Spicy Watermelon Salad for #SundaySupper

Spicy Watermelon Salad

It’s backyard BBQ and potluck season! Bring on the get-togethers, the sun, and the fun! I love the relaxed atmosphere of summertime, and when it comes to putting together items to serve to friends and family, there are a lot of options to consider. I know that I tend to gravitate to chilled dishes in the warm months of the year, so this spicy watermelon salad is a no-brainer summer staple in my book!

Spicy Watermelon Salad

This salad is fresh, easy to put together, and is a taste of summertime. To me, watermelon screams summer. It makes me want to break out the swimsuit, sunglasses, and flip flops and head to the beach! The slightly sweet melon paired with a kick of jalapeno, peppery arugula, and some soft feta cheese is a great combination. When you add a drizzle of homemade honey lime dressing, it takes it over the top. It is a great accompaniment to all of the wonderful grilled creations that are sure to be headed to the table for the meal.

Spicy Watermelon Salad

I don’t know about you, but being able to prepare for potlucks or BBQs in advance is always a huge help. I make sure there are at least a few dishes that can be prepared a day or so ahead of time, or perhaps in the morning on the day of the get-together. The less time in the kitchen and the more time with guests, the better! This salad comes together in minutes: slice your watermelon in advance, then simply toss all of the ingredients together right before serving! To keep the greens from wilting, you can always set the salad dressing on the side and allow guests to drizzle their desired amount on as they dish up their portion.

Spicy Watermelon Salad

I like when I can find a dish that hits so many different flavor and texture profiles – sweet, spicy, peppery, soft, crunchy…it’s all in there! You can always choose to omit the jalapeno if you are a bit afraid of the spice: it’s up to you! You will still get a slightly spicy kick with the peppery arugula. But for me, I like to live on the spicy side of life! Of course, having a refreshing beverage to sip on is ideal. This week, Sunday Supper is teaming up with Gallo Family Vineyards to bring you a collection of BBQ and Potluck recipes that are perfect to pair with their wines. For this recipe, a glass of Gallo Family Vineyards’ Sauvignon Blanc is one to consider: it is light, crisp, and pairs well with salads. Alternately, a glass of Red Moscato would pair well against this watermelon salad. It has flavors of bright citrus and peach and complements soft cheeses and spicy food. With either choice, you won’t go wrong!

So – what are your favorite dishes to bring along to summer BBQs?

Spicy Watermelon Salad

5.0 from 2 reviews
Spicy Watermelon Salad for #SundaySupper
 
A bite of summer! This spicy watermelon salad is sweet, spicy, peppery, and has notes of citrus! You definitely want to whip this up for a summer BBQ!
Author:
Ingredients
Instructions
  1. Add arugula, watermelon, and jalapeno to a large salad bowl. Drizzle lightly with honey lime dressing (to taste), and toss gently to combine.
  2. Garnish with crumbled feta cheese. Enjoy!

 

Make sure you take a look at all of the delicious dishes created by the Sunday Supper family today –

Appetizers:

Main Dishes:

Sides and Salads:

Desserts:

BBQ Helpful Info:

Spicy Watermelon SaladGallo Family Vineyards logoIf you’re looking for more ideas for your Backyard BBQs and Potlucks, make sure you check out Gallo’s blog post! You can also use Gallo’s store locator to see where to purchase bottles for your next gathering. You can find Gallo on their website, Facebook, Twitter, Instagram, and YouTube.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Mozzarella, Tomato, and Basil Couscous Salad with Arugula for #SundaySupper

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

We have officially hit the time of the year when all I want to consume is cold foods. The temperatures here in Florida are around 90 degrees already, and they will only continue to climb as the summer arrives. Therefore, it is time to break out my arsenal of filling, flavorful, and fun meal options that will satisfy but keep me cool in temperature. My friends, this mozzarella, tomato, and basil couscous salad with arugula fits the bill perfectly.

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

In more recent years I’ve become quite addicted to fresh salad greens topped with various grain option. Couscous, quinoa, even rice – I’m all about combining the two for a hearty meal. They’re great plain, but then I got to thinking: what if I combined two glorious things…fresh green salad and pasta salad…into one fabulous dish? It just might work.

