Aug 172014
 

Something terrible happened today. I was walking down the streets of New York City, minding my own business, and something fell from the sky. It was a leaf. But not just any leaf–a brown leaf. I looked up, and spotted a whole tree full of leaves trading their vibrant greens for dull browns. Um, excuse me fall, it is August 17th, you are not welcome yet. In protest, I did the only thing I knew how to do–bought a watermelon, the epitome of summer in my mind. And then I cut it into adorable little cubes and stuffed it with burrata, because why not.
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Other than highlighting this amazing watermelon, the other big plus to this recipe is that it is incredibly easy. Cube the watermelon, dig out a little burrata crevice, fill said crevice with burrata, and top with a tiny bit of lemon zest and a drizzle of balsamic glaze. You can serve it just like that as a classy appetizer, or top mixed greens with the cubes and serve it as a salad.
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Nutritional Highlights: You know that signature bright pink/red “watermelon color”? Well it’s not just pretty, it also is a sign of it’s high lycopene content–an antioxidant that helps reduce inflammation and prevent a number of chronic disease in the body. It is also high in vitamin C and low in calories due to it’s high water content (about 46 calories per cup). Another unusual fact about watermelon is that it has a good amount of citrulline, an amino acid that is converted into arginine in the body (another amino acid). Through a lot of boring sciencey steps, our body produces something called nitric oxide synthase (NOS) which may cause blood vessels to expand, reducing blood pressure. To up the protein/calcium and enjoyment factors of this dish, I added just a tiny bit of burrata to each watermelon cube–you won’t regret it.

And here’s a photo of the whole meal–spicy sriracha-lime grilled shrimp, panko crusted zucchini-corn saute, and of course the watermelon-burrata salad. Not a bad dinner, if I do say so myself.
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Watermelon-Burrata Cubes with Lemon Zest
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What’s in it:

  • 1/2 watermelon, cut into 1-1.5 inch cubes
  • 8 oz burrata (or another soft cheese like goat cheese)
  • zest from one lemon
  • salt and pepper to taste
  • balsamic glaze/reduction

How to make it:
1. Prepare your watermelon by cutting into 1 to 1.5 inch cubes. Using a small spoon or knife, scoop out a small hole in the center of the cube to make it a cup. Be careful not to scoop all the way through to the bottom.
2. Fill each watermelon cube with a small scoop of the soft center of the burrata or goat cheese.
3. Top each cube with a piece or two of lemon zest and sprinkle with salt and pepper.
4. If serving as an appetizer on their own, arrange the cubes on a platter and drizzle with balsamic reduction or glaze. If serving as a salad, arrange cubes on a bed of greens and drizzle with olive oil and balsamic reduction.
5. Enjoy this refreshing summer appetizer/salad while you still can!!
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Aug 072014
 
Sweet Corn & Zucchini "Fritters"

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Jul 252014
 
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Jul 102014
 
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Jun 302014
 
Patriotic Fruit Kebabs & Honey-Yogurt Dip

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Jun 202014
 
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Jun 082014
 
Zucchini Boats with Ratatouille, Quinoa, and Goat Cheese

It finally feels like summer is here and more and more fresh veggies are starting to appear in the farmers markets. To celebrate the start of summer, I wanted to make a super healthy and vegetable focused meal. I’ve stuffed a lot of vegetables before…bell peppers with southwestern turkey-quinoa filling, baby peppers with ricotta, peas, [read more...]