Watermelon sashimi (vegan)

Trompe l’oeil? Does this watermelon actually fool the eye and look like sashimi grade tuna? Not quite. 😉

But it’s tasty, easy and healthy.

I love the taste of watermelon but detest cutting it up. Somehow everything ends up sticky, reminding me of ants at a picnic.

Cutting the thin slices of watermelon is the hardest part of this recipe and I was glad to put my knife skills to the test. It gave me something mindful to do. Slices also made it less messy to eat somehow. Huh.

I wanted to make something special for our Father’s Day dinner. It was the first time our family has been together in months. It was soooooo exciting to be around other humans! I literally spent the afternoon prepping the apps and myself (aka actually showering and getting dressed). Such an adventure after so long without it.

In other news, life slowly returns. Hockey has kicked back in, Avery’s HS had a “drive in” commencement and Alec’s college is planning to reopen in August (with new restrictions including some students living in hotels to honor distancing, pretty resourceful).

I am verrrrrry excited for the outdoor pool to open next week. This is the longest any of us have gone without our respective sports. My mental health will be much improved! I have been making do with a substitute of biking with my new cruiser…isn’t the basket cool?! The boys call me Dorothy. I am thinking about getting one of the cats🙀 to ride up front.

This experience has given us perspective and a willingness to try new things, and let go of others. I am grateful for the slower, quieter pace and the irony of our last few months before being empty nesters having the birds home with us for more family time than we have ever had together.

I can get over sticky messes.

Watermelon sashimi (vegan)

  • 1/2 seedless watermelon, thinly sliced into 4” shingles
  • 1 jalapeño, thinly sliced and seeded
  • 1/4 red onion, thinly sliced and soaked in water
  • Tamari (approximately 1/4 cup), adjust to your flavor preferences
  • Black and white sesame seeds

Assemble by layering watermelon, jalapeño, onion and sesame seeds. Sprinkle with Tamari and allow to marinate about 30 minutes. Not too long or it’ll get mushy.

Watermelon arugula salad

  
So our CSA share started back up a couple of weeks ago and I have to say that it always delights me. It’s like getting a surprise each week–a box full of vegs, some that normally I wouldn’t seek out. It definitely stretches cooking creativity (just try searching “pac choi” and see what you get…nada!)

Yet, it also reminds me that fresh, local ingredients require NO work. The simpler the better. The boys loved this salad, which proves that if you expose kids early enough to unusual flavors, they’ll be open to trying just about anything, including food they don’t recognize (aka “green” foods are not the universal enemy).

Watermelon arugula salad

  • 1 bunch arugula (about 4c)
  • 3 c chopped seedless watermelon
  • 4 tbsp crumbled feta
  • 3 tbsp chopped mint
  • Drizzle of high quality balsamic vinegar

Layer ingredients. This is so easy I feel guilty calling it a recipe. Enjoy!