100 Recipes - #67-69 Watermelon Lemonade, Grilled Asparagus, Lettuce Wraps
For the Fourth of July gathering we regularly attend, we decided to bring three things:
#67 Watermelon Lemonade istemi pointed to this recipe and we had a whole watermelon to get through, so I devoted half of it to this. Half a watermelon made six cups of juice, but I decided one gallon of lemonade was enough, so I only used four. It was...interesting. Oddly, it had a definite cucumber flavor. I think if I make it again, I would try making it with something bubbly, instead of plain water, as the author recommends, and vodka isn't a bad idea, either. After all, I still have two cups of watermelon juice in the fridge!
#68 Grilled Asparagus Jason did a different take on this a week or two ago, but this time I decided that I wanted to try this version. I added some minced garlic to it and that didn't seem to add much, but the soy and balsamic flavors mixed beautifully to create a really rich taste, set off by the tartness of the lemon.
#69 Curried Tuna Lettuce Wraps At our CSA this week I picked up a ginormous head of dark green iceberg lettuce and wanted to do something with that. For the basic lettuce wrap technique I relied heavily on this page, but since Jason was advocating for curried tuna, I made up this recipe for the filling:
Ingredients
1 6 oz. can of tuna in water
1/4 cup of panko crumbs
1/4 cup of chopped pecans
1/8 of an apple, chopped finely
1 tsp curry powder
1 Tbsp mayonnaise
Directions
• dump the tuna and its liquid into a small bowl
• add the crumbs and nuts and stir to let them soak up the liquid
• add the apple, curry and mayo and stir to mix evenly
That makes four or five wraps. Since it was a party and a huge (did I mention it was really big?) head of lettuce, I made a quadruple batch. I liked how the flavors and textures worked together and I got a lot of positive comments, so I'll consider this one a win.
#67 Watermelon Lemonade istemi pointed to this recipe and we had a whole watermelon to get through, so I devoted half of it to this. Half a watermelon made six cups of juice, but I decided one gallon of lemonade was enough, so I only used four. It was...interesting. Oddly, it had a definite cucumber flavor. I think if I make it again, I would try making it with something bubbly, instead of plain water, as the author recommends, and vodka isn't a bad idea, either. After all, I still have two cups of watermelon juice in the fridge!
#68 Grilled Asparagus Jason did a different take on this a week or two ago, but this time I decided that I wanted to try this version. I added some minced garlic to it and that didn't seem to add much, but the soy and balsamic flavors mixed beautifully to create a really rich taste, set off by the tartness of the lemon.
#69 Curried Tuna Lettuce Wraps At our CSA this week I picked up a ginormous head of dark green iceberg lettuce and wanted to do something with that. For the basic lettuce wrap technique I relied heavily on this page, but since Jason was advocating for curried tuna, I made up this recipe for the filling:
Ingredients
1 6 oz. can of tuna in water
1/4 cup of panko crumbs
1/4 cup of chopped pecans
1/8 of an apple, chopped finely
1 tsp curry powder
1 Tbsp mayonnaise
Directions
• dump the tuna and its liquid into a small bowl
• add the crumbs and nuts and stir to let them soak up the liquid
• add the apple, curry and mayo and stir to mix evenly
That makes four or five wraps. Since it was a party and a huge (did I mention it was really big?) head of lettuce, I made a quadruple batch. I liked how the flavors and textures worked together and I got a lot of positive comments, so I'll consider this one a win.