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    It’s true…I’m going alittle nutz with watermelon recipes. I think it has something to do with the fact that I have ACTUALLY GROWN A FEW MELONS this year, people. You have no idea what an accomplishment this is.  (although I’m not even sure they’re edible yet).     I’ve got houseplants, we have a vegetable garden, I’ve been taking care of  many creatures great and small for all of my years… but ask me how to grow a successful watermelon patch… and you might get a blank stare.. or maybe a diversion tactic… because for some ungodly reason… I SUCK when it comes to growing melons. 

 However… this year.. those vines are taking over the garden, and there are atleast six or seven melons that look like they stand a chance of making it to the table.  And this is happening in a thrown-together-last-minute-unfortified soil- because we’re impatient-   kind of garden.  Go figure.

 Here’s an easy summer drink for the whole family courtesy of Rachel Ray. 

Watermelon Limeade

1 seedless watermelon (about 6 pounds), cut into chunks

3/4 cup lime juice (10 to 12 limes), plus lime slices for garnish

2 to 4 tablespoons sugar

(1/2 cup of Vodka for those of you who want to add a twist)

Ice

Mint sprigs, for garnish

Directions:

1.Using a blender, working in batches, puree the watermelon with the lime juice.

2.Pour the watermelon puree into a large pitcher, add the sugar and stir until dissolved. Dilute with water if desired.  Serve over ice and garnish with lime slices and mint sprigs

I love basil,especially when used to make Pesto. This is a great summer dinner recipe, enough to serve four as a main meal , and eight to ten as a side dish you can bring to picnics.  It’s always a hit and it’s good for you.

Summer Pasta Salad with Pesto Vinaigrette

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For the Vinaigrette

1-1/2 cups lightly packed fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup fresh, finely grated Parmigiano Reggiano

3 Tbs. red- or white-wine vinegar

2 Tbs. fresh lemon juice

2 tsp. finely chopped garlic

1/2 tsp. finely grated lemon zest

3/4 tsp. kosher salt

Freshly ground black pepper

For the Salad

kosher salt

3/4 lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths

1 cup fresh or frozen peas

1/2 lb. dried campanelle, cavatappi, or other short, chunky pasta shape

1 Tbs. olive oil

2 cups cherry tomatoes, halved

3 Tbs. pine nuts, toasted

Freshly ground pepper

Make the vinaigrette:

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste

Make the salad:

Put 4 to 6 quarts of salted water in a large pot and bring to a boil over high heat.

Drop the green beans and/or wax beans into the boiling water and cook until the beans are just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the peas and beans dry.

Return the water to a boil and add the pasta. Cook just until al dente, following package instructions. Drain the pasta thoroughly by shaking it in a colander and immediately pouring it out onto a rimmed baking sheet. Toss the pasta with the olive oil to prevent sticking.

Transfer the cooled pasta to a large serving bowl. Add the beans, peas, and cherry tomatoes and toss. Add just enough vinaigrette to moisten the pasta, taking care not to overdress it (you may not need it all). Add the pine nuts and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little viniagrette and salt and pepper. Serve as soon as possible.