By Special to the Town Crier

Watermelon and Feta Salad

Ingredients:

1/4 cup olive oil

2 tablespoons fresh mint leaves, julienned (finely sliced)

4 teaspoons champagne vinegar

1/2 small chilled watermelon, preferably seedless (about 6 pounds)

3/4 cup each red and green seedless grapes, halved

1 cup crumbled feta cheese

1/4 cup pine nuts, toasted

mint sprig, for garnish

In a large bowl, whisk together oil, mint leaves and vinegar. Set aside. With a sharp knife, cut around edge of watermelon to within 1/2 inch of rind. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use. Scoop out each quadrant of watermelon and cut flesh into 3/4-inch cubes. Place in bowl with vinaigrette, grapes and feta; toss gently.

If necessary, slice a sliver off the bottom of the watermelon shell so it sits level. Spoon watermelon mixture into shell and sprinkle with nuts. Garnish with mint sprig.

- Courtesy of California Milk Advisory Board

Garden Veggie Bread

Ingredients:

vegetable pan spray

1 tablespoon olive oil

1/2 cup coarsely chopped zucchini

1/2 cup fresh corn (about 1 ear)

1/2 cup chopped red pepper

1/2 cup chopped red onion

2 cloves garlic, chopped

2 loaves frozen bread dough, defrosted; follow package directions

Preheat oven to 350 degrees Fahrenheit. Spray pan with vegetable pan spray. In medium frying pan, heat oil and cook vegetables for 5 minutes or until soft and opaque. Cool.

On lightly floured surface, knead both loaves of bread together. Roll into rectangle. Allow dough to rest covered for 5 minutes. Sprinkle with cooled vegetables to cover the entire surface. Fold dough in half lengthwise. Pinch seams together and pat into prepared pan. Cover with plastic wrap and allow to rise in warm place 1-2 hours or until doubled. Bake 20-25 minutes or until crusty. Turn bread over, place back in pan and bake 12-15 minutes more or until golden brown and sounds hollow when tapped.

- Courtesy of Wilton Products