Watermelon Fire & Ice Salsa

Watermelon Fire & Ice Salsa

(Makes 3 cups)

• 3 cups seeded and chopped watermelon
• 1 tablespoons chopped cilantro
• 1 to 2 tablespoons (2 to 3 medium) jalapeño peppers
• 1/2 cup green peppers
• 1 tablespoons chopped green onion
• 1/2 tablespoons garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups, Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.

Watermelon Fire & Ice Salsa The Saturday Evening Post

Emeril's Mixed Herb Pesto

Mixed Herb Pesto

• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped fresh chives
• 1/2 cup pine nuts, lightly toasted
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 cup extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mix basil, parsley, mint, cilantro, and chives in food processor until finely chopped. Add pine nuts, garlic, and Parmesan cheese. With machine running, add oil in thin, steady stream. Add lemon juice, salt, and pepper, and pulse to combine. Transfer pesto to nonreactive bowl and cover with plastic wrap until ready to use.

Recipe courtesy of Emeril Lagasse from Emeril at the Grill: A Cookbook for All Seasons, Harper Studio, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Mixed Herb Pesto The Saturday Evening Post