Anticipating Tomatoes...and Lamb

There is nothing that says summer quite as well as fresh, juicy, really ripe tomatoes. Red, orange, or yellow, it is the sweet, tangy juiciness that makes them so good. If you are lucky enough to have an overabundance check out the Ball Blue Book for canning tips and recipes. If you have just the right amount for eating and want to do something other than BLT sandwiches (or FLT - fakin, lettuce, and tomatoes as we eat in our house) and caprese salads, try this. The name says it all. There are no quantities here, be brave and make it how you like it.

This goes great with the next recipe, lamb kofte kebabs (sans feta, of course, for those who keep kosher.) Serve with some simple saffron rice or cous-cous and a grated carrot with cumin salad and you've got a summer meal to remember.

Oh, if you don't have heirloom tomatoes, use what you've got - but they must be *really* summer ripe ones. And if you don't like watermelon, use honeydew or casaba or galia. And if you don't eat dairy, leave out the feta and adjust your salt accordingly.

Heirloom Tomato, Watermelon and Feta Salad
with Mint and Orange Blossom Water

heirloom tomatoes
watermelon (or honeydew if you can’t get watermelon)
feta cheese
fresh mint leaves
orange blossom water
olive oil or almond oil
salt and pepper

Cut tomatoes and an equal quantity of melon into bite-sized chunks. Crumble feta into large crumbles. Chiffonade mint. Gently toss together all the ingredients, taste and adjust seasoning. This goes great with spicy dishes.

Lamb Kofte Kebabs

bamboo skewers for grilling, soaked for at least an hour
1 lb ground lamb meat (you can substitute beef, turkey, or chicken but the meat must not be too lean or it won't hold together properly)
1-2 cloves garlic, finely chopped
1 teaspoon paprika or smoked paprika (these days you can get this at any grocery store)
1-2 teaspoons ground toasted cumin
1/4 teaspoon crushed red chili flakes
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
dash of ground cardamom
1/4 teaspoon kosher salt
several grinds of fresh black peppers
1 egg

Mix all ingredients together until everything is incorporated but avoid kneading the meat or handling excessively as it will get tough. Form into small, egg shaped meatballs and skewer. Cook on a hot grill until well done but before the meat gets hard. Turn so the balls cook evenly. Remove from heat and serve immediately. Delicious!