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Hot Honey Buttermilk Biscuits 

By
Keith Recker
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0
A drizzle of hot honey gets poured onto a stack of homemade buttermilk biscuits sitting beside a pitcher of hot honey.

We’re hopping on the hot honey train with a homemade Buttermilk Biscuit recipe that infuses flakey soft layers with a bit of sweetness and spice. Bite into a pillowy biscuit with an extra drizzle of decadent hot honey on top. You can even dress up these biscuits further by adding crispy chicken between the top and bottom or serving a sausage gravy over them. Plus, we promise baking up homemade biscuits is not as complicated as you may think. We break this recipe down into just 10 steps using seven ingredients. You’ll be feeling like a professional in no time.

What Makes Buttermilk Biscuits Different Than Other Types?

Buttermilk biscuits stand apart from other biscuit types due to their texture. The acidity in buttermilk reacts with baking soda (the leavening agent in biscuits) to produce more carbon dioxide gas, resulting in a the lighter, taller, and flakier rise you know and love compared to biscuits made with sweet milk. This acid also contributes to a distinctly tangy, slightly savory flavor that balances the richness of the butter, providing a more complex taste profile. Not to mention, the lactic acid in buttermilk helps to tenderize the gluten in the flour, which is crucial for creating that soft, moist, tender crumb that defines a buttermilk biscuit.

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A stack of Hot Honey buttermilk Biscuits sit beside a pitcher of hot honey.

Hot Honey Buttermilk Biscuits 

  • Author: Keith Recker
  • Yield: 12–14 Biscuits 1x
Print Recipe

Description

One bite of these biscuits and you’ll never go back to canned again.

Ingredients

Scale
  • 3 cups flour
  • 1 tsp kosher salt
  • 3 tbsp baking powder
  • ¾ cups butter (very cold)
  • 2 eggs
  • ¼ cup hot honey
  • 1 ½ cups full fat buttermilk

Instructions

  1. Cut the butter into very small cubes and keep in refrigerator until needed.
  2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. We prefer the latter!
  3. In a large mixing bowl, whisk together flour, salt and baking powder.
  4. In a small bowl, whisk together buttermilk, honey and eggs. Wash your hands!
  5. Add cold butter cubes to the flour mixture. Use a pastry cutter to combine the mixture until pea-sized crumbs form.
  6. Add the milk, honey, and egg mixture. Combine with your hands until you have a moist, consistent mass. Wash your hands again!
  7. Flour a clean work surface. Place the dough on it and roll out to about ¾ inch thick. Fold in thirds and roll again to about ¾ inch thick. Fold one more time. Roll the dough out again.
  8. Use a 3” round cutter to cut the dough into biscuits… or go old-school-grandma and use a sturdy drinking glass. Gather scraps and roll one more time to cut more biscuits.
  9. Place the biscuits on the baking sheet. We like crisp biscuits, so place them ½ inch apart. Bake until golden brown and crisp, which is between 10 and 15 minutes.
  10. Serve immediately or let cool and then cover until you’re ready to eat! Slather them with butter and honey…hot or otherwise. You could try crème fraiche or clotted cream or mascarpone instead of butter. Fruit jams are always nice, too, if you prefer them to honey.

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Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Carrot Bloody Mary

By
Jordan Snowden
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0
In two highball glasses sits Carrot Bloody Mary cocktails, orange in color with celery sticks as garnish

Take the Bloody Mary for a spin with this recipe from longtime bartenders Cat Cannon and Cecil Usher. They are the brains behind bar consulting, education, and events group, Mindful Hospitality Group. Known for their thoughtful, flavor-forward approach to cocktails, Cannon and Usher swap out the traditional tomato juice base for vibrant, earthy carrot juice, creating a smoother, subtly sweet foundation that’s as refreshing as it is surprising.

But this isn’t just a health-conscious twist—it’s a cocktail with depth. A dash of hot sauce brings just the right amount of heat. It cuts through the mellow carrot with a spicy punch that wakes up the palate. The real secret weapon, though, is Aquavit: a Scandinavian spirit infused with caraway, dill, and other botanicals. Its herbal notes add complexity and an aromatic lift that complements the carrot perfectly. The drink ends with a savory, sophisticated profile.

