<p>SuNa, thanks for posting a recipe, and thanks for letting us know about your new life in Turkey! Best of luck to both of you!</p>
<p>SuNa, Thanks for the recipe. I have all the ingredients, many growing on my balcony and I need to use them up since I am headed to the states on Wednesday, so this will be a nice meal on Monday. By the way, I will be south of you when you move. It is an interesting area.</p>
<p>Watermelon Feta Salad</p>
<p>Ingredients:
Per serving:
3/4 - 1 cup of cold watermelon, cubed
1/4 cup of feta cheese, crumbled or cubed
1/4 medium red onion, cut in paper-thin slices
1/4 teaspoon of balsamic vinegar or balsamic vinaigrette
Preparation:</p>
<p>Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.</p>
<p>This recipe can be made in individual servings or multiplied and served in a large salad bowl.</p>
<p>This is yummy!</p>
<p>Sounds yummy too. Thanks. Don’t you love balsamic vinegar. What about balsamic glaze? That may work as well.</p>
<p>White sangria is my new fave thing:</p>
<p>In a pitcher: Lots of cut up peaches, pineapple, & cantaloupe, a few cherries, and kiwi
–1/4 c. Triple sec
–a bottle of white wine & 1-2 cups seltzer, depending on how diluted you like your drinks</p>
<p>SuNa -</p>
<p>Best wishes on your new adventure in Turkey! Turkish food is among the best in the world, so you’ll have lots of fun trying new dishes - I’m jealous!</p>
<p>The sangria sounds great! Can’t wait to try it.</p>
<p>One of my favorites now that my tomatoes are ripe!</p>
<p>peeled sliced tomatoes
peeled chopped cucumber
finely sliced sweet onion
crumbled feta cheese
your favorite italian salad dressing
grated parmesan cheese
sunflower seeds (optional but great!)
whole wheat pita (I love Traders Joes)</p>
<p>combine all ingredients, toss with italian salad dressing and put in a pita!</p>
<p>So many of these recipes sound great, but special thanks to Suna for posting something for us to enjoy, just before leaving for such an adventure. Happy trails, to you, and let us know how life is in Turkey!</p>
<p>Great thread, very happy to have a new crab cake recipe. Love those.</p>
<p>I eat this all summer:</p>
<p>ceviche shrimp on a tortilla:</p>
<p>ceviche shrimp:
1 pound medium shrimp peeled and deviened.
two cups mix of fresh lemon, lime juice
cilantro to taste
one cup brunoise onions
two jalapenos seeds removed (or leave them in if prefer spicy)
combine overnight in a glass container
acid in juice will cook shrimp.</p>
<p>either heavy tortilla chips
or make your own.</p>
<p>1 cup or so of your favorite gaucamole:
mine is very salty and lemony for this.</p>
<p>put guacamole on a chip,
put one shrimp on top of guacamole
top with cilantro and minced tomato</p>
<p>Thank you, thank you, thank you - Binx- made your recipe (actually Ina Garten’s) in post 114 last night- What a hit, with two recent college grads, and husband. They LOVED IT! A “keeper”- making it for the college grad girls coming this weekend, and July 4th.
FYI- I halved that recipe and it worked perfectly for four. </p>
<p>This one’s up next 
</p>
<p>Cali’s recipes up next
1 frozen pre-rolled piece of puff pastry (Peppredge Farm)
2 tsp dijon mustard
1 cup shredded swiss cheese
1 Tbs Basil Leaves
1 tsp Garlic powder
1/2 tsp thyme leaves
9 medium tomato slices
1/4 cup sliced, pittted black olives
2 tsp olive oil</p>
<p>Place puff pastry square on parchment lined baking sheet. With a sharp knive, score pastry edges. Prick pastry with a fork. Spread mustard over pastry leaving 1/2 inch border. Sprinkle cheese and half of combined seasoning on top. Arrange tomatoes and olives. Top with remaining seasoning and olive oil.</p>
<p>Bake in preheated oven at 400 for 20 to 25 mins. or until pastry is golden. Let stand 10 minutes before serving. Serve warm or at room temp. Makes about 2 doz. appetizers or 4-6 luncheon servings.</p>
<p>Everyone in my household loves this. I will make a whole meal out of it (2 pastries) or serve it as first course or it is a wonderful appetizer. I have never made this when guests/family have not raved. And it is really easy!</p>
<p>I think that this thread needs to get bumped, because it is summer!!!</p>
<p>Bean Salad</p>
<p>Drain and rinse 1 can each of black beans, great northern beans, kidney beans, can of corn and 1 jar of pimento. Add a grated carrot.</p>
<p>For the dressing:
1/4 cup cider vinegar
1/4 cup olive oil
1 clove garlic
1/4 tsp. salt
1/4 tsp pepper
1/4 tsp chile powder</p>
<p>Mix dressing and pour over bean/veggie mix. Marinate overnight.</p>
<p>Couldn’t find the thread that I think exists on offbeat additions to your recipes but this seems like the next-best place to post this. On a warm day this week, I mixed up my first pitcher of iced tea of the season and discovered that the flavor pops when you drop in a few maraschino cherries.</p>