3 cups watermelon cubed or balled
1 1/2 cups sliced cucumber seeds removed
2 tablespoons mint thinly sliced or small mint leaves
1/3 cup feta cheese crumbled
3 tablespoons olive oil
1 tablespoon lime juice
salt and pepper to taste
Arrange the watermelon, cucumber, mint and feta in a large serving bowl or on individual plates. Combine the olive oil, lime juice and salt and pepper to taste. Drizzle the dressing over the salad just before serving.
For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 table
4 large egg yolks 1/4 cup sugar 2 1/2 cups heavy whipping cream 8oz semisweet baking chocolate, chopped Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick an
1/2 cup olive oil 3 tablespoons honey 1/4 cup apple cider vinegar 1 1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Salt 1/2 teaspoon ground pepper 1 pound Roma tomatoes seeded and diced