Sailor’s Warning

2 cups watermelon chunks

1 cup pineapple juice

8 oz. tequila or dark rum, divided

Garnish: Maraschino cherries and pineapple wedges

Puree watermelon in blender until smooth, about 30 seconds.  Strain through fine-mesh sieve, to yield about 1 cup juice.  Fill highball glasses with ice.  Top with pineapple juice, then tequila or rum and watermelon juice, dividing evenly.  Garnish.

Watermelon Grapefruit Slushies

4 cups watermelon

2 cups 100% grapefruit juice

2 tbsp. lime jujice

2 cans strawberry or grapefruit sparkling water

Garnish: fresh lime slices

Freeze watermelon at least 4 hours.  In blender, combine grapefruit juice and lime juice, and blend until combined.  Add frozen watermelon and let stand 5 minutes to thaw slightly.  Blend until pureed Divide among 4 glasses and top each with ½ can sparkling water and garnish.

Grilled Chicken with Herbed Corn Salsa

2 ¼ lbs. skin-on bone-in chicken thighs

½ teaspoon black ground pepper

Salt

2 large ears corn, shucked

1 cup packed fresh basil leaves

½ cup packed fresh mint leaves

¼ cup grated Parmesan cheese

1 clove garlic

¼ cup fresh lemon juice

2 tablespoons olive oil

Prepare an outdoor grill for covered direct grilling over medium heat.  Season the chicken thighs with pepper and ½ teaspoon salt.  Grill the chicken, covered 15 to 20 minutes, or until the chicken is cooked (165 degrees F.), turning once.  Grill the corn over medium heat 10 minutes, turning occasionally.  In a food processor, pulse basil, mint, Parmesan, garlic and ¼ teaspoon salt until finely chopped.  Add the lemon juice and olive oil; pulse until just combined.  Cut the kernels off the cobs; stir them into the herb sauce.  Serve the chicken with the corn mixture.

Super-Easy Cold Sauerkraut Salad

2 jars Cooper's Mill Sauerkraut

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 cup finely chopped celery

2-ounce jar chopped pimiento, drained

½ cup white vinegar

¼ cup vegetable oil

½ teaspoon salt

In a large bowl, combine all ingredients.  Cover and chill overnight.  Drain before serving.  Serve as a side dish or use as a relish on hot dogs, brats or sandwiches.  Yield:  10-12 servings.