Thai Crab and Watermelon Salad

Wow, is it almost the end of August already?  This month has flown by for me, and it is hard for me to imagine that summer is almost over.  But not yet!  Case in point, this beautiful guest post today from Joy of Joylicious features an Easy Thai Crab and Watermelon Salad with gorgeous multi-colored melons, light and and healthy crab, fresh herbs, and a tangy dressing.  If you ask me, it is the perfect way to savor the last days of summer.  Plus, isn't it beautiful?  Although that is to be expected, since it came from Joy's kitchen.  Behind the lens, Joy works magic, and all her posts featuring stunning photography plus amazing recipes and experiences.  I also adore how she artfully integrates text into her photos.  Genius.  And of course, I love that she is just an all around happy gal.  Enjoy the post and be sure to stop by and check out Joylicious! 

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Amanda has been one of my great blogger friends since the beginning.  I rooted for her during Project Food Blog and continue to be mesmerized time and time again with her beautiful pictures, recipes and words. While she’s slaving away in graduate school, she’s asked a few of her friends to hold the fort during her dissertation.  So I am so honored to be the guest blogger at The Cilantropist today, thank you Amanda for having me!

One of my favorite parts about summers in Texas are the family get togethers we have on the weekends around the pool.  Every Sunday the family gets together to enjoy a little beer, plenty of grilling and of course lots of eating.  I found this recipe through Food and Wine – they originally had grilled chicken which I’ve replaced with crab.  I love the addition of the watermelon with the bold yet light vinaigrette.  It’s a great appetizer for the summer as it’s easy to prepare and would wow any crowd. 

Orange Cantaloupe Sorbet

I am really excited to tell you that I am guest posting over at Cookin Canuck today!  

I know, you are probably confused because I just told you that I am so busy these days that I barely have time to post here, but I committed to posting for Dara before I realized how busy I would be - and you know what? - I am so glad that I did, because Cookin Canuck is one of my favorite blogs, and Dara is a genuine person with a kind heart.  I love her food because she always has recipe ideas that are exciting and fresh, great how-to tips, and photos that are lovely.  

So when she asked me to share a recipe with her readers, I knew I wanted to make something using seasonal ingredients that was different than something I had made before.  Last summer, I had seen a lot of recipes for watermelon granitas and some melon sorbets, but I had never tried it myself.  Since melons are at peak season right now, I thought it would be perfect to blend sweet summer citrus with ripe and juicy cantaloupe to make a sorbet that was bursting with flavor.  

After I made it and took one refreshing bite, I was completely in love with the taste - it was sweet, but in such a complex way because of the natural flavor of the cantaloupe and fresh orange, plus some added sugar... and a little Cointreau. (You know me, I can't resist adding a little liqueur to my sorbet.) 

Be sure to head over to Cookin Canuck to get this easy recipe, to see lots of step-by-step photos, and to get my 'how-to' tips for picking the best cantaloupe!

And last but not least, don't miss out on my Urban Cheesecraft DIY cheese-making kit giveaway!  Urban Cheesecraft takes the guess-work out of making cheese by providing everything you need.  

Enjoy the week, and stay cool!

Pickled Watermelon Rind

This month I saw all my lovely blogger friends who are Daring Cooks producing cute little jars of apple and peach butter as part of this month's challenge focused on food preservation.  I have to say, this is definitely one month when I wished to be part of Daring Cooks since I love pickling and making preserves!  Even though I am not a member of this adventurous group, I do make my share of challenging and unique recipes, and I thought I would springboard off their challenge and share my latest pickling experience with you and ask for some suggestions.    

I found this recipe for pickled watermelon rind in Think Like a Chef by Tom Colicchio and I was drawn to it like a magnet.  (Don't ask why because I have no idea.  Maybe it had something to do with my hesitation to throw away all that pretty green rind.  Or, maybe I just like any recipe with the word pickle.)  The recipe seemed simple enough, and I thought it would be an interesting condiment to use with a summer fish dish or possibly in a relish. 

Melon Cucumber Salad with Lime and Mint

This is So Cal Summer Salads, the Fruit Version!  With only four ingredients summer doesn't get more simple, and the flavor is incredibly beautiful.  Oh yes, this salad just sings.   


During the summer months, it is really no surprise to see various salads with melon and fruits; watermelons, cantaloupes, and honeydew are at their peak, and a cool, sweet slice is astonishingly satisfying on a hot summer day.  I think it is natural to want to combine the light sugary taste from the melons with complementary ingredients, and the most common paring seems to be watermelon and cucumber.  I can remember a salad I ate last summer where I enjoyed a cucumber and melon salad with tsatziki and it was an elegant and simple lunch.  Plus, the bright red color of watermelon just makes me smile.    

But I like to expand my horizons, and I am always out to change up things and try different produce.  That is why I get so excited every summer for those 3 or 4 weeks when my local Henry's Farmer Market features some more "exotic" melons.  Some of them have been grown right here in California, but many of them come across the border from Mexico.  My favorites so far are Canary, Casaba, and Santa Claus-have any of you ever tried these varieties?