Eros Food Garden Healthy Salad

This slideshow requires JavaScript.

Make sure the rind (white) is thick enough

Watermelon Stacked Recipe Ready

Looking at the side of the Watermelon, the white part of the rind is aproximate 1 inch thickness, which is perfect for salad since we will be removing the green outer part, and as much of the pink fruit as possible. Please use a cutting board to cut the green skin off the melon, and cut the pieces in manageable sections, after removing the pink fruit (fleshy part for everyone to enjoy). If one particular piece proves too difficult to remove the green skin, go on to another piece.

Watermelon cut to manageable pieces

Watermelon Random Cut & With Removed Skin

Once the green skin of the Watermelon is removed, get each piece ready to julienne (which means you will cut into strips just like french fries)! Put each piece of rind face up (concave shape to your hand, convex shape to cutting board), and start cutting at right, or left side, into thin strips (not too thin nor thick for this recipe).

Cut rind pieces into medium (1/8") thickness strips

Julienne All Of The Rind about 10 cups

Please don’t worry about perfect strips in your julienne rind, that is not going to change the flavor of the salad, be glad it’s done!  Woot!  Also, you will have used aprox half of the watermelon to equal 10 cups.

Added Three Kiwi to Julienne Rind

Three Kiwi Added to Julienne Watermelon Rind

Now your watermelon rind is ready for the three (3) Kiwis. Remove the skin of the Kiwis, and cut the fruit in slices right over the watermelon rind, which is julienne. Please cut the slices of Kiwi in about 1/4 inch thickness, otherwise they will, well you know…. disintegrate!

Add scallions to the kiwi fruit, and watermelon rind

Scallions, Kiwis, & Watermelon

You are ready to give another dimension of flavor to the salad! Take 4 scallions (washed and with root cut off bottom), cutting into slices about 1/2 thickness; add to the kiwis, and rind.   I like to toss the scallions on top of the kiwis, so the fruit will absorb some of the flavor from the scallions!
In the mean time, in a separate bowl, add 1 tablespoon of garlic powder, and 2 cups of balsamic vinaigrette salad dressing, and blend together. Now put the rind, kiwis, and scallions into garlic, and balsamic vinaigrette, mixing well with a large spoon, or spatula.

Watermelon Rind, Kiwis, & Scallions with Balsamic Vignegrette

Watermelon Rind, Kiwis, & Scallions with Balsamic Vignegrette

Now that the salad is ready,  put into a clean bowl chilling for about 1 hour, so that flavors all blend together! Before you put in fridge, add the juice of a fresh squeezed lime, or lemon. Optionally, you can add 6 crushed leaves of mint (spearmint) for a really fresh zing!!

Adding Lemon or Lime gives greater sbsorption to benefits of Watermelon rind

Give Me Liberty and Give Me Health: Eros Garden BBQ Salad

A healthy, and delicious salad that definitely spells summer, is high in citrulline amino acids good for a healthy heart.  There is another practice that is very important: being frugal, and eating well!! I hope you enjoy my salad recipe with BBQs, or meals of choice!

Kitchen Tools You Will Need:

  • Knife
  • Cutting Board
  • Large Dish (1)
  • Two (2) Large Bowls (I prefer non metal bowls)
  • 1 large mixing spoon or spatula

Ingredients:

  • 10 cups peeled watermelon rind
  • 3 kiwis
  • 4 scallions (washed,a nd roots cuts off)
  • 1 lemon, or lime juice fresh squeezed
  • 1 tablespoon garlic powder
  • 2 cups of Balsamic Vinaigrette Salad Dressing
  • 6 crushed mint leaves (optional)

Once I have made my salad, I like to dunk a couple pieces of bread in to the mixing bowl, to reward myself for a job well done!

Lick The Bowl with bread

Treat Yourself To Licking The Bowl

It has been my pleasure to create the Eros Food Garden BBQ Salad just for you, family, and friends! Enjoy!!

Note:

  • Please Do Not let your children try and cut the green skin off the  watermelon, it is a very hard skin, and is dangerous for them.
  • Wash the watermelon throughly before cutting it.

