Rachael Ray's non profit organization, Yum-o!

Recipes

Zucchini Crust Pizza Bake

There are even veggies in the crust of this whole new way to make pizza!

Serves 4

South-of-the-Border Tomato Soup

Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.

Serves 4

Chicken and Broccolini with Orange Sauce

This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.

Serves 4

Tomato and Mozzarella Salad

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Serves 4

Cornflake-Crusted Tilapia with Sweet and Spicy Watermelon Salsa

SUBMITTED BY:

Rachael Ray

Rachael says, "One sunny afternoon at the Central Park Zoo, I went head-to-head with a zoologist in a polar bear cook off. The bears loved my meal and I won the throw down! If the polar bears like it, I bet the kids will, too! I did modify it a bit. Their fish was whole – head and all. Otherwise, the ingredients are pretty much the same: watermelon, peppers, cereal and fish. Sounds weird, but it’s YUM-O!"

This recipe is featured in the 40th Anniversary edition of Sesame Street's C is for Cooking cookbook!

Serves 4

INGREDIENTS:

1/2 small seedless watermelon, flesh chopped
1/2 green bell pepper, chopped
1/2 small red onion, chopped
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
Salt and freshly ground black pepper
4 tilapia fillets
2 cups cornflake crumbs (eyeball it)
1 teaspoon dry mustard (1/3 of a palmful)
1/2 tablespoon ground coriander (half a palmful)
1/2 tablespoon paprika (half a palmful)
2 tablespoons extra virgin olive oil (EVOO)

DIRECTIONS:

In a bowl, combine the watermelon, green bell pepper, onion, jalapeño and lime juice and season with a little salt and pepper. Stir to combine and reserve.
In a shallow dish, combine the cornflake crumbs, dry mustard, coriander and paprika. Season tilapia fillets with salt and pepper, then coat them thoroughly in the seasoned cornflake crumbs.
Pre-heat a large nonstick skillet with two turns of the pan of EVOO, about 2 tablespoons, over medium-high heat. Once the oil starts to ripple, add the tilapia and cook for 3-4 minutes on each side, or until cooked through.
Top the fish with some of the watermelon salsa and serve.