Super Sides- Watermelon and Spinach Salad

4:14 PM, Jul 23, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Need some fresh ideas for your next backyard barbeque? 

Linda Anderson, Kowalski's Markets Culinary Expert, creates some recipes that will have your family and guests asking for more.

SPINACH AND WATERMELON SALAD

1 (9 oz.) pkg. fresh baby spinach
1 (16 oz.) container Kowalski's Watermelon Spears, cubed
1 (8 oz.) container Kowalski's Jicama Sticks
1 cup pitted Kalamata olives
Kowalski's Citrus Vinaigrette Dressing
1 pkg. of cheese (your choice) crumbles

Directions-

 

In large glass salad bowl, toss first 4 ingredients with small amount of dressing.  Gently fold in cheese crumbles.  Serve with additional dressing, if desired. Serves 6-8

                                                                                                             

 

JUICY STUFFED BURGERS

 

1 ½ lbs. 78% lean ground beef or Akaushi Ground Beef

1 tsp. Kowalski's Extra Virgin Olive Oil

½ cup chopped sweet yellow onion

3 slices prosciutto, chopped

-Kowalski's North Woods Grill Seasoning

Kowalski's Parmesan Cheese, sliced

4 ciabatta rolls, cut in half horizontally, toasted

8 leaves romaine lettuce, divided

12 Divina Roasted Tomatoes, divided

 

Directions-

 

Divide ground beef into 8 equal pieces; shape each piece into a patty.  In small skillet over medium heat, heat olive oil; sauté onions and prosciutto until onions are softened and prosciutto is crisp (about 10 min.).  Divide onion mixture among 4 ground beef patties; top each with second patty, pinching edges to completely seal.  Sprinkle patties with seasoning. 

Grill (MEDIUM) until cooked through (about 5 min. per side).  Top each burger with slice of cheese; continue grilling until cheese just begins to melt (about 1 min.). 

 

To Serve:  Place burger on bottom half of lettuce-lined ciabatta roll; top each with 3 pieces of tomato and additional lettuce leaf.  Cover with top half of roll and serve immediately.                             

 

 

 

BABY DUTCH YELLOW POTATOES, GRILLED

 

1 (24 oz.) bag Melissa's Baby Dutch Yellow Potatoes

2 tbsp. olive oil

1 tbsp. snipped fresh thyme

1 tsp. minced garlic

 

Directions-

Scrub potatoes under cold running water; place potatoes in large saucepan, covering with cold water.  Bring to a boil over medium heat; boil 15 min.  Drain; cut cooled potatoes in half.  Toss with remaining ingredients. 

 

To Grill:  Using direct heat cooking method, preheat grill to HIGH.  Place potatoes into grill basket; grill, covered, until slightly charred (about 20 min.), stirring occasionally.                                         

Serves 4

 

 

 

BERRY ANGEL BABIES

 

3 cups assorted berries (blackberries, blueberries, strawberries

  and/or raspberries)

2 tbsp. Baker's Sugar

-juice and zest of 1 lemon

½ cup Crave Brother's Mascarpone Cheese

½ cup heavy whipping cream

3 tbsp. powdered sugar

½ tsp. vanilla

4 Angel Babies

-fresh mint (optional)

 

Directions-

In medium bowl, combine berries, sugar and lemon juice; let stand for 30 min.  In metal bowl, whisk mascarpone, whipping cream, powdered sugar, vanilla and lemon zest until soft peaks form. 

 

To Serve:  Top each Angel Baby with berries and cream.  Garnish with sprig of fresh mint, if desired.                                    

Serves 4.

(Copyright 2010 by KARE. All Rights Reserved.)

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