with his wine recommendations

   2 Tablespoons vegetable oil
   1 cup fresh chopped scallions
   1 clove fresh minced garlic
   1 or 2 minced seeded jalapeno pepper or to taste
   1 cup fresh raspberries
   1/2-cup organic sugar
   1 cup minced watermelon
   8 ounces light cream cheese
   Whole grain crisp flatbreads or crackers

1. Heat the oil in a 3-quart saucepan over medium high heat and in it sauté the scallions, garlic and jalapenos until toasted.
2. Reduce heat to low and add the raspberries and sugar to the pan.
3. Bring to a slow simmer. Simmer, stirring occasionally, for about 5 to 7 minutes.
4. Remove from heat and cool. Refrigerate until chilled.
5. Stir in watermelon.
6. Place the cream cheese on a platter and pour some salsa over the cream cheese.

   8 3-by-5-inch thin slices of seedless watermelon
   14 ounces prepared taboule
   3 or 4 grilled skinless chicken breasts, chilled and sliced
   Minced fresh chives and parsley for garnish

1. Place a watermelon slice on each of 4 plates.
2. Spoon half of the taboule over the 4 watermelon slices in as even a layer as possible.
3. Place another slice of watermelon over the taboule.
4. Spoon the remaining taboule over the top slices of watermelon.
5. Arrange the chicken slices over the taboule.
6. Dust the chicken slices with chives and parsley.

   4 cups fresh cranberries
   ½-cup organic sugar
   1 teaspoon vanilla extract
   Juice from 1 lemon
   Zest from 1 lemon
   1/2-cup maple syrup
   Dash cinnamon
   2 cups minced watermelon

1. Heat cranberries, sugar, vanilla, lemon juice, and zest in a 3-quart saucepan over medium low heat until it simmers.
2. Simmer gently, stirring occasionally, until cranberries are tender, about 15 to 20 minutes.
3. Reduce heat to low and add the maple syrup and cinnamon to the pan. Simmer another few minutes.
4. Remove from heat to rest for 10 minutes.
5. Stir in watermelon and serve warm or chill and serve cold.

— And check out Living Life Large on the Watermelon Tour 2007 to see the chef in action!