Grilled Watermelon Salsa

Want to sweeten your next cook out?  While the grill is hot, try throwing on some peaches, pears, or even watermelon.  Yes, watermelon.  Garden Chef Christina Curry enticed the crowd in the Edible Garden Outdoor Kitchen with the sounds and smells of watermelon slices on the grill.

Grilled Watermelon Salsa

2 cups grilled and diced watermelon
1/4 cup chopped green onion
2 T chopped cilantro
2 T chopped mint
1/4 cup lime juice
2 T olive oil

Slice watermelon into 1 inch thick pieces and grill on each side for about 30 seconds, or until you get good grill marks.  Next, dice up the grilled watermelon and put in a mixing bowl.  Add the chopped green onion, chopped cilantro, chopped mint, lime juice and olive oil.  Mix together gently.  Serve with tortilla chips, flatbread or as a relish to compliment your favorite fish.

If you enjoyed this recipe, you can’t miss Melon Fest this Saturday, August 21 from noon to 3 p.m.  Join Garden Chef Christina Curry in the Edible Garden Outdoor Kitchen at noon, 1 p.m., or 2 p.m.  Enjoy a laugh and participate in a melon seed-spitting contest or watermelon rolling on the Great Lawn.  Taste a variety of European melons from locally owned Phoenix Gardens and learn about pickling watermelon rinds.

Find printable versions of the Garden Chef recipes here.

Citrus Marinated Fennel Slaw

Fennel stands proud in the Edible Garden because of its many edible parts.  All of these plant parts possess a flavor similar to anise or licorice.  The feathery leaves are used as greens or as an herb.  The dried fruits, commonly misnamed "seeds", are widely found in spice racks.  The bulbs are cooked or used fresh as Garden Chef Christina Curry demonstrated in the Outdoor Kitchen.

 Citrus Marinated Fennel Slaw with Fresh Herbs

2 cups thinly shaved fennel
1/2 cup julienne Vidalia onion
2 T chopped oregano
2 T chopped mint
2 T chopped flat leaf parsley
2 T lemon juice
3 T orange juice
1/4 cup extra virgin olive oil
kosher salt, to taste
fresh cracked black pepper, to taste
Citrus zest, to garnish

1. In a bowl combine, fennel, onion and herbs.
2. Toss gently to mix ingredients together.
3. Add the olive oil, lemon and orange juice, mix gently.
4. Season with salt and pepper.
5. Garnish with lemon and orange zest.

Find printable versions of the Garden Chef recipes here.