Strawberry-Watermelon Water with Basil

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Let’s keep it cool and easy this week. When it’s hot outside, the last thing you want to do is cook. Beat the heat and don’t even think about turning on your stove or oven. When it’s too hot, I’m the first person to get out of the kitchen. Here are some easy eating options to keep you cool as a cucumber all summer long.

For keep cool breakfasts, there’s always cold cereal. Or try Greek yogurt breakfast parfaits layered with granola and berries, or a fun breakfast banana split: banana, frozen yogurt, Greek yogurt, or cottage cheese, fresh berries, and the toppings of your choice. You can make eggs scrambled in the microwave, or overnight oats: 1 cup oats mixed with 1 cup milk of choice. Add in 1 teaspoon, and up to 1 tablespoon, of chia seeds if desired; stir and refrigerate overnight.

Make a DIY muesli: combine 3 cups rolled oats with 1/2 cup chopped walnuts, pecans, or almonds, 1/2 cup dried fruit, and 1/4 cup sunflower or pumpkin (pepita) seeds. Store airtight. To prepare, combine 1/2 cup of muesli with 1/2 cup cold milk of choice. Let soak 5 minutes, or up to 4 days, in the refrigerator. I hate to see you toast, but if you must, there’s avocado toast, peanut butter toast, or ricotta toast topped with fresh berries or honey. 

Use your Instant Pot and hard boil some eggs. You’ve got breakfast, lunch (egg salad), snacks, and something you can toss onto a cold salad, be it Cobb or Niçoise, to give it a little oomph. Oh, and don’t forget about deviled eggs. I say they’re a perfectly acceptable breakfast, especially topped with a little bacon. 

If you brave the store, pick up a rotisserie chicken and some cold cuts. Deli meat is a no-brainer when it’s too hot to even think about cooking. Make yourself a nice sandwich or use it on your charcuterie plate. This is a good time to make lettuce wraps, tofu bowls, or a marinated bean salad, adding tuna if you like. Think salads. Chicken salad, egg salad, anything green and leafy, or that summertime classic caprese. Make it with tomato and mozzarella for sure, but you can add melon balls or slices of cucumber, prosciutto or salami, or ready-to-eat bacon to give it a little more heft. 

Blitz things in your blender. There has never been a better time for a smoothie, some fresh salsa, or a cooling summer gazpacho. Toss everything in and blend to your heart’s delight. And for dessert? Fresh Northwest berries and cherries are a delicious choice. Simply rinse and serve chilled. 

Keep a pitcher of naturally flavored infused water in your refrigerator all season long. It’s a healthy choice for hydration and it’s a good way to make sure you’re drinking enough water during these very warm days. Quick and easy to make, this is a pretty way to use what you would normally throw away from your fresh fruits, veggies and herbs. 

Stay cool and hydrated with a refreshing glass of this Strawberry-Watermelon Water with Basil. Light and seasonally flavored, it’s a clever way to use the trimmings from your fruit, giving them one more use and transforming them into a cooling infused water. Or for another refresher, try some Peach-Ginger Water with Cilantro. The infused water takes on the color of the peaches as well as their sweet taste, while ginger adds a bit of warmth. You’ll use the pits and peels from your peaches, the peel from your ginger, and the sprigs from your cilantro. 

Relax and enjoy. And take it easy this week. It’s summer.

Strawberry-Watermelon Water with Basil

• 1  pound strawberries
• 2 large wedges watermelon, each 1-inch thick (about 1/2 pound total)
• 4 sprigs fresh basil

Rinse strawberries and hull. Place tops in a large pitcher or bowl, reserving remainder of strawberries for another use. Rinse watermelon rind; cut red flesh from rind and add rind to the pitcher. Reserve remainder of watermelon for another use. Rinse basil sprigs, remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir. Cover pitcher and refrigerate for at least 4 hours to develop flavors, or overnight to infuse. 

Water keeps for up to 3 days or as long as strawberry tops appear fresh. Add more water to continue infusing if you’d like. Strain water if desired before serving.

Peach-Ginger Water with Cilantro

• 4 peaches
• 1  2-inch piece fresh ginger
• 4 sprigs fresh cilantro

Rinse peaches and peel. Place peel in a large pitcher or bowl. Halve peaches, remove pits and add pits to the pitcher. Reserve remainder of peaches for another use. Rinse ginger and peel; add peel to the pitcher. Reserve remainder of ginger for another use. Rinse cilantro sprigs; remove leaves and reserve for another use. Break sprigs in half and add to the pitcher. Pour in 2 quarts water and stir. Cover pitcher and refrigerate for at least 4 hours to develop flavors, or overnight to infuse. 

Water keeps for up to 3 days or as long as peaches appear fresh (peach-infused water will change color as it sits). Add more water to continue infusing if you’d like. Strain water if desired before serving.

-wholefoodsmarket.com