Make this drink ahead of time, and keep refrigerated for up to three days. Garnish with mint and lime slices. Add 1 1/2 ounces vodka or white rum per serving, if desired.
Photo by: Photo: Randy Mayor; Styling: Cindy Barr
Place half of watermelon in a blender; process until smooth. Strain watermelon through a sieve into a pitcher; discard solids. Repeat procedure with the remaining watermelon. Stir in lime juice, sugar, 1/2 cup water, and dash of salt. Serve over ice.
Cooking Light JUNE 2007
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
Photo by: Photo: Randy Mayor; Styling: Cindy Barr
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.
Cooking Light JUNE 2007
Peanuts add crunchy texture in this cool, refreshing cucumber salad, while dark sesame oil adds depth to the simple rice vinegar dressing.
Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.
Cooking Light JUNE 2007
New--or young--red potatoes hold their shape well after cooking, making it easy to quarter them when tender.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and rinse with cold water; drain. Cool. Cut potatoes into quarters. Combine potatoes and remaining ingredients in a large bowl; toss gently to coat.
Cooking Light JUNE 2007
Turning the steak on the grill about every five minutes helps keep the marinade from scorching as the meat cooks. Garnish the serving platter with chopped green onions.
Photo by: Photo: Randy Mayor; Styling: Cindy Barr
Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
Prepare grill.
Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
Cooking Light JUNE 2007
Chill the prepared tart overnight to allow the filling to set up well. Keep the dish refrigerated until serving.
Preheat oven to 400°.
To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds). Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms. Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 400° for 18 minutes or until browned. Cool completely on a wire rack.
To prepare filling, combine milk and next 5 ingredients (through 1/4 teaspoon salt) in a medium saucepan, stirring with a whisk until well combined. Bring to a boil over medium-high heat; reduce heat, and simmer 4 minutes or until thick, stirring constantly. Remove from heat; add chocolate chips, stirring until chips melt. Pour into cooled crust; cool for 10 minutes on wire rack. Carefully remove tart from pan; cool completely on wire rack. Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center. Cover loosely with parchment paper coated with cooking spray; chill 8 hours or overnight.
Cooking Light JUNE 2007
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