When it comes to summer, the flavors of caprese salad are definitely what I crave, so creating a caprese style pasta salad just seemed like the right thing to do. The pearled couscous is perfect for topping salad greens, ensuring you get a little bit of pasta with each forkful. The couscous is tossed with Kalamata olives, cherry tomatoes freshly picked from my garden, fresh basil (also from my garden), and fresh mozzarella cheese. This flavor combination is one that has always delivered rave reviews from the family, and is one that they never seem to tire of, myself included.

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

Let’s take a minute to talk about fresh mozzarella Wisconsin Cheese. It is hands down one of my all time favorite cheese varieties to enjoy. It’s creamy, soft, and mild in flavor. Mozzarella cheese is always a perfect pairing with tomatoes, basil, and olive oil, so adding in a generous amount of cheese to this pasta salad (and garnishing your finished plate with a few more chunks) just seems right! I also love that it has a slightly elastic texture – the mouthfeel is fantastic, and you can tell it is fresh when you take a bite!

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

I’m not going to lie – I could simply consume this pasta salad on its own. And the good thing is that you can do that, no problem! But adding it to a bed of fresh, peppery arugula is the perfect complement to the pasta salad, in my humble opinion. It takes the pasta salad from a side dish to a full meal. If you have certain family members who aren’t a fan of arugula, you could also use spring mix or baby spinach. And if you want to add in some meat to the dish, adding a grilled chicken breast or other protein would be fantastic. Options: you have them!

Another reason I’ll give this dish a big thumbs up is for how easy it is to put together – you can prepare the pasta salad in advance and leave it to chill in the fridge. Then, when it comes time for your meal, all you have to do is scoop and go! It’s a great meal for the summer season when you want to spend time with your friends and family. I personally like to make an extra large batch of pasta salad so I can have it for my meal, but also have some later for a side dish on another day (or maybe another salad!).

Do you have a favorite Wisconsin Cheese? What variety can you not live without?

Mozzarella, Tomato, and Basil Couscous Salad with Arugula

5.0 from 1 reviews
Mozzarella, Tomato, and Basil Couscous Salad with Arugula for #SundaySupper
 
Fresh, filling, and delicious - this couscous salad with fresh mozzarella, tomato, and basil is perfect on top of a bed of peppery arugula!
Author:
Ingredients
  • 1 cup uncooked pearled couscous
  • 7 tablespoons olive oil, divided
  • 4 cups water
  • 1 pound mozzarella, cubed
  • ½ pint cherry tomatoes, quartered
  • ½ cup Kalamata olives, sliced
  • 1 cup fresh basil leaves, cut in a chiffonade
  • ¼ cup sundried tomatoes, julienned (and divided)
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh arugula (approximately 1 cup per salad)
Instructions
  1. First, prepare the pearled couscous. Heat a medium sauce pot over medium high heat with 1 tablespoon of olive oil. Add the pearled couscous and stir gently to coat. Lightly brown the couscous for 2-3 minutes, stirring constantly. Then, add the 4 cups of water and turn the burner to high heat. Bring the mixture to a boil, then reduce heat to a gentle boil (simmer), cover, and continue cooking until most of the liquid has been absorbed and the couscous is tender, about 15-17 minutes.
  2. Remove the couscous from heat and allow it to cool completely. You can speed up the process by placing it in the refrigerator, if necessary.
  3. Meanwhile, create the sundried tomato vinaigrette. Add sundried tomatoes, 6 tablespoons olive oil, red wine vinegar, garlic, salt, and pepper to a food processor. Process the ingredients until smooth.
  4. When the pasta has cooled, add it to a large bowl along with the cubed mozzarella, diced cherry tomatoes, and fresh basil. Add 4 tablespoons of the vinaigrette and stir to coat. You can keep the remainder of the vinaigrette for dressing your salad, if desired!
  5. Scoop desired amount of pasta salad on top of a bed of arugula leaves. If desired, dress with some of the leftover sundried tomato vinaigrette. Enjoy!

 

Wisconsin Cheese LogoIf you’re looking for more Wisconsin Cheese inspiration, make sure you check out our Pinterest board! Wisconsin cheese also happens to be sponsoring a recipe contest for the Food and Wine Conference this year – make sure you click here to take a look at the details! You have until June 19th to enter your own recipe creation. You can visit Wisconsin Cheese on their website, on Facebook, Twitter, Instagram, and Pinterest.
This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Also – make sure you get inspired by the other delectable recipes featuring Wisconsin Cheese today for Sunday Supper! With so many options you are sure to find one that is perfect for your family table!

