Watermelon, Feta and Mint Salad:

1. Slice melon and garnish with feta and mint.

Cantaloupe Citrus Salad:

1. Slice melon and oranges. Arrange on platter and finish off with a drizzle of Mint Infused Lemon Syrup and a garnish of mint.

Mint Infused Lemon Syrup:

1. In a small saucepan over medium-low heat, warm simple syrup, lemon juice and zest, and mint. When the mint leaves cook down and begin to wilt, transfer to syrup to a small bowl to cool.

Summer Dip:

1. Cook the bacon until crispy and set aside.
2. In a food processor combine the cilantro, roasted garlic clove, cream cheese, marmalade, lemon juice, capers and the bacon; process until smooth and creamy.

Sandwiches:

1. Cut the bread into rounds and place a teaspoon of the spread followed by a slice of cucumber and a slice of radish.
2. Carefully halve the eggs, setting aside the yolks.
3. In a food processor combine the egg yolks, mayonnaise, jalapeño, parsley, yellow mustard, lemon juice and the seasonings. Process these ingredients until smooth.
4. Spoon this mixture into the halved egg-whites. Place the prepared eggs on a bed on your favorite salad greens.
5. Combine all of the above in a food processor or blender.
6. Process this mixture until smooth and creamy.
7. Serve with a garnish of lemon and mint leaves.
8. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
9. In a food processor, process flour, coconut flakes and pecans. Transfer to a small bowl and add sugars, vanilla and melted butter.
10. Using a rounded teaspoon, scoop cookie dough onto prepared baking sheets. Bake for 8-10 minutes, until the cookies have melted down and are golden.
11. Carefully transfer the baking sheet onto a cooling rack and let the cookies cool completely to set.
12. Serve with tea or coffee and enjoy!