• 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
• 2   cups cubed ( 1/2 inch) peeled jicama
• 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
• 1/2   cup fresh lime juice
• 1/4   cup chopped fresh mint
• 1/4   cup chopped fresh cilantro
• 1/4   cup chopped fresh basil
• 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!

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I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!

Ingredients:

Flour for the work surface and rolling pin

• 1 sheet frozen puff pastry
• 5 1/2 ounces (2 cups) gruyere cheese, shredded
• 1 1/2 pounds medium or thick asparagus
• 1 tablespoon olive oil
• salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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Serving Size :  8                                           Preparation Time : 45 minutes

Ingredients

• 2                                      hot house cucumbers halved and seeded, not peeled
• 3                                      red bell peppers , cored and seeded
• 8                                      plum tomatoes
• 2                                      red onions
• 6                                      garlic cloves, minced
• 46 oz                               tomato juice
• 1/2 cup                           white wine vinegar
• 1/2 cup                           good olive oil,  (not that much)
• 1 tablespoon                  kosher salt
• 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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