I posted about the watermelon yesterday and I used most of it today in a drink called Watermelon Agua Fresca. This vibrant red blended mixture of watermelon, sugar, water and lime juice is combined with chilled seltzer to create a fizzy and quite refreshing drink. To keep the drink smooth, it is strained to catch any seeds or large fibers. This was a great way to cool down after doing yard work in 110 degree temperatures! Be sure to serve this well chilled - if you wanted to serve this with ice, you could make extra and freeze it in ice cube trays so the drink would not get watered down.
I was excited to make tonight's dinner as it called for an ingredient we have not used yet - Tempeh!
Green Salad with Grilled Tempeh and Maple-Soy Vinaigrette was a nice light dinner that came together pretty quickly. I had no idea what the tempeh was going to taste like, but when we sat down to eat we were both pleasantly surprised! It was nutty and slightly chewy which paired well in a lightly dressed salad. The tempeh was spiked with a mixture of pure maple syrup and soy sauce after being grilled until browned. The sweet and lightly spiced dressing brought together the spinach and bitter arugula. Red and yellow bell peppers added color along with a fresh crispness. We will have to try the Tempeh again in another dish!
To go along with the salad tonight, I also made Parmesan Skillet Flatbreads. A combination of all-purpose and whole wheat flours with fresh grated Parmigiano-Reggiano cheese make these savory flatbreads delectable. They are mixed together just like any other bread dough recipe - but after being stretched thin, they are quickly cooked on the stove-top instead of in the oven. They only take about 1 minute on each side in a hot skillet and then you have warm, chewy and cheesy pieces of bread to have along side a salad or to just enjoy by itself! This will be made many more times!
Watermelon Agua Fresca