Sweetness of Summer

3 ounces Arcadian mixed greens
2 ounces fresh blackberries
2 ounces candied pecans
1 ounce mango Stilton cheese
2 ounces pomegranate dressing
Gently toss all ingredients together and serve.

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TART DOUGH:
3 cups flour
1 cup powdered sugar
¼ teaspoon salt
1 cup butter, cold and cubed
2 eggs
½ teaspoon vanilla
In food processor add flour, powdered sugar, and salt; pulse to combine dry ingredients. Add cold butter and pulse till butter is the size of a pea. Add eggs and pulse till dough is just formed. Don’t over mix - crumbly is okay.
Grease pie pan and press in dough with your fingers. Let rest in freezer 1 hour before baking.
Blind bake tart dough in over 375 for 20 minutes, using foil and dried beans to weight dough down. Remove foil and beans; then bake another 10-15 minutes until crust is golden brown.

MASCARPONE CHEESE FILLING:
2 cups mascarpone cheese
½ cup cold cream
2/3 cup powdered sugar
2 teaspoons orange zest
1 teaspoon vanilla
Add all ingredients in the bowl of a stand mixer; whip to stiff peaks.

ORANGE GLAZE:
8 tablespoons orange marmalade
4 tablespoons water
2 teaspoons red wine vinegar
Add all ingredients to small saucepan; bring to a simmer to incorporate together.

ASSEMBLY:
2 cups strawberries, stems removed, halved or quartered
3 cups blueberries
3 cups raspberries
Fill tart shell half full of mascarpone spread. Place strawberries, blueberries, and raspberries on top of cream; then brush with orange glaze using a pastry brush.

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2 cups pureed honeydew
2 cups pureed dragon fruit
2 tablespoons lemon juice
1/4 cup honey, plus additional to taste
Pinch of sea salt
Cut honeydew and dragon fruit into cubes, then freeze for 4-6 hours. Puree both frozen fruits until smooth, transfer to bowl and add remaining ingredients. Pour sorbet mixture into metal tray or loaf pan, freeze for 1-2 hours.

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DRESSING/MARINADE:
4 teaspoons Dijon mustard
2 tablespoons rice vinegar
¼ - ½ teaspoon cumin
2 teaspoons honey, or to taste depending on sweetness of fruit
1/3 cup olive oil
1 pound boneless, skinless chicken breasts
Cracked black pepper
4 ripe, but firm, apricots, halved and pits removed
6 ounces blackberries, halved if large
2 tablespoons mint, chiffonade, divided
3 ounces blue cheese, crumbled
5 ounces baby spinach
For the dressing, whisk together the mustard, vinegar, cumin and honey together in a medium bowl. While whisking constantly, slowly pour in the olive oil to form a dressing. Set aside half of the dressing for the salad. Turn the chicken breasts in the remaining dressing, seasoning
with cracked black pepper.
Grill chicken breasts until an internal thermometer registers 165 degrees F when inserted into the thickest part of the meat; set aside to rest.
Lightly brush apricots with some of the reserved dressing. Grill, cut side down, until lightly charred, about 2 minutes. Flip and cook an additional 1-2 minutes on the opposite side. Transfer to a cutting board to cool.

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Half of a seedless watermelon, diced
Half of a red onion, diced
2 jalapenos, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch of cilantro, chopped
1 lime, juiced
Zest from 1 lime
Combine watermelon, red onion, jalapenos, red bell pepper, green bell pepper, cilantro, lime juice and lime zest into a bowl and mix thoroughly. Add salt to taste.

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