Dessert Delight

Dessert Delight

Chopped Veggie Salad with Watermelon and Feta Cheese

Recipe and picture from Bonappeti


  • 1 pound Campari or plum tomatoes, diced, drained
  • 1 1/2 cup diced seeded watermelon
  • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
  • 1 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • 1/2 cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
  • 2 green onions, chopped, divided
  • 1/4 cup thinly sliced fresh mint leaves, divided
  • 1/2 cup plain Greek-style yogurt
  • 1 teaspoon dried oregano

  • Preparation
  • Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not overmix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at To see more recipes like this one, check out our Summer Salads Slideshow.

    Ingredient tip: Campari tomatoes are about the size and shape of golf balls. They're sold on the vine, and they're available at many supermarkets.

    Rozanne Gold is the author of Cooking 1-2-3 and Kids Cook 1-2-3.

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    Wild Mahi Fish Tacos

    This recipe comes from HEB that I had the other day and adored. So healthy, good for you and yummy.

    recipe is for (4 people)

    4 Mahi Fish steaks
    2 cups Dole Classic Coleslaw
    1 container of 3  oz Cilantro Cotija or Creamy Avocado
    Corn Tortillas
    Optional Toppings Fresh Avocado slices, guacamole, black beans, shredded cheese

    1. Thaw fish in refrigerator overnight. Lightly salt and pepper fish or you can use slap ya mamma seasoning or lemon pepper.

    2. Bake at 450 on a foil lined pan for 10 minutes per inch of thickness. Remove from oven when internal temperature reaches 150 degrees. Or you can pan fry with olive oil or a few tablespoons of butter.

    3. While fish is baking, toast tortillas in a hot, dry skillet or microwave briefly to soften.

    4. Remove cooked fish from pan and gently break into bite-size chunks with a fork.

    5. Place a portion of cooked fish in each warm tortilla.  Top with coleslaw and sauce.

    Tilapia in Brown Butter sauce with Capers

    Recipe from Yummy!

    2 medium-sized tilapia
          fillets (about 80 grams per fillet)
    sea salt and ground black pepper to taste
    2 tablespoons all-purpose flour
    2 tablespoons olive oil for pan-frying
    4 tablespoons unsalted butter
    1 lemon, peeled and segmented (see tip below)
    2 teaspoons capers, drained
    2 teaspoons flat-leaf parsley, coarsely chopped
    1 lemon wedge, seeded
    lemon zest sliced into strips (optional)

     Season tilapia fillets with salt and pepper, then dredge  in flour.

    2  Heat olive oil in a large skillet over medium-high heat. Pan-fry tilapia fillets until golden brown, about 2 minutes on each side, turning only once. Transfer to a plate and keep warm.

     In a small saucepan, add butter and swirl until butter is deep brown and you begin to smell a nutty aroma. The flavor comes from the caramelization of the milk solids in the butter. This happens really fast, so be careful not to burn the butter. (If it turns black, it’s already burned.)

    4  Once the butter is nice and brown, take the pan off  the heat and toss in lemon segments. The acid of the lemon stops the butter from cooking. Add capers and swirl to combine.

     Spoon sauce over the tilapia fillet. Garnish with coarsely chopped parsley, lemon zest, and lemon wedges. Serve immediately.

    How to make lemon segments: Use a knife to peel the lemon by cutting the pith away. Remove the segments by slicing between the membranes. For a visual guide, click here.

    Photography by Aldwin Aspillera | Prop Styling by Zee Castro-Talampas

    Slow Cooker White Lasagna

    Recipe from Pillsbury!!!


    lb bulk Italian sausage
    bags (14.4 oz each) frozen bell pepper and onion stir-fry, thawed and well drained
    cans (18 oz each) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
    uncooked lasagna noodles
    cups shredded Italian cheese blend (12 oz)

    Garnishes, If Desired

    Chopped fresh basil or parsley
    • 1In 12-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in vegetables and cooking sauce.
    • 2Spray 4-quart slow cooker with cooking spray. Spoon 1 1/2 cups of the sausage mixture into slow cooker; top with 4 noodles, broken into pieces to fit. Sprinkle with 3/4 cup of the cheese. Repeat layers two more times--except do not top with remaining 1 1/2 cups of cheese. (Refrigerate remaining cheese while lasagna cooks.) Top noodles evenly with remaining sausage mixture, completely covering noodles.
    • 3Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 1/2 cups cheese. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle with basil. Cut into pieces, or spoon out to serve.