This carrot-based Bloody Mary alternative is equal parts comforting and adventurous. Easy to make and endlessly sippable, it’s a brilliant way to bring a little extra intention—and a lot more flavor—to your next morning cocktail.

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In two highball glasses sits Carrot Bloody Mary cocktails, orange in color with celery sticks as garnish

Carrot Bloody Mary

  • Author: Mindful Hospitality Group
Print Recipe

Description

Carrot juice takes the place of tomato, making for a smooth, mild base boosted by the heat of hot sauce.

Ingredients

Scale
  • ¾ oz vodka
  • ¾ oz Aquavit
  • 3 oz carrot juice
  • ½ oz lemon juice
  • ½ oz honey syrup
  • 1 tsp caper brine
  • 1 tsp hot sauce
  • Paprika salt, parsley sprig, and carrot, for garnish

Instructions

  1. Rim a tall glass with paprika salt and set it aside. Shake ingredients together, then strain into the salt-rimmed glass with ice cubes. Garnish with a parsley sprig, small carrot, and enjoy!

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Recipe by Cat Cannon and Cecil Usher
Juliska Glassware from Glassworks
Photography by Dave Bryce
Styling by Keith Recker

Chamomile Lavender Spritz

By
Jordan Snowden
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0
On a table covered in a white tablecloth sits two cocktails, white/clear in color. The Chamomile Lavender Spritz are garnished with flowers.

This cocktail brings a gentle, floral twist to your summer drink lineup. The Chamomile Lavender Spritz blends the earthy warmth of tequila with the brightness of lime juice and the calming sweetness of a lavender-honey simple syrup. Topped with fizzy chamomile soda—Hoplark’s “The Calm One” is a favorite—this spritz is mellow but far from boring. Garnished with a few blackberries for a burst of color and flavor, it’s the kind of drink that feels right at home on a sunny patio, a picnic blanket, or a quiet evening winding down. Sip slowly and let the botanicals do their thing.

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On a table covered in a white tablecloth sits two cocktails, white/clear in color. The Chamomile Lavender Spritz are garnished with flowers.

Chamomile Lavender Spritz

  • Author: Maggie Weaver
Print Recipe

Description

Light and floral with a zip of lime, this cocktail is perfect for summer drinking!

Ingredients

Scale
  • 2 oz tequila
  • ¾ oz lime juice
  • ¾ oz lavender-honey simple syrup
  • Chamomile soda from Hoplark HopTea The Calm One is delicious, but a bit of lime-flavored soda water works well, too.
  • Blackberries, to garnish

Instructions

For the syrup:

  1. Boil ½ cup of water in a small saucepan. Once boiling, add ½ cup of honey and stir until it dissolves. Turn off the heat and add in 2-3 tsp of dried lavender. Let sit for 30 minutes (or until cool) and place in an airtight container and refrigerate.

For the cocktail: 

  1. Put the tequila, lime juice, and honey-lavender simple syrup into a shaker, then shake and strain into a rocks glass. Add in one, big rock of ice and top with chamomile soda. Garnish with blackberries and enjoy!

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Recipe by Maggie Weaver
Photography by Dave Bryce

Bánh Mì-Inspired Grilled Zucchini Sandwiches

By
Kylie Thomas
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0
Three baguette sandwiches with grilled zucchini and other veggies sit on a wood cutting board beside sauces and toppings.

The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use.

Use Up Your Excess Zucchini With This Grilled Zucchini Sandwich Recipe

In the case of zucchini, the challenge is an escalating process of wearing down your creativity. Just when you think, “How can I possibly use another squash?” a hefty pile appears in the wooden crate with your name on it. Rather than suffering the heat of baking yet another batch of zucchini bread, head outside and fire up the grill for these Grilled Zucchini Sandwiches. Find inspiration in the ease and power of spicy mayo, refreshing cilantro, and this easy, veggie version of a classic bánh mì (a Vietnamese style sandwich). Not to mention, as a bonus, you can use more radishes in the quick-pickle slaw. And that, my friends, is CSA success. But, in case you do not participate in a CSA program, simply head to your local farmers market and pick up their home-grown produce to freshen up your week.

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Three baguette sandwiches with grilled zucchini and other veggies sit on a wood cutting board beside sauces and toppings.

