickly blanch and plunge into cold water a big hand of basil leaves.  Dry and place in a blender with pinch of salt and a pinch of cracked pepper. For every one half cup of  basil you start with add 1/3 cup of water and 2 tablespoons of mild cold pressed oil. Liquify. Taste, adjust seasoning and and strain into a small bottle or cup.  Set aside.  Tasty basil dressing is key.  Water lightens the load and lets the flavor come through.

Take the rind off a seedless yellow watermelon.  Save the rind in the frig for smoothies.  Cut the melon into the piece style and size you like.  Plate.  Sprinkle with a mild feta, not too salty or age, like French feta.  Drizzle the plate with basil juices and sit down to a tasty treat!  Use the rest of the basil juice on sandwiches, fish, tomatoes and anything else you love with a light basil flavor.  The Vegetable Alchemist.