Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Michael Natkin’s Chevre with Sauteed Grapes and Fresh Herbs

Michael Natkin made this recipe for us when we met him at the Cookhouse SF. He actually made this mind-blowing appetizer for us under a minute!

This is us with him and his amazing book! It is an absolute must-read for vegetarians interested in world cuisine.

Even though I just called the book a must-read for vegetarians, it shouldn’t get pigeon-holed as just for vegetarians. The flavors that he has been able to bring out from his recipes are simply mind-blowing. I’ve tried a bunch of recipes from his cookbook and blog, and I eat chicken and seafood and so I can say with certainty, “Delicious, Mind-Blowing Taste” is what he brings to you!

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Juicy Watermelon Salad

What’s the first thing that pops into your head when you think of summer? GO! Come-on!! Read the first sentence faster if you really want to play this game!!

Tan!
Swimming!
Beach!
Vacation!
Barbecue!!
Barbecue!!
Barbecue!!
Barbecue!!
Oh – and did I mention — Barbecue!!

Yes, why go in to eat in those dark homes when you can bring the kitchen out into shinny, sticky, toe warming goodness? To celebrate, this month’s Go Ahead Honey it’s Gluten Free theme is Barbecue Bash.

The best way to enjoy the sun is to put on some sunscreen, find a large tree or hammock to catch a nap and of course eat something utterly refreshing. That’s where this salad comes in. To cool you down, this salad incorporates juicy watermelon, an epitome of summer bliss, mint and basil. All that sweet cooling goodness is perfectly complemented by smooth goat cheese and spicy red onions. Mmmmm.. what a delicious summer this is.

Enjoy!

Juicy Watermelon Salad

Makes: 2 servings
Ready in: 15 minutes

Ingredients

  • 20 – 30 basil leaves
  • 15 – 20 mint leaves
  • quarter of a small watermelon
  • quarter of a red onion
  • goat cheese (leave out if vegan)

Directions

1. Wash the basil leaves and pat dry using a kitchen towel or a paper napkin.

2. Wash the mint leaves and pat dry using a kitchen towel or a paper napkin.

3. Chop up the watermelon into large bite size chunks. Slice the red onion.

4. Assemble the salad directly onto the salad plates by laying down the basil and mint leaves. Top it with the chopped watermelon and red onion slices. Lay a slice of goat cheese right smack in the center. You can use a piece of the watermelon rind to hold the goat cheese.