I love being outdoors and the hot days by themselves really don’t bother me. But you throw high humidity into the mix, and I tend to get a little testy, especially if I’m trying to cook in high humid temperatures.
My grandmother and mother taught me to do all my cooking during the summer in the earlier morning hours to keep from heating up the kitchen and running up the power bill. (Heck, Alabama Power even jumped on that band wagon).
But that hasn’t even worked lately. It has been so hot and humid in the mornings that I haven’t even attempted to cook.
There is not a whole lot I truly like about summer with the exception of two things. I get to eat fresh vegetables, including those I grew in my own little garden and those I can buy at our local farmer’s market. Secondly, I get to have all the watermelon I can possibly eat.
I have definitely been taking advantage of that lately. It’s not unusual to find a bowl of watermelon chunks in my refrigerator at any time of the year, but you can tell we truly love watermelon at my house during the summer. I probably buy 15 to 20, if not more.
My youngest son, Cory, has been staying at the house for the past two weeks and between the two of us we have already devoured two very sizeable seedless watermelons. In fact, watermelon has become the midnight snack of choice at my house.
I have also been searching my cookbooks and the internet for recipes that incorporate watermelon in some way, and have discovered a few that I plan to give a try.
The first recipe is a refreshing salad that I discovered online at www.kraftfoods.com. It requires no cooking unless you’re using the ingredients included in the Kraft Kitchen Tips section. It also incorporates several of my favorite farm fresh fruits and vegetables, which can be purchased right now at the Walker County Farmer’s Market on North Airport Road in Jasper.
It is low in both fat and sodium and is a good source of vitamins from the lettuce, cucumbers and watermelon.
And just in case you are wondering, the Walker County Farmer’s Market is open each Tuesday, Thursday and Saturday from now until the first of November from 7 a.m. until everything is gone for that day.
Total Time (Prep/Cooking): 15 minutes
Total Servings: 8 servings, 1 1/4 cups each
What is needed
8 cups loosely packed torn Boston lettuce
2 cups seedless watermelon chunks (1 inch)
3/4 cup quartered cucumber slices
1/3 cup thin small red onion slices, separated into rings
1/3 cup KRAFT Lite Raspberry Vinaigrette Dressing
1 Tbsp KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
How to make it
Combine first four ingredients in large bowl.
Whisk dressing gradually into mayo until blended.
Add to salad; toss to coat.
Kraft Kitchen Tips
Cook 1/2 cup coarsely chopped Planters Pecans or Walnuts, and 1/4 cup sugar in a skillet over medium heat, stirring frequently, until sugar is melted and nuts are evenly coated. Spread onto sheet of foil and cool; Sprinkle over salad just before serving.