The Joys of Hummus!

Hummus with olive oil and pine nuts

Hummus!

So, what IS hummus and where did it come from?
The word "hummus" comes from the Arabic language and is defined as a "dip or spread made from cooked, mashed chick peas (garbanzo beans) blended with tahini (sesame seed paste), lemon juice, olive oil, salt and garlic".  It is popular in the Middle East and elsewhere around the world.

**Hummus can be served as a dip with pita bread, crackers, chips, fresh vegetables or even as a spread on sandwiches or wraps!**

Hummus Variations
Chef's have done amazing things with this very basic hummus recipe! From using different beans as the base to switching up the oils and citrus and playing with adding different herbs and spices to give it a whole different flavor profile.  This is definitely a basic recipe that you can get creative with.   

Basic Hummus Recipe
Ingredients:

• 2 cloves garlic
• 1 - 15oz. can chick peas, drained and rinsed
• 1 teaspoon kosher salt
• 2 Tbsp tahini
• Juice of 1 large lemon
• 1/4 cup extra virgin olive oil
• water (if needed for smoothness)

Directions:

1. Add the garlic cloves, chick peas, salt, tahini and lemon juice to the bowl of a food processor (preferred) or blender.
2. Process until a paste forms. Then, with the processor running, slowly drizzle in the olive oil.
3. Add water by the teaspoon until the mixture is smooth. Don't add too much or your mixture will be too thin.

*Your hummus should be thick and smooth when done. Refrigerate until ready to serve. When serving spread the hummus on a plate or in a bowl, drizzle more extra virgin olive oil on top, dust with paprika and sprinkle with fresh chopped flat leaf parsley, if desired!

And now, some variations...

For the variations, use the basic recipe above, but "swap out" ingredients or add ingredients as described below...NOTE: always drain and add your beans!

Edamame Hummus
Use cooked edamame (soy beans) in place of the chick peas.  

Roasted Red Pepper Hummus

Use the basic recipe above but add 3/4 cup roasted red peppers to the ingredients. You can roast your own or use the jarred version - just remember to rinse and dry the jarred ones before adding them to your food processor.

Avocado Hummus
Use the basic recipe above but add 1 ripe avocado that has been cut into cubes and use LIME juice (2 limes) instead of lemon juice. You may also wish to add some fresh chopped tomato - if you add the tomato, you probably won't need to add water to the mix.


Pesto Hummus

Use the basic recipe above but omit the tahini and add 1 cup (packed) fresh organic basil leaves, 1/4 cup pine nuts and 1/3 cup grated Parmesan cheese.


Greek Style Hummus
Use the basic recipe above, but add 2/3 cup kalamata olives (OMIT the salt from the basic recipe, you can always add some in later if needed), 1 tsp fresh organic oregano, small handful of fresh organic flat leaf parsley, 1/2 cup Feta cheese and 1/4 cup Greek Style yogurt.


Italian Style Hummus
Swap out Cannelini beans for the Chick peas. (white kidney beans) Also, omit the tahini and add 2 ripe Roma tomatoes that have been chopped, 1/2 cup EACH packed fresh organic basil AND flat leaf parsley, 1 tsp fresh organic oregano (or 1/4 tsp dried), 1/3 cup grated Parmesan cheese.


Black Bean Mexican Style Hummus

Swap out Black beans for the Chick peas. Swap out lime juice (2 limes) for the lemon juice.  Omit the tahini. Add 2 ripe Roma tomatoes that have been chopped, 1/2 cup fresh organic cilantro, 1 tsp cumin, 1/2 cup chopped red onion or scallions and 2 tsp hot sauce (optional).

Now it's time to get creative!

Come up with some of your own variations

and share your ideas in the comment section below

or on our Facebook Fan Page...

Apple Picking Time

I have fond memories of apple picking as a child. Combing the orchards with my parents and filling our bushel with the bounty of apples that the trees produced.  We spent hours collecting apples and then enjoying some of the apple farm's goodies...fresh pressed apple cider and cider donuts! I could have eaten a dozen of those donuts by myself...then we headed home with our treasure ready to make homemade applesauce, apple pies and canned cinnamon apples.  I can't even begin to describe the smells that filled the house as we participated in the yearly family ritual!

Apples!

