Grilled Watermelon

Vegetable oil for grilling

3 Tbsp. granulated sugar

1½ tsp. kosher salt

Zest of one lime

¼ large watermelon (about 5 lbs.), cut into 1-inch thick wedges

Fresh cilantro and lime wedges for serving

Heat a gas or charcoal grill to high heat (about 450° to 500°) and oil the grill grates with vegetable oil.

In a small bowl, stir together the sugar, salt, and lime zest. Pinch the mixture together with your fingertips to combine all of the ingredients.

Lay the watermelon wedges in a single layer on a sheet tray. Reserve 1 teaspoon of the salt mixture; set aside. Sprinkle half of the remaining salt mixture all over the watermelon wedges. Flip and sprinkle the wedges with the other half of the salt mixture. Place on a cooling rack set over a sheet tray and let rest for 15 minutes. Using paper towels, press firmly on the slices to remove excess moisture.

Place the wedges on the grill over direct heat and cook for 2 to 3 minutes on each side, until grill marks appear. Remove the watermelon from the grill and place on a sheet tray or serving platter. Sprinkle with the reserved salt mixture and cilantro. Serve with lime wedges, if desired.

Prep time: 5 minutes. Total time: 11 minutes. Makes: 6-8 servings.

Fried Green Tomatoes

4 large green tomatoes

2 large eggs

½ cup milk

1 cup all-purpose flour

½ cup cornmeal

½ cup bread crumbs

2 tsp. coarse kosher salt

¼ tsp. ground black pepper

1 quart vegetable oil for frying

Slice tomatoes ½ inch thick. Discard the ends.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.

Heat oil in a large deep skillet to 375°F. Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.

Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.

Serve hot.

Prep time: 3 minutes. Cook time: 15 minutes. Makes: 4 servings.