consciouseating


Watermelon Mediterranean Salad with Tomatoes, Cucumbers, Avocado


and Olives This dish embodies the zenith of sum- mer, when watermelon and tomatoes are at their height. Paired with refresh- ing cucumber, buttery avocado, savory olives and bright herbs, this pastiche of flavor and texture is a perfect accompa- niment to any backyard or picnic party.


Yields 4 to 6 servings


OUTDOOR ENTERTAINING


Backyard & Picnic Party Foods by Renée Loux


S


ummer is the high season for out- door gatherings to celebrate warm weather and make the most of


evening’s lingering natural light. When it comes to outdoor entertaining, simple is generally better. Backyard cookouts and picnic takeouts call for tasty fare, light foods and nothing too fancy or fussy. In most parts of the country, sum- mer brings a bounty of just-picked produce, and the fresher it is, the fewer the steps required to make delicious dishes. By keeping just a few staples on hand—cold-pressed olive oil, garlic cloves, fresh herbs and lemons, a good sea salt and freshly ground pepper— the cook will always be prepared to put together a delectable, trouble-free spread. Options run from grilled goodies to marinated and tossed salads that give the hosts time to enjoy their company. Complete the treat by serving skewers of fresh, ripe, cut fruit for dessert—an easy, healthy and welcome alternative to rich and complicated or store-bought sweets. Creating a fun and festive atmo-


sphere for backyard gatherings is easy, without a lot of fanfare. String up twinkly


22 NA Twin Cities Edition


lights and use natural wax votive candles placed in empty jam and jelly jars to protect them from the wind. To ward off mosquitoes and generally keep bugs at bay, encircle the patio, deck or park picnic area with citronella candles or in- cense. Fire pits always make an outdoor gathering feel more special. A mesmer- izing center of attention, they also warm up the evening as the temperature drops. To keep serving and cleanup easy, use eco-friendly disposables. Look for plates made from recycled content or bagasse (derived from sugar cane fiber), cutlery sourced from biodegrad- able, plant-based plastic and recycled- paper napkins. Give guests instant ac- cess to a nearby compost bin, garbage can and recycling bin, or designated carry-away bags.


Happy summering!


Renée Loux is an organic chef, restau- rateur, green expert and media person- ality. Her books include Easy Green Living and The Balanced Plate. Visit ReneeLoux.com.


natwincities.com


3 medium heirloom tomatoes, cored and cut into ¾-inch pieces 1 cup watermelon, cut into ¾-inch cubes 1 cucumber, peeled, seeded and cut into ¾-inch cubes


1 avocado, cut in half, pitted and cut into ¾-inch cubes ½ cup pitted green olives, chopped (Castelvetrano olives recommended)


1 Tbsp chopped basil 1 Tbsp chopped mint 2 Tbsp olive oil 2 Tbsp white balsamic vinegar or champagne vinegar Sea salt and freshly ground black pepper to taste


1. In a bowl, place tomatoes, watermel- on, cucumber, avocado, olives, basil and mint. Toss gently.


2. In a small bowl, whisk together olive oil, vinegar and a pinch of salt and pepper. Pour over tomato-watermelon mixture and toss gently to mix. Season to taste with more salt and pepper. Serve immediately.


photo by Stephen Gray Blancett


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32