HotmailEnjoy these mouth-watering watermelon dishes
Try some creative meals with this summertime favorite from Kathleen Daelemans, host of ‘Cooking Thin and Loving Food.’ Check out the recipes
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Try these juicy watermelon recipes July 3: Cookbook author Kathleen Daelemans serves up some watermelon dishes with the "Today" show's Ann Curry. Today show |
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Nothing screams summer more than ripe, juicy watermelon. Although there are 1,200 varieties grown in 96 countries, most of us don't think to use it as a main ingredient in summer recipes. Chef Kathleen Daelemans, cookbook author and host of PBS's “Cooking Thin and Loving Food,” serves up some drinks, entrees, and desserts with the popular fruit.
Serves 4-6
Flavor combinations like this have made it possible for me to stay addicted to eating healthy. Don't be put off by the fish sauce. Think of it as salt. It's an outrageously delicious high-impact, zero-calorie flavor ingredient. Yours is not to reason why; yours is just to eat and try!
INGREDIENTS
In a large salad bowl, pour 1/4 cup lime juice over shallots and let stand while you prepare the rest of the meal.
Season flank steak with salt and pepper and lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat (or cook on grill). Add flank steak and cook to medium rare, turning once, about 6-7 minutes per side. Remove to a cutting board and let rest.
In the large bowl with lime juice and shallots, add fish sauce, sugar, chili paste and cilantro. Stir until sugar dissolves. Add cucumber, mango and watermelon. Gently toss until well coated. Divide butter lettuces among serving plates. Divide salad among butter lettuces. Garnish with super thin slices of steak. Serve.
Serve with warm flour or corn tortillas.
MANAGE YOUR RECIPES
Makes about 24
This is a great recipe to prepare with kids at a picnic or any summer party. Lay out the fruit in bowls and the skewers, and let them each prepare their own.
INGREDIENTS
Thread the fruit in any order on the bamboo skewers, ending with a thin slice of star fruit, especially if you’re serving this on the Fourth of July.
If you want to put together a super beautiful last-minute dessert, frost a store-bought angel food cake with whipped topping using an offset spatula, if you have one, to create a “pastry chef” perfect smooth finish. Next, skewer fruit onto tall Fourth of July skewers and place on top of the cake. Decorate with extra berries, if time permits.
MANAGE YOUR RECIPES
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