An Ode to Trader Joe’s Watermelon-Cucumber Juice

I’m a foodie to the nth degree, and when I find a new product I fall in love with – especially from super affordable Trader Joe’s – I want to shout it from the rooftops!

Instead, to avoid my neighbors trying to commit me, I hit up a Facebook group made for uber loyal TJ’s Moms like me. I posted about the juice that I had found and spontaneously mixed with some rosé after a hard day of Momming. The response was tremendous! People from all over the country chimed in about their favorite ways to use this insanely delicious nectar.

So, I drew some inspiration from my fellow TJ fanatics. I am dedicating a post to the three most delicious Watermelon Cucumber juice recipes I could come up with based on the group members’ awesome ideas. We’ve got a delicious drink, a fresh appetizer (yes, an app!), and a perfect summer-time dessert. Thanks again for the inspiration, ladies, and be sure to follow along for more!

 

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Super Summer Spritzer  – The perfect drink to serve at a summer BBQ!

  • 2 cups chardonnay of your choice
  • 2 cups of rose of your choice
  • 2 cups TJ’s Watermelon Cucumber Juice*
  • 1 cup lime flavored sparkling water
  • juice yielded from half a lime
  • chopped watermelon
  • 1 cup frozen blueberries

Mix non-carbonated liquid ingredients well then stir in sparkling water. Layer fruit and ice in glasses prepared to serve, then pour in liquid. Do not muddle. Serve immediately and enjoy!

*If you prefer a sweeter drink, add more juice! Also, if you prefer different wines, a prosecco would work lovely. Moscato (or those that are inherently sweeter) may make the drink too sweet… unless you don’t believe in such a thing!

 

 

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Sweet ‘n’ Spicy Summer Gazpacho – The perfect sweet, savory, and spicy kickstart to any meal!

Topped with a delicious basil oil:

  • 1/2 cup packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Blend ingredients and set aside – don’t forget! This stuff makes the dish!

Gazpacho Ingredients:

  • 1 1/2 pounds coarsely chopped cored tomatoes
  • 1 pound coarsely chopped seedless watermelon
  • 3 cups large-dice crustless day-old sourdough
  • 1 1/2 cup TJ’s Watermelon & Cucumber juice
  • 1/4 cup coarsely chopped fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium red onion, coarsely chopped
  • 3 medium garlic cloves, coarsely chopped
  • 2 tablespoons sherry vinegar
  • 1 1/2 teaspoons kosher salt, and more as needed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon TJ’s Chili Lime Seasoning

Mix ingredients and allow them to sit for about fifteen minutes. Then, toss them in a blender incrementally until desired consistency. Top with basil oil. Serve cold!*

*Recommended serving: rim bowl with Trader Joe’s chili lime seasoning to ensure everyone will be licking their bowls clean!

 

 

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Homemade Watermelon Jell-O – Incredibly simple, yet very elegant*

  • 1 3/4 cups Watermelon Cucumber Juice, divided into two containers (1/4 cup and 1 1/2 cups)
  • 1/4 cup boiled water
  • 1 tablespoon unflavored gelatin
  • Chunks of diced watermelon (optional)

*Serving suggestion includes basil leaves and whipped cream

(“Blooming” directions taken from Detoxinista.com)

To begin, you’ll want to “bloom” the gelatin in a bit of cool or room-temperature fruit juice, to ensure a smooth and even end result. In a medium mixing bowl, sprinkle the tablespoon of gelatin over 1/4 cup of the fruit juice and whisk well until the mixture starts to thicken.

Once the mixture is nice and thick, pour the 1/4 cup of hot (just boiled) water over it, and whisk well to dissolve evenly. When the mixture is smooth, add in the remaining 1 1/2 cups of fruit juice, and mix well to combine.

Pour the mixture into small, single serving containers and place in the fridge to set for at least 2 hours. Top with two basil leaves and whipped cream, serve to the most delighted eaters ever!

(Not Exactly) Mama’s Kitchen

Mom was the best cook, and she had lots of specialties. Decadent lasagna, complex compote, gargantuan burritos. You name it, she made it. Perfectly.

I, on the other hand, never quite found my niche in the kitchen.

When Mom passed she left behind a beautiful legacy and an almost empty recipe box. The few recipes she had bothered to write down rather than commit to memory offered no guidance in terms of ingredient amounts. They were simply shopping lists for meal prep.

So, I was left in a rough spot. I wanted to taste the foods that Mom had fed me throughout my childhood, to be reminded of a somewhat simpler time. But how was I to cook like Mom if she hadn’t equipped me properly? The answer to that, my friends, is trial and error. And lots of Ajax for the burnt pans.

With that said, and since the holidays have settled upon us, I felt the need to reconnect with Mom and her food. I made one of my personal favorites from her repertoire – her chili. Well, I sort of made her chili. Just as her cards boast a casual approach to cooking, I also follow a laissez-faire philosophy. I often allow her lists to guide me, and end up in a different direction than she would take. And that’s OK. And sometimes, it’s better than OK. Like last night. So, here it goes:

(Not Exactly) Momma’s Chili

16 ounces of chopped grape tomatoes

1 can of kidney beans

1 pound of 96% lean beef

1 yellow onion, chopped

1 packet of Lawry’s chili seasoning

1 tsp of oregano

1 tsp of fennel

1 tbsp coconut oil

salt to taste

lemon pepper to taste

Directions: Saute onions in pot with coconut oil, allow to soften. Throw in tomatoes and seasoning, boil, then let stew on low until desired taste. Meanwhile, brown and season meat, then combine with tomatoes. Follow that with contents of kidney bean into pot and simmer. After meat is brown, place in pot after draining excess fat. Add a packet of Lawry’s chili seasoning, and follow instructions to complete.

You can serve it over my favorite – a crunchy-skinned baked potato, underneath another favorite (runny egg, pictured above, or even a poached one) or for a lighter version, this delicious recipe right here 👇🏻

Light and Crunchy Wilted Spinach

1 cup of baby spinach

1/2 lemon

1 tbsp of shredded parmesan cheese

1 tbsp coconut oil

salt and pepper to taste

Melt coconut oil over medium-low, throw in spinach. Wilt just slightly then spray with lemon juice and add salt/pepper. Mix and allow to continue to wilt. Allow for a bright green color rather than a dark green to keep spinach from getting too soggy. Top with parmesan and serve!

Hope you all enjoy. Let me know what you think, and be sure to follow my blog for more recipe ideas!