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Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...6 days ago
Watermelon Granita
From COWGIRL CHEF by Ellise Pierce, Running Press, 2012
Makes 6 to 8 Servings
½ of a small seedless watermelon
Sea salt
About 8 fresh mint leaves, finely chopped, plus a bit more for serving
1 ¼ cups Greek yogurt
4 teaspoons of sugar (or more or less, to your taste)
½ teaspoon of vanilla extract
Cut your watermelon into big chunks (discard the rinds), and toss it into the blender along with a pinch of salt and the mint. Purée until it’s nice and smooth, pour it into a shallow plastic container, and slide this into the freezer. Every half-hour or so, take a fork and scrape the top. After 3 to 4 hours, you’ll have granita.
That was the hard part. Now, whisk together the yogurt, sugar and vanilla. Simply layer the granita and the yogurt mixture in small see-through glasses, starting with a layer of the watermelon granita, and ending with the creamy yogurt. Top with a bit more chopped mint, and serve.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/