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Posts Tagged ‘watermelon’

by Caitlin Saniga

Gingery heirloom tomato salad with watermelon, mozzarella and arugula

This is an upscale restaurant-quality dish, made especially wonderful by the umami ginger dressing. You’ll have fun creating new flavor combos with each bite and want to lick the plate clean when you’re done.


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by Caitlin Saniga

Pink smoothie: Black cherry + strawberry + watermelon + mint

Without a doubt, you should refrigerate all of your fruit before you add it to the blender, but for an extra-frosty smoothie, store the strawberries and cherries in the freezer for 45 minutes ahead of time.


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by Caitlin Saniga

This is a chilled soup, so it’s best if all of the ingredients are refrigerated prior to assembly. I got creative with herbs here, using what I had in my garden. Parsley or dill would also work well in this arrangement. The only herb I’d say is a must is the cilantro. But the mint and basil I used added nice brightness and depth.

  • 4 cups + 1 cup chopped, seeded watermelon
  • 2 cups chopped, seeded tomatoes
  • 1 cup chopped red onion
  • 4 cloves garlic, smashed
  • 2 tablespoons chopped cilantro + sprigs for garnish
  • 1 tablespoon chopped mint + sprigs for garnish
  • 1 tablespoon chopped basil + sprigs for garnish
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stick celery, chopped
  • 1 teaspoon balsamic vinegar (I used a peach white balsamic vinegar I picked up at a specialty oil and vinegar store.)
  • juice from 1 lime
  • 1 teaspoon Tabasco sauce

Place everything except the 1 cup of chopped watermelon and the herb sprigs in a food processor. Pulse until smooth.

Divide the gazpacho among four bowls, and top each serving with 1/4 cup chopped watermelon and a sprig each of cilantro, mint and basil.

Serve chilled immediately or store the gazpacho and toppings separately in the fridge for up to 1 hour before serving.

Makes 4 servings.

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by Caitlin Saniga

Hello, beautiful!

  • 4 cups cubed seedless watermelon
  • 1/2 cup sugar
  • 1 tablespoon fresh lime juice
  • dash of salt
  • mint sprigs and lime wedges, optional

This is what the granita looks like come scraping time. Grab a fork, and start digging. And don't worry, the granita is soft enough that you won't hear that awful nails-on-a-chalkboard sound when you scrape.

Puree the watermelon, sugar, lime juice and salt in a blender until smooth. Pour into a 9x9x2″ metal or glass baking pan (or a pan of similar size). Freeze mixture for 1 hour (Set a timer!).

If you have the mint around, you *need* to use. It adds so much freshness!

Stir, mashing any frozen parts with the back of a fork. Cover and freeze the mixture until firm, about 2 hours.

Use a fork to scrape granita vigorously to form icy, flaky crumbles.

By the way, this can be made 3 days in advance. Just make sure you cover the pan with foil and keep it frozen. Then give it a quick scrape before serving.

To serve, scoop the granita into frosted glass bowls or mugs and garnish with mint sprigs and lime wedges (if you want).

Makes 6 servings.

Recipe adapted from: Bon Appetit

Photos: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Caitlin Saniga

For a dessert? For a snack? For breakfast? You pick. Watermelon's versatile.

  • 4 slices watermelon
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 lime

In a small bowl, combine salt and chili powder.

Sprinkle chili-salt over watermelon. Squeeze lime juice over watermelon. Chow down.

Recipe: Bon Appetit

Photo: Kristina Deckert

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by Caitlin Saniga

I love these ingredients separately, but I have to admit I was a bit nervous about this recipe's combination of them. Tomatoes and watermelon, really? But this salad was really, really good.

  • 1 green onion
  • 2 cups seedless watermelon cubes
  • 2 medium tomatoes, cut into cubes
  • juice squeezed from half of a lemon
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • feta cheese

Finely chop green onions and toss lightly in a large bowl with watermelon and tomato.

In a small bowl, mix lemon, olive oil, salt and pepper to make vinaigrette. Pour the vinaigrette over the watermelon mixture.

Serve the salad chilled, and sprinkle each serving with feta.

Recipe adapted from: Bon Appetit

Photo: Caitlin Saniga

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