 When fall arrives the fruit aplenty are apples...so many different varieties are available to us today and there are so many wonderful recipes that we can make with these versatile fruits.

Although there are more than 7,500 varieties of apples worldwide, the following are the top nine varieties grown in Washington State. The Red Delicious apple is the most famous and accounts for 30% of the apples grown in the state - it is also the most exported apple to other countries of the world.

Red Delicious                    Golden Delicious                    Gala

    Fuji                                  Granny Smith                        Braeburn

Honeycrisp                        Cripps Pink                           Cameo

Some of my favorite apple recipes...

Apple Butter

Ingredients:

• 4 pounds Granny Smith apples, peeled, cored and cut into quarters
• 1 cup water
• 1 cup apple cider
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• Zest and juice of 2 large lemons
• light brown sugar -see directions for how much to add

Directions:

1. In a large, deep pot place the apples, water and cider. Cook over medium-low heat until apples are very soft and falling apart.
2. Using a potato masher, smash apples until they are smooth. (If you own a food mill or potato ricer, they would work even better)
3. Add the spices and the lemon zest and juice. 
4. Add 1 cup of brown sugar - taste and add more in 1/2 cup increments until the mixture is as sweet as you'd like it to be.
5. Continue to cook the mixture over LOW heat 3-4 hours until it is thick and dark brown.
6. Cool and place into containers to refrigerate.  (See Note below)

NOTE:  The apple butter will keep in a covered container for 1-2 weeks in the refrigerator.  If you're not going to use it all in that time, pour it into HOT sterilized jars and seal tightly - these will keep at room temperature for an extended period of time. As long as the seal "pops" when opened, the apple butter is ok to eat.

Apple Pie Lavash Pizza

If you're watching your waistline but still love your apple pie, try this delicious yet health conscious dessert.

Ingredients:

• 1 sheet of whole wheat lavash bread
• agave nectar
• 1 large Granny Smith apple, peeled, cored and cut into thin slices
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 Tablespoons finely chopped walnuts or pecans (optional)

Directions: 

1. Preheat your oven to 375 degrees.
2. Place lavash bread on a baking sheet.
3. Using a pastry brush, or your fingers, brush agave all over the surface of the lavash. 
4. In a mixing bowl, combine 2 Tablespoons of the agave, the cinnamon and ginger.
5. Add the apple slices to the bowl and toss to coat all of the slices with the agave spice mixture.
6. Layer the apple slices on the lavash bread, slightly overlapping them - cover as much of the lavash as possible. Exposed edges tend to burn.
7. If using, sprinkle the nuts over the apples.
8. Place the baking sheet in the oven and bake for 10-12 minutes until the apples are soft and turning slightly golden brown.
9. Remove from oven and allow to cool slightly. Cut into squares and serve warm. 

This is really delicious served with a little scoop of vanilla frozen yogurt on the side.  You can also roll the apple pizza up and cut it into pieces like an apple strudel!

Please feel free to share your family apple recipes or ideas in the comments section or on our Facebook page!

Crostini and Bruchetta

Crostini and Bruchetta

Truly, two of my very favorite appetizers! Why?

Because you can get SO creative with them and they're always

simple, rustic and delicious!

Here is a little "primer"...

Crostini is Italian meaning "little toasts". They are typically thin slices of bread that are drizzled with olive oil, toasted and served warm usually with some sort of a savory topping. The topping may be added prior to OR after the toasting. These crispy and small toasts are sometimes fried or grilled and used as a garnish for salads (croutons) or soups. I like to use a long, thin baguette, sliced thinly on the diagonal for crostini.

Bruschetta is from the Italian word "bruscare" meaning "to roast over coals". These are also slices of bread, but often on the thicker side, drizzled with olive oil, salt and pepper and "toasted" - then the bread slices are rubbed with the cut side of a raw garlic clove to impart the garlic flavor into the bread. It is then served warm with Bruschetta "topping" such as the popular tomato and basil salad that you might be familiar with. I like using thick slices of ciabatta bread for bruschetta. 

A Tale of Two Crostini...

Here are two of my favorite crostini recipes...they both use the same "base" but have different additives that make them unique. Both are simple and delicious and should be served immediately after being taken out of the oven - make sure to make a lot of them for a party..they always go fast!

