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Found 11 results

  1. Celiac.com 08/18/2016 - If you're looking for a quick, easy, refreshing treat that makes the most of summer's bounty of fruit, look no further. This recipe blends fresh jicama, peaches, and watermelon with a dash of lime, and a splash of chili powder. Ingredients: 2 cups fresh jicama, diced 2 cups fresh watermelon, deseeded, diced 2 cups fresh peaches, peeled, diced 4 limes, juice dash of chili powder Directions: Chop jicama, watermelon, and peaches into bite-sized pieces, drizzle with lime juice, and top with chile powder, as desired.
  2. Celiac.com 10/13/2015 - I've wanted a good recipe for watermelon rind pickle for some time, and here's the best one I've come up with yet. Feel free to adjust sugar levels for sweeter or more sour pickeles, as desired. Ingredients: Rind only of large (10-pounds or so) thick-skinned watermelon 2½ teaspoons kosher salt 2 teaspoons alum 1 tablespoon whole cloves ½ teaspoon whole black peppercorns 2 sticks cinnamon 4½ cups sugar 1 cup apple cider vinegar 1 cup white vinegar 1 lemon, thinly sliced, no seeds Instructions: Peel the green skin from the watermelon, leaving just the rind. Halve the watermelon, then scoop out the flesh. Cut the watermelon rind into 2-by-1-inch pieces. Dissolve ¼ cup salt in each quart of water; enough brine to fully cover the rinds. Soak rind overnight in brine. The next morning, drain the rind, rinse with fresh water and drain again. Combine remaining ingredients in a saucepan, and boil for about 5 minutes. Spices may be tied in cheesecloth bag if you like. Add rind a few at a time and simmer about 30 minutes, until rind is clear. Pack rind in hot sterilized jars. Cover with boiling syrup and seal.
  3. Celiac.com 09/09/2014 - Looking for a winning summertime drink that will please the kids and put a smile on the faces of your grown-up guests? This recipe delivers tasty, refreshing lemon-watermelon coolers that also happen to make good mixers for grown-up drinks. Ingredients: 4 cups seedless watermelon chunks (about 1 pound) 1½ cups lemonade 8-10 fresh mint sprigs Directions: In a blender, puree the watermelon and lemonade, and strain into a pitcher. Muddle the mint in a glass, add ice, and top with cooler. For a tasty, refreshing grown-up cooler: Add vodka, clear rum, or silver tequila as desired.
  4. Celiac.com 09/10/2014 - It’s watermelon season and that means delightful dishes featuring this sweet, versatile summer favorite. This recipe uses watermelon as the foundation of a light, tasty gazpacho that will leave your guests refreshed, and clamoring for more. Ingredients: 2½ cups cubed fresh watermelon 2 large tomatoes, pureéd ½ Serrano chile 1¼ teaspoon red wine vinegar ¼ cup extra-virgin olive oil 2 tablespoons minced red onion 2 Persian cucumbers, minced 2 tablespoons minced fresh dill ⅓ cup crumbled feta cheese Kosher salt and freshly ground black pepper Directions: In a blender, purée the tomatoes, chile, and ½ of the watermelon. Add the red wine vinegar and olive oil and blend lightly. Add the onion, cucumber and dill and season with salt and pepper. Purée until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
  5. Celiac.com 09/05/2014 - If you want an easy, tasty summer salad that will make a splash at your next potluck, look no further than this fresh watermelon feta salad. This simple recipe combines juicy watermelon, sweet onion, feta, cilantro and mint, with a dash of balsamic vinegar and olive oil to deliver a world of flavor. I like mint and cilantro, but you can add parsley, watercress, or whatever you like. Ingredients: Chunks of 1 seedless watermelon 1 large sweet onion ¼ cup balsamic vinegar ½ cup extra-virgin olive oil 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro, as desired 4 ounces feta cheese, crumbled 6 whole mint sprigs 1 tablespoon sunflower seeds or pine nuts Salt and pepper Directions: Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into bite-sized pieces. In a small bowl, mix vinegar, salt, pepper until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add chopped mint, cilantro, and seasonings, to taste. Top with sunflower seeds or pine nuts, as desired. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. Serve on plates and garnish with mint leaves.
