Everyone wants a peek behind the curtains at New York Fashion Week. The little mysteries of how everything comes together are as interesting, and sometimes more, than what’s on the runways.
There’s one question that doesn’t get asked much though because the joke, of course, is that models don’t eat. Well, not only do they eat, but their plates are just as of-the-moment as the clothes they’re showing off.
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Dig Inn, which made farm-to-table fast casual, is serving up breakfasts and lunches backstage at NYFW for designers including Diane Von Furstenburg, Prabal Gurung and Gabriela Hearst.
Clean eating that doesn’t leave models fainting on the runway is the name of the game, and late summer has plenty of flavors to keep things interesting. Dig Inn shared this super fresh, spicy-sweetrecipe using our favorite summer fruit, watermelon, which has tons of vitamins A and C, citrulline to replenish muscles and more lycopene, an antioxidant shown to be especially beneficial to men’s health, than a tomato.
We’ll resist the obvious pun and just tell you to try it for yourself.
½ small watermelon (about 1.5 pounds)
2 lbs Persian cucumbers
1 minced jalapeno
1 lime, juiced and zested
2 tbsp olive oil
2 tbsp roughly chopped mint
¼ cup pickled red onion
Pinch of sea salt
For pickled onions:
1 onion sliced into ⅛-inch rings
2 tbsp agave
2 tsp sea salt
1 cup rice wine vinegar
Directions:To pickle the onions, combine them with the salt and agave in a non-reactive bowl. Let sit for five minutes, and then cover with the rice wine vinegar. Onions are ready after one hour.
For the salad, cut the watermelon into large cubes. Cut the cucumber in half, then into half moons. Mince the jalapeno (if you like it spicy, leave the seeds in). Place all the rest of the ingredients in a bowl and toss to combine. Serve very well chilled.