Watermelon Gazpacho

2 cups seedless watermelon, diced
2 cups orange juice
2 Tbs olive oil
1 seedless cucumber, diced
1 yellow bell pepper, seeded and diced
1 small red onion, diced
2 garlic cloves, minced
1 jalopeno pepper, seeded and minced
3 Tbs lime juice
2 Tbs fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper

Process 1/2 cup of watermelon, orange juice, and oil in a blender or food processor until pureed. Transfer to a bowl, along with remaining ingredients. Refrigerate until ready to serve.

Serves 6

Recipe from the Delaware Department of Agriculture

Watermelon Strawberry Sorbet

5 cups seedless watermelon, cubed and frozen
1 1/4 cups frozen strawberries
1/2 cup cold water
3/4 cup sugar
2 Tbs lemon juice

Place all ingredients into a blender or food processor. Blend until smooth.
Scrape down sides and incorporate. If mixture is too thick, add 1 Tbs of water at a time until you reach desired consistency.
Serve immediately, or place in a freezer safe container and freeze until ready to serve.

Serves 4

Recipe from the Delaware Department of Agriculture

Lima Bean Summer Salsa

3 cups lima beans
1 cup chopped tomatoes
1/3 cup chopped cilantro, stems removed
1 green bell pepper, chopped
4 Tbs lime juice
1/8 tsp fresh cracked pepper
1/8 tsp salt

Cook lima beans in boiling water until tender. Remove from stove, drain, and rinse with cold water to stop the cooking process
Place limas in a bowl in the refrigerator for 15-20 minutes to cool
Combine lima beans with the other ingredients. Stir well
Serve chilled with tortilla chips

Serves 4.  154 calories/serving

Tomato, Feta, and Basil Salad

1 pint of cherry tomatoes, diced
1 small cucumber, chopped (peeling optional)
3 green onions or 1/4 red onion, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 Tbs olive oil
2 Tbs balsamic vinegar
3 Tbs crumbled Feta cheese
Salt & ground pepper, to taste

In a large bowl, toss together all the ingredients. Season with salt and pepper to taste.

Corn Pudding

3 cups corn
3 Tbs flour
2 Tbs sugar
1/2 tsp salt
4 eggs
1/4 tsp nutmeg
3 cups skim milk
3 Tbs butter
Cooking spray

Preheat oven to 400 degrees
Mix all ingredients together, except the butter
Using cooking spray, grease a medium sized casserole dish. Pour corn mixture in.
Dot top of casserole with pats of butter
Bake covered for 1 hour

Serves 9. 155 Calories/serving

Recipe from the Delaware Department of Agriculture