Everyday Divas Celebrations
with Mimi and Sue
Summer Closer

Prepare Watermelon, tomato and feta salad

  • 3 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 heaping tbsp sugar
Shake vigorously in a tightly sealed jar.
  • halved heirloom tomatoes
Toss with red wine vinaigrette
  • melon balls
Toss with tomatoes
  • 8 oz feta cheese
Sprinkle over vegetables and gently stir.​  Spoon onto a serving tray

 8:30 PM

Prepare Lemon Spaghetti

  • 1 1/4 box of spaghetti
Cook in salted boiling water according to directions on the box.  

When the spaghetti is ready, drain it and pour it back into the pasta pot. Shake the sauce one last time and gradually add it to the spaghetti until you have reached the level of moistness you desire.  I do not add pasta water back into this spaghetti because I think it makes the pasta runny.​

Sprinkle with basil chiffonade and a little extra parmigiano reggiano

 8:00 PM

Start the fire on the grill.  It takes about 20 minutes to get hot enough to grill the tenderloins.  The tenderloin takes 20-25 minutes on a very hot grill.

Although Sue likes to do as much as possible ahead of time, I recommend that you chiffonade your basil right before you are going to use it.   I think that it looks better freshly cut ( or torn if you don't chiffonade).


Slice your burrata and place it on top of the zucchini .

Pour into your salad serving bowl 3 tbsps balsamic vinegar 2-3 tbsps extra virgin olive oil and whisk vigorously.  Toss you greens and shaved fennel in the same bowl for serving

Slice your pork tenderloin and place on a platter.  (We forgot to take a picture of it -- sorry!!)

Dinner is served -- let the Summer Closer Celebration continue!!!