With a tangy heart of palm ceviche and refreshing watermelon punch…
When it comes to finding fresh and fun recipe ideas, I’ve got three tried-and-true go-to’s:
Helmed by Kerry Diamond, fashion-turned-food guru, Cherry Bombe is essentially a smorgasbord of food, color and, quite simply, love -- “a celebration of women in and around the world of food and drink,” as the CB team says.
Which is exactly why I turn to them for any and all food inspiration. And what makes Cherry Bombe a most perfect partner with whom to empower women, and to savor -- and make -- all things delicious.
For our Summer Supper Club series, we’ve vetted three chefs whose palates (and palettes) reflect those of our community -- light, fresh, seasonal, and easy.
Our series kicks off with Mariana Velásquez, a Colombian-born chef and food stylist with a penchant for setting the entire mealtime scene. Growing up in Bogota allowed Mariana the opportunity to forge genuine connections between herself and those who grew and crafted her ingredients, something she’s extremely impassioned to continue today. And, she’s never forgotten the consideration and generosity within her culture for providing enough food for everyone. A fan of the “ultimate one-pot meal, Mariana subscribes to the philosophy that “More Is More.”
Mariana has kindly prepared for you not one, but two quintessential summer -- and vegan -- recipes: a tangy heart of palm and citrus ceviche, coupled with a refreshing watermelon and lime punch (both of which can be found in her new cookbook, Colombiana!).
Say hello to your new favorite summer supper (and drink), courtesy of Mariana and the incredibly dedicated team of women called Cherry Bombe.
- Cherry Bombe
- Mom
- Cherry Bombe, again
Helmed by Kerry Diamond, fashion-turned-food guru, Cherry Bombe is essentially a smorgasbord of food, color and, quite simply, love -- “a celebration of women in and around the world of food and drink,” as the CB team says.
Which is exactly why I turn to them for any and all food inspiration. And what makes Cherry Bombe a most perfect partner with whom to empower women, and to savor -- and make -- all things delicious.
For our Summer Supper Club series, we’ve vetted three chefs whose palates (and palettes) reflect those of our community -- light, fresh, seasonal, and easy.
Our series kicks off with Mariana Velásquez, a Colombian-born chef and food stylist with a penchant for setting the entire mealtime scene. Growing up in Bogota allowed Mariana the opportunity to forge genuine connections between herself and those who grew and crafted her ingredients, something she’s extremely impassioned to continue today. And, she’s never forgotten the consideration and generosity within her culture for providing enough food for everyone. A fan of the “ultimate one-pot meal, Mariana subscribes to the philosophy that “More Is More.”
Mariana has kindly prepared for you not one, but two quintessential summer -- and vegan -- recipes: a tangy heart of palm and citrus ceviche, coupled with a refreshing watermelon and lime punch (both of which can be found in her new cookbook, Colombiana!).
Say hello to your new favorite summer supper (and drink), courtesy of Mariana and the incredibly dedicated team of women called Cherry Bombe.
Ceviche De Palmito & Pomelo
Tangy Heart of Palm & Citrus Ceviche
Ingredients
Serves 4 to 6
4 pomelos or pink grapefruits, peeled and cut into segments (use your hands to separate the meat from the white membrane)
1 (14-ounce) jar hearts of palm, cut into spears
2 medium watermelon radishes, peeled and thinly sliced
Juice of 2 limes
1 jalapeno, seeded, deveined, and thinly sliced
3 tablespoons fruity extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
½ cup chopped cilantro, for garnish
In a large bowl, gently toss together the pomelos, hearts of palm, radishes, lime juice, jalapeno, and oil. Allow the ceviche to marinate for 10 to 20 minutes. This allows for the citrus and hearts of palm to absorb the flavors. When ready to serve, transfer to a platter along with the juices and garnish with the cilantro and salt/pepper.
Want this for your recipe box? Download here!
Patillazo
Watermelon & Lime Punch
Ingredients
Serves 6 to 8
24 cups watermelon chunks (1 medium watermelon)
1 cup freshly squeezed lime juice
6 cups ice
8 cups ice cold club soda
Place the watermelon, lime juice, and ice in a large pitcher. Using a wooden spoon, stir, and partially muddle the watermelon. Refrigerate for at least 30 minutes. Right before serving, top with the club soda and serve in ball glasses with a spoon.
Want this for your recipe box? Download here!
Follow Along With Mariana, below.
Tangy Heart of Palm & Citrus Ceviche
Ingredients
Serves 4 to 6
4 pomelos or pink grapefruits, peeled and cut into segments (use your hands to separate the meat from the white membrane)
1 (14-ounce) jar hearts of palm, cut into spears
2 medium watermelon radishes, peeled and thinly sliced
Juice of 2 limes
1 jalapeno, seeded, deveined, and thinly sliced
3 tablespoons fruity extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
½ cup chopped cilantro, for garnish
In a large bowl, gently toss together the pomelos, hearts of palm, radishes, lime juice, jalapeno, and oil. Allow the ceviche to marinate for 10 to 20 minutes. This allows for the citrus and hearts of palm to absorb the flavors. When ready to serve, transfer to a platter along with the juices and garnish with the cilantro and salt/pepper.
Want this for your recipe box? Download here!
Patillazo
Watermelon & Lime Punch
Ingredients
Serves 6 to 8
24 cups watermelon chunks (1 medium watermelon)
1 cup freshly squeezed lime juice
6 cups ice
8 cups ice cold club soda
Place the watermelon, lime juice, and ice in a large pitcher. Using a wooden spoon, stir, and partially muddle the watermelon. Refrigerate for at least 30 minutes. Right before serving, top with the club soda and serve in ball glasses with a spoon.
Want this for your recipe box? Download here!
Follow Along With Mariana, below.
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