That really looks refreshing! Heading out to the beach house. Gonna stop at the farm stand and pick up a nice sweet watermelon.

Thanks for posting!

BTW - where did you find white balsamic vinegar?

Most grocery stores carry it ... even Walmart. You could sub rice vinegar.

Here is a link that might be useful: white balsamic

I haven't tried it but just this morning I copied and pasted Chases's recipe for a similar salad from the Cooking forum, she adds cucumber with the watermelon,
here goes:
------------------------------------------------
posted by Chase

"Cucumber, Watermelon and Feta Salad

1â2 English cucumber
1 seedless watermelon wedge,
4 to 5 inches (10 to 12 cm) wide
1 tbsp (15 mL) red wine vinegar
1 small garlic clove, minced
3 tbsp (45 mL) olive oil
1â4 tsp (1 mL) each salt and pepper
1â4 cup (50 mL) shredded mint leaves
1â3 cup (75 mL) crumbled feta cheese

1. There is no need to seed or peel cucumber. Slice cucumber lengthwise, then again lengthwise. Finally cut crosswise into chunks, about 1 inch (2.5 cm) in size. Cut watermelon into the same size chunks as cucumber. Place both in a large bowl and toss.

2. Whisk vinegar with garlic, oil, salt and pepper. Drizzle over watermelon mixture and stir. Add mint and feta and gently toss. Tumble onto a platter and serve at room temperature.
Serves 6"
-------------------------------

Natal, like you, I'll try it without the mint . What's serrano pepper ?

Isn't that funny ... hers includes cucumber. The watermelon really did remind me of a sweet cuke. I don't know about the garlic. The sweet onion was a nice compliment.

Serrano is a hot pepper ... slightly hotter than a jalapeno.

Natal, that salad looks like it is to die for! I'm on my way...

I haven't, but I saw a recipe on Epicurious for a watermelon and tomato salad. I can't even imagine what it tastes like, but I want to try it. I also saw a recipe in Southern Living that I am going to try. It is a layered salad with fruit melon, fresh mozzarella, and poppy seed dressing that I am going to make later this month for a potluck. It looks easy and gorgeous!

Here is a link that might be useful: Southern Living Salad

Last night I fixed chase's watermelon salad- with the mint ( from my yard)and it is out of this world. It was devoured before the steak!

Also made the fresh fruit torte posted there- yum! two new recipes in one night.

Cooper, that summer torte is good! I made it last summer with white peaches.

Poblanos are plentiful right now. Last night I did cheese-stuffed with mango salsa.

I wanted to make a quick Summer version of Eggplant Parmigiana and this went over really big at my house last week. I call it:
Italian Summer Torta/ serves 4

Ingredients:
*1 bag of individually breaded, sliced eggplant (found mine @ Trader Joes)
* 2 large, ripe avocados
* garlic & salt
* fresh mozzarella (enough for 8 3-4" round slices, 1/4" thick)
* fresh tomatoes (enough for 8 slices, close to same size as mozzarella)
* spaghetti sauce, 2 cups
* 4 fresh basil leaves, rinsed if necessary
* freshly grated Parmigiana cheese, 4 teaspoons
* 8 toothpicks

1) bake eggplant according to package directions
2) while eggplant is baking, mash avocados and season to taste with garlic and salt (I went light with both, wanting to bring out the fresh avocado flavor instead); slice tomatoes and fresh mozzarella; julienne basil leaves and set all aside
3) Remove baked eggplant slices from oven and reset to 400-degrees.
4) In a lightly greased baking dish assemble 4 individual tortas in this order, using 2 toothpicks to stabilize each: eggplant slice; approx. 2 TBS mashed avocado; tomato slice, mozzarella slice. Repeat with another layer of each. Stabilize with 2 toothpicks.
5) Top each torta with 1/2 cup of spaghetti sauce and sprinkle 1 tsp Parmigiana and over each
6) return to oven and bake for approximately 10 minutes, or until mozzarella has slightly melted and tomato is hot.
7) Remove from oven; place on individual dinner plates and top with julienned basil. Serve.

This dish was quick and easy to make and my family and I loved the fresh garden flavors. If you have fresh eggplant, this would be a great way to use some of it. I was looking for a quicker way, myself, though.
Lynn

Natal- I made it with yellow peaches- it was soo good.

I bought green chiles and made chile rellenos last week( froze the left overs) bought more chiles yesterday at the farmers market- too small to stuff, so will probabaly buy some tomatillos and make salsa verde. yumm

Lynn, I've never had baked avocado. Does it stay green?

Cooper, I love chile rellenos, but don't fry food, so the baked version works for me. I think tonight I'll do another and top it with a fresh (uncooked) cherry tomato sauce.

