Listed below to torture you and make you really, really hungry are the three finalists in the \u201cEverything Else\u201d category of the What About Watermelon Recipe Contest. Take a look and decide which one you like the best. The polls to determine the winner will open on Saturday! (I know I said yesterday that the polls will open on Friday, but the voting actually starts on Saturday.)<\/p>\n
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SUBMITTED BY: Mary L. of Columbia, SC<\/p>\n
WATERMELON GUY SAYS: It\u2019s hard not to love a patriotic recipe like this, and as salads go, this one is an all-American classic. Watermelon, blueberries, arugula, feta cheese \u2026 all the ingredients of a summer classic.<\/p>\n
INGREDIENTS<\/strong><\/p>\n 3 cups watermelon bite-sized cubes or balls DIRECTIONS<\/strong><\/p>\n In a large bowl, toss watermelon and blueberries. Combine the feta, olive oil and hot water in a blender and puree until smooth. Season with pepper and additional salt if you wish. Divide arugula between four salad plates. Top with watermelon and blueberries and drizzle with feta puree. Sprinkle with chopped oregano. Serve immediately. Serves 4<\/p>\n \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n SUBMITTED BY: Paula M. or Lenhartsville, PA<\/p>\n WATERMELON GUY SAYS: The only thing better than a regular salad is a pasta salad, and one of the best ways to make a great pasta salad is to add watermelon\u2026 and pieces of orange\u2026 and mozzarella cheese\u2026 and basil. Let\u2019s just all agree that this recipe is pretty close to perfect and start eating ASAP.<\/p>\n INGREDIENTS<\/strong><\/p>\n 12 oz. bow tie pasta, cooked according to package Directions DIRECTIONS<\/strong><\/p>\n Preheat oven to 400 degrees. Place pasta in a large mixing bowl with 1 teaspoon olive oil. Toss, then set aside.<\/p>\n Meanwhile, in a small skillet combine remaining olive oil and coriander seed and toast over medium to high heat for 1 minute. Cool 1-2 minutes. Add remaining ingredients, cooled oil mixture, salt, pepper, and ground cinnamon to taste and toss gently till blended. Serve.<\/p>\n I really enjoy making and serving this summer salad to family and friends. I love the combination of fruit, cheese and pasta, along, with the flavors of coriander, basil and a touch of cinnamon. Quick and easy to fix, pretty, and very tasty; all your quests will be impressed. This salad came about unexpectedly. Not having any time to go shopping when unexpected company showed up, I had to throw together something for us to enjoy. Using what I had on hand, I came up with this pleasingly delicious salad. Hope you agree!<\/p>\n \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/strong><\/p>\n SUBMITTED BY: Apeksha D. of Cambridge, MA<\/p>\n WATERMELON GUY SAYS: Indian food is misunderstood a lot of times, which is unfortunate because, well, it\u2019s pretty awesome. Wraps are pretty awesome, too. Put the two together and you\u2019ve got a pretty awesome recipe. If you don\u2019t believe me, try it for yourself. I\u2019ll wait right here until you\u2019re done.<\/p>\n INGREDIENTS<\/strong><\/p>\n 1 large watermelon DIRECTIONS<\/strong><\/p>\n Cut up the watermelon so that you end up with dices of the white part of the melon (no rind and no sweet red interior). Heat up a pan with oil and then place cumin seeds and mustard seeds into the pan. Once the seeds start popping, \u00a0\u00a0\u00a0 quickly add watermelon, red pepper, salt and sugar. Mix slowly and allow the natural sugars from the watermelon to caramelize. While this finishes carmelizing, warm up pita on hot pan. Serve together with chopped up cilantro garnish. Squeeze lime juice on top for freshness.<\/p>\n","protected":false},"excerpt":{"rendered":" Listed below to torture you and make you really, really hungry are the three finalists in the \u201cEverything Else\u201d category of the What About Watermelon Recipe Contest. Take a look and decide which one you like the best. The polls to determine the winner will open on Saturday! (I know I said yesterday that the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-549","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-general","7":"entry"},"yoast_head":"\n
\n1 cup ripe blueberries
\n6 ounces feta cheese
\n5 tablespoons extra virgin olive oil
\n1\/4 cup hot water
\nFreshly ground pepper to taste
\n1 bunch arugula, trimmed with tough stems discarded
\n4 sprigs fresh oregano, roughly chopped<\/p>\nSummers\u2019 Watermelon Pasta Salad
\n<\/strong><\/h2>\n
\n1\/4 cup olive oil, divided; 3\/4tsp. crushed coriander seeds
\n1 small-medium orange, segmented, plus any juices
\n1-1\/2 cup 1-inch watermelon balls; 1\/3 cup pecan halves, toasted
\n1 cup (8oz.) bocconcini, small mozzarella balls
\n1 bumch fresh basil. leaves torn
\n1\/8tsp. \u2013 1\/4tsp. ground cinnamon, to taste
\nsalt, pepper to taste<\/p>\nIndian-Style Watermelon Wrap<\/h2>\n
\n2 tbs. salt
\n1 tsp. sugar
\n\u00bd tbs. cumin seed
\n\u00bd tbs. mustard seed
\n1 tsp. red pepper
\n4 tbs. vegetable oil
\n1 whole-wheat pita wrap
\n\u00bc lime<\/p>\n