Now that summer is heating up, here is a very refreshing recipe to cool you down. Courtesy of Betelnut Pejiu Wu restaurant in San Francisco, this recipe for Chilled Watermelon Salad with Watermelon Granité is prefect for lazy afternoons in the backyard or patio during the upcoming summer months. Enjoy!

6 to 8 Servings

Time: 30 Minutes

INGREDIENTS:

DRESSING:
2 cups orange juice
2 limes, zested and juiced
10 mint leaves, roughly chopped
2 oranges, peeled and cubed

WATERMELON:
1 seedless watermelon (about 8-10 lb)

GRANITÉ:
Remaining watermelon
Sugar - only if needed

GARNISH:
Sea salt
Zest of lime
Zest of orange

INSTRUCTIONS:

DRESSING:
Blend the dressing until the mint is finely chopped.

WATERMELON:
1. Peel 1/2 seedless watermelon, cut into 3/4-inch cubes and chill.
2. Toss the watermelon cubes with the dressing and place it in a glass bowl.

GRANITÉ:
1. Peel and and place the remaining watermelon in a blender. Process until smooth.
2. Add sugar if needed.
3. Place in a bowl and freeze. Check every 15 mins and scrape with a fork. Granité is ready when it turns into an icy slush.

PRESENTATION:
1. Scoop the granité on top of the watermelon cubes.
2. Sprinkle with sea salt and garnish with the lime and orange zests.
3. Serve immediately.

T-2 days until the weekend…and in most parts of the country, the weather will be spectacular! Here is another great Memorial Day recipe to help you BBQ in style. This healthy recipe for Grilled Margarita-Marinated Chicken Breast can work in a lot of ways. You can serve the chicken breast whole in a sandwich, cube it for a kebab, or slice it and add to a salad (think avacado and jicama). Also, it is a fantastic pairing to another Memorial Day classic: the margarita… Enjoy!

Recipe from the New York Edition courtesy of Citrus Bar and Grill

Grilled Margarita-Marinated Chicken Breast

4 Servings
Time: 20 Mins (6 Hrs to marinate)

INGREDIENTS:
4 chicken breasts, pounded
1 cup fresh lime juice
1 cup tequila blanco
1 cup triple sec
1 cup extra-virgin olive oil
1 jalapeño pepper, sliced
(remove the seeds for a milder marinade)
1 bunch fresh cilantro

INSTRUCTIONS:
1. Mix all marinade ingredients in large nonmetal bowl.
2. Place pounded chicken breasts in the bowl and marinate for 6 hrs in the refrigerator.
3. Remove the chicken breasts from marinade and place on grill pan at medium heat.
4. Turn the breasts over when half cooked (about 4 mins each side).
5. Remove from pan and slice or cube.

We can’t wait for the weekend! Why?…Because Memorial Day Weekend is the official start to the BBQ season. So, if you will be in the backyard, at the beach, or on a rooftop, get ready to breakout your grills. 86 Recipes will provide some great recipe ideas for your weekend BBQs throughout the week, so be sure to check in…. The first recipe is from the New York Edition courtesy of Rain:

Thai-Style Grilled Steak with Lime Dipping Sauce

6 Servings

Time:
20 mins
3 hrs (to refrigerate)

INGREDIENTS:
Steak:
1 cup oyster sauce
1/2 cup low-sodium soy sauce
1/4 cup minced garlic
1 1/4 cup sugar
1/4 cup coarse ground pepper
1 cup canola oil
(6) 10-oz sirloin steaks

Lime Dipping Sauce:
1/2 cup fresh lime juice
1/2 cup fish sauce
3/4 cup sugar
2 Tbsp chili flakes
1 Tbsp minced shallots
1 tsp minced garlic
1 Tbsp chopped mint

INSTRUCTIONS:
1. Mix all of the marinade ingredients together. Pour over steaks and let marinade at least 3 hrs in refrigerator. Drain.
2. Grill steaks to desired doneness.
3. Combine dipping sauce ingredients.

PRESENTATION:
Serve grilled steaks with Lime Dipping Sauce. Also serve with grilled vegetables and fresh market green salad.