Base Ingredients:

1 cup organic mayonnaise

1 cup grated Parmesan cheese

2 Tablespoons chopped fresh scallions

1/2 teaspoon granulated garlic powder

**You'll need one whole baguette for this base recipe 

Artichoke Crostini

For Artichoke Crostini...add 1 - 15 oz. can of artichoke hearts in water (NOT the marinated ones) - DRAIN all of the water out, place the artichokes on a paper towel and squeeze the remaining water out - repeat this step until they are dry - chop coarsely and add to the base mixture.

Shrimp Crostini

For Shrimp Crostini...add 1 & 1/2 cups of cooked salad shrimp (very small ones - often called "shrimpmeat"). Rinse the shrimp and dry them in a paper towel, then stir into the base mixture.

**If you're making BOTH of the variations above, you'll want to make the base two different times in two different containers. You can also just use the base alone as a topping!

Directions:

1. Move your oven rack to 6 inches below the broiler and preheat your oven on the BROIL setting.
2. Slice your baguette into thin slices on the diagonal (about 1/8-1/4 inch thick). Place them on a baking sheet.
3. Top each slice generously with the crostini topping that you have prepared. (Once recipe of the topping should cover the whole baguette) 
4. Place your baking sheet into the preheated broiler - broil 4-8 minutes - keep an eye on them the whole time, they can burn quickly - remove them from the oven once they begin to slightly brown on top.
5. Serve immediately.

Quick and Easy Tomato Basil Bruchetta...

This simple and delicious "Italian Salsa", as I like to call it, can also be used for a topping over grilled fish or meats, as a potato "stuffer" or even slightly blended and heated and eaten as a soup! I love versatile recipes!

Ingredients:

Tomato and Basil Bruchetta

• 1 loaf ciabatta bread
• several fresh garlic cloves cut in half (for rubbing the bread)
• extra virgin olive oil (for the bread)
• Kosher salt and freshly ground pepper (for the bread)
• 8 ripe Roma tomatoes, most seeds removed, chopped
• 2 cloves garlic, minced finely
• 6-8 large fresh organic basil leaves, chopped
• 1/4 tsp kosher salt
• 4-6 grinds black peppercorns
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon balsamic vinegar

Directions:

1. Preheat your oven to 400 degrees.
2. Slice the ciabatta bread on the diagonal into 1/2 inch slices.
3. Using a pastry brush, coat each bread slice with the olive oil
4. Lightly sprinkle each slice of bread with salt and pepper. 
5. Place the slices in the oven and toast for 10 minutes.
6. While bread toasts, prepare the topping by mixing the remaining ingredients in a bowl. (You can make this ahead of time to let the flavors meld a little more if you wish)
7. Remove the bread from the oven - it should be crispy on top - while the bread is still hot, take a cut garlic clove and rub it over the surface of the bread. 
8. Serve the warm garlic bread slices with the topping.

I would LOVE to see some ideas and variations on crostini and bruchetta in the blog comments or on our Facebook page! Get creative and share!

   

The Glory of Garlic!

First Things First...a little Garlic background...

Garlic is also known as "the stinking rose."  The edible bulb is made up of sections called cloves, that are encased in a parchmentlike membrane.  There are three major varieties available in the United States: American Garlic - the white-skinned, strongly flavored one; Mexican Garlic  and Italian Garlic both of which have a mauve-colored outer skin and a somewhat milder flavor than the American version. Garlic is available year-round in the US.

When purchasing garlic of any variety, you should look for firm, plump bulbs with dry skins. Steer clear of any bulbs that are soft or shriveled looking.  You can store your garlic bulbs in the refrigerator for up to eight weeks. Once the cloves are broken away from the bulb their shelf life (the clove itself) is around 3-10 days depending on original freshness.

To break the cloves away, place the bulb on a counter or cutting board "top down", place a kitchen towel over it and press down hard with the palm of your hand. The bulb should break apart releasing the cloves. You could also just break them away one by one with your fingers if you like.

There are many ways to remove the outer skin of the clove. If you don't need the clove to be whole, simply use the flat side of a chef's knife to smash the clove and remove the skin.  If you do need the clove to be intact, invest in a garlic sleeve as I call it - it's simply a small silicone sleeve open on both ends that you place the whole clove in and roll gently on the counter top to release the skin.  For easy mincing without a knife, purchase a garlic press - it is a great time saver and is available in most supermarkets.


