Showing posts with label #foodieextravaganza. Show all posts
Showing posts with label #foodieextravaganza. Show all posts

Wednesday, April 5, 2023

Escargots à la Bourguignonne

The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

This recipe is adapted from one by the late great Anthony Bourdain, from his book, Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking, where he shares recipes from his French bistro in New York. 

In the introduction to the escargot recipe, he declared that in all of his (at the time) 28 years working in US restaurants, he had never seen a single restaurant serving fresh snails. To his knowledge even the best ones use canned escargots. 

Well, if they are good enough for Anthony Bourdain, they are certainly good enough for me. If you don’t have this cookbook, allow me to entice you to get a copy. The recipe for the mushroom soup alone is worth the price (so creamy and rich, with zero actual cream - and do NOT skip adding the little bit of sherry at the end - so good!) but my favorite part is all the snarky asides and personal commentary that accompany the recipes. Anthony Bourdain at his absolute finest. 

I was fortunate enough to get my copy as a gift from my daughters one Christmas so it’s a treasured book in more than one way. I highly recommend it if you are a fan of 1. Anthony Bourdain and/or 2. French cooking. I wanted to add an Amazon affiliate link but it looks like the book is out of print. The only available copies are so expensive, which is disappointing. See if you can borrow one from your library. 

Escargots à la Bourguignonne

This recipe will serve four for a generous appetizer or two little pigs for an absolutely super rich lunch. In a nod to adding something healthy if eating this as a whole meal, a fresh tomato salad with a simple vinaigrette goes nicely. Two cans of snails yields about 220g once they are drained and rinsed.

Ingredients
2  (7.5 oz or 200g) cans snails in brine, drained and rinsed
1 shallot or half a purple onion, minced
½ cup or 120ml dry white wine
1 head garlic, peeled and separated
1 ounce or 28g flat parsley leaves
1/2 cup or 113g butter
Salt and pepper
To serve:
1/2 long baguette, sliced in rounds
 
Method
In a small pot, combine the snails, shallot (or onion) and white wine and bring to a simmer. 


Cook for 15 minutes. Drain and set the snails aside. Anthony adds this comment, which made me laugh: “I know, I know—they’re ugly. But they’re good. Hang in there.”

In the food processor, combine the garlic and parsley and pulse until finely chopped. 


Add the butter and process until the mixture is a smooth, green paste. 


Season with a little salt and pepper.


Preheat your oven to 350°F or 180°C. 

Choose a baking dish where the snails will cover most of the bottom. Spoon the snails into it. Dollop the garlic parsley butter over the snails. 


Bake for about 15 minutes in your preheated oven or until the butter is melted and there is the slightest color on the snails. 

Remove from the oven and serve immediately with the sliced baguette. 

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

Enjoy! 

It's the first Wednesday of the month so my Foodie Extravaganza Foodie friends are sharing recipes again. This month our theme or main ingredient is garlic! Many thanks to our host, Radha of Magical Recipes


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Escargots à la Bourguignonne!

Food Lust People Love: The classic French dish title, Escargots à la Bourguignonne, means snails with rich, fragrant garlic parsley butter, in this case, baked in a casserole dish. Yep, no need to stuff them in shells! This way is much, much easier and just as delicious!

 .



Wednesday, March 1, 2023

Easy Ravioli Lasagna

Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce. 

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes for another obscure food holiday! March 21st is National Ravioli Day and the remit from our host said: You can make your own, use store-bought, or even ravioli components.

Well, you know I love to make and eat fresh ravioli but this month I just didn’t have the time so store-bought it would be. I usually have a pack or two of fresh filled pasta in my freezer because it’s such an easy meal on a busy day. This dish does take a bit longer than just throwing the ravioli in some boiling water, but I promise, it’s worth it. And as with most lasagna recipes, it’s even better as leftovers the next day. 

My other ravioli recipes you might like: 

Easy Ravioli Lasagna

My recipe is adapted from one on the BBC Good Food website. You can substitute your favorite fresh ravioli for the ricotta and spinach ones I used. If you can’t get Italian sausage meat, just buy Italian sausage and squeeze the meat out of the casing before frying it as in the instructions. 

