09.17.14

HONEYDEW MELON – FETA SALAD

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We are not ready to let summer go. Actually here in San Francisco summer just has arrived. It’s still mild out there and we just got used to light, fresh meals. And although fall produce are starting to dominate the farmer’s market, last week while tasting my way through the vendors I came across the sweetest honeydew melon I ever had. That sweetness and aroma – just heavenly. Melons are in season through fall and you can find all varieties at the farmer’s market or your favorite grocery store.

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Keep in mind that melons don’t get sweeter after they have been picked, only softer. To test the ripeness I tap on the melon and listen for the dull sound, but honestly, they all sound the same to me, so I just pick one. When in season, your chances are pretty good you will get a good one. Juicy, but not too watery, this honeydew melon I got was perfect for making a salad and to be enjoyed with some yoghurt in the morning. I used it for both, because it was so big you could eat from it all week long. Keeping it simple, I choose what always pairs well with honeydew melon – right, prosciutto, and added some feta cheese to bring in the saltiness.

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A super easy dressing made of olive oil, lemon juice, mint and a dash of salt & pepper delivered the perfect composition to round up the flavor. To add something crunchy I picked few almonds from my trail mix, chopped them roughly and sprinkled on top. Voilà! This salad won’t take more then 15 minutes – promise. It’s has a great mix or sweet, salty and sour and it’s perfect for dinner, appetizer or your next picnic. Give it a try, pour in a glass of wine and enjoy your mild summer evenings.

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HONEYDEW MELON-FETA SALAD  (servings 2 for dinner or 4 as appetizer)

You will need:

– 4 round slices honeydew melon
– 8o7 feta cheese
– 6 slices prosciutto
– 3 tbsp minced mint leaves
– 3 tbsp olive oil
– fresh pressed juice from a 1/2 lemon
– salt & pepper to taste, like a pinch
– 1/2 cup roaster or raw almonds

What to do:

Make the dressing first so it has time to unfold the flavor.

1. Place olive oil in a medium big bowl.

2. Wash the mint, dab it with a paper towel, pick the leaves from the stem and mince them finely with a knife.

3. Add the mint and lemon juice to the olive oil, add a dash of salt & pepper and mix all ingredients together until week combined.

4. Cut the honeydew melon in 1″ thick slices. Peel off the skin. Cut the slice as ever you desire. You can cut it half, quarters or even leave the slice whole if you are serving for one or two.

5. Tear apart the prosciutto with you fingers and layer some pieces on every slice.

6. Crumble the feta with your fingers and sprinkle it over prosciutto and melon.

7. Finally drop some dressing onto the salad and sprinkle with almonds.

Enjoy! honey-melon-salad-18




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09.15.14

“MISSION CREEK” GUIDE – SAN FRANCISCO

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There is some controversy going on about the new given name to the neighbrohood between Potrero Hill and Mission by The New York Times , but when a micro hood starts to appear on the radar it’s obvious that someone will come up with a name. For now, let’s call it “Mission Creek”, sounds easier to me than the neighborhood between Potrero Hill and Mission, ok? Let’s have a look around…

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This industrial-feel neighborhood is sprinkled with colorful Victorian homes, unique shops, artistry studios, wood workshops and local restaurants. A mix of old-established residents and young professionals are strolling the streets of Mission Creek on their way to grab a lunch at good old Atlas restaurant or enjoy a well-deserved break with a cup of joy at the newly opened hip Sightglass Coffee. Continue reading




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09.09.14

SAINT FRANK COFFEE – SAN FRANCISCO

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I’m not sure why it took me so long to get to Saint Frank Coffee . I knew about its opening even before it was open, as a friend’s boyfriend works there, but somehow I never made it until last week. I think I was always intimidated by google’s suggestion how to get there, it took like a day’s journey form Haight Ashbury to Russian Hill. But last time I figured out a new route, which seams to be faster, at least for me. I have to walk few blocks more, but I don’t mind as it goes through really nice neighborhood of Pacific Heights.

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On the corner of Union & Polk Saint Frank Coffee is a new gathering spot in Russian Hill. Its bright, white and woody with light filled space is inviting for coffee klatch or business meeting.

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The coffee at Saint Frank is exclusively roasted by fine folks at Rituals Coffee. The owner of Saint Frank, Kevin Bohlin, is a former Rituals barista, who aims to bring the origins of the coffee to its consumers by sourcing the coffee farmers and visiting the farms himself. Creating a community around the different aroma and flavors is more than just selling coffee, it’s a mindset that Saint Frank pours into every cup.

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SAINT FRANK
2340 Polk Street
San Francisco, CA 94109

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