Roasting Garlic...
 
 I think roasted garlic is about one of the best things on earth!  There is nothing like a fresh baked piece of bread with freshly roasted garlic and butter slathered on it...unbelievably delicious! 

I have found that the easiest way to roast garlic is in my oven.
Here is what you need...

• 4 bulbs of fresh garlic (large size - about the width of a silver dollar)
• extra virgin olive oil
• kosher salt
• freshly ground black pepper
• tin foil

Here is what I do...

1.  Preheat your oven to 375 degrees.
2. Lay out a large piece of tin foil - large enough to fit the 4 bulbs and enclose them tightly.
3. For each bulb: hold the bulb from the root end and slice off the top crosswise exposing the tops of all of the cloves in the bulb.(see picture)
4. Place the bulbs on the foil.
5. Drizzle the olive oil generously over the top of the exposed cloves.
6. Sprinkle each bulb generously with kosher salt and freshly ground black pepper.
7. Close the foil up around the bulbs sealing the top so no air can escape.
8. Place the foil packet into your preheated oven and roast for 1 hour.
9. When time has elapsed, remove the foil packet from the oven, open the top carefully (don't get burned by the steam). Allow the garlic to cool for about 15 - 20 minutes.
10. You can remove the roasted cloves by picking up the bulb and squeezing it gently between your fingers until the cloves pop out, or you can use a butter knife to pry them out.  They should be soft and golden brown.

Roasted garlic is a delicious treat - the cloves are so sweet you can eat them like candy!

What Now?

Roasted garlic can be used a number of ways...

• spread it on fresh bread with butter or cream cheese
• use it in your marinara sauce
• "melt" a clove or two into some olive oil before sauteing vegetables or making shrimp scampi
• smash it into a vinaigrette for that sweet garlic flavor
• mix it with mayonnaise  to spice up your sandwiches or salads
• smash and rub it onto grilled meats or fish 
• smash and add it to mashed potatoes
• add it to room temperature butter along with some fresh herbs for a delicious garlic herb butter

 

The possibilities are only limited by your imagination!  Get creative and share your ideas and successes in the comments section....

Healthy Pizza?

Do you LOVE pizza? Do you HATE the guilt you feel after eating a whole pizza all by yourself?  We've all been there...the cheesy goodness, delicious sauce and all those toppings...one piece, then two and oh just one more and before you know it you've eaten the whole thing! Well, how would you like to enjoy a whole pizza without the guilt??? Yes?  Read on...

Lavash Pizza

First things first!  What is Lavash???

 

Trader Joe's Whole Wheat Lavash Bread

Made from Stone Ground Whole Wheat!

**Lavash bread is a soft, thin flatbread. It is also known as "lahvash" or "cracker bread". It is the most widespread type of bread in the Middle East. Traditionally, the bread is rolled out flat and slapped against the hot walls of a wood oven to bake it. While flexible like a tortilla when fresh, lavash dries out quickly and become brittle and hard. Lavash can be kept soft and fresh for weeks if stored in a sealed plastic bag and kept in the refrigerator. 

It can be used as a "utensil" when eating pieces of meat or vegetables, as a wrap or in this case as a pizza crust.  

This particular brand is fairly low in calories and very low in fat and sodium. The Trader Joe's version, shown here has just 110 calories per piece, 0.5 grams of fat (no saturated fat), no cholesterol, 160mg of sodium, 22 grams of carbs with 2 grams of fiber and 4 grams of protein. Much better than your traditional pizza dough! (see note at the bottom of the post)

...and now the recipe!

There is no rhyme or reason to this recipe...no specific measuring, be creative, just go with it!
Note: There is no sauce on this pizza - the large pieces of fresh tomato take the place of sauce here.
This is a fun and easy recipe to make with kids too!

Caprese Lavash Pizza

Caprese Lavash Pizza

Makes 1 pizza

Ingredients:

• 1 sheet whole wheat lavash bread
• Extra virgin olive oil
• Granulated garlic powder (optional)
• Shredded low moisture, part skim mozzarella cheese (or Lite mozzarella)
• 2 ripe Roma tomatoes, seeds removed, sliced in 1/4 inch rounds 
• Fine sea salt (to your personal liking)
• Freshly ground black pepper (to your personal liking)
• 1 tsp crushed, dried oregano
• 10-12 fresh basil leaves cut into ribbons (do this at the last minute or they will turn black where they were cut)

Directions:

1. Preheat your oven to 400 degrees.

2. Place the sheet of lavash on a baking sheet and using a pastry brush (or your hands) brush it with extra virgin olive oil making sure to cover the entire surface of the bread. 

