Posts Tagged ‘Watermelon Vinaigrette’

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Extra Virgin Olive Oil
  • 4 Scallops
  • Sea Salt
  • Thyme

 

 

 

 

 

 

Combine Peaches, Plums, Garlic and Shallots in food processor, pulse until smooth,

then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated.

Place in refrigerator to chill

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme

Sear on each side about 2 – 3 minutes, per side, depending upon size

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl

 

 

 

 

 

 

 

 

 

 

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The inspiration for this recipe comes from a fellow blogger,  Jackie and her blog – Change Is Good…..Right???

You can check out her site at : CLICK HERE

  • 1 cup Quinoa, uncooked
  • Cookwell & Company Watermelon Vinaigrette
  • 2 cups (or more) Watermelon, seeded and drained
  • 1 container Spring Mix Salad
  • 1/4 cups Toasted Pumpkin Seeds
  • 1/3 cup Feta, crumbled
  • 1/4 cup Red Onion, diced

 

 

 

 

 

 

Cook Quinoa according to package directions and place in refrigerator to cool.

When Quinoa is cool, combine with other ingredients and toss to incorporate well.

Serve with extra Watermelon Vinaigrette on the side.

This Holiday Salad with all the colors of the Season and the wonderful tastes of the South

will make you think you are sitting in Forsyth Park in Savannah!

  • 1 container Central Market Organics Baby Spinach and Baby Kale
  • 1 container Feta Cheese
  • 1 container Zeema Tomatoes, halved
  • 1 container Champagne Sweet Tomatoes, halved
  • Cookwell & Company Watermelon Vinaigrette
  • 1/2 cup or more Glazed Pecans

Mix Greens with Feta and Tomatoes.  Pour over Watermelon Vinaigrette and toss well to incorporate.

Top with Glazed Pecans

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 1/2 cup Candied Walnuts, chopped
  • 1 bag Mixed Greens
  • 2 Red Skinned Pears, cored and thinly sliced
  • 1/2 jar Robert’s Reserve Cherry Pomegranate Habenero Sauce
  • 1/2 cup crumbled Feta Cheese
  • 1/2 jar Cookwell & Company Watermelon Vinaigrette
  • 1 large container Mixed Berries

 

 

 

 

 

 

 

 

Place sliced Pears in bowl and pour Watermelon Vinaigrette over, toss to incorporate, set aside.

 

 

 

 

 

 

When ready to serve salad, toss Mixed Greens, Pear, Cherry Pomegranate Sauce and Mixed Berries in salad bowl.  Top with Feta Cheese and Candied Walnuts.

  • 1 large container chopped Cantaloupe
  • 1 large container Mixed Berries
  • 1 jar Cookwell and Company Watermelon Vinaigrette
  • 1 large cucumber, peeled
  • Juice from one large lime

 

 

 

 

 

 

 

 

Place all ingredients in blender or food processor, saving several Strawberry pieces for garnish.  Blend until smooth.

 

 

 

 

 

 

 

 

Place in refrigerator until ready to serve.  Serve in individual cups, garnishing with Strawberry pieces and Slice of Cucumber or in bowls.

 

 

 

 

 

 

 

 

Very refreshing and flavorful!

  • 2 pounds Chicken – Cut of Your Choice
  • 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
  • 2 Tablespoons EVOO
  • 1 cup Wine
  • 8 ounces sliced Button Mushrooms
  • 1 bottle Cookwell & Company Watermelon Vinaigrette
  • 1/4 cup chopped Cilantro

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

 

 

 

 

 

 

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus