Watermelon Salsa
Watermelon salsa! I know when you hear salsa you think tomatoes, jalapeno, onion, all these beautiful flavors married together. But what screams summer better than watermelon fruit. It is present all summer long in our parties and backyard gatherings. We enjoy watermelon slices, Popsicles, lemonade, and Slushies. Why not include watermelon on savory recipes such as salsa?Great with chips, tacos, or grilled meat. I am thinking like with grilled chicken kebab, will be fantastic! I took a…
187K views · 2.6K reactions | This veggie-packed twist on scampi makes zucchini and summer squash the star of the plate instead of shrimp. White wine provides needed acidity and balances well with the aromatic garlic and rich butter to create a luxurious sauce. To get the recipe, visit our profile and click the "likeshop" link, then click on the image that corresponds to this video. Follow the link to view the recipe—then click the heart icon on the recipe page to save it. Ingredients - 2 zucchini (10 oz. each), trimmed and halved lengthwise - 2 small summer squash (5 oz. each), trimmed and halved lengthwise - ⅛ teaspoon salt plus ¼ teaspoon, divided - 2 tablespoons extra-virgin olive oil, divided - 1 lemon, halved - ½ cup dry white wine - 3 cloves garlic, thinly sliced - ¼ teaspoon crushed red pepper, plus more for garnish - 5 tablespoons unsalted butter, cubed - 1 tablespoon finely chopped fresh flat-leaf parsley Directions 1. Line a large rimmed baking sheet with paper towels. Cut 2 halved zucchini and 2 halved small summer squash into 2-inch pieces; place flesh-side up on the prepared baking sheet. Sprinkle with ⅛ teaspoon salt; let stand until water leaches out, 8 to 10 minutes. Pat dry with paper towels. 2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add 2 lemon halves, flesh-side down; cook, undisturbed, until charred, 3 to 4 minutes. Remove from the pan. 3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the zucchini and squash, flesh-side down; cook, undisturbed, until browned, 3 to 4 minutes. Flip and cook until fork-tender, about 2 more minutes. Sprinkle with ⅛ teaspoon salt; transfer to a serving platter. 4. Add ½ cup wine, 3 sliced garlic cloves, ¼ teaspoon crushed red pepper and the remaining ⅛ teaspoon salt to the skillet; cook over medium heat, scraping up any browned bits on the bottom of the pan, until reduced by half, about 2 minutes. Add 5 tablespoons cubed butter; cook, stirring constantly, until well incorporated, about 2 minutes. Remove from heat. 5. Spoon the sauce over the squash. Squeeze the charred lemons over the top; sprinkle with 1 tablespoon parsley. Garnish with crushed red pepper, if desired. | EatingWell | Facebook
80K reactions · 254 shares | Creamy Roasted Cabbage! This was soooooooo delicious. Although the baked cabbage visit uploaded recently is good, this one right is wayyyyyy better! I could eat my cabbage like this going forward. My kids also enjoyed it! I used the following from my collection 👇🏾 🫒Roasted Garlic EVOO 🌿Butter N Garlic Seasoning 🌿Salt Free Creole Seasoning 🍗Chicken Fry (Seasoned Flour Mix) www.brasscuisinespices.com 310 McKeever Rd #A3 Arcola, Tx 77583 Wednesday-Saturday 10:00-3:00 | BrassCuisine | Facebook
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