Minty Melon Salad

1 small cantaloupe
1 small honeydew melon
1 lime, halved
1 handful mint leaves

Cut the melons in half, remove seeds and make melon balls with a melon baller.  If you don't have a melon baller, you can cut the melon into bite sized-chunks.  Place melon balls in a serving dish and refrigerate until cold.  Just before serving, squeeze fresh lime juice over the melon and toss.  Cut the mint leaves into slivers and scatter over the melons, tossing lightly.

(recipe slightly adapted from Heart of the Artichoke by David Tanis)

Serves 6-8

Spinach & Olive Tapenade

2 tbsp. lemon juice

2 garlic cloves, peeled

2 tbsp drained capers

1 small red bell pepper, chopped

¾ c. pitted green olives

6 oz. fresh spinach leaves (approx. 4 cups, tightly packed)

¼ c. loosely packed fresh basil leaves

¼ cup finely grated parmesan cheese

¼ c. olive oil

Salt, if desired, to taste

Place lemon juice, garlic, capers, bell pepper and olives in food processor until coarsely chopped.  Add spinach, basil, cheese, oil, and salt.  Process to desired consistency, scraping down sides of bowl as necessary.  Place in serving bowl and enjoy with your favorite crackers!