Blackberry Banana Bread

ncBlkbryBanBrd1nm

It was just a matter of time before I made this Blackberry Banana Bread, since I love trying different banana bread recipes and blackberry season is in full swing! This recipe makes a nice, full loaf that is dense and moist and full of banana and blackberry flavor. It also has a rich buttery taste and the buttermilk gives it a great taste, too. I think this quick bread works best with fresh blackberries, but if you want to try using frozen, your baking time will be longer.

It’s getting a little hot to bake since we’re right in the middle of summer, but you can make this in the evening or early in the morning when it’s a little cooler. Hope you enjoy this bread!

BLACKBERRY BANANA BREAD by NancyC, adapted from Betty Crocker

Makes one 9 x 5″ loaf

  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (3 to 4 medium)
  • 1/2 cup buttermilk
  • 2 1/2 cups all-purpose unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 to 1 3/4 cups fresh blackberries (if your berries are big, use 1 3/4 cups)

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, mix sugar, butter, eggs, bananas, and buttermilk until well blended.

Stir in flour, baking soda, and salt and mix just until moistened. Gently fold in blackberries, distributing evenly in batter.

Pour batter into prepared pan and bake for 62 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 to 10 minutes, them remove from pan and cool completely on wire rack.

You can wrap and store the bread at room temp up to 4 days or refrigerate up to 10 days.

I’ve been having fun trying a variety of blackberry recipes–have you been doing much baking with berries?

Linked to Inspire Me Monday.

About these ads

Blackberry Buttermilk Cake

ncBlkbryButtermlkCk1nm

I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.

This cake is made in a bundt pan and is topped with a creamy buttermilk glaze. It’s not as dense as a pound cake–it’s a little lighter and cakier but the blackberries give it a nice moistness. It’s not overly sweet, which makes it great for a summer breakfast or brunch–it’s kind of like a coffee cake in bundt cake form. :)  It rises very nicely and you’ll definitely want to put the Buttermilk Glaze on this!

So keep it in mind for blackberry season! I’ve only made this cake with fresh blackberries–if you want to try substituting frozen berries, your baking time will probably be longer.

BLACKBERRY BUTTERMILK CAKE by NancyC

Makes one 10-inch bundt cake

  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 4 3/4 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 3 cups fresh blackberries

BUTTERMILK GLAZE:

  • 1 1/2 cups powdered sugar
  • 2 1/2 Tablespoons buttermilk

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside.

Cream sugar and butter in large bowl, blending until light and fluffy. Add eggs, one at a time, beating after each addition; set aside.

In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In small bowl, combine buttermilk and vanilla. Add buttermilk mixture and flour mixture alternately to creamed mixture in large bowl, beating after each addition. Fold in fresh or frozen berries.

Spoon and spread the thick batter evenly in your prepared 10-inch bundt pan and bake at 350 degrees for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or it will be a little dry).

Cool in pan 10 minutes. Invert cake onto wire rack to cool completely.

While cake is cooling, you can make the glaze–combine powdered sugar and buttermilk in a small bowl; blend well and drizzle over cooled cake.

ncBlkbryButtrmlkCk2nm

I’ve stored leftovers of this cake in the refrigerator for several days and I think it actually tastes better when it sits in the fridge a day or two! Not sure why–some recipes are just like that, I guess. But that may be helpful for you to know if you need a cake recipe that can be made ahead of time.

I love picking and using fresh berries in my summer baking! Have you done any berry-picking this summer?

Linked to Show and Share Party, Wow Us Wednesdays, Wonderful Wednesday, Full Plate Thursday, Thursday Favorite Things.

A Taste of Provence-Tomatoes Provençal

ncTomatoProvencal1nm

DownloadedFileHave you ever been to Provence? I have never been to France but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts–basically the core of the healthy Mediterranean diet.

I learned these things and more about Provence as I was looking through my review copy of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This softcover book introduces you to the geography, history, traditions, wines, and recipes of the region. Here are some images of Provence you’ll find in the book:

Provence

Above images used with permission © François Milo.

