I had an abundance of watermelon to use up at the 4^th of July Pot-Luck Pool Party. The week prior, I had purchased four small seedless watermelons to make these tasty treats. Kim, Peggy, Anne, and I were planning to get together at Kim’s new house for a little housewarming happy hour. At the last minute, plans changed. Without the party on the horizon, I don’t know what I would have done with them all!

I used them up in a non-alcoholic watermelon-strawberry-lemon slushy and in this refreshing watermelon salad.

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Before I post the final recipe from our Spring Reunion Dinner, I want to acknowledge that today would have been my mom’s 81st birthday. She passed away this past August after a long battle with Alzheimer’s. I wasn’t posting at the time, taking a break while preparing for Marissa’s wedding, but I remember her today. Happy Birthday, Mom. xoxo

Along with the Fresh Fruit – Smoked Salmon Spread, I served this “super hummus” as an appetizer to go with Lori and Jonathan’s super cocktails.

You can use store-bought hummus or any hummus recipe you like and then “pump it up” with these toppings.  I’m linking you with what I made, which is my favorite hummus recipe, it begins with dried chickpeas.

We enjoyed the appetizers and cocktails on the front porch. I’ll share more about the “Spring Shutter” sign later in the week. Photo credit goes to Lori Vento for the two photos above.

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These pinwheels are an adorable, festive, and savory appetizer fit for any holiday table. When I made them for the Christmas Craft Party, I wasn’t able to find the lovely green spinach tortillas. I hope you will search them out if you whip this up for Christmas, the mix of green and white tortillas makes for a lovely presentation.

Tomorrow and Saturday – are the last two days of my 12 days of Gifts from the Kitchen series. Hope you’re excited!

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When I conjure up red and green, I automatically think “Christmas!” But snowmen, sleigh bells, and Santa are the last things you’ll think of when you see and then taste this refreshing summer salad.

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This salad comes together quickly. The pasta takes ten minutes to cook and while that is boiling away, you just have to chop up a few things and then toss it all together in a bowl… and you’re done. Easy and quick, right?

You’ll only be using half of a can of beans. Refrigerate the rest and add it to another salad later on or mash with a little olive oil, garlic, minced cilantro, salt, and pepper and you have a tasty little bean dip.

The feta I used is, of course, from Trader Joe’s and I love the addition of the Mediterranean herbs. Oh, and crumbled goat cheese would be a lovely cheese to use instead of feta.

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The second appetizer of the day for Thanksgiving is just as easy and quick as the first.

Hot Feta and Tomato Spread

16 ounces crumbled feta cheese
2 tablespoons, drained and chopped sun-dried tomatoes
5 plum (Roma) tomatoes, cut crosswise into thin slices
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh oregano leaves
Freshly ground black pepper, to taste
Pita chips
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