Directions

1. Cut the flesh away from the melon rind and into bite-size chunks. Discard the seeds as much as possible.
2. Place the watermelon chunks in a bowl with the onion, feta and mint.
3. In a small bowl, whisk together the olive oil and lime juice. Pour over the salad. Toss gently and season with salt and pepper to taste.

Directions

1. Preheat broiler to high.
2. Slice bread lengthwise so you have two halves.
3. Broil the bread, soft side facing the heat, under the broiler for 1-2 minutes, or until toasted. Remove from oven and allow to cool until cool enough to touch.
4. Cut the garlic cloves in half and rub the bread halves with the flat edge of the clove all over the freshly toasted side.
5. Place a baking pan or jelly pan (a baking sheet with edges) on top of a burner on the stove. Turn heat to low. Add butter to pan and stir gently to encourage it to melt. Add olive oil to pan and swirl with the butter.
6. Place the bread, toasted side down, in the butter/olive oil mixture. Press gently to encourage the bread to soak up the butter/oil.
7. Place bread halves, toasted-side-up under the broiler for another 30-to-60 seconds, or just until it turns golden brown.
8. Rub the bread with any remaining garlic and place it in the pan to soak up any remaining butter/oil. Sprinkle it lightly with salt and place it under the broiler for one final toast.
9. Slice and serve warm.

Directions

1. Use a sharp knife to cut the corn off of the cob. Set aside.
2. Heat 1 tbsp vegetable oil over medium heat in a medium frying pan. Add the garlic and ginger and cook just until fragrant, about 1 minute. Add the red bell pepper, fresh corn, shrimp, basil and soy sauce cook just until the shrimp turns pink. Remove from heat and spread mixture on a plate and let cool for 5 minutes.
3. To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put about 1 tablespoon of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges, as with homemade ravioli. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Make sure you have pressed all the air out of the dumplings. Set the assembled dumplings on a clean plate.
4. To cook, heat the remaining oil in the previously used frying pan over medium-high heat. Place as many dumplings as will fit without sticking to one another into the pan and cook for 2-3 minutes, allowing the dumplings to develop a brown crust on the bottom. Once crust has formed, reduce heat to medium and pour 3 tbsp water over the pan of dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
5. Carefully remove the lid and allow any excess water to cook away.
6. Serve the dumplings hot with soy sauce for dipping.

Makes about 24 dumplings.

Directions

1. Preheat oven to 400 degrees F.
2. Whisk together eggs, brown sugar, regular sugar, melted butter, sour cream, vanilla, salt and flour until smooth and creamy. Stir in pecan halves. Pour mixture into prepared pie shell.
3. Bake for 10 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes, or until filling has set and crust is golden brown.

Directions

1. Heat butter and extra virgin olive oil in a medium frying pan over low heat. When butter has melted, add shallots and allow to caramelize, stirring only occasionally. This should take about 20 minutes.
2. While shallots cook, whisk eggs with half-and-half.
3. Once shallots have caramelized, increase heat to medium and add egg mixture. Stir occasionally. Once eggs are nearly done, drop the cream cheese in small globs over the eggs. Stir gently to incorporate.
4. Once eggs have finished cooking, season with salt and pepper to taste.
5. Serve eggs garnished with fresh herbs.