Mixed Melon Salad
W/ Rum Syrup and Mint    
Serves 10

Next time you see a wide assortment of melons at your local market, be sure to try out this simple yet exciting melon salad. Dont let the rum turn you off as the alcohol is cooked off, leaving an underlying flavor that, when paired with mint, takes melon to whole new level.

Ingredients:
4 C. Mixed Melons, balled
4 oz. Bacardi Rum
2 Tb. Sugar, granulated
1 Tb. Sugar, Turbinado
1 Tb. Mint, fresh, chopped, plus
additional sprigs for garnish

Directions:
In a small saut pan, carefully bring the rum and sugar to a boil. Once it ignites, continue to cook the syrup until the flame dies down. Cool slightly and add the chopped mint.
Pour the syrup over the melon and stir well. Cover and refrigerate the melon until well chilled.

To serve:
Serve in Martini glasses, each garnished with a sprig of mint.

Peppered Plum Salad
W/ Toasted Walnuts, Rosemary & Ricotta Salata    
Serves 4

If you are looking for a salad that is based on fruit yet not too fruity, then try this savory creation. Toasted nuts, rosemary and ricotta salata, along with a healthy dose of fresh black pepper tone down the sugar of these ripe plums, making this dish more appropriate for a first course rather than dessert.

Ingredients:
4 ea. Plums, ripe, pitted and sliced thinly
To Taste Black Pepper, freshly ground
1/4 C. Ricotta Salata, cut into tiny batons
2 Tb. Walnuts, pieces of, toasted
2 Tb. Walnut Oil
1 tsp. Rosemary, fresh, chopped

Directions:
On each serving plate, overlap one plums worth of slices down the center. Top with ricotta salata, and surround with nuts and oil. Sprinkle the fruit with black pepper and serve.

To serve:
Assemble at last minute to maintain freshest flavors and textures.

Saturn Peach Salsa
   
Serves 6

Whether you use Saturn or regular peaches, they have a fantastic affinity to typical salsa ingredients and pair well with just about any spicy grilled meat. The sweet fruit balances out the spicy fare while helping to lighten the palate of otherwise heavy dishes.

Ingredients:
2 C. Peaches, peeled if desired, pitted &
diced
1/2 ea. Habanero Chile, minced
1/4 C. Onion, diced
1/4 C. Red pepper, diced
1/2 ea. Lime, juice of
1 Tb. Mint, fresh, chopped
1 Tb. Cilantro, fresh, chopped
2 Tb. Olive oil
To Taste Kosher or Sea Salt, freshly squeezed

Directions:
In a medium mixing bowl, combine all ingredients and mix well.
Allow to sit at one hour before serving.

To serve:
Spon over hot-off-the-grill meats, fish or poultry or enjoy with crispy chips.

Chicken Salad with Grapes and Walnuts
   
Serves 6

Seedless grapes and walnuts add flavor, color and texture to simple chicken salad, making it more nutritious and fun to eat. Try this salad over a bed of greens, tucked into whole-wheat pita, or spooned into endive spears for tasty hors oeuvres.

Ingredients:
1 lb Chicken meat, cooked, cooled and diced
1 C Grapes, seedless, green, red or both, sliced
1/2 to 1 C Mayonnaise, extra heavy
1 ea Apple, sweet, crisp variety, diced
1/2 C Walnut pieces, lightly toasted
1 Tbl Apple sauce
1 tsp Honey
1 tsp Dijon mustard
1/2 C Celery, small diced
1/4 C Onions, Spanish, small diced
2 Tbl Chives, minced
To Taste Kosher or sea salt and white pepper, freshly ground

Directions:
In a large mixing bowl, starting with half of the mayonnaise, combine all of the ingredients and toss well. Adjust consistency to taste with the additional mayonnaise. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Red Pepper Bisque
   
Serves 6

Your guests will be amazed by this simple yet seductive soup. The jasmine rice in this recipe gives the bisque a classic silkiness and added depth of flavor. Garnished with lobster and a touch of creme fraiche or as is, this soup is fit for a very special feast. Try with some crusty bread and a small salad for a simple summer meal. It is sure to please.

Ingredients:
1 ea Red Pepper, de-stemmed & seeded, cut
into 1" chunks
1/4 ea Onion, Spanish, peeled, cut into 1"
chunks
5 1/2 C Chicken or rich vegetable stock
1/2 C White wine, dry
1/2 C Jasmine rice
1 C Milk
1 C Heavy cream
To Taste Salt, kosher (varies depending on
salt in stock)
To Taste Black pepper, freshly ground

Directions:
In a heavy bottomed pot large enough to hold all of the ingredients, combine all but the milk, cream and seasonings. Bring to a boil and reduce to a simmer. Cover and cook for approximately 1 hour or until the peppers and onions are just about falling apart and the rice is very swollen. Stir occasionally to prevent sticking. Carefully puree in a blender until completely smooth. This may be done in several steps. Do not fill the blender more than half way when pureeing hot liquids. Pulse first and then gradually turn speed to high so as to not blow lid off of blender due to the steam. Return soup base to the pot and add milk and cream. Mix well and return to a simmer. Once hot, adjust to the desired consistency with more cream or milk if needed. Season to taste and serve or cool and refrigerate for a later use.