Watermelon Salad

Recipe by Better Homes & Garden™

Photo 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.

 

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Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

Photo by Better Homes & Garden™

 

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.

 

 

 

 

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens™

Yield: 4 servings/Sandwiches

Photo by Better Homes & Gardens™

 

Ingredients: 

• 8 oz. ground lamb or beef
• 8 oz. ground turkey
• 1/4c. chopped fresh mint
• 1/2 tsp. dried oregano, crushed
• 2 Tbsp. finely chopped red onion
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 whole wheat or plain pita bread rounds
• 1 recipe Watermelon-Feta Salad
• Fresh mint (optional)

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

• 1 cup chopped seedless watermelon
• 1/4 c. crumbed feta cheese (1 oz.)
• 2 Tbsp. finely chopped red onion
• 1 Tbsp. snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
2. Cover and refrigerate for up to 2 days.

 

 

Watermelon-Feta Salad

Recipe by Better Homes and Gardens™

Yield: 1-1/3 cups

Mini Gyro Burgers with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Ingredients:

• 1 c. chopped seedless watermelon
• 1/4 c. (1 oz.) crumbled feta cheese
• 2 Tbsp. finely chopped red onion
• 1 Tbsp snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil.
2. Toss gently to coat.
3. Cover; refrigerate for up to 2 days.

 

Homemade Gyros with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Tangy Tzatziki Pasta Salad

Yield: 10 Servings

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

• 1 (16-oz.) container low-fat plain Greek yogurt
• 1/4 cup olive oil
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 3 garlic cloves
• 1 (16-oz.) package penne pasta
• 1 cup pitted kalamata olives, sliced
• 2 cucumbers, peeled, seeded, and diced
• 3/4 cup sun-dried tomatoes in oil, drained and chopped
• 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
• 1 1/2 cups crumbled feta cheese

Directions:

1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
2. Cook pasta according to package directions; drain and rinse with cold water.
3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.