photography by MARCUS NILSSON | Styled by Elaina Sullivan
Nostalgia in the form of perfect little spheres: There’s something so satisfying about making an entire meal one scoop at a time.
2 ripe medium melons (cantaloupe, honeydew, etc.)
1 ¾ oz pint feta cheese or bocconcini mozzarella balls
1 small bunch fresh mint, washed well and chopped
Extra virgin olive oil, sea salt, and black pepper to taste
Scoop out seeds of the melons, then use a melon baller to make perfect spheres. Dice feta into pieces similar in size, or slice bocconcini into halves. Combine everything in a shallow bowl and garnish with basil. Drizzle some olive oil, and grind a little salt and pepper on top.
photography by ANTHONY PEREZ
Citrus, salt, seafood…every flavor you’re craving, transported on a crunchy chip.
1 lb fresh white-flesh ocean fish, rinsed and diced into ½ inch pieces
1 cup fresh lime juice
1 medium purple onion, diced into ½ inch pieces
2 medium tomatoes, washed and diced into ½ inch pieces
1 avocado, peeled and diced
⅓ cup cilantro, washed well and chopped
1 to 3 fresh green chiles (serranos or jalapeños), seeded and finely chopped
2 tbsp extra virgin olive oil, or to taste
In a glass or stainless steel bowl, combine fish, lime juice, and onion. Make sure the fish has enough juice so that it “cooks” evenly—anywhere from 15 to 45 minutes, depending on how “well done” you like it—and place in the refrigerator, covering the bowl, as you wait. When ready, drain the liquid and set aside. In another bowl, mix together tomatoes, green chiles, cilantro, and olive oil. Add the fish and avocado right before serving, along with a bowl of tortilla chips.
When the weather is too hot to even think about food, try drinking it.
2 lbs ripe tomatoes, washed, cored, and chopped
1 green pepper (Anaheim), cored, seeded, and roughly chopped
1 cucumber, peeled and chopped
1 small mild white onion, peeled and roughly chopped
1 clove garlic2 tsp sherry vinegar
2 tsp salt
½ cup extra virgin olive oil
Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend on high until consistency is smooth, around 2 minutes. Add vinegar and salt, slowly pour in the olive oil, and blend again. The mixture should be creamy, not watery, so add more olive oil if necessary. Strain contents into a container and keep in the fridge for at least 6 hours. Before serving, add salt and pepper to taste, drizzle olive oil, and serve in glasses—on the rocks.
This story is part of our special 100 Days of Summer series. You can find more tips and fun ideas here.
Read more from the summer issue:
We're Calling It: Yellow Is the Color of the Summer
Desert Shades: The Covetable Palette of Bird’s New LA Boutique