Watermelon Arugula Salad with Goat Cheese

Few things sing of summer as enthusiastically as watermelon. Cold, sweet watermelon joins in spectacular harmony with sharp arugula and creamy fresh goat cheese. The crunch of toasted sunflower seeds contrasts deliciously with the watermelon and goat cheese, making this salad a feast of flavor, texture. I can taste the sunshine.

I toss the salad with CMF Basic Salad Dressing using red wine or balsamic vinegar.

It’s a perfect salad to serve with grilled steaks or chicken on a summer night. Add  CMF Quinoa or CMF Rice tossed with 1 or 2 cups of corn and 1 cup of chopped cilantro. For dessert? Mixed Berry Crisp (I reduce the sugar by half)

As beautiful to look at as it is to eat, people always go back for more of this salad.

Hello summer!

Variations

  • Add 1 cup of cherry tomatoes (or plum tomato cut in large dice). It’s especially pretty with yellow tomatoes
  • Reduce watermelon to 1 1/2 cups and add 1 1/2 cups blueberries
  • Use nuts (walnuts, pecans, pistachio etc) instead of pumpkin/sunflower seeds
  • Skip the pumpkin/sunflower seeds
  • Skip the greens
Watermelon Arugula Salad with Goat Cheese
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Variations: - Use baby kale, or finely sliced lacinto or Tuscan kale instead of arugula - Use pine nuts (I lightly toast them in a skillet) instead of sunflower seeds - Use feta instead of creamy goat cheese
Servings
4 servings
Servings
4 servings
Watermelon Arugula Salad with Goat Cheese
Print Recipe
Variations: - Use baby kale, or finely sliced lacinto or Tuscan kale instead of arugula - Use pine nuts (I lightly toast them in a skillet) instead of sunflower seeds - Use feta instead of creamy goat cheese
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Wash and spin arugula.
  2. Toss in a large bowl with watermelon and salad dressing.
  3. Add half of goat cheese and sunflower seeds, toss. Serve on a platter, sprinkle remaining goat cheese and sunflower seeds on top.
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Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

  • Vegan: skip the Parmesan
  • Replace asparagus with green beans or broccoli
  • Replace barley with short-grain brown rice
Barley and Asparagus Risotto
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Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
  2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
  3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
  4. Add tomatoes; stir in gently until heated through, about 3 minutes.
  5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve
Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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Arugula Peach Salad

Arugula Peach Salad
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Arugula Peach Salad
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Ingredients
Salad
Balsamic Vinaigrette
Adjust servings:
Units:
Instructions
  1. Place arugula in a bowl.
  2. Cut the peaches into slices and add to arugula. Add chopped cauliflower and half of sunflower seeds.
  3. Pour balsamic vinaigrette over salad just before serving and toss.
  4. Sprinkle remaining sunflower seeds on top.
Balsamic Vinaigrette
  1. Place salt in a small bowl.
  2. Add balsamic vinegar and water; stir with a small whisk or fork to dissolve salt.
  3. Pour extra virgin olive oil in a stream into vinegar, mixing the whole time to emulsify.
Recipe Notes

Variations:

  • Can use mango or pear instead of peach
  • Add one peeled and diced avocado
  • Use chopped nuts (walnuts, almonds, pecans…) instead of seeds

    • Color My Food Original Recipe

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    Lemony Arugula Pesto

    This pesto is especially delicious drizzled on roasted fish fillets or grilled chicken breasts.

    Other ways to use it:

    • Toss with whole-grain pasta and white beans, add chopped roasted red bell peppers or sun-dried tomatoes and voila! dinner is ready.
    • Spread on bread in place of mayonnaise for sandwiches
    • Put on on toast or a rice cake for an afternoon snack
    • Spread on baguette slices or crostini (toasted baguette slices) for appetizers; add a half a cherry tomato or sliver or roasted bell pepper for a decorative touch
    • Use as a dip for pita chips and/or crudites (carrots sticks, celery, or other vegetable sticks)

    Arugula is part of the cruciferous family, high on the list of super immunity foods.

    Health Benefits of Arugula

    Arugula Pesto
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    Arugula Pesto
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    Ingredients
    Adjust servings:
    Units:
    Instructions
    1. In a food processor grind walnuts. Remove and set aside.
    2. Put lemon juice, water, olive oil and garlic in processor. Add arugula pulse repeatedly, turning off and mixing around as needed, until smooth.
    3. Season with salt and pepper to taste.
    Recipe Notes

    [su_original_recipe]

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