Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.
It’s cucumber week! I have been craving the light crisp freshness of cucumbers lately and thanks to the latest edition of the Food Network Magazine, this recipe hit the spot. I usually change recipes drastically, but only made a few minor changes to this one. It’s light, refreshing and even FEELS nutritious going down. It’s a fabulously quick, no cook meal to keep you cool on those summer days. You can either use an immersion stick blender (like I did), a food processor, or regular blender. I’m going to give you my version, if you’re interested, check out the food network magazine for the original.
For 4-6 servings, you’ll need:
3-4 large tomatoes, diced
5 c diced watermelon
1 peeled, diced cucumber
1/4 c torn basil (reserve some for garnish)
a few stems of mint, torn (reserve some for garnish)
1/3 c chopped pistachios
1 yellow bell pepper, seeded and diced
1/4 c diced onion
1/4 c ( or a little less, use to personal taste) herb infused, regular, or garlic infused olive oil
kosher salt to taste
pepper to taste
3-4 T white balsamic vinegar
Place all ingredients except for pistachios in blender or pot you can use the immersion blender. Puree till smooth. Refrigerate for about an hour to completely chill. Serve in a bowl, add salt and pepper to taste, drizzle a bit of olive oil on the top and garnish with basil and mint leaves and a sprinkling of the chopped pistachios.