RECIPE MAGIC!

WATERMELON EXTRAVAGANZA

Watermelon is the quintessential summer fruit. Definitely not just for picnics and seed-spitting contests! This juicy, refreshing powerhouse has been making a splash in our sweet and savoury dishes for awhile now. Cubed or sliced with cucumber, spicy peanuts, minty herbs or tangy feta, dressed in EVOOs and balsamics, silky dark or crisp white, they are sure to take you on a sunny taste adventure. 

WATERMELON FETA MINT

This salad is a refreshing and vibrant dish perfect for hot days. It combines juicy, sweet cubes of ripe watermelon with crumbled tangy feta cheese, creating a delightful contrast in flavours and textures. Fresh mint leaves add a cool, aromatic element that complements the sweetness of the watermelon. 

INGREDIENTS:
1/4 of whole seedless watermelon (4-6 cups), rind removed, cut in two-inch chunks
1/4 cup Key Lime white balsamic 
1/2 tsp Kosher salt
1/4 tsp ground black pepper
1/2 cup fresh Basil EVOO 3/4 cup crumbled fresh feta1/2 cup roughly chopped mint leavesDIRECTIONS:Place watermelon chunks and place in large bowl. In a separate small bowl or squeeze bottle, place EVOO, balsamic, salt and pepper. Whisk or shake vigourously until blended. Then slowly pour in olive oil and mix well. Pour over watermelon pieces. Toss very gently, then top with crumbled feta and roughly chopped mint leaves. Option: Add 2-inch pieces of cucumber (with peel on) for added crunch.


WATERMELON SORBET

No-churn Watermelon Sorbet is a luscious symphony of summer sweetness. Our recipe takes minutes to make without any need to churn. If your watermelon hasn't reached perfect sweetness, you can add a bit of simple syrup. For a refreshing tang, add a teaspoon or two of Key Lime balsamic.

INGREDIENTS:

3 1/2 cups fresh seedless 1-inch watermelon chunks
2 tsp freshly Key Lime balsamic or freshly squeezed, strained lime juice
1/4 cup warm water, as needed

Optional: Add 1 to 2 tsp simple syrup to food processor, recipe below.

DIRECTIONS:

Spread watermelon chunks on parchment lined rimmed baking sheet. Place in freezer overnight. When frozen, place chunks in food processor along with balsamic (or lime juice) and set aside for 5 minutes to partially thaw. Process until smooth. Add warm water as necessary to smooth. If using simple syrup, reduce amount of warm water. Eat immediately or for firmer texture transfer to air tight container and freeze for 3 to 4 hours. 

SIMPLE SYRUP: Dissolve equal parts of sugar and water over medium heat. Cool and add to food processor with watermelon chunks. 


SPICED WATERMELON

One of our favourite chefs is Bon Appetit's former food director, Carla Lalli Music. Her recent cookbook,That Sounds So Good, inspired our own Spicy Cucumber Watermelon Peanut Salad recipe. It promises a late summer bit of heat, and a cool, sweet n' sour crunch. Peanuts roasted in olive oil are a special homage to Asian flavours. 

INGREDIENTS:

1/2 small watermelon, ends trimmed and cut vertically, rind removed (3 cups)
6 small cucumbers, cold, unpeeled
1/2 red onion, peeled, thinly sliced
1/4 cup Key Lime white balsamic
1 tsp Chipotle olive oil
2 tsp granulated sugar
1 tsp Kosher salt for onion marinade; 1 tsp salt for roasted peanuts
1 cup peeled, unblanched (not roasted) peanuts
1/4 cup extra virgin olive oil
1 tbsp Persian Lime olive oil
1 tsp soy sauce

Option: Add 1/2 tsp Sumac
 

DIRECTIONS:

In small bowl add onion, salt, sugar, Chipotle oil and white balsamic. Stir until onions are completely covered and let stand for one hour. In small pot, add extra virgin olive oil. Heat until shimmering. Add peanuts and roast for 3 minutes until barely golden brown. Overcooking will cause the peanuts to be bitter. Remove peanuts from pot with small strainer and place in bowl with peanuts still lightly coated in cooking oil from pot. Add salt and sugar, then toss until completely coated. Set aside to cool. Cut peeled watermelon in 1 to 2 inch pieces. With a rolling pin smash cucumber. Cut cucumber in bit-sized pieces. The extra surface area will soak up the dressing better than slices or cubes. In a large bowl add watermelon, cucumber, onions, dressing, half of the peanuts. and remaining ingredients. Toss well. Let rest for 5 minutes, garnish with remaining peanuts, then serve immediately with crusty bread or as a side. 