3. Sprinkle with garlic powder if you wish.

4. Sprinkle the shredded mozzarella over the surface of the bread, be as generous as you like.

5. Place the tomato slices on top of the cheese making 4 rows of 3 or 4 slices depending on their size.

6. Sprinkle the sea salt and grind fresh black pepper all over the toppings, as much or as little as you like.

7. Place your pizza in the preheated oven and bake for 10 minutes.Cut into squares (1 tomato per square).

There are literally millions of ways to make this Lavash Pizza!

Have fun with this...be creative...

then share your variations in the comment section!

**Lavash bread can be found in most supermarkets today - check the label to make sure that the bread you are choosing has been made with Stone Ground Whole Wheat Flour and not enriched flour of any kind.  

The Art of the Vinaigrette

The Formula...

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!

So, is this 3:1 ratio set in stone? Yes! OK, actually, it's not. Different vinegars have different strengths, so the ratio might need to be adjusted somewhat. You also might want a more tart dressing sometimes, and other times something a little milder. For the most part, though, the 3:1 ratio represents the vinaigrette "sweet spot". Get it somewhere in the vicinity and you're going to do just fine. 

The Oils...

Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola or soybean oil. One of the most common variations is to substitute olive oil for salad oil. If you do this, make sure you use extra virgin olive oil, not the cheaper, "light" varieties. When you consider the wide range of flavored oils that are available today, including such distinctive oils as walnut or avocado, the possible variations on the basic vinaigrette formula are literally endless. 

The Vinegars...

The most neutral flavored vinegar is (distilled) white vinegar, but we wouldn't likely use this in a vinaigrette. At the very least, use a red or white wine vinegar. But the flavors and types of specialty vinegars, like balsamic, sherry or raspberry, are as varied and diverse as can be. Cider vinegar is made from apples and is a good choice for fruity vinaigrettes. Balsamic vinegar, sweet, dark and aged in specially treated wooden casks, is one of the most sublime vinegars you can find. Another interesting choice, especially for Asian-flavored vinaigrettes, is rice vinegar, which is made from fermented rice.

The Juices...

Lemon juice is a nice component to add to vinaigrettes. It's usually used to complement and enhance the vinegar, rather than replacing it altogether — although a simple dressing of olive oil and lemon juice drizzled over a fresh summer salad is hard to beat.

For that matter, you can use all kinds of juices in vinaigrettes, not just lemon — though citrus fruits such as lemon, lime and orange juice are used most commonly because of their high acid content. Orange juice adds sweetness in addition to tartness. Each citrus fruit has its own unique flavor profile, but the overall vinaigrette formula is the same.

The Seasonings...

A simple vinaigrette doesn't need more seasoning than a bit of Kosher salt

and ground white pepper. But minced garlic, onion, shallot and herbs (fresh and dried) are often part of the mix, along with spices such as black pepper, celery seed, paprika and so on. Other ingredients, such as mustard or Worcestershire sauce, are not uncommon.

Honey, by the way, is a great addition to a vinaigrette, firstly because it adds sweetness, which is nice sometimes to counterbalance the tartness from your vinegar, citrus or whatever. But also because it helps stabilize the emulsion. A vinaigrette with honey in it will remain emulsified for a long time — certainly longer than it takes to eat a salad. Honey vinaigrettes are great for presentations, where you don't want the oil and vinegar separating all over the plate. 

The Mixing...

The most effective way of combining the oil and the vinegar is in a blender. If you don't have a blender, you can combine everything in a glass or stainless steel bowl and just whisk them together thoroughly. (Just don't use an aluminum bowl — the acid in the vinegar can react with the aluminum, producing a metallic flavor.) You could even seal the ingredients in a clean glass jar or bottle and shake to combine.

For best results, all your ingredients should be at room temperature when you begin. The cooler the oil, the more difficult it is to make an emulsion.

