Seedless Watermelon: This Week's Market Report "Good Buy!" 

Is there anything more iconic in summer than a slice of pink watermelon? Completely perfect served just on its own, juicy seedless watermelon is a mainstay of many menus this time of year. But fruit salad isn't where the buck stops for this gorgeous melon! Watermelon's sweet, floral taste pairs extremely well with bold flavors, and it's texture holds up well in marinades. Feta cheese, shaved red onion, and fresh mint are classic Mediterranean compliments to watermelon. Spiked with grassy olive oil, this dish is a visually stunning flavor bomb that will surprise and satisfy any guest. I love marinating chunks of seedless watermelon in tahini, sky sauce, and ginger, then searing on all sides in a dry cast iron pan. Really allowing the melon to almost dehydrate in the pan yields an almost meaty texture that looks convincingly like raw ahi tuna. I use it in vegan sushi hand rolls, or plated with fried taro chips for a play on Hawaiian poke. And of course, watermelon is classic in cocktails. Try soaking chunks of watermelon in vodka, freezing, then popping them into summertime drinks!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.