How different is this?? A fresh, tasty coleslaw made out of white watermelon rinds! In addition to being environmentally friendly and economical (a great way to eliminate food waste), the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow! No one will guess what this crunchy salad is made out of.
- ¼ cup (60 mL) fat-free, plain Greek yogurt
- ¼ cup (60 mL) low-fat sour cream
- 1 ½ tbsp (22.5 mL) stone-ground mustard
- 1 tbsp (15 mL) apple cider vinegar
- 4 tsp (20 mL) fresh lemon juice
- 1 tbsp (15 mL) sugar
- 1 tsp (5 mL) poppy seeds
- 2 tsp (10 mL) olive oil
- salt and pepper to taste
- 4 cups (1 L) grated watermelon rind with fruit and green peel removed
- 1 cup (250 mL) grated carrot
- 1 ½ cup (375 mL) diced fresh pineapple
- Place watermelon rind on several layers of paper towels to soak up excess fluid while you prepare the dressing and other ingredients.
- In a small bowl, blend dressing thoroughly and set aside.
- In a medium-sized bowl add dressing, rind, carrot, and pineapple and toss to thoroughly coat.
- Makes 4 one-cup servings.
- Nutritional Analysis per serving: 122 Calories; 30 percent fat (4grams); 1.5 grams saturated fat; 10 percent protein; 60 percent carbohydrate; 3.3 grams fiber.
Ever tried blue cheese paired with dark chocolate? It’s divine! These fudge-like squares are deliciously different, and can be stored in the fridge until you’re ready to serve them – perfect for summer nibbling.
This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories – Bleu D’Élizabeth, a beautiful organic semi-soft cheese from Quebec. But any blue will do – I like to support our local farmers and producers by choosing Canadian cheeses – some of the best in the world!
- 6 oz (180 g) dark chocolate
- 6 oz (180 g) pitted Medjool dates
- 3 oz (90 g) Bleu d’Élizabeth or other good-quality Canadian blue cheese, coarsely chopped
- Cocoa, for dusting
- Melt chocolate in a double boiler over simmering water. Let cool.
- Process dates and cheese in a food processor until coarsely chopped.
- Add melted chocolate and process until well combined.
- Spoon mixture into a loaf pan lined with plastic wrap.
- Refrigerate at least 30 minutes. Cut into bite-sized pieces.
- Sprinkle with cocoa, and serve.
In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.
- 1 19 oz. (540 mL) can black beans, rinsed and drained
- 1 can kernel corn, drained
- 1/2 small purple onion, finely diced
- 1 jalapeno pepper, seeded and finely minced
- 1-2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. mild chili powder
- juice of 1 lime
- 1/4 cup extra virgin olive oil
- Salt to taste
- 2 cups finely chopped seedless watermelon
- In a large bowl, stir together everything except the watermelon. Add watermelon and gently fold to combine. Chill for a few hours to allow the flavours to meld before serving.
We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.
This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.
- 1 cup quinoa
- 1-2 cups chopped or shredded roast chicken
- 1 avocado, peeled and diced
- 1 orange, peeled and chopped
- 1/4 cup finely chopped purple onion
- a handful of torn cilantro
- toasted almonds (optional)
- 1/4 cup canola or olive oil
- 3 Tbsp. lime juice or rice vinegar
- 1 tsp. grainy or Dijon mustard
- 1 tsp. honey
- 1/4 tsp. curry powder or paste
- Rinse the quinoa in a fine sieve and cook in a pot of boiling water for 12 minutes, or until just tender. Drain well in the sieve, return to the pot and cover with a tea towel; set aside to cool.
- Transfer it to a shallow bowl and add the chicken, avocado, orange, onion and cilantro. In a small jar, shake together the oil, lime juice or rice vinegar, mustard, honey and curry powder or paste. Drizzle over the salad and toss to coat. If you like, sprinkle with toasted almonds. Serves 6.
It’s patio season – which means having some great nibbles in your repertoire that are easy to pull out and assemble without turning on the oven. These little bundles of joy are similar to the prosciutto wrapped melon of the eighties – the addition of a chunk of creamy brie puts them over the top.
- 24 1 inch thick cubes of seedless watermelon
- 24 1 inch square thin slices of brie (the same dimensions as the watermelon)
- 24 thin slices prosciutto
- Place a piece of Brie on top of each watermelon square and wrap each with a slice of ham. Pinch ham together at the top to form a bow. Secure with a frilly toothpick (or not). Done.