Watermelon, Strawberry, Basil Salad {2 ways}

2-fer' Friday!  Staring watermelon!

Organic, fair-trade watermelon on sale for $2.50!  What could be better?  Such a huge amount of fruit for that price.  Does anyone else have the problem when cutting watermelon [or pineapple!] that they literally eat HALF of it while cutting.  I'm so incredibly guilty of this.  Even if I just ate a huge meal I can never stop shoveling this juicy fruit into my face.

Luckily, after eating half a mini watermelon yesterday I still had enough left to create the following.  It's rare that fruit actually makes it to a recipe around here.

I'm super excited to share this incredibly refreshing, summery salad with you today.  And it couldn't be simpler.  Well, I'm sure it could be, but this is pretty freaking simple.

And the best part is that there are 2 variations, which are both perfect to share at a picnic or potluck.

If you decide to make the skewers I have a few rules you need to follow.

Well, really just one:  Don't change anything about this recipe!  

Especially the basil leaf!  The burst of juice from the watermelon, the sweetness from the strawberry and honey drizzle, the tangy goat cheese, and the pop of flavor from the basil all fuse together perfectly.  Seriously.  Don't mess with this!  And how pretty are purple basil leaves?  I'm determined to keep my herbs going strong this year.  So far so good.

For the 2nd salad version I'm introducing quinoa to the mix to make it a bit more side-dish worthy and less of an appetizer/snack.

Tri-colored quinoa is so fun but usually much more expensive.  Finally caught it on sale!

There are a few different ways you could serve this salad.

>> Individual bowls or cups mixed with the dressing before serving.

>> All mixed up with the dressing and served on a platter or in a large bowl.

>> Or, plated on a large platter or individual plates in layers and served with dressing on the side.

Layer: quinoa - watermelon - strawberries - sliced almonds - goat cheese - basil - black pepper - drizzle of honey - dressing on the side

I think I like this version best.  The presentation ends up a bit prettier as an added bonus!  

Print this!

Watermelon Strawberry Basil Skewers gluten-free // yield varies 

• Watermelon, cubed ~1-1 1/2-inch in size
• Strawberries, hulled and quartered
• Basil leaves, 1 small leaf per skewer 
• Goat cheese
• Honey

1. Layer the watermelon cube, basil leaf [if the leaves are large cut in half], goat cheese, strawberry, then skewer together with a toothpick.
2. Top with a drizzle of honey just before serving.  Best served immediately. 

 Watermelon Strawberry Basil Quinoa Salad gluten-free // yields 6+, side-dish servings

• 1 batch lemon shallot dressing
• 3 cups cooked quinoa
• 1 1/2 cups watermelon, 1/4-1/2-inch cubes
• 1 1/2 cups strawberries, hulled + chopped
• Goat cheese, crumbled
• Basil, thinly sliced
• Sliced Almonds
• Honey 
• Lemon, strawberries, salt, pepper, to garnish

1. After quinoa has cooked, let cool and then place in the fridge until fully chilled.
2. Plate just before serving.
3. Plating option 1: Toss quinoa + fruit together with as much dressing as desired.  Place in a large bowl/platter or in individual serving cups and top with crumbled goat cheese, sliced basil, almonds, and a honey drizzle.  Add other garnishes if desired.  Serve immediately.  
4. Plating option 2: Plate quinoa on a large platter, then add the watermelon + strawberries on top, followed by the crumbled goat cheese, basil, and sliced almonds.  Add other garnishes if desired.  Drizzle with honey drizzle + dressing or serve on the side.  Serve immediately. 

Lemon Shallot Dressing gluten-free // yields +1/2 cup

from: this post

• 5 tablespoons extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons minced shallot
• 1 1/2 teaspoons honey
• 1/4 teaspoon salt + pepper

1. Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.
2. Refrigerate until ready to serve and shake before pouring.  Flavors deepen as it sits.

Enjoy + have a fantastic weekend!

Ashley

The Ultimate Grilled Sandwich

Who doesn't love a good PB + J?

I'm kind of a sucker for them.  

Easy to make.  Perfect for a snack.  For a hike.  For breakfast.  Anytime.

Such simplicity in these ingredients.  And I must be honest with you...I prefer grape jelly!

But for today, let's kick it up a notch.

Let's get a little crazy.

Let's grill this bad boy.

But not in a pan or in a panini press.

Let's pile it high with toppings.  Healthy, sweet, fruity, savory...let your imagination run wild!

And then let's grill it in you WAFFLE MAKER.

Oh yes.  

Do not underestimate the power of the waffle maker.

This grilled sandwich is like no other.  The waffle maker actually creates nooks + crannies and then makes them CRISPY.

Are you hearing the words I'm saying?  Are you looking at the nooks + the golden brown color!?  How is it possible that there is any other way to make a sandwich??

This sandwich making method is blowing my mind.  I think my waffle maker just earned a permanent position on my counter.  That is a big deal!

