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Recipes for August

As seen on TV18 - Wednesday, August 28, 2013

Watermelon and Peach Salsa with Tomatoes


  • ½ cup hot pepper jelly
  • 1 Tbsp lime zest
  • ¼ cup fresh lime
  • 2 cups seeded and diced fresh watermelon
  • 1 cup peeled and diced fresh peaches

  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • 3 cups baby heirloom tomatoes, halved
  • Salt and freshly ground pepper
  • Garnish: fresh basil sprigs


  1. Whisk together pepper jelly, lime zest and lime juice in a bowl; stir in watermelon and next 3 ingredients.
  2. Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses, Top with salsa. Garnish, if desired. 

Grilled Watermelon with Blue Cheese and Prosciutto


  • 3 (1/2 inch thick) watermelon rounds, quartered
  • 1 Tbsp olive oil
  • Dash of salt and pepper, for seasoning
  • 4 oz thinly sliced prosciutto

  • 4 oz blue cheese, crumbled
  • Fresh basil leaves for garnishing
  • 2 tsp bottled balsamic glaze


  1. Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil and season with desired amount of salt and pepper. Cut prosciutto into thin strips.
  2. Grill watermelon quarters, without grill lid, 1 minute on each side or until grill marks appear.
  3. Transfer watermelon to a serving plate; top with blue cheese, prosciutto strips and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.

Beef and Watermelon Stir-fry


  • 1 lb sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 tsp cornstarch
  • 2 tsp cold water
  • 2 tsp lite soy sauce
  • 1 ½ tsp sesame oil
  • 2 Tbsp dry white wine
  • 2 Tbsp hot water
  • 2 Tbsp hoisin sauce
  • 1 tsp kosher salt

  • ½ tsp ground black pepper
  • 2 Tbsp canola oil, divided
  • 1 medium-sized sweet onion, halved and sliced
  • 12 oz fresh sugar snap peas
  • 1 tsp grated fresh ginger
  • ½ tsp dried crushed red pepper
  • 16 oz watermelon, rind removed and cut into sticks (about 2 cups)
  • 2 cups hot cooked rice


  1. Toss together first 6 ingredients and 1 Tbsp wine. Let stand for 30 minutes. Meanwhile, stir together hot water, hoisin and remaining 1 Tbsp wine.
  2. Remove beef from marinade, discarding marinade. Sprinkle with salt and black pepper, cook half of beef in 1 ½ tsp hot canola oil in a large skillet over high heat, without stirring (about 45 seconds or until browned). Turn the beef and cook 30 seconds or until browned. Transfer to a warm plate. Repeat with remaining 1 ½ tsp oil and beef.
  3. Stir fry onion in remaining 1 Tbsp hot canola oil in skillet over medium-high heat for 2 minutes or until tender. Add in sugar snap peas, ginger and crushed red pepper and stir fry for 2 minutes. Add beef and hoisin mixture and stir fry for 1 minute or until slightly thickened. Remove from heat. Stir in watermelon. Add salt, black pepper and red pepper to taste. Serve immediately with hot cooked rice. 


Franciscan St. Elizabeth Health - Lafayette East

Nutritional Counseling 
1701 S. Creasy Lane
Lafayette, IN 47905
PH: (765) 502-4219
FX: (765) 502-4245
Referral Fax: (765) 423-6064

Our registered dietitians provide nutritional counseling to patients of all ages.