July 3rd, 2017

Is That Ceviche In My Watermelon?

Whether you’re hitting the beach or a backyard picnic this July, we’ve got you covered all month long with cool and breezy watermelon recipes. One of our favorites, just in time for the 4th, is a throwback to Eater Tessa’s finely tuned Paleo recipe for ceviche … served in cooling watermelon cups. Pretty and delicious! Continue reading Read more

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Posted in Dear Diary
We The Eaters
August 29th, 2014

Kiwi + Peppers + Watercress = Foods That Cool; A Recipe Trilogy As Our Series Finale

In this feature, we take one food in three directions: sweet, savory and a spin. Sounds easy if you’re talking tomatoes — but a sweet burger? And with the spin, you may be in for a culinary adventure … or an atrocity. You just never know.

We close out our month with a Sweet, Savory & Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown on “Food That Cool” with a cold food and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Ct., for something spicy to take the heat off. And, last but not least, April brings us to the finish line with the Spin … and a cool ingredient from our first post of the month. She adds in another cooling food, and kicks it up with some tangy feta for a simple end-of-summer salad.


By Sarah

There’s nothing better than capping off a hot summer day with a sticky sweet ice cream treat. Even better? Mix in a fruit with the power to cool you off even more. With that in mind, Sarah mixes up a batch of pale green kiwi ice cream to prove it can be done.

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By Amy

While hunting for a savory dish to include in August’s Sweet Savory & Spin feature, Amy stumbled upon The Spread in Norwalk, Conn. Their grilled shishito peppers — what owner Chris Hickey calls “pepper roulette” — were the perfect fit. Peppers are cooling? Who knew!

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By April

Yes, it’s true: summer is slipping away. So wouldn’t you rather be out enjoying it, than hovering over your stove? This super-quick recipe, combining both sweet and savory summer flavors, is just what you’re after. Spin it together, then head for the park. Stat.

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Posted in Sweet, Savory, and Spin
We The Eaters
August 23rd, 2014



Adapted from the recipe found at NancyCreative.com

3 tablespoons olive oil
2 tablespoons lemon juice
3 to 5 cloves garlic, finely minced
salt and pepper to taste
1 cup full-fat Greek yogurt, excess liquid drained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
2 to 3 tablespoons finely chopped fresh dill (start with less and add to taste)

Combine olive oil, lemon juice, garlic, salt and pepper in a medium-sized bowl,

In another bowl, whisk yogurt and sour cream together. (We prefer full-fat, whole foods at We The Eaters, but you may opt for low fat yogurt or sour cream, or use 3 cups of Greek yogurt and forego the sour cream.)

Add the olive oil mixture to the yogurt-sour cream (or yogurt only) and mix well. Stir in the diced cucumbers and dill. Some folks may prefer a more blended texture and can use a food processor, but I diced my cucumbers to a fairly small sized and served it chunky. If you prefer a more mild flavor, dial back the lemon to 1 tablespoon, dill to 1 to 2 tablespoons and garlic to 2 or 3 cloves.

Chill the dish for 2 hours and mix it up before serving. Simply serve with toasted pita, or as a sauce with any kind of vegetable or meat dish.

Originally published in “Keeping It Cool…As A Cucumber

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Posted in Recipes

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photo credit to Aaron Otis Photography 2014

Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!

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