WATERMELON MINI STEAKS

Grilling watermelon mini steaks is a fun way to serve a sweet and savoury dessert, or as an appetizer or a lunch with crumbled feta cheese -- and crusty bread. Grilling watermelon may sound unconventional, but it brings out a whole new dimension of flavours. The heat caramelizes the natural sugars in the fruit. The texture also transforms, becoming slightly firmer with a hint of char. It's a surprising combination that will leave your taste buds craving for more.

INGREDIENTS:

1 small watermelon
2 tbsp Persian Lime olive oil
1 tsp Chipotle olive oil (optional)
1 tbsp Key Lime white balsamic 
1 tsp fine granulated sugar

DIRECTIONS:

Heat grill on high. Cut both ends off the watermelon. Stand upright, lengthwise, then cut in half. Then cut each in half again. Slice horizontally in 1/2-inch-thick triangles. In a small bowl, whisk the rest of the ingredients until sugar is dissolved. Brush, then gently rub the watermelon slices on both sides with the mixture. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Remove from heat. Garnish with fresh mint leaves. Serve immediately with feta cheese or Greek yogurt.


WATERMELON SALSA

A little bit sweet, a little bit savoury with a little bit of a kick. Fresh mouthwatering watermelon makes every bite extra deliciously juicy and refreshing. 

INGREDIENTS

4 cups seedless watermelon, diced in 1/2-inch cubes
1 cup green pepper, diced in 1/2-inch cubes
1 cup diced red onion 
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves or 1 tbsp Lemongrass Mint white balsamic
1 tsp Baklouti Chili olive oil
1 tbsp Key Lime white balsamic
1 tbsp Persian Lime olive oil 

      DIRECTIONS:

      Combine all the ingredients in a medium bowl and stir together. Let sit for 15 minutes. Stir again before serving. A great dip for salty tortilla chips, a topper for tacos or a wonderful chunky sauce with fish and seafood.

      WATERMELON TOMATO SALAD

      Lemony and salty, sumac blend spice, available everywhere, is the clear winner when it comes to creating this wonderful dish for your summer table. You can turn our salad into a main dish by topping with a slice of feta, grilled haloumi or pieces of fresh mozzarella. 

      INGREDIENTS:
      2 cups cherry tomatoes, halved
      3 cups watermelon cubes
      3 green onions, green part only, cut in 2-inch pieces
      1/2 cup chopped mint leaves
      1/2 cup fresh basil leaves
      3 tablespoons fresh extra virgin olive oil
      1-1/2 tsp sumac dried spice

      1 tbsp Sicilian Lemon white balsamic

      DIRECTIONS:

      In a small bowl whisk oil, balsamic and sumac spice. In large bowl add remaining ingredients and toss gently. Pour dressing and toss again to cover salad ingredients completely. Serve immediately with crusty bread or as a side to grilled meats or fish.

      WATERMELON GAZPACHO

      Peel and seed a medium cantaloupe or half a small watermelon. Using a melon baller, set aside 6 small cantaloupe balls. If using watermelon, cut 6 small flower shapes. You can use small cookie cutters. Chop the rest of the melon. Place in blender. Add 1 small cucumber, peeled, seeded and cut in pieces. Then add 2 tbsp chopped red onion, 1/2 tsp Kosher salt, and 2 tbsp Premium White Balsamic. Blend until smooth. With motor running, gradually pour in 1/2 cup extra virgin olive oil.  If too thick add water, 1 tbsp at a time. Season with additional salt and freshly ground black pepper. Pour in medium bowl and place in fridge for 1 hour. Serve with cooked bacon pieces (for cantaloupe), crumbled Feta (for watermelon) and diced cucumber (for both). Drizzle your choice of fruity or spicy fresh olive oil. For added fun, float melon balls. 

      Inspired by Bon Appetit