Directions:

• Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme, and pepper in a mixing bowl. Pour into a zip-lock bag and add pork pieces. Seal bag, mix thoroughly, and refrigerate for at least 1 hour, turning bag on occasion.
• Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2 to 3 zucchini rounds, 2 pineapple chunks, and 3 peppers on each of 8 skewers, alternating the order.
• Heat the grill to medium high.
• Spray cooking surface and place kebobs on grill. Grill for 12 to 15 minutes, depending on grill heat,or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.

Recipe (adapted) and Image courtesy of Watermelon.org.

Directions:

• Mix up your favorite red, white and blue fruit salad items and serve in hollowed out watermelon bowl.

Recipe (adapted) and Image courtesy of Watermelon.org.

Directions:

• In large skillet, cook garlic and shallot in 2 tsps. oil over medium heat 2 minutes or until softened, stirring occasionally. Stir in spinach and cook 2 minutes or until spinach is wilted; remove from heat. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. black pepper; cool 5 minutes and coarsely chop.
• Prepare outdoor grill for direct grilling over medium heat. With sharp knife, carefully cut a horizontal slit in thickest part of each pork chop to create a pocket; stuff each pork chop with about 2 Tbsps. of spinach mixture. Coat pork chops with 1 tsp. oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper.
• Place pork chops on hot grill rack; cover and cook 12 minutes or until internal temperature of pork chops reaches 145°, turning once halfway through cooking.

Directions:

• Line large rimmed baking pan with parchment paper. Peel and slice bananas; place on prepared pan and freeze 2 hours.
• In food processor, pulse frozen banana slices until they resemble coarse crumbs; process until smooth. Add milk and nutmeg; process until combined.
• Transfer banana mixture to medium bowl; stir in nuts or seeds. Divide mixture into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes about 2-1/2 cups.

Directions:

• Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat.
• Coat corn and jalape os with 2 teaspoons oil. Place corn and jalape os on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalape os lengthwise in half; with knife, scrape out seeds and veins then finely chop.
• In medium bowl, toss onion, cilantro, lime juice, 1/2 teaspoon salt, chipotle powder, corn and jalape os. Makes about 2 cups.
• Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145° . Drizzle salmon with lemon juice and top with salsa to serve.

Directions:

• In food processor, pulse cheeses and 2 teaspoons basil until combined. Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors. Makes about 2/3 cup.
• Top watermelon pieces with cheese mixture, strawberries and blueberries; drizzle with balsamic glaze and sprinkle with remaining 1/2 teaspoon basil. Makes 12 bites.

• 8 oz. cream cheese, softened
• 1 container (4-6 oz.) vanilla Greek yogurt

• 1 tsp. vanilla or almond extract (optional)
• 2 Tbsps. brown sugar

Directions:

• Whip softened cream cheese in a standing mixer using paddle attachment (if available), until light and fluffy.
• Add yogurt and mix until combined. Then, add extract (optional) and brown sugar, beating well until combined completely.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 cup plain Greek yogurt
• 3 Tbsps. lemon juice
• 1 tsp. garlic powder

• 1 tsp. onion powder
• 1 Tbsp. each fresh dill, parsley, chives and basil

Directions:

• Add all ingredients into a food processor and pulse until smooth.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsps. Dijon mustard
• 2 Tbsps. Worcestershire sauce

• 1 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 4 New York strip steaksm (about 6 ounces each)

Directions:

• In medium bowl, whisk all ingredients except steaks. Place steaks in large zip-top plastic bag;
  pour oil mixture over steaks. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
• Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes.
  (Internal temperature will rise 5 to 10° upon standing.)

• 1 Tbsp. olive oil
• 8 oz. wild mushrooms, chopped
• 1/4 cup sliced leeks
• 1 tsp. chopped fresh chives
• 1 tsp. chopped fresh tarragon

• 2 Tbsps. unsalted butter
• 1/2 tsp. kosher salt
• 8 large eggs
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbsps. chèvre cheese

Directions:

• In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until almost tender, stirring occasionally. Add leeks; cook 3 minutes or until mushrooms and leeks are tender, stirring occasionally. Stir in chives and tarragon; cook 1 minute. Transfer mushroom mixture to bowl; cover to keep warm.
• In small microwave-safe bowl, heat 1 tablespoon butter in microwave oven on high 30 seconds or until melted.
• In medium bowl, whisk eggs, salt, pepper and melted butter. In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Fold in cheese and mushroom mixture; cook 1 minute or until heated through.