Man made.

Below is the recipe for an incredibly delicious, simple sandwich created by my husband, Mat.  Far greater than the sum of its parts, the Zucchini Grilled Cheese is served at our house on a regular basis, usually for breakfast, especially in summer, when everyone is up to their ears in sweet, fresh zucchini.  It doesn't seem like anything particularly special, but there's something about the delicate flavor of the zucchini, the slight tang of the cheese and the nuttiness of the bread that makes for a surprisingly satisfying combo. My favorite part about it? It's one of a handful of dishes Mat makes for me!


Mat's Zucchini Grilled Cheese

• 4 slices whole wheat sandwich bread (I prefer regular wheat over honey wheat so the sweetness of the bread doesn't overpower the flavor of the zucchini.)
• 1 medium or large zucchini, thinly sliced lengthwise
• 4 oz. cheddar cheese,* thinly sliced (Munster, american, provalone, or Monterey Jack will do)
• Butter
• Drizzle of olive oil
• Few pinches of salt and few turns of the pepper mill

Optional: Texas Pete or another straight-forward hot sauce.

*I know it's kind of sacrilegious to eat low-fat cheese but Cabot's 50% fat cheddar works just fine in this sandwich and I have used it on many occasions.


Preheat cast iron skillet on medium.  You can use a well-seasoned traditional or enamel skillet.  Any pan will do, but the way cast iron holds heat creates a nice, crisp crust.

Put the sliced zucchini on a plate, drizzle with olive oil, season liberally with salt and pepper and then use your fingers to rub the oil and seasonings into the zucchini, coating every surface.

Fill the hot pan with zucchini slices, laying them flat, without crowding or overlapping.  Cook till browned on one side, 3-4 minutes.  Flip the slices, then brown the other side, 2-3 minutes.  These times are a guide.  Keep an eye on them and use your judgement.  In our house, we like them really browned, with some charred bits, but I expect most people prefer a more delicate, golden brown as shown in the photo.

Once the slices are done on both sides, move them to the prep plate and add the next batch of zucchini.  Depending on the size of the zucchini and your pan, it will take 2-3 batches.

While the zucchini is cooking, thinly slice cheese using a knife or the slicing side of a box grater.  Butter one side of each piece of bread.  Once the pan is free of zucchini, place one or two pieces of bread in the pan (depending on your pan size), buttered side down.  Carefully place the cheese slices on the bread, covering the entire surface, then top with another slice of bread, buttered side up.  Cook on medium-low until brown, 2-3 minutes on 1st side, slightly less on the second side.  Again, watch carefully and adjust time accordingly.

After removing the sandwich from the pan, let sit for a minute, then carefully, using your fingers, pry apart the two pieces of bread, without breaking them, layer half the zucchini in the middle, dot with Texas Pete or your favorite hot sauce, close it back up and if necessary continue with the second sandwich.  Delicious warm or room temperature.

Vegan option:  Prepare zucchini as directed, toast the bread, spread Earth Balance on toast, then layer with zucchini and hot sauce. I like to eat the vegan version open face. 

Watermelon love.

It's starts early at our house.  Zoe, 10 months.

I am a watermelon fanatic. Sometimes I lay in bed thinking about what I would do without watermelon if I survived the apocalypse.  After a minute I have to think about something else because it's so disconcerting and there's really no substitute.  

During the summer months we always have cold watermelon in the fridge and an uncut melon on the counter so we never run out. I adore it in every imaginable way but have often found that watermelon drinks usually miss the mark.  Strange consistency, off-flavor and temperature problems are some of the things that come to mind.  

I love the idea of watermelon drinks because at their best they are refreshing, hydrating, summery and perfectly sweet.  And they can be a creative solution for that last hunk of melon that's been sitting in the fridge. Additionally, they are very versatile:  equally delicious in cocktails or as a slushie for a child's birthday party.

Watermelon Slushie

My 5-year-old daughter, Savana, showed me the method for this super yummy slushie after learning how to make it in day camp.  Nothing revolutionary but really good on a hot day.

2-3 cups cubed, seedless (or de-seeded) watermelon

1/4 - 1/3 cup light agave nectar (or 1/3 cup sugar) 

1/4 cup fresh squeezed lemon juice (about 2 lemons)

2 cups fresh or frozen strawberries* 

3-4 cups ice cubes (if you use frozen strawberries then you'll need less ice, closer to 2 cups) 

Add watermelon, lemon juice and 1/4 cup agave to the jar of your blender and blend on high until smooth (about 20 seconds).  You may have to press down the melon with a spoon.  Be sure and stop the blender before doing so.   

Add strawberries and blend until smooth (about 20 seconds).

Add ice to blender a handful at a time, blending in between batches for 10 seconds or so (until smooth). 

Take a little taste and add a couple more tablespoons of agave if necessary. The sweetness of the watermelon and strawberries can vary quite a bit from batch to batch, so this ensures it's never too sweet. 

*If you use fresh strawberries it will have a more liquid-y consistency.  If you use frozen then it will be thicker and more daiquiri like.  Serves 4.

As I said, I will eat watermelon any which way. It grows on every continent except Anatarica and so is a part of many different cuisines.  Some of which highlight it in very interesting ways:  Russian pickled watermelon,  Indian watermelon curry, and Sicilian watermelon pudding, to name a few. Below, is a Greek themed watermelon salad for those of you who are a little more adventurous and enjoy a sweet/savory flavor combo.  It's lovely with warm, whole wheat pita dripping in olive oil. 

Watermelon Salad

I adapted this recipe from one featured in Saveur magazine.  And while it's easy and delicious, very late at night I have been known to just eat chunks of watermelon, feta and whole kalamatas while standing at the kitchen sink. 

6 cups cold, seedless (or de-seeded) watermelon, cut into roughly 1 inch cubes

2-4 oz. crumbled feta cheese (about 1/8 - 1/4 cup), according to taste

15 kalamata olives*

1/2 cup fresh mint leaves, torn

1 lime, halved

Optional: 

1 jalapeño, stemmed, seeded and thinly sliced

1/4 small red or sweet onion, thinly sliced and soaked in ice water for 20 minutes (sometimes I don't have the patience for this and the result is a much more onion-y experience)

In a medium bowl gently toss watermelon, olives, mint (& jalapeno and onion, if using). Add salt and crushed black pepper to taste.

Sprinkle with feta and squeeze the juice of the lime over the other ingredients, very gently mixing to distribute feta throughout then divide between four bowls. This salad can be eaten as is or over a bed of arugula or mixed greens with a drizzle of extra virgin olive oil.  

*If your kalamatas come with pits (the yummiest do), then you can pit them by laying them on a cutting board and using the flat side of the blade of a large chef's knife, gently smash each olive.  Once they are smashed you can remove the pit easily with your fingers and then tear each olive into two or three pieces before adding them to the mixing bowl.  Serves 4.

Watermelon is a great source of essential vitamins A and C. It's also a good source of Vitamins B6 and B1, which both aid the nervous system, among other things. Watermelon also contains a high concentration of the cancer fighting carotenoid lycopene.  And as you can imagine, it helps prevent dehydration: consisting of 92% water and beneficial amounts of rehydrating salts such as potassium, magnesium, calcium and sodium.  For detailed info about watermelon's nutritional content and benefits go here.