Isn’t it beautiful? You’ll find more full color photography of picturesque Provence as well as many of the 47 recipes in the book, which are traditional favorites of the region…like Niçoise Salad, Fougasse with Tomatoes, Olives, and Peppers, Artichokes Barigoule, Tapenade, Swiss Chard Tart, Mediterranean Cod with Caramelized Onions, and Lemon Tart. The recipes are organized by the different areas of Provence that they’re popular in–Aix-en-Provence and Haute Provence, Marseille, La Cote Varoise, and Nice and the Riviera.

I decided to try the recipe for Tomatoes Provençal, because I love tomatoes and this is a simple yet delicious way to fix them–fresh tomatoes topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. This makes a great side dish and would even work nicely for a spring or summer brunch. The book recommends serving “as a light meal with other Provençal delicacies and some crusty bread, or with meat.” For best results, use fresh, sweet, ripe tomatoes!

 TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living

Makes 4 servings

This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor….

  • 4 small to medium ripe tomatoes, halved and stems removed
  • 1 teaspoon granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper to taste
  • Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes.

Have you made or tasted this dish before? And are you ready to take a trip to Provence now? :)

Strawberry Orange Mint Cooler

nclrStwOrMintCoolernm

This is an easy, fruity drink to make–perfect for enjoying on a sunny spring day! This cooler has strawberries that you mash, or muddle, to release the juices, and then you add in the orange juice for a really great fruity combination! If you need to make a larger amount of servings, just multiply the ingredients by the number of servings you need–you could even mix up a large batch in a pitcher!

When I was mashing up my strawberries, I found it was easier to do that in a medium-size bowl, and I used a spoon to mash them. But you could also mash them right in the glass if that works best for you.

STRAWBERRY–ORANGE MINT COOLER by NancyCreative, adapted from Martha Stewart

Makes 2 servings

  • Half a pint (8 ounces) of strawberries, hulled
  • 4 fresh mint leaves
  • 2 cups orange juice (or tangerine or mandarin juice)
  • mint springs for garnish, optional

Divide strawberries between 2 (10 or 12-ounce) glasses. Add 2 mint leaves to each glass. Muddle (or mash) strawberries until they are crushed and juicy (you can use a spoon or muddler to do this). Add 4 or 5 ice cubes to each glass, then fill each glass with 1 cup of orange juice. Garnish with mint sprigs, if desired.

If you want a slightly fizzy drink, use 1 cup juice mixed with 1 cup sparkling water. It will be less sweet, but the fizziness is nice!

This would be a great beverage to serve at a spring breakfast or brunch. Maybe even on Easter! What types of fruity beverages do you like to make?

Linked to Inspire Me Monday.

Mango-Jalapeno Salsa from The Daniel Plan Cookbook

ncMangoJalSals1nm

Now that the weather is warming up, I’ve been eating more fruit–there’s something about the warmer weather that makes me crave it more! I love all kinds of fruit and that’s what I like about this Mango-Jalapeno Salsa–there’s a nice variety of fruit–mango, pineapple, and apple–mixed in with some diced tomato and red bell pepper. It’s a little on the spicy side, so use half the amount of jalapeno and ginger if you want a milder salsa. Overall, I think this is a great, healthy mix of naturally sweet and savory flavors!

517gSVWkM3L._SX258_BO1,204,203,200_Speaking of healthy, this recipe is from a new cookbook out last month, The Daniel Plan Cookbook, by Pastor Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman. It’s a companion book to the New York Times Bestseller, The Daniel Plan: 40 Days to a Healthier Life and has 100 easy recipes (with full-color photos) to help you eat healthy for life. “Food truly is medicine,” says one of the authors, Dr. Hyman. Eating real, whole foods can help reverse chronic disease, aid in weight loss, and even optimize brain health. In developing the book, the authors thought about what most people like to eat, then created healthy versions of popular dishes to show that healthy eating is possible in the “real world.” So there are recipes for Blueberry French Toast, BBQ Chicken Pizza, Spinach and Artichoke Dip, Classic Meatloaf, and Chocolate Coconut pudding, to name a few…that just goes to show you don’t need to feel deprived when you’re eating healthy!