Bánh Mì-Inspired Grilled Zucchini Sandwiches

  • Author: Quelcy Kogel
Print Recipe

Description

Not sure what to do with your excess zucchini? These sandwiches put them to use as a healthy and delicious lunch option.

Ingredients

  • Baguette
  • Good quality mayonnaise
  • Hot sauce or Sriracha
  • Grilled zucchini (seasoned with salt, pepper, and oil)
  • Quick-pickled carrots, cucumbers, radishes, jalapeños
  • Fresh cilantro

Instructions

  1. Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven-baked fries to burgers).
  2. Slather the creamy combo on the baguette, followed by the roasted zucchini, then the pickled veggies, and garnish liberally with fresh cilantro. (Remember to always be careful when handling and eating jalapeños.)

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Recipe, Story, Styling, and Photography by Quelcy Kogel

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Santa Maria-Style Dry Rub Lamb

By
Kylie Thomas
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0
A leg of lamb with a dry rub santa maria-style seasoning sits on an orange plate with a fork and knife cutting it open.

Sometimes meat isn’t just meat: it’s a memorable morsel…a culinary trip to heaven. Recently, we ordered a sizable boneless leg of lamb. When this ready-to-cook delicacy arrived, we doubled the recipe and rubbed it down thoroughly with our Santa Maria-style dry rub. After its thorough massage, we roasted it in a 350-degree oven for 30 minutes, and then transferred it to a medium-hot grill for 15 minutes. The end product is tender and succulent with a spicy, garlicky crust on the outside.

What Makes a Leg of Lamb Cut Stand Apart?

The leg of lamb varies from other cuts mostly due to its muscle composition which effects its leanness and size. As a heavily worked muscle group, it is significantly leaner than fattier cuts like shoulder. This leanness gives it that distinct, classic “lamby” flavor that’s more robust than other cuts. While less fatty, the leg is still very tender when cooked properly, like the slow roast method we use in the recipe below. Its large size makes it ideal for gatherings, but you can also debone and butterfly the leg on the grill then chop into smaller pieces.

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A leg of lamb with a dry rub santa maria-style seasoning sits on an orange plate with a fork and knife cutting it open.

Santa Maria-Style Dry Rub Lamb

  • Author: TABLE Magazine Staff
Print Recipe

Description

A peppery, tender leg of lamb with a homemade rub.

Ingredients

Scale
  • Boneless leg of lamb

For the Santa Maria-style rub:

  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp harissa
  • 1 tbsp fresh thyme, minced
  • 2 tsp fresh garlic, minced

Instructions

  1. Mix rub in a small bowl.
  2. Massage rub thoroughly onto leg of lamb.
  3. Roasted in a 350-degree oven for 30 minutes.
  4. Preheat grill to medium-hot.
  5. Grill leg of lamb for 15 minutes.

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Three Delicious Condiments for Hot Dogs and Beyond

By
Kylie Thomas
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0
Three small bowls of condiments sit on a white picnic table with spoons and hot dog buns spread across the table too.

Same old dogs? Too-familiar sausages? Not with Fire-roasted Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa from Jackie Hughes and Keith Lampkin of Superman Cooks. These three delicious condiments for hot dogs and beyond carry big flavors to push you across the grilling goal line! Jalapeño Ketchup sauces things up with a bit of heat, plus, you can control the spice level depending on how many peppers you use. Cilantro Aioli is cooling and flavorful with garlic, lime juice, white pepper, and cilantro. Pineapple Salsa chops up fresh fruits and veggies like pineapple, tomatoes, onion, bell pepper, lime, and cilantro. No matter which you choose to try (or all three) you’ll be basking in the glory of grilled meats on a sunny day.

Other Ways to Dress Up Your Hot Dogs

Looking for other ways to take your hot dogs to the next level? We have a couple of different recipes that turn your dogs into gourmet treats. You’ve got your classic Chicago Dog with mustard, onion, tomato, pickles, and sports peppers. Or, maybe you want to indulge in a German Dog spotlighting sauerkraut alongside a curry ketchup, onions, and bell peppers. However there’s much more to explore like Mexican Dogs, Japanese Dogs, Korean Dogs, Banh-Mi Dogs, and even Vegan Dogs. All the recipes are waiting for you right here.

