Thursday, July 03, 2008

Summer recipes

I've made these lately and thought I'd share because they were yummy. :)

Watermelon Agua Fresca
Makes about 10 cups

8 cups cubed seeded watermelon (about 6 pounds with the rind), divided
1 cup water, divided
⅓ cup sugar, divided
¼ cup fresh lime juice
1 liter (4 cups) club soda or seltzer water, well chilled
Lime slices for garnish

1. Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours. 2. To serve, stir in club soda (or seltzer) and garnish with lime.

Watermelon Agua Fresca Tips
Prepare through Step 1, cover and refrigerate for up to 2 days.

recipe from Eating Well

Black Bean and Couscous Salad

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels,
2 (15 ounce) cans black beans,
salt and pepper to taste

1.Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2.In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3.Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

from Allrecipes


  1. Both recipes sound wonderful! The Agua Fresca reminds me of the S.F. girl's weekend. sigh.

  2. I'm bookmarking this to make on Monday. Thanks!