And that watermelon? Since I haven’t cut into last week’s, this one will be cut up and frozen for slushies like the one we have the recipe for here. I hear I’m not the only person doing that. Last week’s melon is being cut up tonight and will also go to tomorrow’s dinner party, as Watermelon Chaat. Recipe (from my standby The New York Times) below.
So, so happy to see more melons this week. Cantaloupe and watermelon for us, alongside a spaghetti squash, red potatoes, slicer tomatoes and Kirby cucumbers.
I’ve got the perfect salad for two of those items. A watermelon and cucumber salad. Salads combining those two are not new, but I’ve never seen a recipe with a dressing like the one at Victory Sandwich Bar. AJC will be publishing this recipe Sunday and it will be online August 16, but down below is a sneak preview. So delicious! Substitute, or add, cantaloupe to the salad.
from https://sarahcopeland.substack.com/. She includes about 2 tablespoons of collagen powder in her slushies. I have never tried collagen powder so I leave it to you to decide if that’s something you want to add. I can’t see that a slushy would need that.
I haven’t cut into those melons yet. They’re in the refrigerator chilling. But I’m sharing a recipe I saw in the New York Times for a melon, cherry tomato and cucumber salad. Nothing particularly unusual in it, except for the concept. I just wouldn’t have thought to add melon to a tomato and cucumber salad. That’s the great thing about looking for and sharing recipes. It’s always fun for me to look for things that sounds intriguing and just a bit different from what I’d traditionally make.
This recipe for Okra Cornbread Fritters is a decade old, but it’s still delicious.
Seems to me watermelon recipes have been particularly abundant this year. I append one I found particularly intriguing down at the bottom of this message. It’s from Mark Bittman and it’s watermelon ramen – with many components that will use up all of that cannonball watermelon that was in this week’s box. Plus last week’s melon which is still sitting in the refrigerator (don’t ask why). Definitely a weekend project, and I hope to tackle it Sunday. I’m skipping the bean sprouts in the slaw since I’m not a fan. It seems sort of daunting, but really isn’t …. but I just loved the idea that you could turn your watermelon into poke. So creative! You may not want to make it, but it’s just fun to see what smart minds and innovative palates can dream up.
This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.
Yes, melons make great smoothies. Or soup. Try this one both ways.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.