Grilled Watermelon Salad with Ricotta

from Kim Larsen

INGREDIENTS:
1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil

METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.

ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.

Crepes with Strawberry Cream Cheese Filling

from Christy Westover

Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt

In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.

Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped

In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).

Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.