Recipe Review from 7/12/10

It's the height of summer and the Husband's garden endeavors are starting to pay off. We've been eating lots of Swiss chard, kale, lettuce, radishes, peas, and zucchini. He's been picking the zucchini while they are nice and small, no bigger than the length of my palm, so they are not so overwhelming.

What this also means is lots and lots of salads and green smoothies. I've done basic 'house' salads, a blueberry/walnut/blue cheese salad with maple-mustard vinaigrette (my favorite!), salad with lightly seared venison steak on top (seriously good)...you get the idea.

Our dressings are also pretty basic, olive oil or EVOO with the following vinegars: balsamic, white balsamic, white wine, red wine, and raspberry. I do have one more specialty white wine vinegar but with five open bottles in the fridge I'm holding off on opening another.

So for a change of pace we recently made these:

Watermelon Margaritas (Ckng Lght, July 2010) 5.0
Buy a big watermelon for these because they are delish delish delish! Refreshing and simple, these go down way to easy. Recipe originally said serves 6...HA! Four tops. I also recommend uping the watermelon to four cups instead of three. We skipped the sugar on the glasses, naturally sweet on their own.

(Photo by Cookinglight.com)

Watermelon Margaritas
Yield: 4 servings

Ingredients
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)
Preparation

1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.

2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.


Couscous Salad with Chickpeas (Ckng Lght July 2010) 4.0
This is a nice refreshing salad for lunches or a light dinner. This would also be good for a summer picnic luncheon as it is easy to pull together and can be made ahead of time.

The only significant changes I made to this dish was to use Israeli couscous and add zucchini. If using Israeli couscous, cook according to pkg directions and not those listed below. Vegetables can be whatever you have handy, and I think goat cheese would be just as tasty (if not better than) feta.

(Photo by Cookinglight.com)

Couscous Salad with Chickpeas
Total: 20 minutes
Yield: 4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)


Ingredients
1 cup uncooked whole-wheat couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 teaspoon smoked paprika
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large ripe tomato, chopped
3/4 cup (3 ounces) crumbled feta cheese
Preparation
1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.