Taste of Summer

The recent heat wave in Seattle left me looking for either air-conditioned restaurants or easy "no cook" recipes. While thankfully the heat is gone, I'll be using at least one of the recipes I found again and again. It was easy, beautiful and very tasty.

Watermelon-Jicama Salad

1/2 of a medium jicama, peeled
1 "personal size" watermelon, rind removed
6 strawberries
Juice & zest of 1 lime
1 tablespoon rice vinegar
1 teaspoon sugar
Splash of balsamic vinegar
Salt, pepper, & ancho chile powder to taste

Chop, slice or otherwise cut up the fruit
Mix together in large bowl with other ingredients
Chill for about an hour before serving

Prior to tasting it, I thought that there might be enough for 3-4 people, but the two of us finished it off with only a piece or two of watermelon going to the dog! I recommend doubling it if you're feeding more than 3.

The great thing about this recipe is its flexibility. I decided to add strawberries because our watermelon was yellow, and I wanted more red, and they were great. Don't like strawberries? Leave them out, or substitute a peach instead.

All out of limes? A lemon or even an orange would work.

The thought of chile powder on fruit gives you pause? While I would urge you to try it - I'm a convert - you can chiffonade some fresh mint or basil and use that instead.

~Alanna Clare

Puttanesca

Nothing remotely technical about this post. Below is my Puttanesca recipe, pretty much my favorite pasta dish, which I just made for dinner. I like it spicy, so cut down on the red pepper if you like things mild. Don't leave out or cut down on the anchovy, you can't really taste it, but it adds a great flavor. If you want some extra entertainment, do a web search on the origins of this dish.

-- John Newhoff

Puttanesca

1 Can Anchovies, mashed
1/4 cup OliveOil
1 Med Onion
1.5  tsp Crushed Chili Pepper
3 cloves garlic, green,crushed
28 oz can of crushed tomato
1/2 cup olives (any kind, but I like a mix of green, greek, kalamata, etc…)
2 tbsp capers
1/2 tsp Oregano
1/8 cup chopped parsley
1/2 tsp dried basil

 Brown onions in olive oil, add garlic and mashed anchovies, stir until dissolved.

 Stir in capers, red pepper, olives, cook 1 minute

 Add basil, oregano, and tomatoes. Bring to slow boil. Reduce heat and simmer for 10 to 12 minutes.

 Remove from heat and stir in parsley. Serve with pasta of your choice and parmesan cheese.