Recipes

Ingredients 8 cups (1/2-inch) watermelon cubes 1 1/2 cups ginger ale 1/3 cup water 1 (6-oz.) can frozen limeade concentrate Preparation 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes. 2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.

Makes 2 Cups Ingredients 2 cups seeded and coarsely chopped watermelon 2 tablespoons chopped onion 3 tablespoons seeded, chopped Anaheim chile 2 tablespoons balsamic vinegar 1/4 teaspoon garlic salt Directions In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

Ingredients: 1 lb asparagus olive oil Parmesan cheese. Directions: 1. Clean and break off tough ends of asparagus. 2. Roll asparagus in olive oil, coating each one. 3. Place asparagus on cookie sheet. 4. Bake at 400 for 15-20 minutes, until tender and crisp. 5. Take out and sprinkle Parmesan cheese over them. 6. Return to oven for 5 minutes.

Makes 4 Servings Ingredients: 1 lb asparagus 1 1/2 tablespoons olive oil 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt) Directions: 1. Preheat oven to 425°F. 2. Cut off the woody bottom part of the asparagus spears and discard. 3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that). 4. Place asparagus on foil-lined baking sheet and drizzle with olive oil. 5. Sprinkle with salt. 6. With your hands, roll the asparagus around until they are evenly coated with oil and salt. 7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. 8. They should be tender when pierced with the tip of a knife. 9. The tips of the spears will get [...]

Makes 6 Servings 3/4 cup halved, thinly sliced red onion 1 tablespoon fresh lime juice 1 1/2 quarts seeded, cubed watermelon 3/4 cup crumbled feta cheese 1/2 cup pitted black olive halves 1 cup chopped fresh mint 2 tablespoons olive oil   Directions Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Makes 4 Servings 2 large avocados – peeled, pitted and diced 4 cups cubed watermelon 4 cups fresh spinach leaves 1 cup balsamic vinaigrette salad dressing Directions In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.