Tomato, Watermelon, and Basil Skewers

These Tomato, Watermelon, and Basil Skewers from Giada De Laurentiis are sure to go fast at any dinner or party, as people will return for seconds. While most people wouldn't think of putting tomatoes and watermelon together, this combination is definitely a hit!  I have found it best to make the balsamic syrup in advance to allow time for it to thicken and to save some time during assembly.

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 (4 to 5 pound) watermelon, cut into 32 cubes (1-1/2")
• 32 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 16 (6-inch) skewers

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.

Skirt Steak BLT with Basil Mayonnaise

My grandmother first made this sandwich after seeing this Tyler Florence video online. It's quick and easy to make, tasty, and uses ingredients that are available locally.

• 2 pounds skirt steak
• 1 head Bibb lettuce, separated leaves
• 3 medium vine-ripened tomatoes, thick-cut slices
• 8 strips of bacon, fried until crispy
• 2 cloves of garlic
• extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 cup mayonnaise
• 1/4 cup fresh basil
• 3 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 1 loaf of country style bread, thick cut slices toasted on a sheet tray

Begin by making the basil mayonnaise so the flavors have time to come together. Combine the mayonnaise, basil, chives, and lemon juice in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.

Enjoy! If you have recipes that you would like to share, please email smithfieldfarmersmarketrecipes@gmail.com.