Five Ingredient Friday: Melon Salad with Feta

Grocery
Watermelon
Honeydew melon
Fat free or reduced fat feta cheese
1 lime

Pantry
Sea Salt

Directions
Cut watermelon and honeydew melon into bite size pieces.

Place in serving bowl. Add a very light dash of sea salt and juice of the lime. Stir and chill. Before serving, top with feta cheese.

Shown with Grilled Pork Chops and Grilled Asparagus

Bon Appetit! Kelly



All photos by Kelly Waters

Five Ingredient Friday: Cilantro - Coconut Rice

Grocery
Brown rice
1 can coconut water (you can usually find this in the Hispanic food section)
Fresh cilantro
Raw unsweetened coconut (I used Bob's Red Mill brand)
1 lime

Pantry
Sea Salt

Directions
Cook rice according to package directions, but substitute part of the water for coconut water (use the whole can of coconut water and add tap water so that you have enough liquid as instructed).

 While rice is cooking, coarsely chop about 1/2 cup loosely packed cilantro leaves and measure out 1/4 cup coconut. When rice is done, fluff with a fork and add cilantro, coconut, and juice of the lime. Taste and add salt as needed.

Shown with Thai chicken satay, sliced mango, and steamed snow peas.

Bon Appetit! Kelly


All photos by Kelly Waters

Five Ingredient Friday: Grilled Heart of Romaine Salad

Welcome to Five Ingredient Friday! This is a new feature on Cook with Color. Every Friday I will post a recipe that requires five ingredients or less, excluding pantry items. Hope you enjoy!

Grocery
(yield: 2 salads) 
1 heart of romaine
1 lemon
1 orange (I used a navel orange), peeled and sectioned
1 red onion
1 4 ounce container crumbled reduced fat feta or blue cheese

Pantry
Olive oil
Sea Salt
Pepper

Directions

Heat the grill to medium low. Wash the romaine hearts and cut in half lengthwise.

Cut lemon in half. Brush olive oil and half a lemon's worth of juice on cut sides of romaine.

Cut two 1/2 thick slices of red onion and brush with olive oil. Place onion slices on grill; cook until grill marks form, about 2-3 minutes.

Flip onions over and place romaine hearts on grill, cut side down, and grill for about 2-3 minutes.

Remove onions and romaine from grill; place romaine hearts, cut side up, one per plate. Squeeze the other half of the lemon over romaine; top with grilled red onion rings, orange sections and a generous pinch or two of cheese. Season with a light pinch of salt and pepper. Go easy on the salt if you use feta as feta is already salty - I skipped the salt altogether.

Note: I served the romaine with the stem intact. You may remove if you like before serving. I simply cut around the stem as I was eating  - the stem is not too tasty!

You can easily double or triple this recipe. You will have enough red onion for up to six or eight servings, depending on the size of the onion, and enough cheese for about four to six servings, depending on how generous you are with it, so you need only multiply the other ingredients as desired.

Bon Appetit! Kelly


Photos by Kelly Waters