  6. In this easy summertime salad, sweet and tangy balsamic glaze balances nicely with juicy watermelon, pungent feta, slightly bitter arugala to deliver a delicious salad with an air of sophistication. Ingredients: 8 ounces baby arugula 10 cups seedless watermelon chunks ½ cup sliced red onion 8 ounces feta cheese, crumbled ½ cup chopped cilantro, as desired 2 tablespoons balsamic vinaigrette Directions: Arrange arugula over large platter. Scatter watermelon, and top onion slices, crumbled feta, and cilantro as desired. Drizzle with balsamic glaze and sprinkle with pepper. Serve immediately.
  7. Celiac.com 08/28/2014 - My wife loves cucumbers, and I love watermelon. So, this easy recipe was a natural to compliment our Summertime grilling. Ingredients: 1 tablespoon olive oil 8-10 cups cut-up seedless watermelon (about 2 pounds) 3-4 Persian cucumbers, halved lengthwise and sliced (skin on) ¼ cup chopped fresh mint 2 tablespoons fresh lime juice ½ teaspoon kosher salt ¼ teaspoon fresh ground pepper, as desired Directions: In a medium bowl, toss the watermelon, cucumber, mint, lime juice, oil, salt, and pepper. Serve immediately.
  8. Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. I’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish. Ingredients: 4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.) 2 cups chopped seedless watermelon, chopped 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 tablespoons cilantro 1 Persian cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons balsamic vinegar 1 dozen small fresh corn tortillas Directions: Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt. Drizzle with 2 tablespoons olive oil. Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center. Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish.
  9. Celiac.com 08/12/2014 - Here’s another easy summertime drink that will turn a few heads. It blends watermelon with sweetened lime juice and crushed ice to deliver a refreshing burst of summer! Ingredients: 8-10 cups seedless watermelon chunks (about 2 pounds) 2-3 tablespoons Rose’s Lime Juice, to taste 3 tablespoons fresh lime juice 2 cups crushed ice lime slices for garnish vodka, rum, or tequila, as desired (select gluten-free varieties if you have concerns) Directions: Combine all ingredients in a blender and puree until smooth (add a few tablespoons of water, if necessary). Add lime juice to get desired sweetness. Transfer to a pitcher filled with ice and serve in tall glasses. Garnish with lime slices. For a grown-up version, add vodka to taste, as desired.
  10. I can’t say enough about the wonder of no-cook meals. When the weather heats up and you want to spend as little time as possible in a hot kitchen, easy to make salads like these are perfect. This particular salad is so delicious, refreshing and juicy, that you’ll happily welcome a few drips running down the side of your mouth. Tossing in some arugula or baby greens is a nice compliment, but the fruit stands beautifully on its own. Ingredients: 4 cups watermelon, 1 or 2-inch chunks 2 mangos, chopped 2 avocado, chopped 1 cup cherry tomatoes, halved 1 red onion, thinly sliced ¼ cup mint ¼ cup olive oil 2 tablespoons white wine vinegar 1 lime, juice and zest Salt and pepper to taste Directions: In a small bowl, combine vinegar with lime juice and zest. Whisk in olive oil and season with a pinch of salt and pepper. Add sliced onions to the bowl and marinate for about 10 minutes. In the meantime, add watermelon, mango, avocado and tomato chunks to a large bowl. Toss with dressing and onions. Finish with mint, thinly sliced or chopped.
  11. Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known. Yes, you read it right: Watermelon and feta cheese. With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with fresh mint and red onions, which I don't think add much to the salad. This version omits the onions, and substitutes arugula for the mint. If love mint, or onion, then by all means toss in some into the salad. This recipe serves about four people, so scale it according to your needs. Ingredients: ¼ large watermelon, cut into 1-inch chunks 2 ounces feta cheese, crumbled l small bunch of arugula (or mint), chopped Directions: For best flavor, choose a seeded watermelon with a yellow patch on one side to show that it has been allowed to ripen on the vine. I like to chill the watermelon first. Any good feta cheese will do for this recipe. Remove and discard as many black seeds as possible. Put the watermelon and feta in a salad bowl and toss to combine. Serve immediately.
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