1. Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
2. Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
3. Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.

Serves 4.

1. Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
2. Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
3. Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
4. Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

Serves 4-6.

In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the olive oil. Season to taste with salt and pepper.

Serves 8.

1. Season the steak liberally with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
3. Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
4. To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer of the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Makes 2 sandwiches.

Mustard Mayo:

3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

1. Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
2. Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat.
3. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
4. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
5. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Serves 6.

1. Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
2. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
3. Mash chickpeas into a chunky paste with a fork, leaving some whole.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
5. Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute.
6. Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Serves 4.