Mel's Watermelon, Feta & Mint Salad This is a unique and festive salad for any summer party. Inspired by my travels to both Greece and Italy! It's best to eat it all the same day...enjoy!
- 1/2 fresh watermelon - cut into large cubes
- medium bunch of fresh mint
- small bunch of arugula
- medium block of feta cheese - sliced into squares
- big handful of pitted Kalamata olives
- Splash of olive oil and Balsamic vinegar - not too much
- Pinch of sea salt and freshly ground pepper
- Squeeze a bit of fresh lemon juice over the top
- Grate a tiny bit of lemon rind for garnish...enjoy!
Mel's Tri-Color Bean & Cilantro Salad I have made this summer side dish almost every weekend...so much so, I had to stop for a while! It's so fresh & flavorful, and goes with everything from grilled fish or chicken, to burgers & dogs! And, it's great to take to lunch the next day! Mix all together in a festive serving bowl and put in the fridge to chill before serving.
- 1 large can black beans - drained (or make fresh beans if you have time - but i usually don't!)
- 1 small can white canneloini beans - drained
- 1 small can garbanzo beans (chickpeas) - drained
- 1 cup of corn kernels
- medium bunch of fresh cilantro
- 1/2 cucumber - peeled & diced
- 1 large red, yellow and/or green pepper - diced
- 1/2 large red onion - diced
- Mix all together in a large bowl
- Decent splash of olive oil
- A few shakes of red pepper flakes - to taste
- Big splash of Balsamic vinegar
- Dash of sea salt and freshly ground pepper
- Optional: a few diced slices of jalapeno - i love them!
Mom's Classic Red Bliss Potato Salad
I love potato salad...especially with red bliss potatoes and hard boiled eggs! It's a real summer favorite made by Mom.
- large bag of red bliss potatoes - cut into quarters and boiled until firm, not mushy (leave skin on)
- 4 hardboiled eggs (diced in large pieces)
- 1 medium red onion (diced)
- Nice bunch of fresh dill
- To make dressing: Mix 2 parts mayonnaise with 1 part dijon mustard and little olive oil
- Dash of sea salt and freshly ground pepper
- Mix all together, chill and serve...enjoy!
Cool off with these wonderful and easy-to-make sorbet & granitas recipes for summer!
Watermelon Granita
Starting with seedless watermelon makes this a breeze to put together.
5 cups roughly chopped watermelon (seeds removed)
1/4 cup sugar
2 Tbsp lime juice
- Combine the watermelon, sugar and lime juice in a food processor fitted with a chopping blade. Puree until the fruit is liquefied/smooth.
- Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in glass cups with mint or lime garnish.
Number of servings: 6+
Ruby Red Grapefruit Sherbet
Sherbet relies on egg whites, rather than cream, for a velvety texture. To segment grapefruit, slice off rind with a knife. Holding the fruit over a bowl, cut between the white membranes, letting the segments and any juice fall into the bowl.
2 cups Ruby Red grapefruit segments and juice
2 tsp finely grated orange zest
1 egg white
1/4 tsp salt
1/4 tsp cream of tartar
2/3 cup sugar
- Place the grapefruit segments, juice and zest in a blender; pulse until pureed.
- With an electric mixer on high speed, beat the egg white, cream of tartar and salt in a small bowl until foamy.
- Mix the sugar with 3 tablespoons water in small saucepan. Boil 2 minutes without stirring. With the electric mixer at medium speed, beat this sugar syrup into the egg whites, drizzling it in a steady trickle. Continue beating until cool, about 5 minutes. Fold in the grapefruit puree. Chill 2 hours.
- Freeze in an ice cream machine, following the manufacturer's instructions. Alternatively, pour the chilled mixture into a 9x13-inch pan; place it in the freezer 1 hour. Stir, breaking up any ice crystals; continue stirring every 15 minutes until slushy but smooth. Yields about 2/3 cup per serving.
Number of servings: 4
Strawberry Sorbet
Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.
1/2 cup sugar
1/2 cup water
1 quart strawberries, stemmed and quartered
2 Tbsp light corn syrup
2 tsp lime juice
1/4 tsp salt
- Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.
- Freeze in an ice cream machine, following the manufacturer's instructions. Yields about 1/2 cup per serving.
Number of servings: 6
(Source: WeightWatchers.com and FoodNetwork.com)
