Have you ever had the grilled watermelon and pineapple? If not, you should try them one day in the summer when the watermelon is in season.
- Lentil Patties (M: 4 large)
Ingredients: 1-1/2 cups whole green lentils (American) with skin on and picked over; ¼ tsp. turmeric powder (op); 1/4 cup soft cilantro stems and leaves, sliced thin; about 2 tbsp. canola oil for cooking; thick salsa (or ½ cup crushed tomatoes mixed with 3 tbsp. ketchup, ¼ tsp. granulated garlic and 1 tbsp. lemon-pepper mix); 1 large egg; salt and pepper to taste; 1/3 cup grated parmesan cheese; ½ cup roasted peanuts or almonds; for the crust: 1 large egg whisked for the egg wash; 4 tbsp. fine-grated coconut mixed with 2 tbsp. fine cornmeal. To serve: 1 cup plain yogurt and fresh cilantro or mint leaves; and grilled watermelon, pineapple and lemons.
In a medium pot add lentils and 2 cups water. Bring to a boil, add turmeric and the cilantro, cover, lower the heat to a constant simmer. Cook for about 25 minutes until they are soft. Stir a few times for even cooking. When done, dry out all the liquid over the heat. Take the pot off the heat.
Preheat the oven at 400 degrees. Line a heavy-bottom tray with aluminum foil. Grease the tray with 1 tbsp. canola oil. Mash the lentils in a pot with a potato masher. Add salsa, egg, cheese and salt and pepper to taste. Next, mash all together again, mixing it well. Fold in peanuts or almonds. Using a large cap of a jar about 3-inch diameter (from 3 pound peanut butter jar), line the cap with plastic wrap. Divide the lentil mixture into 4 portions. Take one portion at a time, press down over the plastic and make a thick and compact patty. Brush the patty with the egg wash, then sprinkle with the cornmeal and coconut mixture. Pick up the cap, turn over the greased baking tray and pull out the plastic carefully, inverting the patty over the foil. Make all same way. Brush the patties on the top (the other side) with egg wash and sprinkle the cornmeal mixture. Drizzle some oil on the top. Place the tray in the oven and bake for 25-30 minutes, until they are browned underneath. Serve with a dollop of yogurt and garnished with cilantro or mint, serve together with grilled fruits.
- Grilled Watermelon and Pineapple
Ingredients: 4 slices of watermelon peeled (buy large melon and cut out smaller pieces, they are more tasty); 4 slices of golden pineapple peeled and cored; canola oil, salt and pepper to taste. To serve: 4 lemons halved and grilled over the grill; some other fruits or berries to sprinkle over the platter.
Prepare an indoor grill or a grill pan on medium-high heat. Grease it well with a thick and oily paper towel. Brush the melon and pineapple slices with oil on both sides then sprinkle with salt and pepper, and drizzle a few drops of lemon juice. Grill them on high heat about 2 minutes each side until they have grill marks. Do the same with the halved lemons to serve on the side. Serve warm in the warm platter with the lentil patties.
Tip: You can make bean patties with almost any cooked beans. I like lentils because they cook fast and are very healthy. You can make patties a day before and brown them in the oven or in a cast-iron pan with some oil, just before serving.