What I Made: Tomato Watermelon Jicama Salad and Tomato Jam

Searching for things to do with all those tomatoes? Here are a couple ideas. More to come later this week, too.

Tomato, Watermelon, Jicama Salad:



  • 1 cup of cubed jicama
  • 1 cup of cubed watermelon
  • 1 cup of halved or quartered cherry tomatoes
  • pumpkin seeds (added after this photo was taken)
  • loosely torn fresh mint
  • loosely torn purple basil
  • about 1 tbls. balsamic vinegar
  • about 2 tbls. cold pressed olive oil
  • salt


  1. Mix all ingredients except for oil and vinegar together in a bowl
  2. Toss with oil and balsamic and enjoy.

Tomato Jam:



  • 1 ½ pounds good ripe tomatoes, cored and coarsely chopped
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or mincedginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • 2 habaneros, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (the sweet/spicy thing really works in this jam, so I’d say go for it unless you really hate spicy).


  1. Combine all ingredients in a heavy medium saucepan
  2. Bring to a boil over medium heat, stirring often.
  3. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Also, for those of you lucky enough to have cheese shares (I normally don’t but was gifted this week’s) it goes PERFECTLY together.

Watermelon Gazpacho

Do I need to talk about the heat?  I didn’t think so.  Cold soups are a summer staple, a way to beat the heat in the kitchen as well as out of it.  Gazpacho, like pesto, can be made with just about anything. The acidic bite or tang, not necessarily tomatoes, is what historically defines gazpacho.  Inspired by this recent NY Times recipe, this soup has it all: spicy, sweet, salty and tangy. — Jason Adams

{Recipe after the jump.}


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Cucumber-Watermelon (and Plum and Tomato) Salad

Kids, this is a recipe from the New York Times. They know what they’re doing, and this hits all the spicy, sweet, sour, salty notes. I only had one cucumber, so I added a green zebra tomato and a greengage plum. Oh, and I skipped the pistachios. But as long as you’ve got cucumbers and watermelon in any color combination, you’ve got the makings of a delicious salad. Don’t ignore the part where it tells you to drain your chopped ingredients (you get to drink the lightly sweet juice) or your salad will also be a soup. Don’t ask how I know.


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What to Eat to Beat the Heat

As we all know this week has been HOT! Cooking for me has been out of the question. So here’s a list of some colorful fruits and veggies that  help beat the heat and keep us hydrated. — Jasmine Baxter

1. Eat lots of melon. Watermelon is high and vitamin C and made up of 80% water; cantaloupe is orange, and that means it’s high in beta-carotene.

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