Ravinia 2026 Issue 1

(3½-lb.) watermelon wedge, or 2½ lbs. chopped watermelon granulated sugar large red onion medium limes bell peppers, maybe yellow or orange for contrast Tajín (if you can’t nd Tajín, try 2 Tbsp. chili powder or 2 Tbsp. ground sumac mixed with 1 Tbsp. kosher salt) Very sturdy tortilla chips, for serving Recipe reprinted with permission from What Can I Bring? by Casey Elsass © . Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. If your watermelon has a rind, use a vegetable peeler to remove only the green. e white part of the rind has a mild cucumber-ish avor and a nice crunch, we can work with that! Set a cutting board inside a rimmed baking sheet to catch all the good juices that are about to ow. Cut the watermelon into ¼-inch-thick pieces. Stack a few of the pieces and cut into ¼-inch-thick strips. Rotate the baking sheet a quarter turn and cut across to make ¼-inch cubes. Take a moment to discard any seeds as you work. Scoop the cubes (including the whites!) into a big bowl. Keep working your way through the watermelon—you’ll end up with about cups of cubes. Tilt the baking sheet over the bowl to pour out the collected juices. Sprinkle the sugar over the watermelon and use a rubber spatula to mix it in. Cover the bowl with a clean kitchen towel, move it out of the way, and set a timer for minutes. Give your cutting board a quick wash and dry, then dice the onion, aiming for the same size as the watermelon. Move the diced onion to a small bowl and ll it with cold water. Put it in the refrigerator and let it soak while the watermelon rests. When the timer goes o , set a mesh strainer or colander with small holes over a medium bowl—for your mental health, please do this in the sink. Pour the watermelon and juice into the strainer, give it a few good shakes, and tip the watermelon back into the bowl it just came from. ( at delicious bowl of watermelon juice is all yours, baby!) Pour the onions into the same strainer, give them a rinse under cold water, and a shake to drain, then add to the bowl with the watermelon. Roll the limes with your palm to release the juices. Cut in half and squeeze those into the bowl. Dice the bell pepper, aiming for the same size as the watermelon, and add to the bowl along with the Tajín. Mix everything together, then cover the bowl tightly with plastic wrap. Refrigerate for at least hour before serving or up to days. e salsa will slowly submerge itself in delicious juices, so make sure to serve with strong tortilla chips that can handle it. “My favorite way to be with friends is sitting outside, passing around food, losing track of time,” cookbook author Casey Elsass told Ravinia. “ ere’s something about it that feels abun- dant, even when the spread is simple.” at simplicity is at the heart of his book, What Can I Bring? Recipes to Help You Live Your Guest Life , which is tai- lor-made for potlucks on the Lawn. His creations lean toward the make-ahead, easy-to-carry variety, including some foods that he said “don’t mind sitting out while everyone gathers and grazes.” Elsass’s Pico de Sandia is just that: “unfussy but still a little special,” he shared. “It has all the elements of a classic pico de gallo, except we’re swapping in sweet and sturdy watermelon for tomatoes, which can be a little tart and a little mushy. It wakes everything up in a fresh, surprising way, but it’s just as easy as any other salsa.” Now one of the most popular recipes from his book, Elsass called it “the sweet spot for a summer night.” PicodeSandia ( makes cups, enough for people ) BY CASEY ELSASS RAVINIA.ORG • RAVINIAMAGAZINE 17 PHOTOSCOURTESYGENTLANDHYERS