Ahhh, you guys…I am obsessed with two things right now!!!! One: Watermelon, Two: Almond “Feta.”
Last week was HOT. We’re talking over 100 degrees & I am not a fan. I am a fan, however, of cooling down with some watermelon! So, last week during the heatwave we had a baby shower for one of my co-workers at the office & ordered in lunch from Panera. I jumped on the website & right in front of my wondering eyes was this beautiful “Watermelon Feta Salad” with arugula, watermelon, ancient grains, feta cheese, & sliced almonds. It was a “look no further” kinda moment. Order Immediately! And it was AH-MAY-ZING. I knew I had to recreate it with my absolute favorite new recipe! I first discovered this recipe for “Baked Almond Feta” when I was veganizing a spring fattoush salad from Gywnnie P’s new cookbook (will be reviewing it soon!). That first attempt barely made it on the salad. I practically shoveled the entire batch in my mouth, so I had to make it all over again! And I was not mad at that at all! The best thing about this recipe is the “hack” ~ no need to soak & grind your almonds ~ just use almond flour! Duh, right? I recommend Bob’s Red Mill’s Almond Meal/Flour, as it appears they peel their almonds prior to pulverizing, & it has a smoother texture. For the latest batch for this salad, I used the almond meal from Trader Joe’s which yielded a more organic, & not so authentic “feta.” It still tasted delicious, though…
I am not going to bother posting a “recipe” as this is pretty self explanatory ~ take a handful of arugula, chop up some watermelon, add an ancient grain (I used forbidden rice), crumble almond feta & add a sprinkle of sliced almonds, top with dressing of choice ~ BOOM! I typically make my own dressing, but I cheated here & used Trader Joe’s new “Honey Thyme Vinaigrette,” but for future adventures with this salad I’ll probably make an orange/mint/basil concoction.
And while we’re talking watermelon….if you follow me on the Insta you may have seen this…
I made these refreshing “Watermelon Caprese Skewers” for a ladies’ summer evening poolside gathering & they were a hit, & sooooo pretty! I used Miyoko’s new “Fresh VeganMozz”, chunks of juicy watermelon, a sprig of basil, & topped with a drizzle of balsamic glaze. Perfection! I must say, I am gearing up for the fall & ready to give the summer heat thee ol’ heave ho, but I won’t argue over a few more weeks to enjoy watermelon, or “water-lemon” as a lot of my speech kiddo’s call it!
Stay tuned for a lot more coming outta me! I am back. I have inspiration coming outta my years! I have a lot of exciting news to share, am creating a ton of new recipes, & just really in love with my little life right now. Being joyful fills so good!