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:

Desserts:

10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

 

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Grilled Vegetable Barley Bowls

Grilled Vegetable Barley Bowls

Grilling season – I’m all about it! I know that living in Florida means that I can grill pretty much year-round (oh, who am I kidding? I CAN grill year-round), but it seems like the perfect thing to do this time of the year. Of course, most people think about grilling steaks, burgers, hot dogs, and more…but with me it’s ALL about the vegetables! These grilled vegetable barley bowls are a simple, delicious, and healthy meal that is a go-to for me in the summer season!

barley

So I’m sure you’re thinking: barley?!?! What the heck? Isn’t that just a grain that shows up in soup? It doesn’t have to! I always like to switch up my grains to keep things interesting. I love a big bowl of quinoa or wild rice, but barley is a fun alternative to consider. To me, the consistency is a bit of a combination between al dente pasta and rice: it’s slightly chewy but has a nutty flavor. Why fall in love with it? A serving of barley contains about 20% of your daily dose of fiber, which is great for many reasons but most importantly it helps keep you full for longer! It is also a great source of niacin (vitamin B), which can help to reduce bad cholesterol and lower the risk of blood clots, among other things. Another plus: it’s low in calories. One serving will only run you about 100 calories: not bad at all!

Grilled Vegetable Barley Bowls

I’ll stop waxing poetic about barley, because it is only half of the magic in this meal. When it comes to grilled vegetables, your options really depend on what floats your boat. I like to get inspired by what is at the market. That currently is zucchini, yellow squash, and we happen to have bell peppers popping up in our garden! I also like to add onion, eggplant, asparagus, or mushrooms depending on what is available! You can really pick what inspires you and what suits your tastes.

Grilled Vegetable Barley Bowls

What I love is that this meal is almost TOO easy to put together. Simply slice up your veggies, drizzle them with a few tablespoons of olive oil, sprinkle with salt, pepper, and minced garlic and toss them on the grill for a few minutes on each side, turning half way through. One quick tip when it comes to grilling squash – cut the slices on a diagonal instead of horizontally or vertically through the squash. When you cut on a diagonal, you get more surface space that has the ability to meet the grill…and that yummy grill flavor is just what you want!

H3 Chardonnay

Oh, and of course…popping open a bottle of wine is also a great idea to go with these grilled vegetable barley bowls. I recently enjoyed a delicious H3 Chardonnay by Columbia Crest. It is medium in body with flavors of pear, apples, and honey, as well as hints of oak and vanilla. It went perfectly with our meal, and is also a choice that won’t break the bank (at around $15)!

Have you enjoyed barley before? What veggies would you include in your own grain bowl?

Grilled Vegetable Barley Bowls

Grilled Vegetable Barley Bowls
 
A healthy, filling, and flavorful meal of grilled vegetable barley bowls are a great option for summer grilling season!
Author:
Recipe type: Entree
Ingredients
  • 1 cup pearled barley
  • 3 medium zucchini squash
  • 3 medium yellow squash
  • 3 bell peppers (assorted colors)
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
Instructions
  1. First, preheat the grill. For our gas grill, we usually heat it to around 450 degrees F.
  2. Prepare barley according to package instructions. While the barley is cooking, clean and slice the vegetables for the grill in about ½ inch pieces (or wider, if desired).
  3. Place sliced vegetables in a casserole dish or shallow container. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to fully coat.
  4. Place vegetables on the grill and cook for about 3-4 minutes on one side, then flip and continue cooking on the other side for an additional 3-4 minutes (depending on thickness of vegetables - cook until tender).
  5. Remove vegetables from the grill and place sliced vegetables on a bed of barley. Serve with a sprinkle of Parmesan cheese, if desired. Enjoy!

 

Zucchini Bread Ice Cream Sandwiches with Frozen Custard

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorYourSummer #CollectiveBias

Zucchini Bread Frozen Custard Ice Cream Sandwiches

I know that summer doesn’t “officially” start until the middle of June, but the temperatures here in Florida are in the low 90s already, so I’m going to go ahead and announce that summer is here for me! There is something so wonderful about summertime – it seems celebratory. The sun is out, kids are out of school for a few weeks, people are heading to the beach and pool, and everything seems to be a little more relaxed. Quick and easy meals are always a plus, as I want to maximize my time with my friends and family. One of my favorite meals to put together is pizza: you can’t go wrong with a classic! And speaking of classics, finishing off a meal with some frozen custard…or more specifically: zucchini bread ice cream sandwiches with frozen custard is the perfect way to cap off dinner.