Ingredients
Olive oil, for frying and greasing casserole dish
1 lb or 450g hot Italian sausage meat
3 cloves garlic, minced
1 teaspoon Italian seasonings
2 (14.5 oz or 411g) cans diced tomatoes (I like the Hunt’s petite dice, no salt added)
10 oz or 283g baby spinach, stems removed
20 oz or 567g spinach & ricotta ravioli (or any flavor you like)
8 oz or 225g grated mozzarella

Method
Heat a drizzle of oil in a pan. Fry the sausage meat until browned, using a wooden spoon to break it up. Add in the garlic and Italian spices. 


Cook for a few minutes, stirring constantly. 

Add the tomatoes and half a can of water. Give it a stir.


Bring to a boil then simmer for about 30 minutes, covered. Stir occasionally. If you have more time, it will never hurt to leave it simmering for as long as you can. Just check back and add a little water if it looks like it’s getting dry. 

Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. 


Leave to cool, then squeeze out as much of the excess water as you can.


Preheat your oven to 350°F or 180°C and prepare a medium-sized casserole dish by greasing the bottom and sides with a little oil.

Spoon one third of the sauce into the prepared pan. (I measured my sauce and it was just a titch over 5 cups so one third is 1 2/3 cups. 


Top with about one third of the ravioli.


Then a third of the spinach.


Finally, sprinkle one third of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. 


Bake for 35-40 minutes in your preheated oven until the sides are bubbling and it is hot all the way through. Cover if the top starts to get too dark before the lasagna is done. 

Remove from the oven and rest for a few minutes before serving. Extra points if you serve it with a nice Chianti. 

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

Enjoy! 

Check out all the lovely ravioli recipes my Foodie Extravaganza friends are sharing today! Which one will you make on March 21st for National Ravioli Day? 
Many thanks to our host, Karen of Karen’s Kitchen Stories. 


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Easy Ravioli Lasagna!

Food Lust People Love: Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce.

 .



Wednesday, November 2, 2022

Sticky Pudding Carrot Pineapple Cake

This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure. 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

November is World Vegan Month so I thought it would be fun to celebrate that with my Foodie Extravaganza friends. There are so many ingredients and dishes that we eat that are “accidentally” vegan that it makes me crazy when people turn their noses up if they see the label. 

If you’ve ever eaten a salad, vegan. Ditto literally every vegetable or fruit. Peanut butter and jelly sandwiches, vegan. Peanut Butter Cap’n Crunch and Life cereal, vegan. Kraft Creamy Italian Salad Dressing, Campbell’s Mushroom Gravy, Hershey’s Chocolate Syrup, vegan. Lay’s Barbecue Potato Chips, Fritos Barbecue AND Original, all vegan. You can find an ENORMOUS list with just a click. 

And that list is just some of the processed food. 

Cooking at home without including dairy, eggs and meat is super easy. I’ve found some delicious recipes searching not for vegan food but for orthodox lent recipes. Lots of Middle Eastern and Greek dishes that do not disappoint, like my bulgur stuffed peppers! So good. 

Lots of Asian recipes are also accidentally vegan as well, like my coconut chickpea new potato curry and baby eggplant curry (made in an Instant Pot - so quick!) 

Don’t get me wrong, we do eat dairy and meat and eggs but it’s healthier for us and for the planet to try to add meals without them to our menu as well. So that’s always a goal. 

