Let's Toast: Watermelon Cooler

WatermelonCooler

 Well, it looks like it's finally warming up outside (we won't hold our breath, though), and this simple recipe for a Watermelon Cooler is perfect. It can easily be made non-alcoholic by omitting the vodka.To make this cocktail you will need: 3 pounds watermelon 2 tablespoons fresh mint 1 tablespoon sugar 1 1/4 cups ginger ale 1/4 cup vodka 1 tablespoon fresh lime juice fresh mint and lime wedges for garnish ice cubes Puree watermelon in a food processor or blender. Muddle mint with sugar in a large pitcher and fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, and lime juice. Garnish with fresh mint and lime wedges.

From the Co-op Kitchen: Roasted Red Pepper Hummus

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Some say chickpea, some say garbanzo, we say delicious! We're lucky to have such a high production of these fiber and protein-rich legumes grown right in own backyard. The Co-op works closely with PNW Farmers Co-op for our garbanzos, which we use to make several varieties of homemade hummus. Not only is PNW great because they work with farmers who are dedicated to protecting the land, they also utilize the cooperative model, which we're pretty fond of.  To learn more about PNW click here! Below is the recipe for our very own Roasted Red Pepper Hummus. For information on how to cook dried garbanzos, click here! To make the hummus you will need: 2 cups garbanzo beans, cooked 1 cup roasted red peppers, drained 1/4 cup red onion, diced 1/4 cup fresh parsley leaves 2 teaspoons garlic, peeled and minced 1 tablespoon tahini 1 tablespoon tamari or soy sauce (tamari if you're trying to keep it gluten-free) 2 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon sea salt

Combine peppers, onion, parsley, garlic, tahini, tamari, lemon juice, oil and salt in the bowl of a food processor. Blend until smooth. Add garbanzo beans and blend until completely smooth, scraping down the bowl as necessary.

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