Thursday, July 24, 2014

Watermelon Lemon Fresca

Refreshing! That's what they'll say about this drink. It's got watermelon, lemon juice, a hint of mint, and sparkling water. Substitute champagne for the sparkling water for a refreshing version with a punch.


1/4 cup water
2 Tbs. sugar
4 cups cubed seedless watermelon
zest of one lemon
1/4 cup lemon juice
1 cup sparkling water or champagne
mint leaves

Directions:  Mix the water and sugar in a microwave safe cup. Microwave for 30 seconds, then stir to dissolve the sugar. Place the watermelon, along with the sugar water, zest and lemon juice in a blender. Whirl until the watermelon is pureed. Stir in the sparkling water. Pour over ice. Garnish with mint leaves, or muddle them with the ice cubes before you add the watermelon fresca.

Serves 4, easily doubled

Stealthy Cooking Tip:  Watermelon is refreshing any way you serve it. While watermelon is a sweet fruit, it's also boasts lots of good fiber, making it a nutritious addition to any summer meal. Many recipes call for straining out the pulp, but this recipe keeps the pulp, making it part of the nutritious goodness of this drink. Enjoy the refreshment!

Thursday, July 17, 2014

Sesame Seed Salad Dressing

This salad dressing pairs well with any salad that has an Asian flair. It's featured with Ahi tuna salad, but I also love it with salad topped with blackened chicken. My inspiration for this one comes from one of my favorite cookbooks, Santa Fe Light & Spicy Recipe.


1 Tbs. balsamic vinegar
1 tsp. red wine vinegar
1 tsp. low sodium soy sauce
1 tsp. black or white sesame seeds
1 Tbs. honey or agave
1/2 tsp. Dijon mustard
2 tsp. sesame oil
2 tsp. extra virgin olive oil

Directions: Measure all of the ingredients into a jar. Cover the jar and shake well, or use a whisk to combine. Makes a little more than 1/4 cup dressing, or enough for 4 servings.

Stealthy Cooking Tip: Make extra dressing, then keep the remainder in the refrigerator. Homemade salad dressings will keep in the frig for several days, up to one week.