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.