Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)

Red, White & Blueberry Salad

(From Becky, the Butter Lovin’ Mama)

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I’m going to post this recipe early– for  tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day.  And I would not want you to miss that honor.

Last week I had a little minor surgery (although  it is only really “minor” when if it is happening to someone else)  and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce,  pita chips, Naan bread and a gorgeous watermelon-mint-feta salad.  I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Red, White & Blueberry Salad
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© Copyright 2012 – All Rights Reserved

I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy.  As opposed to,  say, helping someone move or dog sit for them.  When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner.  I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.

I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered.  Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude.  It is true that  food, made with love, somehow tastes better.

So if you don’t make this salad for July 4,  save it in your recipe file under “Great Dish to Bring to a Friend in Need.”  It’s easy,  nutritious, beautiful and delicious.

Becky’s Red, White and Blueberry Salad

Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)

Ingredients

2 cups diced watermelon (about the size of dice)

1 cup blueberries (fresh or frozen)

2 T. crumbled feta cheese

1 T. fresh lime juice

Dash sea salt

2 t. chopped fresh mint

2 t. honey or agave nectar

Directions

In a glass bowl, layer the watermelon, blueberries and feta, in that order.  Just before serving add the rest of the ingredients and toss very gently again. Serve.  Note:  If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.


Red, White & Blueberry Salad (Watermelon, Blueberry, Feta)

Red, White & Blueberry Salad

(From Becky, the Butter Lovin’ Mama)

I’m going to post this recipe early– for  tonight and in the morning, again, to give everyone time to scoot to the store — if needed — and haul back the ingredients for this simple, amazing, knock-out Red, White and Blueberry Watermelon Salad. Because if you put it together for your 4th of July Celebration, you will be crowned the Queen Cook of Independence Day.  And I would not want you to miss that honor.

Last week I had a little minor surgery (although  it is only really “minor” when if it is happening to someone else)  and to my delight, my friend Lindsey O’Connor brought over a feast so good I’d almost go under the knife again to repeat the meal. It included grilled chicken, humus, homemade tzatziki sauce,  pita chips, Naan bread and a gorgeous watermelon-mint-feta salad.  I’m sharing my 4th of July version of her watermelon salad today, but she promises me the original recipes for the rest of the meal soon! (Which I will share with you.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Red, White & Blueberry Salad
The URL: http://wp.me/p1UwM9-uB
© Copyright 2012 – All Rights Reserved

I love to bring meals to my friends who have been ill or had a new baby. Truly pure joy.  As opposed to,  say, helping someone move or dog sit for them.  When I plan to bring a meal to someone, I usually start cooking in the mid-afternoon and just double whatever Greg and I are having for dinner.  I have a cabinet where I save disposable containers for this purpose, and a system where I wrap the hot stuff in a big towel and put it in one box, the cold stuff (with a bag of ice if needed) in another box and off Greg and I go to deliver some love disguised as a good meal.

I am so rarely sick, and my youngest baby is in his mid-twenties; so I had forgotten what a pampered, soothing experience it is to enjoy a great meal that has been lovingly home-made and delivered.  Somewhere around midnight I got up, padded to the fridge, and finished every last bite of Lindsey’s cold crisp sweet-salty watermelon salad before going back to bed. With each bite, I thought of Lindsey with gratitude.  It is true that  food, made with love, somehow tastes better.

So if you don’t make this salad for July 4,  save it in your recipe file under “Great Dish to Bring to a Friend in Need.”  It’s easy,  nutritious, beautiful and delicious.

Becky’s Red, White and Blueberry Salad

Red, White & Blueberry Salad (Watermelon, Feta and Blueberry)

Ingredients

2 cups diced watermelon (about the size of dice)

1 cup blueberries (fresh or frozen)

2 T. crumbled feta cheese

1 T. fresh lime juice

Dash sea salt

2 t. chopped fresh mint

2 t. honey or agave nectar

Directions

In a glass bowl, layer the watermelon, blueberries and feta, in that order.  Just before serving add the rest of the ingredients and toss very gently again. Serve.  Note:  If you are using frozen blueberries this dish is best served just a few minutes after the berries start to thaw, so they are still a little bit icy and hold their shape. In fact, I would just toss the frozen blueberries in last, and they should be ready for eating by the time people serve themselves and sit down to eat.


Confetti Rice Pilaf Stuffed Avocados (with Feta, Cranberry, Walnuts)

One of my prized possessions is a postcard with a handwritten note from the late marvelous, hilarious, one-and-only Erma Bombeck.  I wrote her a fan letter, telling her I was praying for her health. To my shock and surprise she took time out of her day (and dialysis) to send this encouraging note to me right after I got my first book contract.

One of my favorite columns by Erma was called “The Leftover Food Syndrome.”  It began, “I have never known a woman who can look at a mound of leftover food….and throw it away –the first time around.”  Erma then describes the leftover ritual known (genetically) to all women. After you wrap the left over in a container of your choice (“no leftover is too small to occupy shelf space”), you put it in the fridge and then over the week, each member of the family takes turns opening up the container asking, “What IS this?”

The object of this game is to never throw away the leftover as long as you can still recognize it. “It is not thrown away until it recognizes you,” Erma quipped.

What I love about this recipe below is that it uses up all those little bits of leftovers before they recognize you!  The savory, sweet, nutty, colorful rice makes a great side dish, or with the addition of extra nuts and cheese or little bits of ham or chicken — a wonderful light lunch or dinner.

Confetti Rice Pilaf Stuffed Avocados

Confetti Rice Pilaf Stuffed Avocados

Serves Six

Ingredients:

1 Tablespoon Olive

1 Tablespoon Butter (or Earth Balance for vegans)

2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)

1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)

1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)

1/4 cup toasted nuts (walnuts were on tap for this recipe)

2 T. crumbled feta or goat cheese  (skip this or use a vegan cheese substitute if you are vegan)

3 avocados, cut in half, seed removed

Directions:

In a large skillet, melt butter and oil. Toss in rest of the ingredients until warm and heated through.  Salt and pepper if needed.  Just before serving toss in cheese and stir.  Fill avocado halves with mixture, letting some of the rice fall around the avocado on the plate as well.  One avocado makes a nice side dish, two make a meal in itself!

Variation:  Use leftover grains instead of rice, such a quinoa or bulgur

This was printed from: We Laugh, We Cry, We Cook

The site URL: http://welaughwecrywecook.com

The Title: Confetti Rice Pilaf Stuffed Avocados

The URL: http://wp.me/p1UwM9-nA

© Copyright 2012 – All Rights Reserved