Ingredients: 5 cups cubed, seedless watermelon 3-4 oz crumbled feta cheese 1-15 fresh mint leaves Balsamic vinegar Layer watermelon and feta in trifle or cylinder bowl, along with shredded pieces of the mint. Drizzle with balsamic vinegar (1 -2 tbsp.) Add a few whole mint leaves on top.
Preheat oven to 425 degrees. Place 1 lb wild Chilean sea bass (or white flaky fish of choice), cut into 2 or 3 pieces, in a roasting pan along with 1-2 packages of shitake mushrooms (about 4 cups). Drizzle with 2 tbsp olive oil, minced onion, dill & himalayan salt. Cook until fish is flaky in center & top is slightly browned, approximately 30 minutes. Serves 2-3.
Roast in a 425 degree oven, 2-3 sliced red peppers & 1 sliced sweet onion tossed in 1 tbsp. olive oil. They are done when caramelized, about 30-40 minutes. Place in blender with 1-2 tsp olive oil & blend until creamy (can add a little almond or coconut milk if you would like). In the meantime, boil spiraled zucchini noodles - sometimes you can find them pre-packaged. If not, use hand spiraler & 1-2 medium zucchini. Place in boiling water 5-10 minutes (until desired consistenc