Vegan Sticky Pudding Carrot Pineapple Cake

In the case of this delicious sticky cake recipe, the only substitution required is an alternative “milk.” I did a quick search and most people in my non-judgy vegan Facebook group (they like you wherever you are on the curve of trying to eat more plant-based food) agreed that, for baking, soy milk was best, so that’s what I used. This recipe is adapted from one on Nora Cooks

Ingredients
1 lb or 450g peeled carrots
2 1/2 cups or 312g all purpose flour, plus extra for the Bundt pan
1 cup, firmly packed, or 200g brown sugar
1 cup or 200g white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground ginger
1/2 cup or 120ml canola oil, plus extra for the Bundt pan
1 cup or 245g crushed pineapple
3/4 cup or 180ml plant-based milk
1 tablespoon vanilla extract

Method
Preheat your oven to 350°F or 180°C and prepare your 10-cup Bundt pan by brushing it liberally with oil then coating it with flour. Do not skip this step! Mine stuck on one side, despite my amply preparations. 

Note: I considered afterward that if I baked the cake in a normal pan instead of a Bundt one it might have turned out less puddingy but I have no regrets. My multiple taste testers loved it and that's good enough for me. 

Grate your peeled carrots finely. 


In a large bowl, add all the dry ingredients then whisk well. 


Pour in the canola oil, crushed pineapple, milk and vanilla and fold until just combined with a spatula. 


There may still be a little flour showing and that’s just fine. 


Now fold in the grated carrots. Do not over mix the batter. 


Pour the cake batter into the prepared Bundt pan.


Bake for 55-60 minutes, or until a wooden skewer comes out clean from the middle. Put foil over the top if it browns too much before it’s cooked through. 

Remove from the oven and place on a wire rack to cool. 


Allow to cool for about 20 minutes before loosening the edges and carefully inverting the pan onto the wire rack. I’m not kidding about how sticky it is. If some sticks to the pan, remove it carefully and stick it back on the cake. 

Yeah, that's what going on on the far side. It's not pretty but it's tasty. 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

Once cooled completely, slice to serve.  

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

Enjoy! 

As I mentioned above, it’s time for my Foodie Extravaganza friends to share their recipes, in honor of World Vegan Month. Check out the links below.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Vegan Sticky Pudding
Carrot Pineapple Cake! 

Food Lust People Love: This vegan sticky pudding carrot pineapple cake is aptly named for the sweet ingredients and the more-ish texture. It is divine alone or with a scoop of ice cream or a dollop of double cream. Decadent for sure.

 .

Wednesday, October 5, 2022

Clementine Pistachio Upside Down Cake

Take your dessert to a beautiful new level with this clementine pistachio upside down cake, baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate. 

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

I am a huge fan of upside down cakes. First of all, they are super easy to make. The cake batter itself is a quick one bowl recipe – no creaming butter and sugar first – just pile all the ingredients in the mixing bowl and beat. 

The fruit or nuts at the bottom (and then, of course, the top when it’s flipped) can be varied by what you have on hand and the season. I’ve even used canned fruit too, with great success. Drained canned apricots are particularly pretty if you take the care to place them all rounded side down.

Clementine Pistachio Upside Down Cake

This upside down cake features beautiful orange clementines. Mine were quite large, but if all you can find are smaller ones, that works too. Just use a few more to make sure the bottom of your pan is covered in slices before spooning in the batter.

Ingredients
For the upside down part:
2 large clementines (zest one for the batter!)
1⁄8 cup or 20g pomegranate arils, some reserved for garnish 
1⁄4 cup or 30g slivered pistachios, some reserved for garnish 
1⁄3 cup or 75g butter, plus extra for buttering the pan
1⁄2 cup, packed, or 100g light brown sugar

For the cake batter:
1 1⁄2 cups or 190g flour
1 cup or 200g sugar
1⁄2 cup or 113g butter, at room temperature 
1⁄2 cup or 120ml milk
2 eggs
3⁄4 teaspoon salt
2 teaspoons baking powder
Zest 1 large clementine

Method
Preheat your oven to 350°F or 180°C. Prepare a springform baking pan (about 10in or 25cm diameter) by buttering it liberally and then lining it with parchment paper cut to the exact size of the bottom. You can take your chances and not line it if you have a non­stick pan but sometimes caramelizing sugar will stick. And that is one of the risks of upside down cakes. 

Melt your butter and allow it to cool slightly. Add in the brown sugar and stir well. Pour this mixture into the baking pan. It should spread right out and cover the bottom.

