A Midsummer's Night's Dinner (Laura)

I found these recipes in a Seattle magazine while visiting my dad and adapted them for dinner the other night. Find the original recipe in Metropolitan Market, but I made some changes. The recipes below are based on my substitutions when I made the dishes, and I've also included a couple of recommendations.

Watermelon and Cucumber Gazpacho (serves 6)

This recipe is a wonderfully refreshing dish for a summer night. It may look a little strange at first (I was turned off by the combination of watermelon and ginger when I was reading it for the first time), but the flavors mesh beautifully. Don’t be tempted to grate the ginger! The texture of the soup will be so much more lovely if you dice it. Peel the lump of ginger, cut thin slices and, stacking two slices at a time, cut into a fine dice.

3 cups watermelon juice from approximately 5 1/4 cups of cubed watermelon, pureed in a blender (If you want it to be less watermelon-y, then use 5 cups, but I liked the extra little bit of sweetness that the watermelon gave)

¾ cup finely dices watermelon

¾ cup finely diced English cucumber, unpeeled and seeded

2-3 tablespoons minced green onions

2-3 teaspoons finely diced ginger

3-4 tablespoons fresh lime juice

1-2 tablespoons finely minced mint

Mix together the watermelon juice, diced watermelon, cucumber, scallion, and ginger in a non-reactive container and chill for at least 3 hours or overnight. Add the lime juice and fresh mint about an hour before serving.

Portobello Mushrooms on Arugula with Parmesan Crisps (serves 6)

This is a really simple little salad, but not something that you would normally make at home. Of our meal, this was the only thing that required any heat (and just a little bit at that!). The parsley is a nice addition (we didn't use it, but it really helps if you don't want to use any dressing).

A note: The amount of olive oil below isn't just for the mushrooms-it's great on the salad as well. Add a little bit of balsamic vinegar and you have a wonderful salad dressing!

½ cup grated Parmesan
6 good handfuls arugula (about 2-3 bunches)
4 Portobello mushroom caps
1/2 cup Olive oil
1 tablespoon crushed garlic (At least! I put the minimum here, but don't be afraid to use a little more)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice (or 1 1/2 tablespoons lime juice)
¼ cup pine nuts (optional, but a nice touch)
1 bunch Italian parsley

Position a rack in the top third of the oven and preheat to 400ο. Take a tablespoon of the Parmesan and carefully place it onto a sheet of parchment paper cut to fit an ungreased sheet pan. Repeat with the remaining Parmesan until you have 7 or 8 piles. Cook for 5-9 minutes, or until the cheese melts into a bubbly thin pancake (pull it out of the oven if it starts to develop dark spots). Remove from the oven and allow to cool. Set the crisps aside. Cut the stems off the arugula and swish in water to remove dirt. Leave them for a minute so the leaves float to the top and the grit sinks to the bottom. Spin the leaves dry (if you have a salad spinner, otherwise pat gently with a towel), then loosely pack in a plastic bag and refrigerate until needed. Wipe mushroom caps clean with a wet cloth. Brush each with olive oil mixed with the crushed garlic. Sprinkle with salt and pepper. Grill or sauté rounded side down for 10 minutes and then flip and cook for another 5. Sprinkle with lemon juice, cut into thin strips, and set aside. Pile arugula in the middle of each plate and spoon the accumulated lemony juices over the top. Top with mushroom slices. Break the crisps roughly on top, scatter with pine nuts and parsley and serve.

Tomato, Mango, and Mozzarella Salad

(Try substituting nectarines and/or peaches or smoked mozzarella cheese for a slightly different flavor!)

2 fresh, ripe tomatoes
1 ripe mango
2 tablespoons aged balsamic vinegar
5 tablespoons olive oil
¾ teaspoon salt

Freshly ground black pepper (to taste)
1 bunch fresh basil leaves
1 pound mozzarella (to "look" really-it depends on how much of a base you want for your salad, but a pound gives you some wiggle room!)

Choose a wide, shallow bowl and just cut the tomatoes and mangoes into it. Sprinkle on the vinegar, olive oil, salt, pepper, and basil and toss gently. Cut a slice of mozzarella for each plate, divide the tossed salad on top, and crown with a pretty leaf of fresh basil.