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Watermelon feta guacamole

Watermelon makes a great substitute for tomatoes in this watermelon guacamole recipe — plus the rind is too cute not to use as a serving bowl. The sweetness of the watermelon tastes great with the spicy jalapeño and creamy avocado. It’s something a little different for your summertime party spread. Watermelon feta guacamole Ingredients 9 ripe avocados, pitted 1 cup fresh cilantro, chopped 3/4 cup chopped red onion 2-3 jalapeños, finely chopped (remove the seeds if you don’t like a lot of heat) 1/4 cup fresh squeeze lime juice 2 cups diced watermelon Salt Pepper 1 cup feta cheese crumbles (the jalapeño variety if you can find it), divided And don’t forget tortilla chips for serving! Directions Scoop out flesh from avocados into a large bowl. Smash with a fork until just slightly chunky. Add lime juice and mix until combined. Add cilantro, onion, jalapeño, watermelon, and 3/4 cup of…

Watermelon and whipped feta bruschetta bites

When it comes to summer snacks, watermelon is definitely my go-to ingredient. I use it in everything from sweet popsicles and smoothies to savory salads and spicy salsas. Here’s yet another watermelon recipe that’s bound to become a summertime staple. It’s sweet, salty, crunchy, creamy — you’ve really got to try it for yourself. The watermelon makes a deliciously unexpected substitute for tomatoes in this classic recipe. Watermelon and whipped feta bruschetta bites Ingredients 2.5 cups seedless watermelon, finely chopped 1 cup feta cheese, crumbled 1/4 cup ricotta cheese 7-8 fresh basil leaves, chopped 2 tbsp chives, chopped 1 baguette, cut into 3/4″-1″ slices Pepper Balsamic glaze 2 tbsp honey Directions Slice baguette and place slices on a baking sheet. Toast under a broiler for a few minutes, or until lightly crispy. In a food processor, combine feta crumbles and ricotta. Whip until the mixture is smooth. Spread the whipped…

Edamame, olive salad

This edamame, olive salad will make you feel like you’re lunching at a seaside restaurant on some far flung Greek island. I swear it! It’s such an unusual combination that your taste buds will think you’re on vacation. I had a variation of this salad last week at an unlikely waterfront spot in North Carolina. The restaurant served mostly seaside style bar food, except for this incredible side dish. I’m so glad I ordered it. It was easily my favorite thing I had that meal — aside from that delicious Southern sweet tea. That’s hard to beat. This edamame, olive combo makes for a simple salad but not one where you want to cut back on quality. A bag of shelled edamame should only run you a few dollars, so splurge on the fancy olives — you know, the ones from the olive bar. Or at least get a good brand of jarred kalamatas.…

Cranberry, spinach pinwheels make a perfect holiday appetizer

These cranberry tortilla pinwheel wraps are a perfect holiday appetizer. They’re just bursting with festive color. Red cranberries pop against the creamy white cheese and dark green spinach. The flavor is a perfect blend of sweet and savory, and they’re filling, too. If you need to feed a lot of people, these will help you get there. For a little crunch, try them with the addition of walnuts, too! Cranberry, Spinach Pinwheels Serves 4 as an appetizer  Ingredients  2 large spinach tortillas 1 package cream cheese (8 oz.), room temperature 3/4 cup feta cheese, crumbled 1 cup baby spinach leaves, loosely packed 3/4 cup dried low-sugar cranberries 1/4 cup green onion, thinly chopped 1/4 cup walnut pieces (optional) Directions Wilt spinach by zapping in the microwave for 10-20 seconds. Spinach will shrink in size and should be easy to stir with other ingredients. If spinach is still too fresh, microwave another 10-20 seconds. In…

Quinoa salad with cranberries and pecans

Quinoa (pronounced KEEN-wah) has come a long way. It was banished to the back of the health food store for decades only to be featured up front on national supermarket aisles the past few years. It’s high protein content and versatile texture have made quinoa a popular everyday grain. At the dinner table, it’s often substituted in place of former starchy favorites like pasta or white rice. But quinoa isn’t a new fad. Sure, it has recently picked up popularity in the United States and Europe, but it has been cultivated and eaten in the Andes for more than 5,000 years. It was known as “the mother grain” and “the gold of the Incas”, a testament to the importance of this grain to the Andean cultures. Today, it’s considered a superfood. It’s a complete protein source that’s also high in iron, magnesium and fiber, while also being extremely versatile and easy to cook with. Some estimates state…