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Three small bowls of condiments sit on a white picnic table with spoons and hot dog buns spread across the table too.

Cilantro Aioli

  • Author: Keith Lampkin
Print Recipe

Description

Tangy and refreshing, try this Cilantro Aioli on your spicy sausage.

Ingredients

Scale
  • 1 garlic clove, chopped
  • 2 tbsp fresh lime juice
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 cup fresh cilantro
  • 1 ½ cup mayonnaise

Instructions

  1. Chop garlic and add to a small bowl.
  2. Add lime juice, salt and pepper and set aside while preparing cilantro.
  3. Clean the cilantro by removing all stems (you want to use only the leaves).
  4. Add mayonnaise in a blender or NutriBullet.
  5. Add lime and garlic mixture and pulse.
  6. Add cilantro, about a third at a time, pulsing until well combined.
  7. Continue until thoroughly mixed (about 5 minutes, you want this to be a smooth consistency).
  8. Refrigerate up to a week. The flavors intensify as it sits.

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Pineapple Salsa

  • Author: Keith Lampkin
Print Recipe

Description

You’ll want to hit up your local market before chopping up this fresh salsa.

Ingredients

Scale
  • 1 garlic glove, chopped
  • 1 cup fresh pineapple, cut into ¼-inch pieces
  • ¼ cup chopped Roma tomato, seeded
  • 1 tbsp chopped onion
  • ¼ cup chopped bell pepper, green or red
  • Juice from 1 lime
  • 1 tsp kosher salt
  • ½ cup chopped fresh cilantro

Instructions

  1. Chop garlic and add to a medium-sized bowl.
  2. Add pineapple, tomatoes, onions, and pepper and toss. Add lime juice, salt.
  3. When ready to serve, toss with cilantro. Store in fridge for up to five days.

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Jalapeño Ketchup

  • Author: Keith Lampkin
Print Recipe

Description

Adding a kick of spice to your hot dog is about to upgrade your grill game.

Ingredients

Scale
  • 2 small jalapeño peppers
  • 2 cups ketchup
  • 1 tbsp vegetable oil
  • 2 tsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt

Instructions

  1. Prepare jalapeños by placing pepper directly into flame either on the top of a gas stove or on a very hot char-grill.
  2. You want the peppers to “burn” until the skin is black, rotating as needed.
  3. When pepper is 85% charred, remove from flame and place in a bowl of cold water.
  4. As soon as you put them in water, rub the skin of the pepper until most of it falls off (it is okay to leave on some charred skin).

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Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes

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Sweet Corn Relish

By
Kylie Thomas
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0
Corn, peppers, and onions mixed together in a Sweet Corn Relish on a white plate with a brown wooden spoon in the mixture.

Jackie Hughes and Keith Lampkin of Superman Cooks like a good session at the grill, especially when the dogs, burgers and sausages can be topped off with intriguing, fresh condiments like this Sweet Corn Relish. This mixture takes corn kernels right off fresh cobs and tosses them with red pepper, green onion, red onion, garlic, cilantro, lime juice, and spices. We suggest adding in some cotija cheese in case you’re looking for a mild, crumbly addition. Try it on your hot dogs, sausages, burgers, chicken, or simply on its own. Plus, try their recipes for Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa to finish off your dogs or sausages.

What Exactly is Relish, Anyway?

Relish is actually a fairly broad category of food. Whether the fresh vegetable or fruit ingredients are cooked or pickled, they must be finely chopped. After all, what defines a relish is its consistency. That chunky yet spreadable condiment that’s often tangy or sweet-and-sour from vinegar-based pickling or cooking. Unlike a fresh salsa, a relish is almost always cooked or preserved in some way, allowing its flavors to meld and deepen over time.

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Corn, peppers, and onions mixed together in a Sweet Corn Relish on a white plate with a brown wooden spoon in the mixture.

Sweet Corn Relish

  • Author: Keith Lampkin
  • Yield: Makes 1 qt 1x
Print Recipe

Description

Whether you enjoy this Sweet Corn Relish as a topping or on its own, you’ll enjoy the play of flavors and textures.

