Watermelon Salad

Recipe by Better Homes & Garden™

Servings: 9

Ingredients:

  • 2 envelopes unflavored gelatin
  • 2 cups watermelon juice*
  • 1 ½ cups white grape juice
  • 1 teaspoon shredded lemon peel
  • 1 ½ cups assorted chopped fruit (such as peeled peaches, nectarines, pears, and/or green grapes)
  • ⅓ cup crumbled feta cheese
  • Mint leaves

 

Directions:

  1. In a medium saucepan sprinkle gelatin over watermelon juice. Allow to stand 5 minutes. Cook and stir until gelatin is dissolved. Stir in grape juice and lemon peel.
  2. With a ladle or cup transfer half of the watermelon juice mixture to a 2-quart square baking dish. Cover and refrigerate about 1-1/2 hours, or until thickened to the texture of egg whites (keep remaining watermelon juice mixture at room temperature). Add fruit. Carefully spoon remaining watermelon juice over set mixture. Cover and refrigerate 1-1/2 hours more or until all layers are set.
  3. Top with feta and mint leaves before serving. Makes 9 servings.

 

 

Tip:

*Process 6 cups cubed watermelon (about 3 1/2 pounds whole watermelon) in a food processor; strain to remove seeds and pulp.

 

 

Nutrition Facts:

Per Serving: 92 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 5 mg cholesterol, 68 mg sodium, 18 g carbohydrates, 1 g fiber, 16 g sugar, 3 g protein.

 

Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

 

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium white onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
  • 4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • One 7-ounce carton plain whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 1/4 cup panko
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped dill weed
  • 1 teaspoon lemon zest

 

Directions:

  1. For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
  2. Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
  3. For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

 

 

Nutritional Facts:

Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.

 

 

 

 

Paul Bunyan Steak – June 28, 2019

In honor of the folk legend Paul Bunyan and his companion and pet ox Babe, serve this dish and enjoy.  It is sure to satisfy a big appetite!

Yield: 1 Serving

Ingredients: 

  • 2 cups red wine
  • 6 cloves garlic
  • 2 Tbsp. dried oregano
  • 2 Tbsp. dried basil
  • 1 pound butter (room temperature)
  • 1 Tbsp. Worcestershire sauce
  • 2 Tbsp. chopped fresh parsley leaves
  • 1 (16-oz.) New York strip steak
  • salt and pepper to taste

 

Directions:

  1. Preheat a grill or grill pan to medium-high heat.
  2. Combine red wine, garlic, oregano, and basil in a medium saucepan. Reduce over high heat until wine is just about evaporated. Add reduced wine mixture to butter. Add Worcestershire sauce and parsley and mix until well combined. Refrigerate butter mixture for 5 minutes to harden slightly. After butter mixture has hardened slightly, spread mixture over waxed paper and roll into a log. Chill. After butter sets in log, cut into 1-inch thick medallions to top steak.
  3. Meanwhile, season steak with salt and pepper. Grill to your desired degree of doneness. Remove from the heat and let rest for 5 minutes. Top steak with a medallion of seasoned butter and serve.

 

https://www.foodnetwork.com/recipes/paul-bunyan-steak-recipe-1915329

Recipe for the Paul Bunyan Steak can be found on the Food Network website.

Roasted Garlic and Bean Dip

Recipe by Better Homes & Gardens™

Yield: 1 cup Dip

Servings: 8

 

Ingredients:

  • 1/4 cup olive oil
  • 6 cloves garlic
  • One 15-ounce can Great Northern or cannellini (white kidney beans), rinsed and drained
  • 1 to 2 tablespoon lemon juice
  • 1/2 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • Assorted vegetable dippers, such as sweet pepper strips, Belgian endive leaves, and/or blanched cauliflower and/or broccoli florets
  • Fresh rosemary

 

Directions:

  1. In a small saucepan heat oil over medium-low heat. Add garlic; cook for 6 to 8 minutes or until garlic is softened and starting to brown, stirring frequently. Remove from heat; cool slightly.
  2. In a food processor or blender combine beans, lemon juice, snipped rosemary, salt, pepper, and garlic mixture. Cover and process or blend until smooth. If desired, garnish dip with rosemary sprig. Serve with vegetable dippers.

 

 

Tip:

To blanch cauliflower and/or broccoli, cook cauliflower and/or broccoli florets in a pot of boiling water for 1 to 2 minutes or until bright and crisp-tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.

 

 

Watermelon-Berry Lemonade

Recipe by Better Homes & Gardens™

Servings: 12

 

Ingredients:

  • 8 cups cubed seeded watermelon
  • 3 cups hulled and quartered strawberries
  • Two 12-ounce can frozen lemonade concentrate, thawed
  • 8 cups water
  • Wedges of fresh watermelon (optional)
  • Whole hulled strawberries (optional)

 

Directions:

  1. In blender, combine half of the watermelon, strawberries and lemonade concentrate. Cover; blend until smooth. Transfer to serving container. Repeat with remaining. Add water, chill up to 2 days.
  2. Serve over ice with watermelon wedges and strawberries. Makes 12 servings.

 

Tips:

Make up to 2 days ahead; cover and refrigerate. To serve, stir and add berries and watermelon wedges.

 

 

Nutritional Facts:

Per Serving: 145 calories, (0 g saturated fat, 0 mg cholesterol, 8 mg sodium, 37 g carbohydrates, 1 g fiber, 1 g protein.

 

Roasted Vegetable Pasta Salad with Walnut Pesto

Recipe by Better Homes & Gardens™

Yield: 16 ServingsRoasted Vegetable Pasta Salad with Walnut Pesto

Ingredients: 

  • 1 ½ cups coarsely chopped zucchini (1 medium)
  • 1 ½ cups coarsely chopped yellow summer squash (1 medium)
  • 1 cup coarsely chopped red onion (1 large)
  • 1 cup coarsely chopped fennel bulb
  • ¾ cup coarsely chopped green sweet pepper (1 medium)
  • ¾ cup coarsely chopped red sweet pepper (1 medium)
  • 1 small eggplant (about 10 ounces), coarsely chopped
  • 3 tablespoons olive oil
  • 12 ounces dried whole wheat penne pasta
  • 2 cloves garlic, minced
  • 1 cup torn fresh basil
  • ⅓ cup grated Pecorino Romano cheese
  • ¼ cup chopped walnuts, toasted
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 2 cups cherry tomatoes, halved
  • Salt
  • Ground black pepper
  • Snipped fresh basil (optional)

Directions:

  1. Preheat oven to 400°F. In a roasting pan combine zucchini, summer squash, onion, fennel, sweet peppers, and eggplant. Drizzle with the 3 tablespoons oil; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
  2. Meanwhile, cook pasta according to package directions. Drain, rinse, and cool slightly. In a large bowl combine pasta and the roasted vegetables.
  3. For pesto, in a blender combine garlic, the 1 cup torn basil, the cheese, and walnuts; cover and pulse with several on/off turns until chopped. With blender running, gradually add the 1/2 cup oil, the lemon juice, and the 1/2 teaspoon salt.
  4. Add the pesto to pasta-vegetable mixture, stirring gently to coat. Stir in cherry tomatoes. Season to taste with additional salt and black pepper.
  5. Serve at room temperature. If desired, sprinkle with additional basil.

Tips:

Walnuts are an inexpensive (and heart-healthy) alternative to using pine nuts in pesto.

Nutritional Facts: 

Per Serving: 203 calories, (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 2 mg cholesterol, 177 mg sodium, 21 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein.