Official PINK DAY Beverage: WOW Watermelon Fizz
Here’s a simple, all-natural sweet drink to cool down a hot summer day. It’s made in two parts, first you'll make watermelon syrup and them you’ll add sparkling water or club soda to the syrup. This 2-step process allows you to control the sweetness of each drink.
- 5 cups of seeded chopped watermelon
- 5-6 Tbsp. Superfine Sugar
- 2 Tbsp. Lime Juice
- 1/8 tsp. Salt
- Sparkling Water or Club Soda
Directions: Puree the watermelon in a blender or a food processor. Pour the watermelon puree into a fine strainer set over a bowl. Let it stand for 20 minutes until the juice has drained through. Stir the watermelon gently one or twice, but do not press the puree or the syrup will be cloudy. This will yield about 2 cups of watermelon juice.
Stir the superfine sugar, lime juice and salt into the watermelon juice until dissolved.
To serve: Pour equal amount watermelon syrup and sparkling water in an ice-filled glass. Adjust the sweetness/flavor by using less syrup.
SPECIAL TIP: Enjoy quick access to watermelon fizz by mixing up a batch of the watermelon syrup and freezing it in your So Easy Baby Food Trays. When thirst heats up, simply drop a cube in a cup of sparkling water. It's an instant refresher!
Taste of the Tropics Shrimp and Mango Salad
Shrimp are delicious pink edibles! Mango and shrimp are a nice summer flavor combination. For a refreshing lunch or light dinner, make a deilightfully pink-accented shrimp salad with with a tropical coconut dressing.
- 1 Lb. Shrimp, peeled and cooked (size about 30/lb or baby salad shrimp)
- 2 Mangos, diced
- 1 bag (9-12 ounces) Baby Spinach
- Taste of the Tropics Salad Dressing (recipe below)
Taste of the Tropics Salad Dressing
- 2 Tbsp Lime juice
- ¼ cup Olive Oil
- ¼ cup Sweetened Shredded Coconut
- 2 Tbsp Cilantro, chopped
- 1 inch Fresh Ginger, minced
- 1 Garlic Clove, minced
- 1/2 tsp Salt
For the dressing: Place all ingredients in a covered container and shake well to combine the ingredients.
For the salad: Toss dressing with salad ingredients in a large bowl.
Salmon with Mustard Honey Glaze
When it comes to health & nutrition, Salmon is the queen of PINK. It's high in omega-3 fatty acids, which help to reduce the risk of heart disease and cancers. It’s low-fat protein source that contains vitamin A and B vitamins.
Tip: Ask your fish monger to remove the skin from the salmon filet. Removing the skin makes cooking, eating and serving easier and less messy.
- 2 lb salmon filet, boneless (skin removed, optional)
- ¼ cup olive oil
- 2 Tbsp Dijon Mustard
- 2 Tbsp Honey
- 1 Garlic Clove, minced
- 1-2 Tbsp Fresh Dill, chopped
- Salt & Pepper, to taste
Directions: Preheat oven to 400 degrees. Slice salmon filet into single portion size (approximately 2-3 inches wide). Sprinkle both sides of the fish with salt and pepper. In a small bowl, whisk together remaining ingredients. Using a pastry brush or tablespoon, coat the salmon filets with ½ of the honey-mustard glaze. Arrange filets skin side down on a foil-lined rimmed baking sheet. Bake in the oven for 8 minutes. Remove the baking pan from oven, brush the fish with the remaining glaze and place back in the oven until done (about 8 more minutes).
(Recipe from So Easy Toddler Food) These potatoes are a delightful shade of peach. The addition of a sweet potato adds the color, a terrific flavor, and lots of vitamin A. Your kids may not want the plain old white ones ever again.
- 3 medium-sized white potatoes
- 1 medium-sized sweet potato
- 5 garlic cloves, peeled
- 1 can (14oz.) chicken broth
- 4 Tbsp butter or margarine
- Salt and pepper to taste
Directions: Scrub, peel, and cut the potatoes into to 2-inch chunks. Place the potatoes and the garlic cloves in a saucepan with the chicken broth. Add enough water to cover the potatoes. Set the pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes. Drain the potatoes, reserving 3/4 cup of the cooking liquid. Mash the cooked potatoes with a potato masher until they are the same color throughout. Stir in the butter or margarine. Add the reserved cooking liquid ¼ cup at a time, until the potatoes are a creamy, whipped consistency. Add salt and pepper to taste.
Have delightfully PINK-filled day!