Green Eggs and Toast

I've been rowing on the weekends and when I get home after my 2 hour rowing sessions, I am starving Marvin! Today I was particularly hungry for protein, and I was happy I found this recipe on Food Network. It's a really good breakfast, and it's visually impressive, too. It's got protein from egg, iron and riboflavin from the spinach, and just enough carbs from the bread.

SPINACH PESTO

• 2 cups baby spinach
• 1/2 cup walnuts
• 1 clove garlic, smashed
• 3 1/2 ounces Asiago cheese, cut into chunks
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

DIRECTIONS

In a food processor, pulse to blend, spinach, walnuts, garlic and cheese. Scrape down the sides of the bowl. While machine is running, drizzle in oil until the mixture forms a loose paste. Season, to taste, with pepper.

SCRAMBLED EGGS (serves 4)

• 8 large eggs
• 1/4 cup heavy cream
• 2 tablespoons shallot, finely chopped
• Salt and freshly ground black pepper
• 4 thick slices of toast

DIRECTIONS

In a medium bowl, whisk together eggs, cream, and shallot. In a nonstick skillet over low heat, melt remaining butter. Cook egg mixture over low heat, whisking the entire time so the eggs form little loose curds. Serve eggs over toast and dollop top with Spinach Pesto.

Fruit Salad in Watermelon

On the 4th of July holiday, we were invited to a BBQ in Downtown San Diego near the harbor. It was at a condo with a spectacular view of San Diego Bay. Since it was quite hot that day, I made this simple, yet so refreshing salad for the bbq. I didn't add bananas only because they tend to turn brown and it's not quite appetizing. Also, depending on how sweet your fruit is, you may not need to add the watermelon sauce, but it's up to you. Enjoy!

INGREDIENTS

• 1 Watermelon
• 1 Cantaloupe or Afghani Melon
• Strawberries
• Blueberries
• 1 can of pineapple chunks, drained
• 1 can of fruit salad cocktail, drained

DIRECTIONS

Cut a large watermelon in half lengthwise, scallop edges if you want it to look pretty. Scoop out watermelon with a melon baller. Return balls to hollow shell. Add cantaloupe balls, strawberries, blueberries, pineapple chunks, and fruit cocktail. Pour sauce over fruits and mix well. Chill, covered. This is great for barbecues.

WATERMELON SAUCE

• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh orange juice
• 4 tbsp. honey

DIRECTIONS

Mix together ingredients together and pour over fruit salad.

Shrimp-Gazpacho Shooters

I'm in a Spanish food kick right now. Probably because my parents are in Spain for a month (yes, they are spending our inheritance) and they've been having the time of their lives with the people and the food there. And in a few weeks we're having a baby shower for my sister-in-law and the food theme will be Spanish tapas. I created these little morsels to test out (a food rehearsal, if you will) and they were quite good. I got the recipe from Cuisine at Home and I used spicy tomato juice instead of regular. Try these on a hot summer day!

INGREDIENTS (makes 16 shooters)

• 1 cup tomato juice (spicy OK)
• 1 Tbsp. olive oil
• 1 Tbsp. fresh lime juice
• 1 tsp. Worcestershire sauce
• 1/2 tsp. tabasco
• 1/2 tsp. paprika
• 1 cup tomatoes, finely diced
• 3/4 cup cucumber, peeled, seeded and finely diced
• 3/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup finely chopped fresh cilantro
• 1 large garlic clove, finely minced
• Salt and pepper to taste
• 6 cups water
• 1/4 kosher salt
• 3 Tbsp. fresh lemon juice
• 3 bay leaves
• 3 fresh sprigs of parsley
• 3 fresh sprigs of cilantro
• 3 to 4 lemon slices
• 16 large shrimp, peeled, deveined, tails left on
• Thinly sliced limes for decoration

DIRECTIONS

In a bowl, combine first 6 ingredients; cover and chill for 15 minutes.

To the bowl add the finely diced tomatoes, cucumber, celery, red onioin, cilantro, and garlic. Add salt and pepper to taste; cover and chill well.

In a large pot, heat water, kosher salt, lemon juice and lemon slices, bay leaves, parsley and cilantro sprigs and bring to a slight boil. Add shrimp and poach for 2 to 3 minutes just until pink. Drain and add shrimp to a ziploc bag. Add a pinch of kosher salt and a good pinch of black pepper to shrimp and distribute well; chill until ready to serve.

To serve: fill shot glasses halfway with gazpacho (about 3 tablespoons), hang a shrimp on the rim, and garnish with a lime. You can run a toothpick through the shrimp to stabablize it, if you prefer.

Watermelon Tapas with Pomegranate Vinaigrette

I got the vinaigrette recipe from the Urban Solace restaurant here in San Diego, but the tapa was totally my concoction. It's basically a take on Jose Andre's take on Ferran Adrià's tomato and watermelon skewers. Since I didn't have the patience to dissect the tomatoes and make "fillets" as it's required for his recipe, I took a short cut and created this tapa instead.

INGREDIENTS

• 10 cherry tomatoes cut in half
• Seedless watermelon, cut into 2" cubes (about 20)
• 1/4" thick cubes of queso panela
• toothpicks
• Pomegranate vinaigrette (recipe below)

DIRECTIONS

Skewer together 1 piece each of watermelon, tomato and cheese with a toothpick and arrange in a platter. Drizzle the pomegranate vinaigrette over the tapas. Serve with some vinaigrette on the side. You can also use the vinaigrette in any salad and it also tastes great in the gorgonzola, pear and pecan salad.

Pomegranate Vinaigrette

• 1 Tbs minced shallots
• 1 Tbs Dijon mustard
• 2 Tbs Sherry Vinegar
• 2 Tbs lemon juice (fresh squeezed)
• 2 Tbs lime juice (fresh squeezed)
• 1 Tbs honey
• 2 Tbs pomegranate molasses (available at specialty stores or middle eastern markets)
• 1 tsp ground coriander seed
• 1 tsp kosher or sea salt
• 1 pinch fresh ground black pepper
• 1 cup canola oil

DIRECTIONS

Place all ingredients except oil in a blender and puree. Slowly add the oil to make a smooth vinaigrette. Great on salads, chicken, grilled lamb or as a dipping sauce for a great summer veggie platter.