I don't have an official recipe for you, but I do have a few ideas.

The Ultimate Waffle-Grilled Sandwich gluten-free, vegan

General instructions/tips:

• Preheat + grease your waffle maker around the medium heat setting [adjust as needed].
• If using frozen gluten-free bread be sure the bread is fully thawed before putting in the waffle maker.  A quick way to thaw frozen bread is to put in your toaster on a low setting for about 1/2 - 1 cycle.  Don't let it actually toast, just thaw.
• Do not use a crusty bread, as it will be very hard to clamp down your waffle maker.  Best to use a soft sandwich bread.
• You may not be able to fully close your waffle maker.  Don't force it.
• Spread nut butter on both sides of the bread and then other ingredients in the middle.
• Takes about 1 typical waffle cycle to fully grill, but may vary with your waffle maker. 
• A round or rectangular waffle make will work.

Classic Peanut Butter + Jelly >> Spread peanut butter on both sides then sandwich together.  Grill.  Serve with a side of jelly for dipping.

PB, Banana, Strawberry, Walnut, Coconut >> Spread peanut butter on both sides then top one side with banana slices and one with strawberry slices then sprinkle with walnuts + coconut.  Grill.  Serve with a side of jelly for dipping.

PB, Chocolate, Banana, Coconut >> Spread peanut butter on both sides then top one side with banana, one with dark chocolate chips [vegan if needed], then sprinkle with coconut.  Grill.

Almond Butter + Berry >> Spread almond butter on both sides and top each side with mixed berries.  Grill.  

Smore's >> Spread almond butter on both sides then top one side with chopped marshmallows [gf + vegan if needed] and one side with dark chocolate chips [vegan if needed].  Grill.

PB, Banana, Maple >> Spread peanut butter on both sides and top each side with banana and a sprinkle of cinnamon.  Grill.  Serve with a side of maple syrup.

Strawberry, Almond, Coconut >> Spread softened coconut butter on one side and almond butter on the other then place strawberries on one half.  Grill.  

The possibilities are endless.  

You could easily set this up as a fun weekend breakfast/brunch with family or friends.  Set out bowls with different topping options, a few types of bread, nut butter, jelly, etc. and then get grilling....err....waffling!

It's a bird!  It's a plane!

Nope.

It's a waffle-grilled sandwich!

And if you happen to stop by to my house anytime in the next month, you can without a doubt expect to be fed a waffle sandwich.  Don't worry, I'll let you pick the toppings.  I hope you can deal.

Now what are you waiting for?  Find yourself a waffle maker and get to it!

Ashley

Rhubarb Berry Baked Oatmeal

Last year was really the first time I dove into the world of rhubarb, and I was immediately hooked.  This funny looking + very sour vegetable kept my mind whirling with ideas.  I just can't get over its natural vibrant hue.  I actually found a patch of rhubarb growing along our fence last year.  It showed up late in the summer and at first glance thought it was a large weed but was ecstatic to find out it was an edible plant!

Sometimes rhubarb is a bit greener or will have more of a mixed green/red-pink color.  The green does not necessarily mean the rhubarb is not ripe and the deep red rhubarb does not mean it will taste sweeter.  Different varities will yield different colors and the sourness will slightly vary between them. 

Here are two articles if you're looking for more information on growing or buying rhubarb: Rhubarb Varities + Harvesting Rhubarb

The deep red hue is just prettier for baking.

This baked oatmeal recipe is perfect to serve along with a brunch spread.  Or, it will feed 2 people for breakfast for nearly a week!

Feeling like your own personal sized baked oatmeal?  Now you can do that too!  Recipe included at the end of the post.

I was pleasantly surprised at how the texture turned out without adding egg to the mixture.  This recipe is not only gluten-free but vegan as well!  I had a request for more vegan recipes, so I wanted to give this a shot.  I'm always up for a good kitchen challenge!  The only other time I've made baked oatmeal, I used 1 egg to help bind the oats together.  However, I enjoyed this vegan version much more.  Adding a bit of oat flour and flax really helped to glue it all together.  

It's not quite stiff enough to hold with your hand and not nearly as gooey as stovetop oatmeal.  

But it is incredibly thick.  My favorite way for oatmeal to be!

Also delicious straight from the fridge.  Guilty!

With rhubarb's natural tartness, I decided to add coconut sugar to the rhubarb + berry mixture on the bottom of the baking dish.  This was instead of adding all of the sugar to the wet mixture that is poured overtop.  I thought this method would help distribute the sweetness more evenly and that it did.  I also added a bit of maple syrup and one mashed banana in the wet mixture to add more sweetness + flavor throughout.  

But if you don't love bananas, you're in luck!  The banana flavor does not come through at all!

The gooey fruit + rhubarb layer was incredible.  And addicting.  I scraped the bottom of the pan clean after divying up the bake to a few friends.

