1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks
1 cup vodka (optional)
Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.
1 cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper
Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.
Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).
Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-29 12:12:202016-07-29 12:12:20Watermelon and Tomato Salad with Basil Oil
15 large Jalapenos, stems trimmed {discarded} and sliced
2 Garlic Cloves, smashed and peeled
1 cup Distilled White Vinegar
1 cup Filtered Water
4 tablespoons Sugar
2 tablespoons Kosher Salt
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
Watermelon (Vodka) Lemonade
Watermelon (Vodka) Lemonade
Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.
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Watermelon and Tomato Salad with Basil Oil
Watermelon and Tomato Salad with Basil Oil
For the basil oil
For the salad
Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.
Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).
Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.
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Pickled Jalapenos
Pickled Jalapenos
In a medium sauce pan combine the garlic, water, vinegar, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
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