Here are the recipes from Bin 33.....

Grilled Watermelon Vinaigrette:

4 cups Grilled seedless watermelon

2 Chopped Shallots

2 Tablespoons Grilled Chopped Ginger

1 Tablespoon Chopped Garlic

2 Tablespoons Honey

¼ Cup Rice wine Vinegar

¾ Cup Extra Virgin Olive Oil

2 Tablespoons of Chopped Fresh Basil

1 Dash Sriracha

Salt and Pepper to Taste

 

Place all Ingredients in Blender and blend until smooth.

 

Strawberries and Sweet Cream Biscuits with Fresh Cream

1 1/2 Cups of All Purpose Flour

¼ Teaspoon Salt

4 Teaspoons Sugar

2 Teaspoons Baking Powder

One Stick of Butter (unsalted)

¾ cup of Heavy Cream  

 

1. Preheat the oven to 400 degrees F.
2. In a large Bowl, combine the flour, salt, sugar and baking powder.
3. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.
4. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour. And stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾ inch thick.
5. Cut six 2 inch circles or squares out of the dough. Reroll the scraps, if necessary.
6. Place the biscuits on a baking sheet with parchment, and brush the tops with the tablespoon of cream.
7. Bake for 17 minutes or until golden and done.

2 lbs Strawberries stemmed and sliced.

4 Tablespoons Sugar

Zest from one Lemon

 

Mix in a bowl and refrigerate for one hour.