Watermelon Mint Frosé

Stay cool in the dog days of summer with this frosty treat! Rosé wine turns this sweet sorbet-like dessert into a perfect aperitif for your next cookout.

Watermelon Mint Frosé

By: Co+op, stronger together

Total Time: 10 minutes, plus freezing time

Servings: 4

Ingredients

• 3 cups cubed seedless watermelon

• 1 cup frozen strawberries

• 2 cups rosé wine

• 12 large mint leaves, plus more for garnish

Preparation

Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.

Serving Suggestion

Craving more watermelon? Serve the frosé with a fun and easy appetizer—skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar.

Tips & Notes

For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple juice, white grape juice, ginger ale or coconut water with a squeeze of lime. 

Hawaiian Hot Dogs

Summer is the perfect time to put a new twist on an old classic. Some may balk at more adventurous fare, but the humble hot dog is sure to please even the pickiest palate. Substitute vegan sausages and eggless mayo for a near-identical experience that anyone can enjoy.

Hawaiian Hot Dogs

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Ingredients

• 1/4 cup low-fat mayonnaise

• 1/2 teaspoon powdered wasabi

• 1 teaspoon soy sauce

• 1/4 medium pineapple

• 1 teaspoon oil, plus oil for the grill

• 4 hot dogs

• 4 whole-wheat hot dog buns

• 1/4 cup sliced red onions

• 1/4 cup chopped cilantro

• Sriracha to taste (optional)

Preparation

1. Heat the grill to high. In a small bowl, combine the mayonnaise, wasabi and soy sauce, and stir to mix well. Set aside.

2. Stand the whole pineapple on its base on a cutting board. Using a sharp knife, cut the skin from the pineapple and discard. Cut off the base and the top, leaving a cylinder of pineapple. Place the cylinder upright again and slice downward along the core, to cut away the flesh in large pieces. Place one of these pieces core side down and slice in 1/2-inch thick vertical slices. Reserve the remaining pineapple for another use (or grill for another use).

3. Place the pineapple slices in a large bowl and drizzle with oil. Use tongs and paper towels to rub vegetable oil on the grate. Place the pineapple slices on the oiled grate and grill for about 2 minutes, just until the slices are marked. Turn and grill for another minute. Put back in the bowl and let cool, then cut the pineapple slices into 1-inch pieces.

4. Reduce the heat to medium and grill the hot dogs, turning every couple of minutes, until marked and cooked through, about 8 minutes. Spread buns with the mayonnaise mixture and place a hot dog in each one. Top with pineapple and serve with red onion, cilantro and Sriracha sauce if desired.

Serving Suggestion

Skip the potato chips and serve these hot dogs with grilled fruit kebabs featuring pineapple, peaches and plums. Veggie dogs are a great meat-free option to try.