Monday, July 27, 2015

RECIPES USING THIS WEEK'S FEATURED FRUIT/VEGGIE: WATERMELON!

Watermelon Lemonade

by: Amy, via FEARLESS HOMEMAKER
adapted from Healthy Beehive + Bon Appetit

ingredients, serves 8


8 cups 1-inch cubes of seedless watermelon (from about a 4 1/2 pound watermelon)
1 1/2 cups fresh lemon juice (roughly 8 lemons)
3 1/2 cups water
1 cup granulated white sugar
for serving: ice cubes or frozen watermelon cubes
lemon wedges + watermelon wedges for garnish

directions

working in 2 batches, blend watermelon + lemon juice in food processor or blender until smooth. pass through a wire sieve to remove any thick pulp/seeds. transfer to pitcher.
bring 3 1/2 cups water + sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add hot syrup to pitcher with watermelon-lemon juice. refrigerate until cold, about 2 hours.
fill glasses with ice (or frozen watermelon cubes). pour Watermelon Lemonade over + garnish glasses with lemon wedges +/or watermelon wedges.
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Watermelon Salsa

by: Lori Lange, via RECIPE GIRL

INGREDIENTS:

3 cups finely diced seedless watermelon
1 large jalapeno pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/4 cup finely minced red onion
1/4 cup freshly squeezed lime juice
1/4 teaspoon salt, or to taste

DIRECTIONS:

1. In a medium bowl, toss watermelon, jalapeno, cilantro, and onion with lime juice. Season with salt. Serve at room temperature (or chilled).

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Chilled Watermelon Soup (gazpacho)
by: Mary Anne Rittenhouse via FEAST ON THE CHEAP


Ingredients: (SERVES 4 AS A GAZPACHO)

3-lb piece of seedless watermelon, coarsely chopped, rind discarded – $3.00
1 ½ Tablespoons olive oil – stock
1 large shallot (about 3 Tablespoons), minced – $0.39
1 heaping Tablespoon chopped fresh ginger – $0.23
2 cloves garlic, minced – stock
1 large Jalapeno, minced – $0.19
1 teaspoon Mirin – Asian stock
3 Tablespoons fresh lime juice – $0.50
1 teaspoon Kosher salt – stock
Mango slices, fresh mint, and blackberries to garnish: optional
Grand Total Assuming a Well-Stocked Pantry: $4.31
Total Per Soup Serving: $1.80
Directions for Gazpacho:

1. Using a food processor or blender, puree the chopped watermelon. (You’ll need to do this in batches.) Transfer to a large mixing bowl.
2. In a medium saucepan, heat the olive oil over medium-low heat. Sauté the shallots and ginger until pale gold, about 3 to 4 minutes. Add 2 cups of the pureed watermelon to the pot along with the Mirin. Simmer over medium flame, stirring frequently, for about 5 minutes.
3. Transfer the hot watermelon mixture to the bowl of food processor armed with the metal blade, or a traditional blender. Add the Jalapeno, lime juice, and salt. Puree until smooth. Transfer to the bowl containing the remaining watermelon. Stir well to combine. Refrigerate at least 3 hours or overnight.
4. To serve, ladle into soup bowls and garnish with mango slices and blackberries, if desired.
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Easy Creamy Watermelon Pie



INGREDIENTS 
  • 1 (3 ounce) package watermelon gelatin
  • 1/4 cup boiling water
  • 12 ounces of whipped cream (OR COOL WHIP)
  • 2 cups cubed seedless watermelon
  • 1 graham cracker crust
DIRECTIONS
Combine gelatin and boiling water in bowl. Stir until gelatin is dissolved. Allow mixture to cool to room temperature (to speed up the process, put it in the fridge for about 10 minutes, but don’t leave it in there too long or the mixture will harden). Whisk in whipped cream. Fold in watermelon cubes. Spoon mixture into crust. Chill for three hours or overnight and enjoy!


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