Whale Shaped Watermelon Salad Recipes

Steps:

• Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 3 cups cubed watermelon. Let stand 15 minutes. Top with chopped mint.

Steps:

• Preheat the oven to 400 degrees F.
• If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.
• Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.
• Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

Steps:

• Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.
• Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

Steps:

• Place the watermelon and ice cubes in a blender and blend until liquefied. (Once you add the lemon-lime soda, it will thin out even more, add more ice cubes if you want it slushier.) Slowly add 1/2 of the lemon-lime soda and blend until smooth. Pour into glasses, garnish with limes and serve.

Steps:

• To carve melon bowl, cut off top 1/4 of melon. Being careful not to cut through to melon, cut thin slice from bottom of melon so it will sit flat. Scoop out watermelon, leaving 1/2- to 1-inch-thick shell.
• Carve watermelon as shown in steps on right. Wrap melon bowl in plastic wrap to keep moist; refrigerate until ready to fill. At serving time, fill with cut-up fruit.