Here’s where I be sharing some of the recipes from my new cookbook. This will be fun. I hope you might like to share some of your favorite recipes also!

If you have traveled to the Mediterranean region, you know how hot the afternoons can get. There is nothing more welcomed and refreshing as a cooling watermelon and cucumber salad for lunch or as a side dish with dinner.  Nature provides us with watermelons exactly when they are needed! Eat and enjoy when watermelons are plentiful.

Mediterranean Watermelon Salad

1/2 red onion, sliced thin
2 tablespoons fresh lime juice1
1/2 pounds watermelon
1 cucumber
1 tablespoon honey
1/4 teaspoon salt
Fresh ground black pepper to taste
1/2 cup extra virgin olive oil
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped mint
6 ounces crumbled feta cheese
3 ounces pitted kalamata olives, chopped
8 ounces arugula

Cover red onion with lime juice. Trim watermelon and slice into small wedges. Peel and chop cucumber. Remove red onion from lime juice. Add the honey, salt and pepper to the juice; stirring well until blended. Whisk in the olive oil, gently pouring in a steady stream. Arrange the watermelon on a platter in overlapping layers. Sprinkle evenly with red onions, feta cheese and olives. Drizzle with half of the lime juice mixture. Arrange arugula among 6 plates. Top with watermelon and onion mixture. Serve with remaining juice mixture on the side. Serves 6.

Here is a delicious recipe for fish steaks. They should be 11/2 – 2 inches thick. Swordfish or tuna can also be used if you prefer. Get ready to grill using the best hardwood charcoal. For the fresh herbs you can use your favorite from rosemary, dill, parsley, thyme, cilantro, basil or mint.

Grilled Halibut

3 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon balsamic vinegar
pinch of cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon or more chopped fresh herbs
freshly ground black pepper, to taste
2 pounds fish steaks
lemon wedges, for garnish

Combine all the ingredients, excluding the fish and lemon wedges. Using a pastry brush, lavish the steaks on both sides. Lightly cover with foil and refrigerate to marinate for at least 30 minutes. Prepare the grill. Let the fire roar up and then die down to a beautiful bed of evenly burning hot coals. The coals should be about 4-5 inches from the grill. When ready, brush the grill lightly with olive oil. Arrange the fish steaks on the grill so they get even amounts of heat. Cook about 4-5 minutes on each side, turning only once. Fish will be opaque when cooked all the way through. Test for doneness. Remove to a warm platter. Heat remaining marinade and drizzle onto steaks or serve on the table. Garnish with lemon wedges.