Pretty sure I devoured an entire serving while photographing.  I really was not expecting it to be quite so tasty but could have continued to eat it all.day.long.

Topping with coconut milk + a few extra almonds is my favorite way to enjoy this comforting meal.

I can confidently say this is one of my top 5 best breakfast creations to date!  

So that means you really need to make it.  This weekend.  For sure.

Don't be scared off by the rhubarb.  Actually, if you've never tried cooking or baking with rhubarb this is a great place to start.  This recipe couldn't be easier and involves no pre-cooking of the rhubarb or turning into a puree.  The hardest part is waiting for it to finish baking!

Print this!

inspired by: Cookie and Kate, Strawberry Rhubarb Crumble 

heavily adapted from: Super Natural Every Day, Baked Oatmeal

Rhubarb Berry Baked Oatmeal gluten-free, vegan // yields 6 meal-sized portions, or 8-10 side portions

dry:

• 1 3/4 cup gluten-free rolled oats
• 1/2 cup sliced almonds
• 1/4 cup + 2 tablespoon gluten-free oat flour 
• 1/4 cup coconut sugar, or sucanat/brown sugar
• 2 tablespoons ground flax meal
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ginger
• 1/2 teaspoon salt

wet:

• 2 cups unsweetened almond milk
• 1 1/2 cups chopped rhubarb, 1/4-inch pieces
• 1 2/3 cups roughly chopped berries, fresh or frozen
• 1 medium banana, well-mashed
• 2 tablespoons pure maple syrup*
• 2 tablespoons unrefined coconut oil, melted
• 1 tablespoon pure vanilla extract

1. Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.
2. Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
3. Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.
4. Lightly toss together and spread evenly around the dish.
5. Evenly spread the dry ingredients overtop the berry mixture.
6. Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through.  Do not stir.  
8. Top with the remaining sliced almonds and berries.
9. Bake for 35-45 minutes, until golden brown and the surface is set [not mushy].  You will still be able to feel give under the top layer.  For a gooier baked oatmeal bake closer to the 35 minutes.
10. Remove from the oven and let sit for 5-8 minutes before serving.  Bake will firm a bit as it sits.
11. Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: *If I made this again for myself I would probably leave out the 2 tablespoons of maple syrup.  It was just slightly too sweet for my taste as an everyday breakfast, but I am quite sensitive to sugar.  Ripe berries and banana really help to sweeten this dish.  If feeding to a crowd or brunch, however, I would keep the 2 tablespoons in.  Rhubarb can also vary in it's sourness [as can the berries], but the great thing is you can always serve this with maple syrup on the side.  I believe that whole wheat pastry or spelt flour could be substituted for the oat flour if desired.  Oat flour can be ground from oat groats, steel cut oats, or rolled oats in a blender, food processor, etc.  You want a flour-like texture.  Sift after blending.  Do not use instant oats.  I used a mixture of blueberries, blackberries, and strawberries.  If using only blueberries, there is no need to chop them.

Looking for dessert?

All you need to do is increase the maple syrup to 1/3 cup and serve with vanilla coconut milk ice cream on the side!

Looking for a single serving?  I've got that, too!

Single-Serving Rhubarb Berry Baked Oatmeal gluten-free, vegan // yields 1 large breakfast portion

dry:

• 1/3 cup gluten-free rolled oats
• 1 1/2 tablespoons sliced almonds
• 1 tablespoon teaspoons gluten-free oat flour 
• 2 teaspoons coconut sugar, or sucanat/brown sugar
• 1 teaspoon ground flax meal
• 1/3 teaspoon cinnamon
• 1/6 teaspoon baking powder
• pinch of ginger
• pinch of salt

wet:

• 1/3 cup unsweetened almond milk
• 1/4 cups chopped rhubarb, 1/4-inch pieces
• 1/4 cup roughly chopped berries
• 1 1/2-inch piece banana, well-mashed
• 1 teaspoon pure maple syrup*
• 1 teaspoon unrefined coconut oil, melted
• 1/2 teaspoon pure vanilla extract

1. Preheat your oven to 350* F and lightly grease a 4-inch baking dish with coconut oil or vegan butter.
2. Mix the oats, 1 tablespoon almonds, 2 teaspoons oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.
3. Place the rhubarb, 3 tablespoons of the berries, 1 teaspoon oat flour, and the coconut sugar in the baking dish.
4. Lightly toss together and spread evenly around the dish.
5. Evenly spread the dry ingredients overtop the berry mixture.
6. Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
7. Pour the wet mixture over the oats, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through.  Do not stir.  
8. Top with the remaining sliced almonds and berries.
9. Bake for about 25-30 minutes, until golden brown and the surface is set [not mushy].  You will still be able to feel give under the top layer.
10. Remove from the oven and let sit for 5 minutes before serving.  Bake will firm a bit as it sits.
11. Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

notes/substitutions: Refer to full-sized recipe.

Tomorrow morning is calling my name.

Lights out for now!

Ashley