I received a sampler of recipes from the book and decided to try the Mango-Jalapeno Salsa. This tropical-style salsa goes well with Mexican recipes using fish or chicken, like the Grilled Spicy Fish Tacos, another delicious-sounding recipe in the book. I really like it with those blue corn tortilla chips, too.

MANGO-JALAPENO SALSA from The Daniel Plan Cookbook

  • 1 mango, peeled and diced
  • 1/2 cup diced pineapple
  • 1 Granny Smith apple, peeled and diced
  • 1/4 cup seeded and diced tomato
  • 1/4 cup diced red bell pepper
  • 4 Tablespoons lime juice
  • 2 Tablespoons minced fresh ginger
  • 2 Tablespoons minced seeded jalapeno (use half the amount of jalapeno and ginger for a milder salsa)
  • 1/2 cup chopped fresh cilantro

Place salsa ingredients in a bowl. Mix together well. Chill in refrigerator. (Keeps up to 1 week refrigerated).

ncMangoJalSal2nm

This makes about 3 1/2 cups of salsa. It’s really easy to make and so good! Have you tried making a fruity salsa before?

Shamrock Smoothie

ncShamrockSmthie1nm

If you want a cool, creamy treat, this smoothie is just the thing to make! It gets it’s creaminess from the tasty blend of frozen kiwifruit, banana, and key lime yogurt (you can substitute vanilla yogurt, but I really like this with the lime). There are a few other ingredients you’ll see in the recipe below and they all blend up into this wonderful smoothie that not only tastes great, but is also a delightful springy shade of green. How can you resist that?

SHAMROCK SMOOTHIE by NancyCreative, adapted from Midwest Living

Makes about 16 ounces, or 2 servings

  • 2 kiwifruit, peeled and quartered
  • 1 banana, peeled and cut into 1-inch pieces
  • 1/2 cup seedless green grapes
  • 1 (6-ounce) container key lime or vanilla flavored yogurt
  • 1/3 cup orange juice or white grape juice, well-chilled
  • 1/2 Tablespoon honey
  • Optional: additional kiwi fruit slices for garnish

Several hours or the night before making: Place the 2 peeled and quartered kiwifruit and sliced banana in a small freezer bag and freeze for 2 hours or until frozen (arrange fruit flat in a single layer in the bag so it doesn’t freeze into a big clump; otherwise it will be too hard to break up for blending).

When ready to make, add grapes, yogurt, juice, honey, and half of the frozen fruit (break up fruit if any pieces have stuck together while freezing). Cover and blend until smooth. Add remaining frozen fruit and blend until smooth.

Pour into glasses and, if desired, garnish with fresh kiwi fruit slices.

Hope you get a chance to enjoy this smoothie! What kinds of fun green treats are you making (or eating) for St. Patrick’s Day?

Pear Lime Kiwifruit Water

ncPearLimeKiwiWtr2nm

I thought I’d try a flavored water with a green theme, since St. Patrick’s Day is coming up! But of course, this water is great any time of the year. You mostly taste the lime in this, but the kiwifruit and pear slices make the pitcher of water look so nice! :) I think this water tastes best the same day you make it, but you’ll want to refrigerate it a few hours before serving so the water has more flavor. Use organic produce if you can when making this.

PEAR, LIME, KIWIFRUIT WATER by NancyCreative

Makes a large pitcher (half gallon) of flavored water

  • 8 cups of water (I used 2 cups of sparkling water mixed in with 6 cups of regular water to give it a slight fizziness–see note below*)
  • 1 large organic pear, cut into thin slices
  • 2 limes, cut into thin slices
  • 2 kiwifruit, cut into thin slices

Fill pitcher with 8 cups of water. Add slices of pear, lime, and kiwifruit, and stir all ingredients together in the pitcher. Refrigerate at least 2 hours before serving (the slices of kiwifruit tend to settle at the bottom, so you will need to stir before serving to mix all the fruit evenly). When ready to serve, add ice cubes to pitcher and stir or add ice to individual glasses and pour the flavored water over the ice.

