Posts tagged watermelon
Watermelon limeade. Forget the lemonade and go green. I like to mix whatever other fruit I have on hand–whether it’s strawberries, raspberries, or watermelon to sweeten the limeade so I don’t have to use quite as much sugar.
Homemade sno cone syrups. Try this idea for DIY cherry and lemon-lime syrups to stir into crushed ice–or into your sno cone machine, if you’re lucky enough to have one like Casey Barber at Good.Food.Stories.
Blueberry salsa. Mix a burst of sweet fruit into pico de gallo for a tasty chip dip.
Perfect potato salad. Everyone has there favorite potato salad recipe, here’s mine. (The secret is to whisk the hard-boiled egg yolk into your sauce.)
Portobello burgers. Looking for beefier flavor in your burgers? Then skip the meat counter and head right to the produce section. Brushing the portobello with olive oil as it cooks will help it get slightly crisped on the outside and tender on the inside.
I have a weakness for a good salad. My favorites have strong flavors that play off each other with hints of sweetness, sourness (without being bitter) and crunch. This salad has it all–plus it’s easy to put together.
Sure, I’d love to take credit for coming up with the combo, but that goes to a restaurant I went to with friends–Moxie’s. I wanted to share one of the dishes with my kids (I’ll save figuring out the shrimp and zucchini fritters for later). This simple salad came to mind when I found watermelon on sale. I made several tweaks from the restaurant, including not making a vinaigrette. Lately, I’ve been just drizzling the vinegar on the bottom of the salad plate, stacking on the mixins’, then drizzling a sweetener, or flavored oil, on top. Saves time and it lets the flavors stand apart instead of being mixed from the start.
Here’s how to put it together:
- Cut up watermelon into bite-sized chunks. Sprinkle with a little salt to bring out the flavor and set aside.
- On each plate, drizzle your favorite vinegar. I use orange vinegar (thanks Trader Joe’s!), but other good choices would be something on the lighter side, like white balsamic.
- Place a handful of arugula, followed by feta cheese (Moxie’s used goat cheese), candied walnuts (this is my idea instead of rye croutons), then the watermelon pieces and finally a drizzle of agave.
- That’s it! Serve immediately.
Now my oldest is to the point where she eats just about anything, but I knew my two younger kids wouldn’t go for it, so I separated out each ingredient so they could mix it on their own. You can see it pictured. They weren’t too fond of the kick of arugula at first, but when I coaxed them to try it with watermelon, then dip it in agave, they seemed to like it. Now, I won’t say they’re requesting this salad everyday (even though I’d love to have it often), but they were willing to give it a try and finish it. I call that a success. Now to figure out those fritters…
And we have winners in the eco-products giveaway. It was easy to pick ‘em out since the comments were sparse. So congrats to Jennifer, Betsy & Kerry. I’ll be sending your lunch bags soon!
Lemonade needs an update. Playing around with some different variations of lemonade I happened on one my kids loved–lime with watermelon. Okay, I need to back up a bit. Full disclosure here: I had some watermelon leftover that was getting a bit mushy but I didn’t want to toss it. So instead I made it into ice cubes. Yes, I believe leftovers inspire creativity!
The temperatures hit 95 here the other day–with a dose of humidity so my kids were more than willing to give this flavor combo a try.
Here’s how to put it together:
- Put watermelon chunks into the blender. Puree.
- Strain the watermelon liquid to remove seeds.
- Pour the puree into an ice tray or another container to freeze. I lined a bowl with a baggie to make a ice disk and then I placed a little umbrella in it just for fun. (I also saved a bit of the watermelon juice to stir into the limeade so that you don’t have to wait until your ice cube thaws before you get the flavor.)
- Make a pitcher of limeade. You can use concentrate or make your own using fresh, squeezed limes + water + a bit of sugar (if my husband’s anywhere nearby this is his job–he’s the limeade master)
- Once the watermelon is frozen, add it to a glass filled with limeade and enjoy.
Your turn–what are you looking forward to most about summer eats?