Ingredients

Scale
  • 4 ears of fresh corn
  • ½ cup diced red pepper
  • 2 green onions
  • ¼ cup red onion
  • 1 garlic clove, chopped
  • ½ cup chopped cilantro
  • ¼ cup fresh lime juice
  • ½ tsp cumin
  • 1 tsp salt
  • 1 tsp cracked black pepper

Instructions

  1. Husk corn and place in boiling water for 3 minutes.
  2. Remove from water and place on burner of gas stove or grill to char some of the corn, turning to not burn.
  3. In a mixing bowl, combine pepper, onions, garlic, and corn cut from husks. Toss and then add remaining ingredients. Sit for 5 to 10 minutes, and up to overnight.

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Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes

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Ambrosia Salad

By
Kylie Thomas
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0
Three small cups of Ambrosia Salad with cherries on top sit on a white picnic table with a blue towel on it.

We all secretly liked grandma’s Ambrosia Salad. Yes, it was too sweet and too mayo-y…but after a smoky burger, the coconut, pineapple and orange combo was a palate cleanser. Jackie Hughes and Keith Lampkin of Superman Cooks bring it into the 21st century with a simple, lighter version that will take us back to our childhood picnics…and earn a place at our own summer tables.

What is Ambrosia Salad?

Ambrosia Salad is a type of American fruit salad that you’ll usually find in the Southern United States. Its sweet, creamy, and unique combination of tropical ingredients make it a holiday staple. Its origins trace back to the late 19th century, with early recipes often appearing in cookbooks around that time, coinciding with the increasing availability of citrus fruits and coconut. While the ingredients in an Ambrosia Salad are truly up to the maker, it usually features a mix of canned or fresh citrus fruits like oranges and pineapple, combined with shredded coconut and mini marshmallows, all bound together with a creamy dressing of whipped cream or sour cream, and sometimes even mayo.

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Three small cups of Ambrosia Salad with cherries on top sit on a white picnic table with a blue towel on it.

Ambrosia Salad

  • Author: Keith Lampkin
  • Yield: Serves 4
Print Recipe

Description

Let this dessert take you away to the tropics with pineapple, clementines, cherries, and toasted coconut.

Ingredients

Scale
  • 1 ½ cups heavy cream
  • 1 tsp vanilla extract
  • ½ cup powdered sugar
  • 2 cups fresh pineapple, cut into ½-inch pieces
  • 6 clementines, sectioned
  • ½ cup fresh grapes, halved
  • ½ cup pecans, chopped
  • ½ cup maraschino cherries, halved
  • ½ cup toasted coconut

Instructions

  1. In a medium bowl, add heavy cream and vanilla and mix, using a hand mixer, for 1 minute.
  2. Add powdered sugar and continue mixing until cream forms stiff peaks. Set aside.
  3. In a separate bowl, combine pineapple, clementines, grapes, and pecans and mix.
  4. Add ½ the whipped cream and combine with cherries and half of the toasted coconut.
  5. Transfer to serving bowls and garnish with remaining coconut.

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Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes

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Hillbilly Potato Salad with Leftover Mashed Potatoes

By
Kylie Thomas
-
0
A bowl of Hillbilly Potato Salad beside two smaller bowls with a parsley garnish on top, all on a picnic table.

It’s good to work a new move into your grill game. Sometimes just perking up a side dish puts a whole new energy into the meal. We think this recipe for Hillbilly Potato Salad, a lush, savory spin on the traditional chunky version, is a winner. Thanks for this recipe goes to talented husband and wife team Jackie Hughes and Keith Lampkin, known as Superman Cooks. We love their take on updating BBQ classics, with picnic-friendly recipes.

Why Use Leftover Mashed Potatoes for Your Hillbilly Potato Salad?

Using leftover mashed potatoes for your Hillbilly Potato Salad is an easy way to reuse leftovers and make them into something completely new. But, there are other reasons to use them instead of freshly boiled potatoes. The already creamy and smooth texture of mashed potatoes makes a rich and luscious base. This means your end product is more cohesive than a chunky, traditional version. Mashed potatoes are also more absorbent than chunks of potatoes due to their starchy nature. This means they soak up the tangy mayonnaise, mustard, and relish, allowing the flavors to move deeper and more evenly throughout the salad.

