Watermelon Citrus Salad

Fresh watermelon

2 navel oranges

½ cup fresh lime juice

½ cup honey

Pickled red onions

½ cup roasted pistachios

1 cube of greek feta cheese, sliced in 1/8” squares

2 TB of mint or cilantro

Make honey-lime syrup by boiling lime juice and honey for 2 minutes and allow syrup to cool.  Cut one-half of watermelon into large triangles.  Cut away orange rind with knife and slice oranges.  Place watermelon as the 1^st layer of the salad on a large platter.  Nestle orange slices among watermelon. Place feta cheese among orange slices.  Spread pickled red onions across the salad and then mint/cilantro.  Right before serving, drizzle honey-lime syrup across salad and sprinkle pistachios atop the syrup. 

Hot and Smoky Vegetarian Baked Beans

 Hot and Smoky Vegetarian Baked Beans

1 1/2 cups chopped onion

2 chopped green peppers

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard 

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 whole chipotle chile from canned chipotle chilies, chopped

2 15- to 16-ounce cans Great Northern beans, drained

2 15 to 16 oz cans chickpeas, drained

2 15 to 16 oz pork n beans without pork, drained

1 – 2 tablespoons liquid smoke

Chopped fresh parsley***

Brown onions and green pepper in olive oil until transparent.  Add onions and peppers to the next 7 ingredients in a bowl and stir to blend. Whisk in a whole chopped chipotle chile, or less, depending on spiciness desired. Stir in beans and liquid smoke. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish or crockpot. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Or cook in slow cooker for 4 hours on low. Cool 10 minutes.