A Juicy Bite of Summer from Chef Megan at the Atlanta Botanical Garden
If summer had a signature appetizer, this just might be it. Bursting with color, crunch, and cool vibes, these Watermelon Feta Stacks with Pistachios were the garden party favorite at the Atlanta Botanical Garden—and for good reason! Stacked high with sweet
Watermelon Feta Salad for Easy Prep and Delicious Results
This pool party-friendly dish will have you ready to jump in and face the ole "bring a salad to share" with undeniable enthusiasm and ease. If something works every time, then bring it! This delicious salad is
Chilled Watermelon “Soup”
Chilled Watermelon “Soup” 6 cups seedless watermelon ½ cup coconut cream 1 jalapeño or serrano pepper, seeded and chopped 2 limes, juiced 1 teaspoon freshly grated ginger Pinch of sea salt Place ingredients in a blender or food processor and blend until smooth. Pour into a large
Spicy Watermelon Gazpacho
Spicy Watermelon Gazpacho 4-5 cups seedless watermelon flesh, rough chopped 2 ripe garden tomatoes, quartered and rough chopped 1 English cucumber, peeled and rough chopped 1 Serrano pepper, seeded and rough chopped 1 lime, juiced 1 teaspoon freshly grated ginger ½ cup fresh cilantro leaves 5 fresh basil leaves ¼
Grilled Watermelon and Arugula Salad
Grilled Watermelon and Arugula Salad 1-inch thick watermelon slices, rind removed 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and pepper to taste 5 ounces arugula or rocket lettuce ½ cup crumbled goat cheese ¼ cup toasted pine nuts 5 fresh basil leaves,