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Somethin' Good is Always Cookin' (Recipes)

Watermelon Feta Bruschetta

2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine dice
2 tablespoons minced fresh chives
2 tablespoon minced fresh mint
4 teaspoons balsamic vinegar, or to taste
For 16 toasts:
A 24"-long loaf of crust Italian or French bread
1 garlic clove
¼ cup extra-virgin olive oil

In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.

To make toasts: Prepare grill or preheat broiler. With a serrated knife cut bread crosswise into ½-inch-thick slices. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.

From National Watermelon Promotion Board

Watermelon Waldorf Salad

2 cups cubed watermelon (about ½" cubes)
½ cup sliced celery
½ cup seedless red grape halves
Dash of salt
¼ cup Greek yogurt
2 tablespoons sliced almonds, toasted

Stir together watermelon, celery, and grapes in bowl.

Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness.

Pour mixture over fruit and stir until coated. Sprinkle with almonds.

Drusilla's Health and Wellness Recipe
Summer Pasta and Tuna Salad

½ pound bow tie pasta
½ cup zucchini, finely chopped
¼ cup finely diced red onion
¼ cup finely chopped fresh parsley
1 medium carrot, grated
1 12-oz. can tuna in water, drained
½ cup reduced-fat mayonnaise
¼ cup plain low-fat yogurt
1 tablespoon cider vinegar
1 teaspoon sugar

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.

While pasta is cooking, combine zucchini, red onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt, vinegar, and sugar.

Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve. Yield: 6 servings

Nutrition Facts per serving: 210 calories; 5g Total Fat; 25mg cholesterol; 180mg sodium; 16g carbohydrate; 1g dietary fiber; 18g protein


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