*For a fizzy water drink, use Seltzer water or natural sparkling water (like Perrier) instead of regular water, or use some of each (do not use Club Soda or Tonic Water, as one is high in sodium and the other is sweetened with high fructose corn syrup).

Have you tried making any uniquely-flavored water lately?

Linked to Inspire Me Monday at Create with Joy.

10 Recipes for Valentine’s Day

Here’s a roundup of 10 recipes that your Valentine–or Valentines–will love…some are healthy and some are not-so-healthy (but very yummy)!

ncStrwYogMuffs3

If you’re wanting something sweet for your Valentine breakfast, try these Strawberry Yogurt Muffins–the strawberries on top look like hearts, so they’re perfect for Valentine’s Day!

nclrCrOat2nm

Or if you’re wanting something healthy, try this Cranberry-Pecan Oatmeal, made with dried cranberries and chopped pecans. You can substitute dried cherries for the cranberries if you want.

ncCranAlOatBk1nm

Or make this Cranberry Almond Oatmeal Bake if you’re feeding a larger group.

LRCranScones

You can also use your dried cranberries (or cherries) in these Cranberry Almond Breakfast Scones for a mid-morning or afternoon Valentine snack!

ncAppPearPecSal2nm

Since you may be eating lots of sweets on Valentine’s Day, you’ll want to include a healthy salad in your lunch or dinner menu–this Apple Pear Pecan Salad has dried cranberries in it too, but dried cherries would be yummy as well!

nclrStSals1nm

Savory Strawberry Salsa makes a great appetizer with tortilla chips, and it’s also really good served over grilled chicken!

ncSprinklesCups1nm

Now you need some dessert ideas…Strawberry Cupcakes are just the thing!

ncChocCupsFrst1nm

But lots of people prefer something chocolate, and you can’t go wrong with these Chocolate Cupcakes with Fudgy Frosting!

ncHlthyChocShk1nm

If you want a healthier dessert, you could always make this Healthy Chocolate Shake

ncDkChChCvBrn2nm

But, hey, it’s Valentine’s Day–if you want to splurge, make these Dark Chocolate-Covered Cherry Swirl Brownies!

Hope you get a chance to try out some of these treats! Do you have a favorite Valentine recipe?

Yogurt with Strawberries, Honey, and Pistachios

ncYogStrwHonPis1nm

Did you know that February is National Heart Health Month? It’s a great reminder about eating foods that are good for your heart. Like nuts, for example. They have lots of vitamins, minerals, protein and omega-3 ncSunRidgenutsfatty acids–all things that your heart loves! There’s even some research that shows that eating just one ounce of nuts a day can reduce your risk of heart disease. So, in honor of National Heart Health Month, I recently received some product samples of nuts to try from SunRidge Farms–they offer a great variety of organic and natural non-GMO nuts (and other healthy snacks like seeds, dried fruits, and trail mixes). They sent me some of their Organic Walnuts, Supreme Almonds, Roasted Tamari Almonds, and Jumbo Pistachios roasted with Sea Salt–yum! I like all different kinds of nuts and I eat them roasted and unroasted, salted and unsalted, and I thought all these SunRidge Farms nuts were really good and very fresh. I had never had Tamari Almonds before–these are whole roasted almonds with a tamari shoyu (soy sauce) coating, which adds a slightly tart and zingy flavor–and I loved those!

Of course, nuts are great add-ins when you’re baking breads or cakes, and I also like to sprinkle them on salads. I’ve also sprinkled them, along with dried or fresh fruit, on my morning oatmeal. When I was deciding what to make with some of these SunRidge Farm nuts, I remembered this recipe from Martha Stewart –a healthy, quick and easy recipe with Greek yogurt, fresh strawberries and pistachios. So I decided to use the SunRidge Farms Jumbo Pistachios in this!

