78797 smoky soft shell watermelon salad Recipes

olive oil, fresh mint leaves julienned (finely sliced ), champagne vinegar, chilled watermelon, preferably seedless, red seedless grapes, halved, green seedless grapes, halved, crumbled california feta cheese, pine nuts, toasted, mint sprig, for garnish

red onion, juice of two limes, sweet, ripe watermelon (you can also use watermelon injected with kirtsh, or vermouth), feta cheese, fresh flat-leaf parsley, fresh mint, chopped, extra virgin olive oil, pitted black olives that have been dried in an oven (about 45 minutes at 150 degrees), black pepper

salad old points : 4 pts points+: 4 pts, calories: 157.4 fat: 11.4 g carb : 11.1 g fiber: 1 g protein: 4 g sugar: 8.9 g, sodium: 219.6 mg (without salt), seedless watermelon, cubed and chilled, crumbled feta, arugula, red onion, sliced very thin, balsamic vinegar, extra virgin olive oil, kosher salt and fresh pepper

most every barbecue joint and shack makes some variation of barbecued beans. they all taste a little different--a pitmaster s prerogative--but share a similarly spicy, sweet, and smoky flavor. we wanted to develop a simple recipe that could be prepared alongside smoking ribs or pork shoulder. here s what we discovered, test kitchen discoveries, cook the beans on the stovetop until soft , then transfer them to a disposable aluminum pan, wrap them tight, and nestle the pan into the bottom of the grill next to the coals (place it right in the drip pan, if using). poke holes in the pan s lid so the grill s smoke can permeate the pan and flavor the beans., used dried pinto beans ; canned beans will turn mushy and fall apart long before the sauce s flavors have blended. soak the beans in water overnight to guarantee even cooking., flavor the beans with bacon and barbecue sauce for an extra-smoky flavor. stir a little fresh barbecue sauce into the beans just before serving to sharpen the sauce s flavor., beans on the grill, our bbq beans finish cooking on the grill , where they pick up smoke and pork flavors. here s how to let the flavors in and keep the grease out., when the beans are tender and the sauce is slightly thickened, transfer the beans to a 13 by 9-inch disposable aluminum pan. wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans., when you re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. replace the cooking grate, making sure to position the ribs directly above the beans.

olive oil, red wine vinegar, salt, pepper, chopped fresh mint, diced seedless watermelon, chopped sweet onion, chopped, seeded english cucumber, feta cheese

unflavored gelatin, sugar, watermelon juice (from 8 lbs. watermelon, pureed and strained), watermelon balls (use a melon baller), sweetened whipped cream, sliced mint leaves

olive oil, divided, kosher salt, divided, freshly ground black pepper , plus more to taste, olive oil cooking spray, fresh lime juice, honey, red onion, thinly sliced, sliced fresh mint, divided, arugula, seedless watermelon wedges, crumbled feta cheese

chopped pecans, seeded and cubed watermelon, mache , thoroughly washed, pepper jelly vinaigrette, crumbled gorgonzola cheese

fresh lime juice, olive oil, honey, kosher salt, freshly ground black pepper, minced shallots, sliced fennel bulb, cubed watermelon, chopped fresh mint, crumbled feta cheese (about 1/2 cup)

cubed seeded watermelon, seedless red grapes, white grape juice, chopped fresh tarragon, honey

cubed seedless watermelon, seedless red grapes, white grape juice, minced fresh tarragon, honey

whole watermelon,seeded and cubed, peaches,pitted and sliced, juice of 1 lemon, salt

avocados,pitted and peeled and cut in 1/2 chunks, limes,juiced, red onion,peeled and thinly sliced, watermelon,seeded and cut into 1 chunks, extra-virgin olive oil, cilantro, kosher salt and pepper to taste

tangerine or orange juice, balsamic vinegar, shallot peeled and minced, s &p to ta te, cilantro de-stemmed and chopped, basil leaves chopped, thyme chopped, golden beets trimmed, not peeled, chiogga beet trimmed, not peeled, arugula leaves, watermelon cubes, fennel bulb thinly sliced, sharp feta cheese

diced seedless watermelon, diced cucumber, coarsely chopped pitted kalamata olives, diced red onion, reserved marinade, crumbled feta cheese

cubed seedless watermelon, chopped trimmed watercress (about 1 bunch), crumbled reduced-fat feta cheese, sliced red onion, sliced fresh basil, sliced fresh mint, fresh lemon juice, salt

sweetened shredded dried coconut, seedless watermelon (about 2 3/4 lb.), diced (1/8 in.) jicama, seasoned rice vinegar, fresh basil leaves, cucumber (about 1 lb.), salt

feta cheese, watermelon, grape tomatoes, olive oil, white balsamic vinegar, kosher salt, arugula greens (about 5 oz), sliced red onions