Once you've mixed things up, it's nice to let the flavors meld for a while, especially when you go beyond the basic formula and introduce additional ingredients like minced onion, garlic, herbs and so on. Ideally, then, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!

A Very Basic Vinaigrette

1 Tablespoon red wine vinegar

1/4 teaspoon Kosher salt

freshly ground black or white pepper (to your liking)

3 Tablespoons extra virgin olive oil

In a blender, combine the vinegar, salt and pepper. Turn the blender on a medium speed for 20 seconds. Turn blender off.  Remove the small "cap" in the blender's lid - cover hole with a kitchen towel.  Turn blender back on - slowly move towel away from the hole, pour oil into the hole with the blender running - stop when you can see that the mixture has "emulsified" or come together.

Now let's have some fun with it!

Try adding ingredients as suggested here to create a different flavor to the basic viniagrette or experiment with some of your own ideas...

• Add one small shallot, minced and 1/2 cup loosely packed fresh flat leaf parsley leaves, chopped. (increase vinegar to 2 tablespoons and oil to 6 tablespoons)
• Substitute freshly squeezed lemon juice for the vinegar. Add 1 Tablespoon of sugar (or agave nectar) and 3 Tablespoons freshly chopped chives.
• Use another type of vinegar: sherry, rice wine, apple cider, balsamic, tarragon, blood orange...
• Use another type of oil: peanut, sesame, walnut, avocado, hazelnut...
• Add fresh herbs: parsley, basil, tarragon, chives, oregano...

 

Please share your variations and creations in the comment section!   

Watermelon

Watermelon...A Classic Summer Treat!

Watermelon hits its prime in August, sweetening backyard barbecues, lazy-day picnics on the grass, and beach parties. It boasts an unbeatable combination for long, hot days: It’s colorful, sweet, crunchy, refreshing, and portable. In addition to quenching thirst― watermelon is 92 percent water―it provides hefty doses of vitamin C, vitamin A, potassium, and lycopene (a disease-fighting antioxidant found in red fruits and vegetables).

Watermelon’s appeal dates back thousands of years. Ancient Egyptians commemorated watermelons in hieroglyphics. Thought to originate in Africa’s Kalahari Desert, watermelons probably were introduced to America by African slaves, according to John Egerton, author of Southern Food. Today, China produces the majority of the world’s crop. In the United States, Florida leads the way in watermelon production, followed by California, Texas, and Georgia.

More than 1,200 watermelon varieties exist, including rare white-fleshed watermelon, but you’ll likely find four or five different kinds in the grocery store. If you’re only familiar with 30-pounders that require their own refrigerator shelf, be on the lookout for newer, hybrid mini watermelons. The thin-rind Dulcinea PureHeart, for example, combines the fruit’s best traits―sweet, deep red, seedless flesh―in a cantaloupe-sized package.

Watermelon has surprising versatility. Aside from its traditional uses as a refreshing snack or dessert, it fits nicely into the recipes for salsas, relishes, salads, and beverages.

Selection and Storage

• Choose firm, symmetrical, unblemished melons without cracks or soft spots. 
• Some people swear by the “thump” test (if thumping the melon creates a hollow sound, it’s good), but experts say that method is unreliable for determining ripeness. Rather, look for a pale yellow patch, indicating where the watermelon sat on the ground while ripening on the vine.
• Store uncut watermelon at room temperature for up to one week. If serving it chilled, refrigerate for eight to 10 hours.
• Wash and dry the rind before cutting to prevent bacterial contamination. After slicing, cover with plastic wrap and refrigerate up to four days (longer exposure to the cold will turn the flesh mushy).
• When buying precut watermelon, look for deep color, dark seeds with flesh firmly attached to seeds (unless it’s seedless), and sweet, fruity fragrance.

