For Father’s Day, I got bluefish one of these. For its maiden [lunch] voyage, I packed it with some refreshing summer fare – a pasta salad [just throw together, shrimp, chicken, rotini, olive oil mayo, celery salt/season all, peas & grated carrots] and avacado & cucumber rolls [with pickled ginger & soy sauce]. I think may have made bluefish’s co-workers jealous.
Many thanks to my friend [and neighbor], David, who provided me with this recipe and brought over fresh mint from his garden so I could make it! It is delightfully refreshing, and so simple. Also, you can get everything you need at your local farmer’s market. The ingredients are watermelon, feta cheese and fresh [chopped] mint.
After cutting the watermelon into small squares, I tossed it with the mint leaves. When serving, I tossed in the feta. Onefish decided he liked his without the feta, but thought mint with his melon was magnificent.
