Grilled Prawns with Chilli Watermelon Glaze
Written by Jess Gorski   

This recipe sounds absolutely decadent. If you plan on making it this week drop me a line. I have a bottle of white wine already chilling I can be right over. I would love to be there to support you as you try new things. I am just such a giver that way.


Grilled Prawns with Chilli Watermelon Glaze

Prep & Cooking time: 35 minutes

Serves 2


1½ cups watermelon, deseeded and cubed

1 tablespoon vegetable oil

1-2 red chilies, deseeded and finely chopped

1 garlic clove, crushed

2 teaspoons freshly grated ginger

1 tablespoon finely chopped lemongrass or 1 teaspoon lemongrass paste

¼ cup sugar

8 ounces raw prawns, deveined



1. Place the watermelon in a food processor and process to a purée. Set aside.

2. Heat the oil in a small saucepan until hot, add the chilli, garlic, ginger and lemongrass and sauté gently for about 2 minutes, stirring frequently.

3. Add the sugar, and cook for a minute until dissolved then remove from the heat, add the watermelon purée and stir until well blended.

4. Transfer half the mixture to a large bowl, leaving the remaining half in the saucepan, add the prawns to the bowl, mix well, cover with plastic wrap, and leave to marinate for up to 2 hours. Alternatively, you can cook them immediately.

5. Preheat the grill to hot, thread the prawns onto skewers. then grill for 3-4 minutes on each side, basting with the marinade from the bowl, until they have turned pink and are cooked through. IMPORTANT: do not mix any remaining marinade with the reserved watermelon sauce to ensure it’s not contaminated.

6. Serve the prawns immediately over plain boiled rice with the remaining watermelon sauce on the side, which can be served warm or cold.

Watermelon, Cucumber Tomato Salad
Written by Jess Gorski   

I received this recipe from fellow member Pam M. The description says the author said she included avocado. That's enough for me to add this to my line up this week.


Watermelon, Cucumber Tomato Salad

Watermelon-cucumber-tomato salad

I included avocado in the recipe, though it’s not in the photo.  With a smooth, creamy texture it adds more color, flavor and texture.

About 4 servings


2 cups diced cucumber, peeled and seeded (about 1 medium) 2 cups diced seedless watermelon (about 10 oz) 2 cups diced tomato (about 2 medium tomatoes) 1 cup loosely packed parsley leaves, finely chopped 1 cup loosely packed basil leaves, finely chopped 1 TB chopped green onion, green part ½ avocado diced (optional) 1 TB plus 1 tsp unsalted pumpkin seeds

8 cups mixed salad greens

1/8 tsp sea salt Black pepper to taste


½ lemon juice and zest (about 1 TB juice and 1 tsp zest) 1 TB white balsamic vinegar 1 tsp honey 2 tsp olive oil

In large bowl toss together cucumber, watermelon, tomato, parsley, basil and green onion. In small separate bowl whisk together dressing ingredients (you can also mix this right into the salad if you want). Pour into salad and toss. Top with pumpkin seeds, avocado and a sprinkle of salt and pepper. (Don’t skimp on the salt it makes the salad pop!).

Serve on top of salad greens. Enjoy!

Russian Cabbage Borscht
Written by Jess Gorski   

I received this email from fellow member Carol G. I have never made this dish before but it sounded very interesting.  She wrote:


Hi Jess,
Made this last night with our Homestead beets, potatoes, carrots with sliced grape tomatoes on top!  DELICIOUS!!!
Will be trying to make our own Jalapeno Poppers today... stay tuned!

Carole G.
Russian Cabbage Borscht
                         1 1/2 cups thinly sliced potatoes
  •                     1 cup thinly sliced beets
  •                     4 cups vegetable stock or water
  •                     2 tablespoons butter
  •                     1 1/2 cups chopped onions
  •                     1 teaspoon caraway seed (optional)
  •                     2 teaspoons salt
  •                     1 celery stalk, chopped
  •                     1 large carrot, sliced
  •                     3 cups coarsely chopped red cabbage
  •                     black pepper to taste
  •                     1/4 teaspoon fresh dill weed
  •                     1 tablespoon cider vinegar
  •                     1 tablespoon honey
  •                     1 cup tomato puree
  •                     sour cream, for topping
  •                     chopped tomatoes, for garnish



  1.                     Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.               
  2.                     Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.               
  3.                     Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.               


Summer Tomatoes
Written by Jess Gorski   

This recipe sounded light and refreshing and a different take on the usual sliced tomatoes and dressing summer salad.


Summer Tomatoes

  • 3 tablespoons extra–virgin olive oil
  • 2 tablespoons malt vinegar
  • 3/4 teaspoon packed light brown sugar
  • 1/2 teaspoon salt (preferably flaky sea salt or fleur de sel)
  • 1/2 teaspoon coarsely ground black pepper
  • 2lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
  • 1 scallion, thinly sliced diagonally
  • Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.
Cooks’ note: Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap. Sprinkle scallion over tomatoes just before serving.
Grilled Pork with Melon-Tomato Tumble
Written by Jess Gorski   

This recipe is something different for me. I usually do not think of cantaloupe in savory dishes. I just started using watermelon last year in savory dishes and really enjoyed it so when I found this recipe at Better Homes and Gardens online site I thought you might all like to try it out as well.


Grilled Pork with Melon-Tomato Tumble



  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound pork tenderloin
  • 1 small cantaloupe or honeydew melon
  • 1 cup yellow, red, and/or orange pear-shaped cherry and/or grape tomatoes, halved or quartered
  • small red onion, thinly sliced and halved
  • 1/3 cupfresh small mint leaves



1. In a small mixing bowl whisk together oil, vinegar, salt, and pepper. Remove 1 tablespoon of the mixture and brush it over the tenderloin. Reserve remaining oil and vinegar mixture for use in Melon-Tomato Tumble.

2. Place the pork tenderloin on a grill rack directly over medium coals. Grill, uncovered, about 30 minutes or until an instant-read thermometer inserted in the center of meat registers 160 degree F turning every 5 to 6 minutes.

3. Meanwhile, for Melon-Tomato Tumble, cut melon in half. Cut one of the melon halves into bite-size pieces. Cut remaining melon half into 4 wedges; cover and chill wedges in the refrigerator until serving time. In a medium bowl combine the melon pieces, tomatoes, onion, and mint. Add remaining oil and vinegar mixture; toss to coat.

4. Remove the pork to a cutting board. Cover and let pork rest for 10 minutes. Slice meat on the diagonal and serve with the tomato mixture spooned over melon wedges. Makes 4 servings.


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