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Watermelon and Tomato Salad
yield: 3 cups
4 cups seedless watermelon, medium diced
4 cups ripe tomatoes, medium diced
1
/
3
cup balsamic vinegar
¼ cup honey slightly warmed
¼ cup fresh mint, chopped
dash salt
½ cup feta, crumbled
Combine watermelon and tomato in large mixing
bowl. In a separate, smaller mixing bowl, add
balsamic vinegar and warmed honey and whisk
till well combined. Pour honey mixture over
watermelon mixture. Add chopped mint and
dash of salt. Toss till combined well. Garnish with
feta and serve immediately. May be served with
baby spinach leaves, using the excess liquid from
watermelon mixture as dressing.
A perfect combination of summer fruits, this nutritious salad
is great on its own. I like to serve it over baby spinach leaves
tossed with balsamic vinegar and extra virgin olive oil.
yield: 1 gallon
Caramelized Lemonade
4 cups sugar
1 ½ cups water
In heavy saucepot, add sugar and ½ cup water
over high heat. Watching caramel constantly, allow
sugar to burn and create a golden caramel sauce.
Once sugar is caramelized (12-15 minutes), add
1 cup water, being careful not to add water too
quickly or it could pop onto your skin. Return
caramel syrup to high heat and boil until all
caramel is dissolved into caramel syrup.
Caramel
3 cups fresh lemon juice
3 quarts water
fresh lemon slices
mint sprigs
In pitcher, mix lemon juice with water. Sweeten
lemonade with caramel syrup. Mix thoroughly and
adjust flavor with additional lemon juice. Garnish
with lemon and mint and serve chilled.
Lemonade
Who doesn't love fresh lemonade in summer? Thanks to my
good friend, Tim Lundy, for sharing this yummy lemonade at
one of our conferences. Caramelizing the sugar deepens the
flavor and the color, making it even more delicious.
