Everyone is trying Poké, a Hawaiian salad usually served with fresh caught fish.  This watermelon vegetarian style is served with sesame seeds and fresh cilantro, for a fresh clean flavors.


3 pounds seedless watermelon, rind removed, cut into 1-inch pieces

1/2 cup unseasoned rice vinegar

1/4 cup toasted sesame oil

3 tablespoons soy sauce

2 tablespoons fresh lime juice

2 tablespoons tahini

1 tablespoon agave nectar

1 tablespoon ume plum vinegar (optional)

Kosher salt

2 scallions, white and pale-green parts, thinly sliced

1 cup cilantro leaves with tender stems


Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill watermelon and sauce separately at least 1 hour.

To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

Do Ahead

Watermelon and sauce can be made 12 hours ahead. Keep chilled.

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4 medium yellow tomatoes (about 3/4 pound)

1 1/2 teaspoons olive oil

1 medium shallot, finely chopped (about 1/4 cup)

1/2 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 teaspoons chopped fresh marjoram

1/2 baguette, sliced on a bias, toasted

Flaky sea salt

Freshly ground black pepper


Dice 2 tomatoes (you should have about 1 cup). Heat oil in a large skillet over medium. Add shallot and kosher salt and cook, stirring occasionally, until softened, about 2 minutes. Add diced tomatoes and cook, stirring occasionally, until juices release and liquid reduces, about 10 minutes. Let cool.

Purée butter and tomato mixture in a blender or food processor until smooth. Stir in marjoram.

Slice remaining 2 tomatoes. Spread each toast with tomato-butter, top with a tomato slice, and season with sea salt and pepper.

Do Ahead

Tomato-butter can be made and chilled for up to 5 days or frozen for up to 3 months.

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Taste the sweetness of this tomato, peach & mint caprese on toast.  Fresh mint adds an earthy freshness to this classic salad.


6 thick slices brioche or pain de mie, toasted

3 tablespoons unsalted butter, room temperature

5 ounces fresh mozzarella, sliced 1/4″ thick

2 very ripe heirloom tomatoes, sliced 1/4″ thick

2 very ripe peaches, sliced 1/4″ thick

Fresh mint leaves

Extra-virgin olive oil

Flaky sea salt


Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.

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Hey AeroGardeners, if you are in the thick of tomato season try out this Falafel-Spiced Tomato & Chickpea Flatbread.  Keep it easy-peasy and use a pre-made pita or naan.  Along with AeroGarden mint and parsley this cool summer treat will keep you as fresh as your ingredients.8.1_falafel-spiced-tomatoes_6x4INGREDIENTS

Tomatoes and chickpeas:

2 garlic cloves, finely chopped

1 teaspoon sumac

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon kosher salt, plus more

2 large heirloom tomatoes, any color, thinly sliced

1 (15.5–ounce) can chickpeas, rinsed

2 tablespoons red wine vinegar

Freshly ground black pepper

1 small shallot, thinly sliced

1/2 cup parsley leaves with tender stems

3 tablespoons olive oil

Yogurt sauce:

1 Persian cucumber, peeled, chopped

3/4 cup plain yogurt

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped fresh parsley

Hot sauce:

Kosher salt, freshly ground pepper

Flatbread and assembly

2 teaspoons kosher salt

3/4 teaspoon baking powder

1/2 teaspoon sugar

2 cups all-purpose flour, plus more for surface

1 cup plain yogurt

4 tablespoons olive oil, plus more for drizzling

Freshly ground black pepper

Ingredient info:

Sumac, a tart, citrusy spice, can be found at Middle Eastern markets and specialty foods stores.


Tomatoes and chickpeas:

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.

Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

Yogurt sauce:

Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.

Do Ahead

Yogurt sauce can be made 1 hour ahead. Cover and chill.

Flatbread and assembly:

Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).

Working one at a time, roll out each piece of dough into a round about 1/8″ thick. (Don’t stress: They don’t need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.

Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

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