Natal -

Would you please share how you prepared your peppers? That looks yummy. I have a mango salsa recipe, but am curious as to how you did the peppers.

Lynn - definitely trying your recipe also, but I will delete the avocado. Just not a fan - but love eggplant parmesan and while we don't have eggplant in our garden, I have been seeing them at the farmer's market.

Thanks!

tina

Natal, that looks so good! Did you use a torte pan?

I want to make one with apricots or peaches. If I can't find fresh peaches or apricots (locally) would a can of Peaches be okay? I read somewhere that some people use canned fruit if they don't have the fresh in the house.

What about a pie filling?

Tina, I charred it to remove the skin, then cut one side to remove the seeds. Filled 'em with a little grated sharp Cheddar and Parmesan. Closed 'em with a couple toothpicks and baked at 350° for 5 minutes.

Oakley, I think the recipe called for a springform pan, but I used a pie plate. Worked just as well.

I don't use canned fruit, but I guess you could. You could also make it with berries, or a combination of fruits.

Here is a link that might be useful: here's the thread from last summer ... lots of options

Thanks for the info! I am going to do the peppers and maybe the torte too! Fresh fruit here also (well other than what I put up). Still so many fruits in season here. Apples or peaches either one sound yummy!

As for the peppers, I wish I could do that with red peppers. I LOVE red peppers. I'm definitely hitting the local farmers market Saturday - eggplant, fruit and peppers!

tina

Lynn, thanks so much for that Italian Summer Torta recipe. We've got tons of eggplants in our garden this year and I've been running out of ideas...... We love avacado's, too, but I'd never thought of combining the two together. I can't wait to try this recipe out tomorrow night when DH gets home. This one should really knock him over!

Thanks Natal. We do have Peach and Apricot trees but a freeze got them. Apricots are my favorite!

I'm in the middle of reading the thread now, and boy does it make me hungry!

How sweet is a Torte anyway?

Whatever fruit I use I'm going to put a little matching jam on it too, so it will get gooey.

Natal, did you spray Pam in your pie plate? And how long did you cook your's since it wasn't the springform pan?

Question to anyone about Blueberries which I'm leaning towards in using it for the Torte.

I usually eat them raw, kind of force myself to eat them for health, but they're not all that sweet. And I do love desserts with blueberries in it!

Will they taste sweeter in the Torte?

I wish I could do that with red peppers.

What do you mean?

Oakley, I like it because it's not overly sweet. Just sweet enough. You could always serve it with a dollop of whipped cream or a scoop of ice cream.

I did grease the pan. My notes say I added vanilla and baked it for 45 minutes. The first time I made it in a 9" round cake pan using peaches and raspberries ... the second peaches only in the pie pan.

Do you think I could use a red pepper in place of the Poblano? What I meant was I didn't see doing this with a red pepper because they are *fatter*.

After reading some of Trisha Yearwood's cookbook, I started making stuffed peppers using red bell pepper instead of green - love them! I love red peppers and use them alot. That's the once last thing I will put up from our garden. Last year I froze red and green bell peppers and used them all winter. So good.

tina

I love red peppers and use them alot.

Same here. About the only time I use a green bell pepper is when I'm making gumbo.

I keep them in the garden until they turn red, then I roast and freeze to use later in the year for soup.

Oh I love green bells too. I use both in my pasta sauce.
Funny, but I rarely use the yellow, orange or purples.

I freeze both the green and red, but I don't roast them. Wash and core and when using for chopping, I leave them slightly frozen, so easy to chop up.

Seems like my red bells are coming in earlier this year, but we bought actual red pepper plants (vs letting greens turn red) and they are coming in with the green bells.

One of my favorite soup recipes is chicken corn chowder - with red peppers. YUM!

So, my question is - could I prepare red bell peppers like you did the poblano?

tina

I don't see why not.

I'm gonna try it! Would be a yummy appetizer.

Today I made Red Wine Ice Cream. YUMMY! It has such a light delicate flavor like green tea or ginger ice cream.

Next time I'm going to use 1 bottle of red wine though intead of 2.

Try it w/ a red wine, blueberry reduction sauce. So good!

Here is a link that might be useful: Red Wine Ice Cream

It's still summer here, so I'll add a couple keepers.

Summer Squash Linguine

I've made it with fresh basil and without and with or without the lemon juice.

Raspberry Ice Cream

Berry Ice Cream

I haven't posted here for awhile, (too busy to do much decorating, but loving everyone elses), but I have to smile at the fact that the torte I posted last summer on the cooking forum is still making the rounds.

Natal, your food looks great! Especially the ice cream. You should definitely post these on the cooking forum.

jo

Thanks Jo, but I don't post on the CF anymore. Too many judgmental voices and pointless bickering. I will say I have a nice collection of recipes from the old days and I still lurk and stay in touch with a few of the "oldies".