Serves 4 / Prep Time: 10 min / Source: TheMediterraneanDish.com

Salad Ingredients

1 (5 lb) watermelon, peeled, cut into cubes
1 English (or Hot House) cucumber, cubed (about 2 cupfuls of cubed cucumbers)
15 fresh mint leaves, torn
15 fresh basil leaves, torn
1/2 cup crumbled feta cheese (or more as desired)

Dressing Ingredients
2 tbsp honey
2 tbsp lime juice
1 tbsp olive oil
Pinch of salt

Directions
1. In a small bowl, whisk together the dressing ingredients. Set aside.

2. In a large bowl or serving platter with sides, combine the salad ingredients (except for the Feta cheese)

3. Top the salad with the honey vinaigrette and gently toss to combine. Top with the feta cheese.

Serves 6 / Prep Time: 15 min / Source: Bon Appetit

The dressing for this salad is low in acidity to balance the tart pickled vegetables

Pickled Vegetable Ingredients

1 cup unseasoned rice vinegar

3 tablespoons sugar

1 tablespoon kosher salt

8 oz. small carrots, baby turnips, and/or Chioggia beets

Salad Ingredients

1/3 cup olive oil

1 tablespoon fresh lemon juice (or more as desired)

1 tablespoon unseasoned rice vinegar

Kosher salt and freshly ground black pepper

2 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)

1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

Pickled Vegetable Directions

1. Shave vegetables thinly on a mandoline.

2. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables.

3. Let sit until just tender, about 10 minutes. Drain.

Salad Directions

1. Whisk oil, lemon juice and vinegar in a small bowl. Season with salt and pepper. Taste and adjust as desired.

2. Trim greens and herbs. Toss with vinaigrette in a large bowl.

3. Add pickled vegetables, season with salt and pepper, and toss to combine.

Serves 4 / Prep Time: 35 min / Source: Real Simple

*You can also use peaches or plumcots

Ingredients

1/2 c honey

1 small lemon

4 apricots or plumcots, or 2 peaches

1 pint vanilla ice cream

1/4 cup shredded coconut

Directions

1. Cut fruit into bite-sized pieces, leaving skin on. Discard pits, and place in a medium bowl.
2. Peel 2 strips of zest from lemon (avoid white pith).
3. In a small saucepan, bring 1 cup water, honey, and lemon zest to a boil. If fruit is not yet ripe (still firm) boil in honey mixture until soft. Otherwise, pour honey mixture over fruit. Refrigerate until cool (approximately 45 minutes. Discard lemon zest after cooling.
4. Meanwhile, toast coconut in an ungreased Teflon frying pan over medium-low heat, stirring constantly until browned.
5. Divide fruit and ice cream between 4 bowls. Sprinkle coconut on top and drizzle with remaining honey syrup.

Serves 12 (3 “pumpkins” per person) / Prep time: 25 min / Source: Better Homes and Gardens

Ingredients

36 strawberries

18 oz. package meltable orange candy coating* (or white coating tinted orange after melting)

20 oz. package pre-baked chocolate cookies

1 large or 2 small tubes green decorator icing (not gel type)

*Candy coating is available at cake decorating stores and Michael’s Arts and Crafts

Directions

1. Rinse and dry strawberries.

2. Line a baking sheet with waxed paper, set aside.

3. Melt candy coating in glass bowl. Dip strawberries in melted coating and place on prepared baking sheet until no longer tacky.

4. Place remaining candy coating in a baggie. Snip the corner and drizzle candy coating over dipped strawberries. Allow to set completely (place in refrigerator to speed the setting).

5. Crush the chocolate cookies to form crumbs. Place on one big serving plate or divide between eight small serving plates.

6. Place strawberries on the crumbs, arranging to form a pumpkin patch.

7. Pipe green frosting to connect the pumpkins like vines.

Makes 20 cookies

Ingredients

20 pre-baked cookies, about 2-1/2” in diameter

2 (1 pound) containers pre-made vanilla icing

Blue liquid food coloring

Pre-made white decorator frosting (small  tips) such as Great Value “Cookie Icing”

Toothpicks

Directions

1. Mix food coloring into frosting to desired hue.

2. Spread frosting over cookies. Dip frosting knife in water and smooth out icing.

3. Using a toothpick, scribe desired snowflake design lightly in icing.

4. Squeeze white frosting over snowflake design.