Recipes


Roasted Parmesan Asparagus


Ingredients:
1 lb asparagus
olive oil
Parmesan cheese

Directions:

1. Clean and break off tough ends of asparagus.
2. Roll asparagus in olive oil, coating each one.
3. Place asparagus on cookie sheet.
4. Bake at 400 for 15-20 minutes,

Roasted Asparagus


Makes 4 Servings

Ingredients:

1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions:

1. Preheat oven to 425°F.
2. Cut off the woody bottom part of the asparagus spears and

Watermelon Summer Salad


Makes 6 Servings

 

  • 3/4 cup halved, thinly sliced red onion
  • 1 tablespoon fresh lime juice
  • 1 1/2 quarts seeded, cubed watermelon
  • 3/4 cup crumbled feta cheese
  • 1/2 cup pitted black olive halves
  • 1 cup chopped fresh mint
  • 2 tablespoons

Avocado Watermelon Spinach Salad


Makes 4 Servings

 

  • 2 large avocados – peeled, pitted and diced
  • 4 cups cubed watermelon
  • 4 cups fresh spinach leaves
  • 1 cup balsamic vinaigrette salad dressing

 

Directions

  1. In a salad bowl, toss together the avocado, watermelon cubes and

Watermelon Salsa


Makes 2 Cups

Ingredients

  • 2 cups seeded and coarsely chopped watermelon
  • 2 tablespoons chopped onion
  • 3 tablespoons seeded, chopped Anaheim chile
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon garlic salt

 

Directions

  1. In a serving bowl, mix together the watermelon, onion,

Watermelon Cooler


Ingredients

  • 8 cups (1/2-inch) watermelon cubes
  • 1 1/2 cups ginger ale
  • 1/3 cup water
  • 1 (6-oz.) can frozen limeade concentrate

Preparation

  1. 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours.