Watermelon Granita

Open Faced Veggie Tea Sandwiches

Vegan Mayo

Watermelon Mint Granita:


8 oz seedless watermelon, peeled and diced

3 tbs fresh lemon juice

8 mint leaves, finely chopped

Sea salt

Fresh ground pepper

12 oysters, shucked

Zest of 1 lemon, for garnish


Puree watermelon and mint in a blender until smooth. Strain mixture in to silicone loaf pan. Add lemon juice,¼ tsp salt and ¼ tsp pepper. Cover with plastic wrap, and freeze until firm, at least 2 hours.


Scrape up granita with a fork, you should have definite light crystals. Return to the freezer, and shuck the oysters.


Arrange shucked oysters on crushed ice. Scrape the granita again. Top oysters with a spoonful of granita, and sprinkle with lemon zest.

Open Faced Veggie Tea Sandwiches


1 (8-oz.) package cream cheese, softened

3 tablespoons fresh lemon juice

1 tablespoon grated white onion

1/2 teaspoon kosher salt

20 thin sandwich bread slices

1 medium-size yellow squash

1 medium cucumber

10 radishes

fresh black pepper to taste

Stir together first 4 ingredients until well blended. Spread 1 Tbsp. on each bread slice.

Cut squash, cucumber, and radishes into thin rounds. Cut rounds into half moons. Divide vegetables among prepared bread slices. Gently press to adhere. Sprinkle with cracked black pepper to taste.

Cover with plastic wrap, and chill 15 minutes to 12 hours. Trim crusts from chilled slices, and cut each slice into 2 triangles.

Vegan Mayo

1/2 cup unsweetened soy milk

2 tsp apple cider vinegar

salt, to taste

1 cup canola oil

In a blender, combine everything but the oil. Slowly drizzle the oil while blending until it reaches a mayo consistency. 


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