WHAT A MELON

What-a-Melon

From drinks and dessert ideas to main dishes and apps, eat your summer watermelon for every course with these genius recipes.

Flank Steak with Watermelon Salad

INGREDIENTS:

1 tbsp. brown sugar 1 tsp. garlic powder 1 tsp. chili powder flank steak 2 tbsp. balsamic vinegar 1/4 c. extra-virgin olive oil kosher salt Freshly ground black pepper 4 c. arugula greens (garden rocket, roquette, or rucola) 1/4 c. Chopped red onion 1 c. croutons 2 c. watermelon, cut into chunks 1/2 c. feta Sea salt

INSTRUCTIONS

1.In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes. Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon. Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt. Enjoy!

Chilli, Lime, Watermelon Salad

This chili lime watermelon is the perfect summer snack! It's savory and sweet with crumbled cotija cheese and lots of lime.

INGREDIENTS

4 cups cubed watermelon 1 pinch of salt ¼ teaspoon chili powder 1 lime, zest grated and juiced 3 tablespoons crumbled cotija cheese 1 tablespoon chopped fresh cilantro

INSTRUCTIONS

Place the cubed watermelon in a large bowl. Sprinkle with the pinch of salt and the chili powder (using more if you wish!). Toss well. Squeeze on the lime juice and top with the lime zest. Add the crumbled cotija cheese and cilantro. Serve immediately! Enjoy!

Honey Grilled Watermelon Caprese Salad

INGREDIENTS

2 large, round watermelon slices, each cut into 4 triangles 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons honey 1 pint of grape tomatoes, quartered 4 ounces of fresh mozzarella, cut in half or sliced a bunch of fresh basil leaves balsamic glaze for drizzling

INSTRUCTIONS

Preheat your grill to medium heat. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes. Remove and add a little more honey if desired. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!

Watermelon Bruschetta With Whipped Feta, Basil, And Balsamic Drizzle

INGREDIENTS

2 1/2 cups of fresh seedless watermelon, chopped 1 cup balsamic vinegar 2 tablespoons honey 1 cup feta cheese crumbles 1/4 cup part skim ricotta cheese 3 tablespoons fresh basil, chopped 2 tablespoons fresh chives, chopped 1 baguette (or other quality loaf of bread) cut into ~1 1/2∂ thick slices Freshly cracked black pepper, to taste

INSTRUCTIONS

Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.

In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.

Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta. Serve.

Country-Style Ribs With Quick- Pickled Watermelon

INGREDIENTS:

Ribs: ½ cup (packed; about 3 ounces) light brown sugar or palm sugar ½ cup soy sauce ¼ cup unseasoned rice vinegar 3 scallions, thinly sliced 6 garlic cloves, minced 2 tablespoons minced peeled ginger (from one 2x1-inch piece) 1 tablespoon chopped cilantro leaves 1 tablespoon hot chili paste (such as sambal oelek) 1 tablespoon toasted sesame oil 1 teaspoon freshly ground black pepper ½ medium onion, sliced 3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops 2 tablespoons Chinese hot mustard powder Watermelon: 1 teaspoon coriander seeds ⅓ cup Champagne vinegar or white wine vinegar 2 tablespoons fresh lime juice 1 tablespoon finely chopped shallot 1 teaspoon honey ½ cup olive oil Kosher salt, freshly ground pepper 5 cups coarsely chopped

seedless watermelon (cut from half a 6- to 7-pound watermelon) 4 cups Sun Gold or cherry tomatoes (about 1¼ pounds), halved ¼ cup cilantro leaves with tender stems plus more for garnish

INSTRUCTIONS

Ribs: Step 1: First, make the marinade. Bring brown sugar and ½ cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to ¼ cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag.

Step 2: Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight. Watermelon: Step 3: Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.

Step 4: Place watermelon in a large bowl; add ½ cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.

Step 5: Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.

Step 6: Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.

Step 7: Toss tomatoes, ¼ cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.

Step 8: Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.