Peel your clementines and cut them into about four or five slices each. Remove any seeds.


Arrange them side by side over the sugar/butter mixture, making sure to put all the cut sides down, because those will be up when we turn the cake over. Sprinkle the pomegranate arils and pistachios all in and around the clementines, saving some for garnish.


In a large mixing bowl, beat all of the cake batter ingredients at low speed until well mixed, scraping down the sides of the bowl frequently with a rubber spatula.

Increase the beater speed to medium and beat for five minutes, stopping every couple of minutes to scrape down the sides and bottom of the bowl.

Slowly spoon the batter over the clementine slices in your baking pan. Smooth out the top with your rubber spatula.


Bake for 45-50 minutes or until golden on top and a toothpick inserted comes out clean.


Remove from the oven and cool for about 10 minutes. The cake should begin pulling away from the sides of the pan.

Remove the sides of the springform pan. 


Invert your serving plate on the top of your wire rack and turn both over quickly and decisively. Lift the bottom of the springform cake pan off. 

Gently peel the parchment paper off of the cake. If any bits have stuck to the parchment, ease them carefully off with the tip of a knife as you peel back the parchment. Use a spatula to scrape up any syrup left in the pan and drizzle it over the cake.


Leave to cool completely then sprinkle on the reserved pistachios and pomegranate arils.

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

Cut in 8-10 slices to serve.

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

Enjoy!

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes in celebration of October being National Dessert Month.  Check out the links below. Many thanks to our host, Radha of Magical Ingredients.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Clementine Pistachio Upside Down Cake!

Food Lust People Love: Take your dessert to a beautiful new level with this clementine pistachio upside down cake baked with pomegranate arils. Easy to make but pretty enough for company. Lots of color and flavor, like a party on a plate.

 .

Wednesday, August 3, 2022

Mushroom Leek Zucchini Gratin

Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

This is an easy dish for a dinner party and if you have individual baking dishes to cook the gratin in, it makes a pretty presentation. If you don’t, just bake the mixture in a casserole dish. 

Mushroom  Leek Zucchini Gratin

For this dish, I used a combination of zucchini and yellow squash because 1. That’s what I had on hand and 2. I love the contrast in colors.  All of either would be just as delicious.  This recipe is adapted from one on Delicious.com.au.

Ingredients
2 lbs or 900g zucchini and/or yellow squash
2 leeks (about 11 2/3 oz or 330g whole, 5  1/3 oz or 150g after trimming)
8 oz or 227g button mushrooms, sliced
1 small red chili, finely chopped
2 tablespoons butter
Salt
Freshly ground black pepper
1 garlic clove, finely chopped
7 oz or 200g feta, crumbled
Finely grated zest of 1 lemon
1 egg
1 tablespoon canola or other light oil
1 3/4 oz or 50g grated extra sharp cheddar
1 3/4 oz or 50g grated Parmesan

Method
Grate all but two of the zucchini and put them in a clean teacloth and squeeze out excess liquid over the sink. Finely slice the other two. 


Remove and discard the hard green part of your leeks and wash the white parts thoroughly. Slice them thinly. Clean and slice the mushrooms. 


Heat the butter in a skillet over low heat and add leek, garlic and minced chili pepper and a good sprinkle of salt. 


Cook, stirring occasionally, for 10 minutes or until the leeks start to soften. Add the sliced mushrooms and cook until they release their moisture. 


Continue cooking till that liquid has evaporated. Scrape the mixture into a large mixing bowl and leave to cool. 


Preheat your oven to 350°F or 180°C.

Once the mushroom/leek mixture has cooled, add in the grated zucchini with the lemon zest. Lightly season with salt and black pepper. Mix well until combined. 


Add in the egg and crumbled feta and stir again until well combined. 


Spoon the mixture into individual baking dishes or one large one. Toss the sliced zucchini with 1 tablespoon of oil and layer on top. 


Add a layer sprinkled cheese, then more sliced zucchini and finish with more cheese. 


Bake for 30 minutes in your preheated oven or until golden and bubbling.

Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

Enjoy!

Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

National Zucchini Day is next Monday, August 8th. How will you celebrate? May I suggest you make one of the lovely dishes my Foodie Extravaganza friends are sharing today? Check out the list below. Many thanks to our host, Juli of Pandemonium Noshery


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.



Pin this Mushroom Leek Zucchini Gratin!

Food Lust People Love: Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

 .

Wednesday, June 1, 2022

Watermelon Cucumber Feta Salad

This Watermelon Cucumber Feta Salad with pomegranate molasses vinaigrette is a fresh, delightful salad, perfect for the hot days of summer ahead for many of you. Here in Houston, they have already arrived!

Food Lust People Love: This Watermelon Cucumber Feta Salad with pomegranate molasses vinaigrette is a fresh, delightful salad, perfect for the hot days of summer.

Now it seems that watermelon feta salads abound on the internet but several years ago, while we were still living in Dubai, I saw my first one. By the hostess station – please wait here for us to seat you! - it was just a photo on a new restaurant menu with the watermelon and feta cut in perfect alternating cubes. It was both beautiful and, I imagine, delicious. 

We were meeting a friend for lunch elsewhere in the mall so I never got to try it but I’ve never forgotten it either. I wanted to create the same dish here but my feta would not cooperate. As I tried to cut it into cubes, it just kept crumbling. 

That’s when I threw my model salad aspirations to the wind and decided to add the cucumber for color and crunch. It was a good decision. Nothing more cooling than cucumber, except perhaps for juicy watermelon.

Watermelon Cucumber Feta Salad

For the vinaigrette, to keep with my Middle Eastern theme, I used pomegranate molasses, which is tart with a hint of sweet and is very more-ish in salad dressings and marinades. Most Middle Eastern or Mediterranean shops will carry it. If you truly cannot find it, substitute rich balsamic vinegar. Or you can make your own, as I’ve done when I’m desperate, by gently boiling down pomegranate juice until it’s as thick as molasses. I know, I know, I'm weird like that. 

Ingredients
For the salad:
(about) 2 lbs or 900g cubed watermelon
1 English cucumber (about 10.5 oz or 300g)
1/2 small purple onion
3.5 oz or 100g sheep’s milk feta, crumbled

For the vinaigrette:
2 tablespoons pomegranate molasses (available in most Middle Eastern stores or online)
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon sugar
fresh ground black pepper
good pinch fine sea salt

Method
For the vinaigrette, whisk the ingredients together in a small bowl. Set aside. 

As I mentioned above, I was trying to make cubes of my watermelon so I cut a large cross-section in the middle, lengthwise. 


Since the feta didn’t cooperate, my watermelon didn’t really need to be perfect cubes, yet here I was, not knowing yet, so I was cubing. 


You do you and cut the watermelon however you want. Flavor will NOT be affected. (No watermelon was wasted in the making of this salad! We ate it all, just not in this salad!)

Next trim the ends and cut the cucumber into half circles. 


Thinly slice your purple onion. (Wanna call it red onion still? See my hill here.)


If you so desire, attempt to cut your feta into cubes. Abandon this step as I did, if not successful. No photos here as it was a crumbly massacre. *shiver* Just resign yourself to crumbles. It’s all good. 

Arrange the watermelon cubes (and feta cubes if you got lucky!) and the cucumber half moons on your platter. Distribute the purple onion slices evenly on top. 


Scatter the feta crumbles (if you didn’t get lucky!) over the watermelon and cucumber. 


Drizzle with the pomegranate molasses vinaigrette and serve slightly chilled or at room temperature. 

Food Lust People Love: This Watermelon Cucumber Feta Salad with pomegranate molasses vinaigrette is a fresh, delightful salad, perfect for the hot days of summer.

Enjoy! 




Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.



Pin this Watermelon Cucumber Feta Salad!

Food Lust People Love: This Watermelon Cucumber Feta Salad with pomegranate molasses vinaigrette is a fresh, delightful salad, perfect for the hot days of summer.

 .