Eggplant in a Huff

Open-Faced Grilled Eggplant, Red Onion, and Heirloom Tomato Sandwiches with Creamy Celeriac Sauce

Jennifer Martiné
1 hr total50 mins prepFull Screen
Servings
SOUNDTRACK: “Summertime” by John Coltrane from My Favorite Things
BOOKS: Mindful Loving by Henry Grayson, The Seven Spiritual Laws of Success: A Practical Guide to the Fulfillment of Your Dreams by Deepak Chopra
While a slice of rustic bread supports the vegetables on this open-faced sandwich, grilled eggplant is the real foundation. Grilled eggplant has a sweet, smoky flavor and would be delicious eaten alone. But I layer tangysweet grilled onions and ripe, seasonal heirloom tomatoes into the mix to add beautiful colors and additional flavors that meld well with the buttery eggplant. Right before serving, the sandwich is brightened with Creamy Celeriac Sauce.
If you can’t grill, the eggplant and onions can also be cooked in an oven. Just place them on a parchment-lined baking sheet 3 to 4 inches from the heat and broil for 3 to 4 minutes, until browned and slightly crisp. Turn them with a fork and broil for another minute or so. After removing the vegetables, place the bread under the broiler for about 1 1/2 minutes per side, until lightly browned.
Recipe courtesy of The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry, 2012. Published by Da Capo Lifelong Books.

Ingredients

  • CREAMY CELERIAC SAUCE:
  • 1/2 pound silken tofu
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon paprika
  • A few pinches of cayenne
  • Coarse sea salt
  • Freshly ground white pepper
  • 1/4 cup minced green onions (green and white parts)
  • 1/2 cup loosely packed peeled and coarsely grated celery root (celeriac)
  • SANDWICHES:
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium-size  eggplant (about 1 pound), sliced crosswise into 1/2-inch rounds
  • 2 medium-size  red onions, sliced crosswise into 1/2-inch rounds
  • 4 heirloom tomatoes, cut crosswise into 1/2-inch slices
  • 1 loaf of rustic bread cut diagonally into eight 1/2-inch slices
  • Freshly ground white pepper

Directions

  • For the sauce: In an upright blender, combine the tofu, lemon juice, 1 tablespoon of the parsley, garlic, agave nectar, mustard, olive oil, paprika, cayenne, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and blend until smooth. If necessary, season with additional salt and pepper to taste
  • Transfer the sauce to a bowl, stir in the green onions and celery root, and garnish with the remaining parsley.
  • For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes.
  • In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.
  • Add the vegetables to the bowl and toss to coat.
  • If grilling, thread the onion slices onto two skewers each. Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.
  • After turning the vegetables, add the bread to the grill. Cook, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes.
  • Assemble the sandwich by layering a slice of eggplant, a slice of tomato, and several slices of onion. Slather on some celeriac sauce, then sprinkle with salt and pepper before serving.

Thanks to:

Huffington Post /Food

Strawberry Tart

So very yummy, I had to share recipes:

maggiesonebuttkitchen

Strawberry Tart

Tart pan lined with crust and blind baked

1/4 cup white chocolate, melted

Fresh strawberries

Pastry Cream:

1 1/4 cups half-and-half

1/4 tsp. vanilla extract

1 vanilla bean , split and scraped of seeds

2 eggs

3 tablespoons sugar

2 tablespoons flour

1 tablespoon butter

seedless strawberry or raspberry jam

Line the unbaked tart crust with foil or parchment and weight with dried beans or pie weights. The dried beans can be reused over and over again as pie weights. Allow to cool and store the beans in a lidded jar. Blind bake the tart crust. Allow crust to completely cool.

Brush the baked tart shell lightly with the melted white chocolate. This allows your crust to remain crisp when it’s filled.

In a saucepan , combine the half-and-half, vanilla seeds and vanilla bean and bring to a boil and remove from heat; cover allow to set 30…

View original post 198 more words

Three Cheese Grilled Pizza

Pizza is Amazing, extra cheesy delicious!

Daily Crave

I have two favorite things about living in New Jersey.  First is having the luxury of living in the secluded countryside while only being a short train ride away from one of the world’s biggest and greatest cities.  And second, is pizza.  Good classic Italian pizza (and all other Italian deliciousness you find everywhere).

I rarely make pizza at home because we are surrounded by so many wonderful restaurants with those blazing brick ovens.  The ones that cook your pizza to a crispy, flavorful perfection within seconds.  But sometimes in the summer, when grilling season is upon us, I love to put on my sweats, grab a glass of wine and put a cheesy pizza over the coals.  It’s the next best thing to the brick oven kind. 

And if you’re like me, you’ll seek out your favorite pizza shop and buy the dough already made for only a couple of dollars. …

View original post 423 more words