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A bowl of Hillbilly Potato Salad beside two smaller bowls with a parsley garnish on top, all on a picnic table.

Hillbilly Potato Salad

  • Author: Keith Lampkin
  • Yield: Serves 8 to 10 1x
Print Recipe

Description

A tangy potato salad for your next picnic.

Ingredients

Scale
  • 6 cups cold leftover mashed potatoes
  • 2 cups mayonnaise
  • 1 green onion
  • 6 hardboiled eggs, chopped finely
  • 1 cup sweet pickle relish or diced sweet pickles
  • 3/4 cup yellow mustard
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika

Instructions

  1. In a bowl, combine mashed potatoes and mayonnaise. Mix until well blended.
  2. Slice green onion in 1/8-inch slices, and add to mixture.
  3. Add chopped eggs and mix to combine.
  4. Add remaining ingredients and mix until thoroughly combined.
  5. Transfer to serving bowl and sprinkle with paprika for color.

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Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes

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Rosé Watermelon Salad

By
Keith Recker
-
0
A green plate holds a rose watermelon salad with microgreens, beans, onions, tomatoes, and watermelon.

During the hot weeks of summer, a salad for Sunday lunch is a nice idea. A summery watermelon salad is even better. And a juicy, savory watermelon salad marinated in rosé wine as well as herbs is…well, frankly it’s heaven! Marinating watermelon, red onion and red beans in rosé wine for an hour infuses an aura of tender flavor. This process adds slight fruity notes with a crispy, acidic undertone. Plus, avocado oil and white balsamic vinegar dressing along with feta, microgreens, mint, and tomatoes turn this salad to perfection.

What Rosé Should You Use in This Watermelon Salad?

When choosing the perfect rosé to use in marinating your Rosé Watermelon Salad, go for a bottle that is dry and fruit-forward. The last thing you want is anything overly sweet or heavy that will overwhelm your salad. Look for rosés from regions known for lighter styles, such as a Provence rosé, which plays with delicate notes of red berries, citrus, and a crisp minerality. Other choices range from a dry rosé from Bandol to a well-made rosé of Grenache from California, as these wines usually carry a vibrant fruitiness and good acidity without being too cloying.

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A green plate holds a rose watermelon salad with microgreens, beans, onions, tomatoes, and watermelon.

Rosé Watermelon Salad

  • Author: Keith Recker
Print Recipe

Description

Infusing your watermelon salad with wine is just what you need for a vibrant summer.

Ingredients

Scale
  • 12 cups watermelon, cut into bite-sized cubes, excess seeds removed
  • 3 cups red beans
  • 3 cups tomberry tomatoes (or cherry tomatoes cut in half)
  • 3/4 cups red onion, finely minced
  • 3 tbsp fresh thyme leaves
  • 3 tbsp fresh mint leaves, chopped
  • 1 cup rosé wine (we used Johnson Estate Winery’s Ruby Dry Rosé, a summery, fruit forward wine)

For the dressing:

  • 3/4 cup avocado oil (or olive oil)
  • 1/3 cup white balsamic vinegar
  • 1 tbsp aleppo pepper
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp cumin

For the garnish:

  • 2 cup crumbled feta cheese
  • 1 cup parsley, chopped
  • 2 cups fresh micro greens

Instructions

  1. Soak red beans in cold water overnight.  Boil them in plenty of water until tender. Drain and let cool until no longer steaming.
  2. While still warm, mix beans, cubed watermelon, chopped red onion in a bowl. Add rosé wine. Marinate in refrigerator for an hour or two.
  3. In a small mixing bowl, whisk together vinegar, Aleppo pepper, salt, black pepper and cumin. Add oil and whisk until well combined.
  4. Take watermelon mixture out of refrigerator. Pour the dressing over the mixture and very gently toss until dressing is evenly distributed. Place approximately 2 cups of the mixture in individual bowls.
  5. Sprinkle feta on top. Garnish with fresh parsley and micro greens.
  6. Serve with chilled rosé wine and a crusty loaf of bread. We suggest Johnson Estate Winery’s Dry Rosé of Pinot Noir, a French-style rosé that’s great for the lunch or dinner table.

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Recipe by Keith Recker

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