The original recipe calls for plain Greek yogurt, which works well because it has a nice thick and creamy consistency. Vanilla or strawberry Greek yogurt could work in this recipe too, if you aren’t crazy about using plain yogurt, but I like the plain yogurt with the honey–the honey drizzled on top makes it sweet enough for me. I’ve made this with salted or unsalted pistachios, and like it both ways. If you don’t have any pistachios on hand, try using chopped walnuts, pecans, almonds, or even granola cereal instead. As you can see, this recipe is very versatile! :)

ncYogStrwHonPist2nm

YOGURT WITH STRAWBERRIES, HONEY, AND PISTACHIOS slightly adapted from MarthaStewart.com

Makes 4 servings

  • 1 large container (16-oz.) plain Greek yogurt (or use vanilla or strawberry)
  • 1 pound fresh strawberries, stemmed if desired (you can also slice them or cut them into chunks, depending on what works best with the type of bowls you are using–I used glass teacups)
  • 2 Tbsp. plus 2 tsp. honey
  • 1/4 cup shelled unsalted or salted roasted pistachios, coarsely chopped (or substitute chopped walnuts, pecans, almonds–or granola cereal)

Divide yogurt and strawberries among 4 salad/soup bowls. Drizzle with honey and sprinkle with pistachios (or other chopped nuts or granola cereal).

This is great to make for a quick, healthy breakfast or even a healthy snack or dessert! I really like the strawberry-pistachio combination. Do you use pistachios often in your recipes?

Pomegranate Walnut Banana Bread

ncPomWalBanBrd1nm

I had some very ripe bananas a few days ago, so naturally I thought of making banana bread. But I wanted to try something different. I’ve been seeing recipes with pomegranate seeds quite a bit, and I finally tried some. I love the way they taste, so juicy with a light sweetness, and a little crunchiness to them, too (that’s the inner seed part). And I hear they’re so good for you! So I decided to try them in banana bread and add some walnuts…and that’s how I came up with this Pomegranate Walnut Banana Bread. It’s very dense and moist, with a light sweetness from the pomegranate seeds and the Light Cream Glaze. The pomegranate seeds and the walnuts give this bread a crunchy texture, too, so it’s a bread you’ll want to chew on a bit more. I really liked it–if you like pomegranate seeds, I think you’ll like this, too! If you haven’t ever eaten pomegranate seeds, here’s a helpful article that tells you more about them at LiveStrong.com.

Seeding the pomegranate can take a little time since there are quite a few seeds in there, so if you don’t have the time or interest in seeding a pomegranate, you can buy pomegranate seeds in the produce section of many grocery stores, or even at some Sam’s Clubs (although it’s definitely cheaper to seed your own pomegranate). The juicy outer parts of the seeds are called Arils–you may see the packaging labeled like that. Also, I recommend greasing and flouring your pan, even if it’s nonstick, because this loaf is so dense and moist, it could easily stick to the bottom of the pan if you didn’t. I greased and floured my pan, and it came out very easily, so it pays to do that!

POMEGRANATE WALNUT BANANA BREAD by NancyCreative

Makes one 9×5″ loaf

  • 1 cup sugar
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/4 cup non-GMO canola oil or light olive oil
  • 1/2 cup Half & Half (light cream)
  • 1 teaspoon vanilla
  • 2 large very ripe bananas, mashed
  • 1/2 cup finely chopped walnuts
  • seeds from 1 large pomegranate, divided (about 2 cups total–use 1 2/3 cups in the batter, and save the rest for sprinkling on top of the bread after it’s glazed and on each individual slice when serving)
  • Light Cream glaze (see recipe below)

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, whisk together the sugar, flour, salt, and baking powder.

In medium bowl, beat the eggs, then add in the oil, Half & Half (light cream), and vanilla, blending well. Add this mixture to the dry ingredients in the large bowl, mixing everything well.

Fold in the mashed bananas, blending well, then blend in the chopped walnuts and pomegranate seeds.

