The Tasting Spoon

School may have started, but this Laredo heat lets us keep enjoying summer and the delicious seasonal fruits that come with it. Today's recipe features two versions of Watermelon Salsa: a spin on a classic blended salsa, and a watermelon pico. Both salsas go well with fish, chicken, or beef fajitas. In terms of seasoning, adding salt to the watermelon brings out the sweetness; and for the pico, adding chili powder like Tajin or Trechas really kicks up the flavor. Remember that the longer pico sits, the better it tastes! Watermelon Salsa 3 cups diced watermelon 1 white onion 1 jalapeno 1 clove of garlic salt to taste In a medium pot, boil onion, jalapeno, and garlic. Boil for 15-20 minutes or until tender. Combine all ingredients in blender. Blend to desired consistency. Add salt to taste. Watermelon Pico 3 cups of small diced watermelon ½ cup small diced jicama ½ small diced onion 1 small-medium jalapeno, or desired spiciness

Here's a recipe that hits close to home but with a healthy twist.  I have two versions for you: 1. A simpler, non-dairy version 2. A richer, more indulgent version.  It has all the tastes of a classic rice pudding but packs an extra punch of nutrition.  Quinoa has 9 essential amino acids, so it's great for all the non-meat eaters out there.  One serving has 8 grams of protein and 5 grams of fiber! Non-Dairy version   Ingredients: 1 1/4 cup almond milk 1 1/4 coconut milk 1/4 cup brown sugar 3/4 cup quinoa pinch of salt 1 pod cardamom, or 1/4 tsp. ground cardamom** cinnamon stick** **item optional In a pot on medium high heat, combine almond and coconut milk, brown sugar, salt.  Whisk to dissolve sugar and salt.  Rinse 3/4 cup quinoa.  When pot comes to a light boil, add in quinoa.  Stir occasionally to prevent quinoa from sticking to itself and bottom of pan.  Reduce to low heat, cover and let simmer for 20-30 minutes or until quinoa is tender and m