Grilled Halloumi and Watermelon Salad with Fresh Mint and Lemon Pepper Sea Salt

SAM_4940Halloumi cheese is perfect for summer cookouts and BBQ’s because of it’s high melting point, making it the perfect cheese to throw on the grill. Halloumi is a very salty cheese that pairs perfectly with watermelon and mint. Rosemary and basil are also great herbs to use with this salad. Throw in a couple twists from the lemon pepper sea salt grinder and you have the perfect side for your cookout. Enjoy!

Cucumber and Cashew Salad with Goat Cheese and Tomatoes

Cucumber and Cashew Salad with Goat Cheese and Tomatoes

Sometimes less is more, as is the case with this salad. Made with sweet grape tomatoes, crunchy cashews, crisp and refreshing cucumbers, tangy honey goat cheese, fresh ground lemon pepper seasonings and a fig balsamic drizzle. You can use whatever balsamic vinegar you can get your hands on, but a sweeter, lighter balsamic works best for this salad. (Make it vegan by omitting the goat cheese!)

What you will need:
cucumber
grape or cherry tomatoes
honey goat cheese (or any type of goat cheese, really)
cashews
lemon pepper sea salt grinder
balsamic vinegar

Slice the cucumbers and quarter them. Slice the grape tomatoes in half and place both ingredients on a plate or in a bowl. Add crumbled goat cheese and cashews, give the lemon pepper grinder a few twists and drizzle with balsamic vinegar. Serve outdoors on a humid summer’s day with an ice cold martini.

Creamy Tomato Basil Bisque

IMG_6589Fresh rosemary, basil, and parsley along with fresh stalks of celery, onion, and garlic make this bisque one of the freshest, most fragrant tomato bisque’s you’ll ever eat. No broth is used in this recipe, just fresh ingredients, heavy whipping cream, and mozzarella cheese. This bisque is best when made with local tomatoes that are in season. If possible, buy your tomatoes from a local farmers market, but if that isn’t an option, vine ripened tomatoes from the grocery store will give you the best flavor when tomatoes are out of season. Makes 6-8 servings.

What you will need:
a food processor
butter (optional)
9-10 vine ripened tomatoes
3 celery stalks
1 red onion
5 garlic cloves
1 rosemary sprig
a handful of parsley
1 T Italian seasoning
1 T lemon pepper sea salt grinder
1 1/2 c chopped fresh basil
1 c heavy whipping cream
1 1/2 c mozzarella

Turn a large pot on low heat and start to melt the butter (you can leave the butter out if you want, but still turn the burner on to warm up the pot). In a food processor, combine 5-6 tomatoes, celery, onion, garlic cloves, fresh parsley, and fresh rosemary leaves and blend until smooth. Add to the pot. Meanwhile, chop the rest of the tomatoes into 1/2 inch chunks and add to the pot along with the Italian seasoning and lemon pepper seasoning and continue to cook on low heat for about 20 minutes. Then, add the fresh chopped basil, heavy whipping cream and mozzarella and continue to cook for another 15 minutes. Garnish with fresh scallions, croutons, or more cheese and serve.