You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
- * Rice:
- * 2 teaspoons butter
- * 1 cup diced fresh pineapple
- * 2 tablespoons chopped fresh cilantro
- * 1/4 teaspoon salt
- *
- Patties:
- * 1/2 teaspoon bottled minced garlic
- * 1/4 teaspoon ground cumin
- * 1/8 teaspoon salt
- * 1 large egg white
- * 1/4 cup chopped red onion
- * 1/4 cup cornmeal
- * Cooking spray
- * 1/4 cup reduced-fat sour cream
This delicious side dish can also be served as a dip with tortilla chips.
- * 1/4 cup vegetable broth
- * 1 tablespoon olive oil
- * 1/2 teaspoon salt
A reader describes this as “watermelon-scented water.” The flavor doesn’t overpower, but refreshes, especially on hot days.
- * 8 cups water
- * 1/2 cup sugar
- * 1/2 cup fresh lime juice
- * Garnish: watermelon wedges
- * 1 1/2 cups sugar
- * 1/2 cup boiling water
- * 2 teaspoons grated lemon rind*
- * 1 1/2 cups fresh lemon juice
- * 5 cups cold water
- * Garnish: lemon slices
This sweet-tart beverage is refreshing on a hot day. Feel free to adjust the sugar to suit your taste. Tote the limeade in a thermos so it stays cold.
- * 1/2 cup sugar
- * 3 tablespoons chopped peeled fresh ginger
- * 3 tablespoons grated lime rind
- * 10 mint leaves
- * 1 1/2 cups sliced fresh ginger
- * 1 1/2 cups sugar
- * 1/2 cup fresh lemon juice
Strain out the lime rinds so the lemonade won’t get bitter.
- * 1/3 cup sugar
- * 3 tablespoons sweetened condensed milk
- * 1 cup sugar
- * 8 cups lemonade
This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
- * 2 tablespoons thinly sliced fresh mint
- * 1 teaspoon fresh lemon juice
- * 1/4 teaspoon freshly ground black pepper