Information and Pictures from Cooking Light Magazine

Watermelon Gazpacho

A cool and delicious summer treat!

 serves 10

Ingredients:

• 8 cups cubed watermelon, seeds removed + wedges for garnish (about 2 Dulcinea Pure Heart mini-watermelons)
• 1 & 1/2 cups peeled and chopped English cucumber
• 3/4 cup chopped red bell pepper (seeds & ribs removed)
• 1/2 cup chopped scallions (green onions)
• 1/4 cup chopped, fresh basil 
• 1 Tablespoon fresh lime zest
• 2 Tablespoons fresh lime juice
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper (fine grind)
• 1 cup UNSWEETENED cranberry  juice (Trader Joe's)
• 1 Tablespoon agave nectar

Directions:

1. Combine all of the ingredients, except cranberry juice and agave, in a large mixing bowl.
2. Pour half of the mixture into the bowl of a food processor or blender.
3. Process or blend until finely "chopped" or puree to your liking - a little texture is nice, so don't go too far.
4. Pour blended ingredients into a large chilled serving bowl.
5. Repeat procedure with the remaining mixture of ingredients from step #1.
6. Stir the cranberry juice and agave into the serving bowl and mix well.
7. Chill thoroughly and serve with fresh lime slices and a wedge of watermelon.

Do it Yourself Kabob Bar...A Summer Party Hit!

One of my favorite summer party bars is a "make your own kabob bar"!  It's delicious, healthy and a lot of fun!  Here's how I do it...

Make Your Own Kabob Bar

serves 12-16

Ingredients:

• large package of wooden skewers (soak in water for at least 1 hour)
• 2 pounds (U15) shrimp or prawns, veins and shells removed
• 2 pounds top sirloin steak, cut into 1 inch cubes
• 2 pounds boneless, skinless, chicken breasts and/or thighs, cut into approximately 1 inch cubes
• 6 bell peppers (red, green, yellow or orange or a combination) cut into one inch pieces
• 4 large red onions, cut into 1 inch pieces
• 2 pounds white button mushrooms, stems removed, brushed with damp paper towel
• 2 pints cherry tomatoes, washed
• 4 medium zucchini cut into 1/2 inch thick rounds

Marinade recipe ingredients, see below

Directions:   You'll be setting this up "buffet style" so that guests can go down the line and make their own kabobs.  I usually suggest making a skewer of just protein and another of just veggies because their cook times are different, but let guests do as they wish!

1. Marinate shrimp, steak and chicken as directed below, then make large bowls filled with the shrimp and meats. *You will want to make sure the bowls are able to fit into larger pans or bowls so that you can keep your proteins chilled with ice on your buffet.
2. Make bowls filled with the peppers, onions, mushrooms, tomatoes and zucchini.
3. Place the vessel with the soaking skewers right on the buffet - if you take them out all the soaking will go to waste as they dry out quickly.
4. Have two sets of plates available for guests - a paper plate for precooked kabobs (a trash can near the grill is a great idea to get rid of these plates) AND another plate (can be paper too if you wish) for the cooked version. I also suggest making kabobs in shifts - only send as many people through the line as you can fit kabobs on the grill.
5. Have the grill heated and ready to go as guests are going through and making their kabobs. You may assign someone to man the grill OR have guests cook their own.  If they cook their own, its a little easier to keep track of which one belongs to them. It's helpful to clear the grill and scrape it after each batch of kabobs.

Marinades: Either one will work for the chicken!
TIP: Mix your marinade in large Ziploc bags for easy marinating and clean up.

For the beef and/or chicken:
Mix together:

• 1/2 cup low sodium soy sauce OR Bragg's liquid aminos
• 1/4 cup olive oil
• 1 Tbsp minced garlic (bottled works fine here)
• 12 large fresh basil leaves cut into strips
• 1/4 tsp kosher salt (optional)
• 1/4 tsp freshly ground black pepper

Marinate beef for at least 1 hour and up to 24 hours, chicken for at least 1 hour or up to 12 hours.

For the shrimp and/or chicken:
Mix together:

• 4 cloves minced garlic (or equivalent bottled)
• 3 Tbsp olive oil
• 1 tsp kosher salt
• juice of 1 lime
• zest and juice of 1 lemon
• 2 Tbsp light brown sugar
• 2 Tbsp honey
• 3 Tbsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Marinate shrimp for 30 minutes, chicken for at least 1 hour or up to 12 hours.

 And what about dessert?

Try skewering up some pineapple and banana pieces - grill just until slightly charred and serve with melted chocolate!

OR

Set up a dessert kabob bar with lots of fresh fruits to skewer and eat...

watermelon, strawberries, grapes, cantaloupe, kiwi...the possibilities are endless...have fun with it!  Serve with honey mixed with Greek style yogurt for dipping.