Author: Andy

Cut watermelon in half lengthwise. Place flat side down, and cut 1 1/2 to 2 inch wide slice (erring on the side of too wide). Cut the largest rectangle possible from each of these slices. You should be able to get about 6 good steaks from 1/2 a watermelon.

Pat dry each of the steaks with a paper towel, then place in refrigerator, uncovered, for 1 to 2 hours to dry out excess moisture. Give them a final pat fry right before cooking.

Bring oil to low-medium heat in a large saute pan. Gently slide each steak in, cooking for about 5 minutes on each side. Increase heat to medium-high and continue to cook each side for one minute, or until sides are lightly browned. You may have to work in batches if the steaks don’t all fit.

Remove watermelon steaks from heat and plate.

Drizzle 1 tsp of honey and 1/2 Tbsp balsamic reduction over each steak. Top each with a dash of chopped fresh mint, a sprinkle of crumbled feta cheese, and a few edible flowers.

Preheat oven to 180C.

Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and cook until most or all of the water is absorbed, about 12-15 minutes. If any liquid remains, strain and rinse it under cold water to stop the cooking process.

Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Resist stirring until they begin to brown, then stir occasionally; not too much or they will not brown as nicely. Remove when they are soft and nicely coloured. Let cool.

Pit and dice mangoes.

Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.

Assemble the salad: Mix the quinoa, mango (and juices), black beans, and coriander together. Spread the mesculan or greens on a large plate and layer the quinoa mixture over it. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.

Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.

Bring 4 cups of water to a boil in a medium-sized saucepan.

Cook broccoli, carrots and zucchini for 4 minutes; drain.

Pat broccoli mixture dry with paper towels; roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl; stir to coat.

Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.

Form 1/2 cup of the broccoli mixture by hand into a ball.

Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown.

Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.

In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.