Watermelon Salad with Fresh Basil and Mint
A delicious way to cool off this summer.
I love the season of Fall: the cooler weather, the changing colors of the trees and especially Fall Dishes – soups, stews and and any recipe that uses the produce of the season.
These roasted veggies are heavenly. And so simple to make. When I make these at home, I add sweet potatoes or red potatoes.
At the retreat, this is part of our Friday dinner – served with Lemon Rosemary Roast Chicken, Mashed Sweet Potatoes and of course our Homemade Rustic Rosemary Bread.
These are a nice addition to your Thanksgiving meal. But also easy enough to make on a weeknight. They reheat well, so don't be afraid to make too much! Enjoy!