Directions:

• Cut mini watermelon in half and hollow out each side. To make your mini watermelon bowl steady, slice 1/2” of rounded end of watermelon off so it sits flat on surface of table.
• Cut watermelon into bite size pieces. Add all fruit to a bowl with the lime juice and mix.
• Pour into half of hollowed out watermelon. Sprinkle Tajín on top of fruit (if desired).

Recipe (adapted) and image courtesy of Watermelon.org

Chicken Salad
• 1 lb. pre-cooked chicken, diced
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1 package (6 ounces) crumbled feta cheese
• 2 medium tomatoes, diced
• 1 seedless cucumber, in 1/4-in thick quarters
• 1/2 large onion, chopped
• 2/3 cup sliced kalamata olives, drained
• 1/3 cup banana pepper rings, drained
• 3 Tbsps. packed chopped fresh dill
• 2 Tbsps. packed chopped fresh mint leaves

Greek Dressing
• 2 garlic cloves, crushed with press
• 1/4 cup red wine vinegar
• 1 Tbsp. plain yogurt
• 1-1/2 tsps. dried oregano
• 3/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup extra virgin olive oil

Directions:

• In a large bowl, toss in all chicken salad ingredients.
• In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.
• To serve, toss ingredients in the large bowl with the dressing. Makes about 10 cups or 6 servings.

Directions:

• Garlic: Chop 2 garlic cloves; add to food processor.
• Broccoli: Cut 1 cup broccoli florets; add to food processor.
• Parsley: Pick 1 cup fresh parsley leaves; add to food processor.
• Olive Oil: Add 2 tablespoons olive oil to food processor.
• Red Wine Vinegar: Add 2 tablespoons red wine vinegar, and 1/4 teaspoon each crushed red pepper flakes, salt and pepper to food processor; pulse until slightly chunky, scraping down bowl occasionally. Makes about 3/4 cup.

For this and other recipes visit InSeasonezine.com.

Directions:

• Prepare outdoor grill for direct grilling over medium-high heat. Cut cantaloupe and watermelon into 1-inch thick half-moons, removing rinds. Spray strawberries, cantaloupe and watermelon with cooking spray. Place fruit on hot grill rack; cook strawberries 3 minutes, and cantaloupe and watermelon 6 minutes or until grill marks appear, turning once. Transfer fruit to cutting board and cool; cut 4 strawberries, cantaloupe and watermelon into 1-inch pieces.
• In large bowl, toss cut fruit and cheese. Makes about 11 cups.
• Serve 8 cups fruit salad drizzled with balsamic glaze and sprinkled with basil; cover and refrigerate remaining fruit salad and 4 whole strawberries up to 1 day.

Directions:

• Preheat oven to 375°. In large bowl, toss tomatoes and peppers with 1 tablespoon oil, salt and pepper; transfer to rimmed baking pan. Roast 35 to 40 minutes or until the tomato and pepper skins are browned.
• Meanwhile, heat small saucepot of salted water to boiling over high heat. Add asparagus; return water to boiling and cook 1 to 2 minutes or until tender-crisp. Transfer asparagus to bowl filled with ice water; cut asparagus into 2-inch pieces.
• Prepare outdoor grill for indirect grilling over medium heat (about 400°). Sprinkle bottom of rimmed baking pan with cornmeal. Lightly flour work surface; place dough on prepared surface. With rolling pin, roll dough to 12-inch round; carefully transfer onto pan over cornmeal. With fork, poke dough several times to vent; slide dough onto center of hot grill rack. Cover and cook 8 to 10 minutes or until bottom of crust is browned, rotating once halfway through cooking; transfer crust back to baking pan.
• In small bowl, stir garlic and remaining 1/2 tablespoon oil. Leaving 1-inch border, with back of spoon, spread garlic mixture over crust; squeeze tomatoes over pizza. Top with squeezed tomatoes, peppers and asparagus. Slide pizza onto hot grill rack. Cover and cook 3 minutes; top with cheese and cook 1 to 2 minutes longer or just until edges of pizza are golden brown and cheese melts, moving pizza crust if necessary to prevent crust from burning. Top with cherry tomatoes, if desired. Transfer to cutting board; cut into 8 slices to serve.