Another Lauren Wilkinson Recipe
Grilled Watermelon Salad with Feta & Spicy Chile Dressing
Serves 6

For Dressing:
1 red serrano chile, minced
1 tablespoon rice wine vinegar
1 teaspoon honey
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon Cracked black pepper

Combine all the ingredients in a jar with a tight fitting lid and shake to combine. Dressing can be prepared one day in advance and stored in the refrigerator. Bring to room temperature before using.

For Salad:
1 seedless red, yellow, or rainbow watermelon, approximately 4 pounds in size, cut into 2 inch slices, rind intact
3 tablespoons olive oil
1 Japanese or Persian cucumber, sliced thin
1 pint of cherry tomatoes (try a variety of colors), halved
6 oz. feta, crumbled
1 handful torn mint leaves

Preheat your grill for direct grilling; making sure the grill grate is very clean. Lightly oil the watermelon and place on the grill for 2 minutes per side. The watermelon should be warm but still crunchy. Discard the rind and cut the watermelon into chunks.

Place the watermelon in a large, shallow serving bowl. Scatter the cucumber, cherry tomatoes, feta, and mint on top. Use a spoon to drizzle the dressing over the top of the salad. Serve immediately.

Jacquie Pierson’s Kabobs
Serves 4

2 chicken breasts (marinate at least for four hours in a ziploc bag w/lemon juice plus the skin, olive oil, salt & pepper, rosemary or your favorite fresh herb).
2 red bell peppers cut in medium squares
1 red onion medium squares
1 zucchini medium squares.
4 skewers (make sure you soak them in water for 30 minutes, otherwise they will burn)
Put together and grill for about 6 min each side on the poultry; if you are doing shrimp or fish, about 3 min each side...easy!

For more information on Groove Food, Lauren Wilkinson can be reached at 619-723-2848. Rio Rico Bar & Grill is located at 1415 S. Mission Road in Fallbrook and Jacquie Pierson can be reached at 760-451-2100. www.rioricobarandgrill.com