DIGIORNO® pizzeria!™ Thin Crust Pizza

Thankfully, there are options to keep meals quick and easy in the summertime. Being able to pop a pizza into the oven and have it ready in a short amount of time alongside a fresh garden salad is fantastic, and my friends and family definitely enjoyed slices of DIGIORNO® pizzeria!™ Thin Crust Pizza – Supreme Speciale, as well as the Spinach & Mushroom variety. The crust is crispy on the outside but soft and airy on the inside, which is the perfect combination in my opinion.

DIGIORNO® pizzeria!™ Thin Crust Pizza

I appreciate that they do not use any artificial flavors as well. It is going to be a much faster process to pop one of these pizzas in the oven instead of ordering out, plus it is going to be much more affordable. Win-win! It’s a great option to consider to feed a group, and with a few different flavor varieties to choose from, everyone will be satisfied! I am able to continue on with my summer fun without worrying about slaving away in the kitchen. Although I love doing that at times, it just isn’t practical every single day!

Zucchini Bread Frozen Custard Ice Cream Sandwiches

As much as I’d love to chow down on pizza alone, I have to save room for dessert as well. A frozen treat is just what you need on a hot summer day. Today I’m turning a fresh baked chocolate chip zucchini bread into a scrumptious ice cream sandwich. Oh yes.

Walmart

I was able to easily find my DIGIORNO® pizzeria!™ Thin Crust Pizza and my EDY’S® Frozen Custard at Walmart in the frozen foods section. One quick trip was all I needed to acquire everything for my table.

Zucchini Bread Frozen Custard Ice Cream SandwichesZucchini Bread Frozen Custard Ice Cream Sandwiches

I love zucchini bread all on its own. It’s great for breakfast or for a sweet snack. But it gets taken to another level when you sandwich a creamy, delicious scoop of EDY’S® Frozen Custard in Old Fashioned Vanilla between two slices. Their new frozen custard is ice cream’s creamier cousin, is made with fresh milk, and contains no artificial colors or flavors. This stuff is dreamy, I’m telling you! I am such a sucker for anything that brings back memories of living in Wisconsin and enjoying frozen custard. I am happy to enjoy it all on its own, but enhancing it takes it up another notch. The Old Fashioned Vanilla is seriously scrumptious when it’s paired with fresh baked zucchini bread – I’m telling you!

Zucchini Bread Frozen Custard Ice Cream SandwichesZucchini Bread Frozen Custard Ice Cream Sandwiches

My suggestion is to make a big batch of zucchini bread muffins – use some of them for ice cream sandwiches, and then enjoy the rest for breakfast another day. At least, that’s what I would do! Of course, that requires you to have leftovers…and if everyone enjoys them as much as I do, you might be left with an empty plate!

5.0 from 1 reviews
Zucchini Bread Frozen Custard Ice Cream Sandwiches
 
Author:
Ingredients
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 2 cups shredded zucchini (about 2 large or 3 medium squash)
  • 1 teaspoon vanilla
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. Combine flour, baking soda, salt, and cinnamon in a bowl. Stir together to mix. Set aside.
  3. In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated. Add the eggs one at a time, then mix well. Then, add the shredded zucchini and vanilla and beat until fully combined.
  4. Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.
  5. Turn off the mixer and gently stir in chocolate chips.
  6. Pour batter into muffin pans (either with cupcake liners or a pan coated with cooking spray), then bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from oven and allow to cool. When cool, use a serrated knife to slice open a muffin through the middle (separate the top from the bottom). Add a scoop of vanilla frozen custard to the bottom of the muffin, then add the muffin top back on to complete the sandwich. Enjoy!

Zucchini Bread Frozen Custard Ice Cream Sandwiches

You can get a coupon for $1.00 off ONE (1) EDY’S® Frozen Custard by clicking HERE. You can find EDY’s® on Facebook and Pinterest, and DIGIORNO® on Twitter and Facebook.

Do you have any go-to meals and desserts you like to put together in the summertime? Which variety of pizza would you choose to make at home?