Bake at 350˚F  for 55 to 60 minutes, or until toothpick inserted in center comes out clean or almost clean. Let loaf cool in pan for 10 minutes, then remove from pan and cool on wire rack.

When cake is completely cool or just slightly warm, top with the Light Cream glaze…

LIGHT CREAM GLAZE

  • 1 cup confectioner’s sugar (powdered sugar)
  • 2 Tablespoons Half & Half (light cream)
  • 1/3 cup pomegranate seeds for garnish (sprinkle some on top of the loaf and some on each slice when serving)

Mix confectioner’s sugar and Half & Half together until well-blended and smooth. Drizzle over loaf. Sprinkle some of the pomegranate seeds on top of the glaze and let set before serving; sprinkle the rest of the seeds on each slice when serving.

ncPomWalnutBanbrd2nm

I’m so glad I finally gave pomegranate seeds a try! Have you made any recipes with them?

Watermelon-Cucumber-Tomato Salad with Feta

ncwatcuktomfetsal2nm

Throughout the summer, I love eating slices of juicy watermelon, but I thought I’d try something different with it for a change. I found a Watermelon-Cucumber Salad with Feta recipe at Food.com, and it sounded like the perfect thing to try! I omitted some ingredients and added some others, and I really like the slightly sweet and savory combination of tastes this salad has! It’s a great way to use your garden veggies if you’re growing cherry tomatoes and cucumbers, too!

WATERMELON-CUCUMBER -TOMATO SALAD WITH FETA by NancyCreative, adapted from Food.com

Makes 6 servings

  • 6 cups watermelon, cut into 1-inch cubes
  • 1 medium English cucumber, peeled or unpeeled and thinly sliced or cut into chunks
  • 2 green onions, thinly sliced or chopped (chop the green stems and the white part of the onions)
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1 cup cherry tomatoes
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey
  • 2 teaspoons extra virgin olive oil
  • I/2 cup crumbled feta cheese (or you can use a whole 4-ounce container if you want to have extra cheese in your salad)
  • 2 Tablespoons fresh mint, chopped (optional)

Combine watermelon, English cucumber, green onions, olives, and cherry tomatoes in a large salad bowl.

In a small bowl, whisk together lime juice, honey, and olive oil.

Add lime juice mixture to watermelon and other ingredients in large bowl; toss gently to coat.

Sprinkle with feta and chopped fresh mint, if using; toss gently again and serve.

Have you made any unique watermelon recipes this summer?

Linked to Inspire Me Monday.

Peach-Strawberry Salad with Feta

ncPeachStrawSal1nm

This fresh and fruity salad was something I discovered at a potluck. I love all the healthy ingredients in it–slices of fresh peaches (or nectarines) and strawberries–with some slivered or sliced almonds added in–all tossed in a slightly sweet-and-tangy vinaigrette. Crumbles of delicious Feta cheese top the salad. It’s a great side dish to enjoy during peach season! I actually like using smooth-skinned nectarines in this salad–you can use either peaches or nectarines, or a combination of both. No fruit-peeling is necessary!

PEACH-STRAWBERRY SALAD WITH FETA slightly adapted from a potluck recipe

Makes about 8 servings

  • 6 peaches or nectarines, sliced or chopped
  • 2 1/2 to 3 cups hulled strawberries, sliced or cut into quarters
  • 1/2 cup slivered or sliced almonds
  • 1/4 to 1/3 cup Briannas Blush Wine Vinaigrette (or you can use Balsamic or Raspberry Vinaigrette)
  • 2 ounces crumbled Feta cheese, to top the salad (half of a 4-ounce container)
  • addtional slivered or sliced almonds, to top the salad

Place sliced peaches (or nectarines), sliced strawberries, and almonds in a large bowl. Pour the vinaigrette over the ingredients and toss until well-coated. Top everything with the crumbled Feta cheese and additional almonds, if desired. Serve immediately.

ncPeachStrawSal2nm

The Feta cheese with the fruit is such a great combination! Have you tried out any new fruit salad recipes during this summer season?