Watermelon Gazpacho •approx 3 cups of watermelon, chopped •1 cucumber, diced •1 red or yellow bell pepper, diced •1 small onion, chopped •2 tbsp lemon juice •1 tbsp olive oil •1 jalapeno (or to taste) •2 tbsp fresh chopped parsley or cilantro •dash salt and pepper to taste
Buffalo Chicken Meatballs~ 1 pound ground white meat chicken, 1/2 small onion, grated, 2 cloves garlic, grated, 1/2 cup parsley, chopped I used some dried parsley, Salt and freshly ground black pepper, Extra-virgin olive oil (EVOO), for drizzling, Favorite wing sauce
Baked Artichoke Dip~ 2 (14-ounce) cans water-packed artichokes, well drained, 4 ounces organic silken tofu, 3 large cloves garlic, 1/3 cup Parmesan cheese, freshly grated, 2/3 cup plain (or Greek) yogurt, 1/4 teaspoon fine grain sea salt, Pepper to taste
Watermelon Feta Salad 4 oz feta cheese, crumbled 2 lb watermelon slices 8 oz grape tomatoes 3 tbsp EVOO 2 tsp white balsamic vinegar 1/2 tsp sea salt 3 cups baby arugula 1 cup red onions, sliced Crumble feta cheese. Cut watermelon into bite size pieces. Cut tomatoes in half. Whisk oil, vinegar, sea salt together- set aside. Place arugula, onions, and tomatoes in a large bowl. Add vinaigrette, toss to coat. Add cheese and watermelon.
Oven Roasted Apple Butter* 8 medium McIntosh apples, cored and quartered, 2 cups unsweetened apple juice*Oven to 450°F. Arrange apples in a large roasting pan. Pour apple juice over the apples. Bake until tender and lightly browned, about 30 minutes. Using a fork or potato masher, thoroughly mash the apples in the roasting pan. Reduce oven to 350°. Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 to 1 3/4 hours. Scrape into a bowl and let cool.