Watermelon and Feta Salad

Ingredients:
4 cups of seedless watermelon, cut (or balled) into bite-size pieces
1 cup feta (crumbled)
1/4 cup lime juice
2 tablespoons olive oil
1/2 cup coarsely chopped mint
salt and pepper to taste
1 tablespoon sweet chili sauce
onion sprouts

Directions:
Combine feta, lime juice, olive oil, mint, salt and pepper (to taste), and sweet chili in a large mixing bowl. Add watermelon. Mix so that the watermelon is all well coated and mixed.

Serve chilled and top with onion sprouts

Shrimp Stuffed Tomatoes

Ingredients:
6 ripe Roma tomatoes
2 cups deveined, cleaned, and cooked cocktail shrimp
1/4 cup parsley (finely chopped)
1/2 cup mayonnaise
1 tablespoons lemon juice

Directions:
Wash and core the tomatoes. Cut the bottoms so that the tomatoes will stand (do not cut too close to the cored center or the shrimp will come out the bottom).

In a medium mixing bowl combine the shrimp, parsley, mayonnaise, lemon juice, salt and pepper. Ensure that all the shrimp are well coated with the mixture.

Fill generously the tomatoes with the shrimp mixture. Place in the refrigerator for about an hour. Serve chilled.

Note: The ingredients (including the tomatoes) will work better if they are all chilled prior to beginning the preparation.

Endive Medley

Ingredients:
4-6 endives
Roquefort Cheese (crumbled)
1 cup walnuts (shelled and chopped)
1 cup dried cranberries
1/4 cup grape seed oil (or walnut oil)

Directions:
Wash, clean and dry the endives and cut at the base. Pull apart the leaves ensuring that you have about 4-5 leaves from each endive that are equal in length.

Lay the endive leaves flat on a plate. Add to the inside of the leaves a few walnuts, cranberries, and Roquefort. Drizzle a few drops of grape seed or walnut oil over the leaves for a subtle flavor.