Watermelon beet kale juice

Ingredients

• ¾ medium whole watermelon, cut to fit in your juicer cooled, ideally
• 1 medium beet, washed carefully and cut to fit into your juicer
• 5 large lacinato kale leaves
• handful fresh mint

Instructions

1. In your juicer, juice together the watermelon, beet, and kale. I like to alternate between the juicier and the more fibrous plants. It helps keep my juicer from locking up. So I'll do a couple slices of watermelon, a stalk of kale, a slice of beet, more watermelon, and so on.
2. Continue until everything is juiced together. Pour the juice into your serving pitcher.
3. Bruise half of your handful of mint in a mortar and add to the pitcher. You can garnish the pitcher of juice with a sprig of mint as well.
4. Add the rest of the mint to each glass, along with a large ice cube. I used these ice trays to get my giant ice cubes.
5. Pour the juice over ice to serve. Drink immediately for the best flavor. Can be stored in the fridge for up to 24 hours.

Spicy Watermelon Margaritas

INGREDIENTS

Watermelon juice

• 1 small seedless watermelon, or half of a larger watermelon

Chili-salt rims

• 1 part kosher salt
• 1 part ancho chili powder or regular chili powder
• Lime wedges

Ingredients per margarita

• 2 ounces fresh watermelon juice
• 1½ ounces tequila, preferably 100% agave silver or blanco tequila
• ¾ ounce fresh lime juice
• ½ ounce fresh orange juice
• ½ teaspoon agave nectar or simple syrup, more to taste
• 1 thinly sliced jalapeño round

INSTRUCTIONS

1. To make the watermelon juice, scoop the watermelon flesh into your blender and blend until it has turned into a smooth juice. Depending on your watermelon, you may or may not need to strain out the pulp.
2. To prepare your margarita glasses: On a small, rimmed plate, mix together equal parts salt and chili powder. I like to use my fingers to rub the chili powder into the salt. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
3. To make margaritas. Fill a cocktail shaker with ice. Pour in the watermelon juice, tequila, lime juice, orange juice, agave nectar and top with a jalapeño slice.
4. Secure the lid to the shaker and shake for 30 seconds. Taste and add additional sweetener if necessary. Strain the liquid into your prepared glass.

Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Ingredients

• 1/2 cup mint leaves
• 3 tablespoons champagne vinegar
• 1/2 cup grape seed oil + 1 teaspoon for skillet
• 2 tablespoons agave nectar or honey
• 8 extra large diver scallops
• Cayenne pepper
• 1 tablespoon butter
• 8 half inch slices of watermelon
• 1 bunch radishes
• 5 ounces baby arugula
• Salt and pepper

Directions

1. Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
2. Pat the scallops dry and remove the foot. Sprinkle with salt, pepper, and a little cayenne pepper.
3. Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking hot, place the scallops top down. Sear for 1 1/2 minutes until you can see caramelization around the edges. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.

To assemble

1. Place one watermelon round on each plate and sprinkle arugula and radishes around it. 
2. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.

Watermelon Jell-O Shots

Ingredients

• 1 12–16 pound watermelon
• 4 cups vodka
• 4 3-ounce boxes red Jell-O mix
• 2 1-ounce boxes unflavored gelatin

Preparation

1. Using a large chef’s knife, cut the watermelon into two equal halves, lengthwise.
2. Use your knife to slice all the way around the perimeter of the watermelon flesh, about an inch from the rind. Be careful not to pierce through the skin, as this will lead to your Jell-O leaking out. Then use a kitchen spoon to scrape out the rest and create a smooth bowl with roughly 1/2-inch red watermelon flesh left on the rind.
3. Line two small, rimmed baking sheets with paper towels in a way that creates a bed for your watermelon bowls. The idea is to create enough support to keep the watermelon bowls from rolling at all while they’re in the fridge. Put one bowl in the center of each tray and set aside.
4. In a large mixing bowl, combine the Jell-O mix and the unflavored gelatin. Add 4 cups of boiling water and whisk until the gelatin is completely dissolved, about 2 minutes. Add the vodka all at once and whisk just to combine.
5. Pour the Jell-O mixture into the watermelon bowls, dividing evenly. Carefully place the Jell-O filled watermelon bowls in the fridge, and refrigerate until set, about 4 hours.
6. When Jell-O is set, cut each half into 1-inch slices, crosswise, then cut each slice into 2–3 wedges, and serve.

WATERMELON BRUSCHETTA WITH WHIPPED FETA, BASIL, AND BALSAMIC DRIZZLE

INGREDIENTS

• 2½ cups of fresh seedless watermelon, chopped
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup feta cheese crumbles
• ¼ cup part skim ricotta cheese
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 baguette cut into 1½ thick slices
• Freshly cracked black pepper

DIRECTIONS

1. Place the baguette slices on a baking sheet under the broiler and toast for a few minutes, until slightly crispy.
2. In a medium-sized saucepan, mix the balsamic vinegar and honey and heat over medium-high. Stir regularly and let the mixture reach a simmer, and then reduce heat slightly to keep at simmering point.
3. Stir occasionally and remove from heat once the mixture has reduced by half and the mixture is thickened, about 15 to 20 minutes.
4. Combine the feta and ricotta in a food processor or blender and process until smooth. Add additional ricotta or feta if necessary to reach your desired consistency.
5. Spread the whipped feta on the toasted bread and top with the finely chopped watermelon. Sprinkle with the black pepper, basil, and chives. Drizzle the reduced balsamic over the bruschetta.

Watermelon Cantaloupe Lemonade

Ingredients

• 1 Large Watermelon, rind removed, cut into cubes
• 1/2 Large Cantaloupe, rind removed, cut into cubes
• Juice of 8 Lemons
• 2 3/4 C. Sugar
• 2 C. Water
• Water, for mixing

Instructions

1. Juice the cubed watermelon, either by putting the cubes through a juicer, or pureeing in a blender and pouring through a large sieve to remove the pulp and into a pitcher. Refrigerate watermelon juice.
2. Juice the cantaloupe, either by putting the cubes through a juicer or pureeing the cantaloupe cubes in a blender or food processor and running through a large sieve to remove the pulp. Place the cantaloupe juice in a large saucepan, along with the lemon juice, sugar, and 2 cups water.
3. Bring the mixture to a boil. Let boil for 1 minute and remove from heat.
4. Transfer the cantaloupe/lemonade base to a pitcher or container and chill in the refrigerator.
5. To make the lemonade:
6. Fill a glass 1/4 full with the cantaloupe/lemonade base. Fill the glass with ice. Pour the watermelon juice carefully over the ice until the glass is 3/4 full. Watermelon juice will sit on top of the lemonade base. Pour water into the glass until the glass is full. Serve.
7. Mix together before drinking.

Whiskey Watermelon Cocktail

Ingredients

• 2 ounces bourbon (I used Bulleit)
• 2 small chunks watermelon
• 1 slice cucumber
• 2 basil leaves (I used rosie basil)
• 2-3 dashes bitters
• 1/2 ounce sweet vermouth                                                                               

Directions

Muddle the watermelon, cucumber, and basil with a couple dashes of bitters.  Add bourbon and sweet vermouth.  Add ice and stir.