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1/2 cup cantaloupe, sliced to resemble tomatoes in size

1/2 cup watermelon, sliced to resemble tomatoes in size

To make the Tomato Melon Salad: Chill serving bowls. Remove Tomato Sorbet from freezer to soften. Lay sliced tomatoes in a single layer and then drizzle with oil and vinegars; season with salt and pepper and set aside. Place melon slices in a very hot sauté or grill pan and sear for 20 seconds on one side only. Remove from pan.

Garnish

2 teaspoons green and purple opal basil, chiffonade

1/4 cup thinly sliced sun-dried tomatoes

How to Plate: Divide and place tomatoes, varying colors, at the bottom of chilled bowls. Stack with melon slices. Garnish by sprinkling with basil and sun-dried tomato slices. Top with a quenelle of Tomato Sorbet created by rolling a spoonful of sorbet between two large spoons.

Summer Vegetables in Horseradish Vinaigrette

Serves 4

Tomato Water

15 large tomatoes

1/2 sweet bell pepper, any color, seeded

Tip of a serrano pepper, seeded

1/2 cucumber, peeled and seeded

2 teaspoons sugar

1 tablespoon vodka

1/8 teaspoon salt

To make the Tomato Water: Roughly chop tomatoes, peppers, and cucumber. Place all ingredients in a food processor and pulse to combine ingredients until slightly coarse. (You may need to process in batches depending on the size of your machine.) Line a large strainer with three or four layers of cheesecloth or an old cotton napkin, and place on top of a large bowl. Pour ingredients into strainer and allow liquid to drain overnight. Refrigerate or freeze up to 4 months.

NOTE: After straining is complete, use leftover tomatoes for sauces or spreads by combining with seasonings of your choice.

Tomato Confit

6 plum tomatoes

1 sprig thyme

1 teaspoon sugar

1 clove garlic, sliced

2 tablespoons olive oil, plus more

Salt and pepper to taste

To make the Tomato Confit: Blanch tomatoes in boiling water for 30 seconds and then immediately plunge tomatoes into an ice water bath. Using a knife, remove skins when cool enough to touch, cut tomatoes in half lengthwise, and remove seeds. Place cut side down on a baking sheet and sprinkle with thyme, sugar, garlic, oil, salt, and pepper. Bake at 200 degrees F for 4 hours. Remove from oven and transfer to a container. Cover tomatoes with olive oil and reserve in the refrigerator.

Horseradish Vinaigrette

1 tablespoon prepared horseradish

3/4 teaspoon Dijon mustard

1 tablespoon tomato vinegar or champagne vinegar

1/2 cup high-quality olive oil

Salt and pepper to taste

To make the Horseradish Vinaigrette: In a medium bowl, combine horseradish, mustard, and vinegar. Whisk in oil to make a loose vinaigrette. Season with salt and pepper.

Summer Vegetables

2 baby yellow squash, thinly sliced

4 small apricots, pitted and quartered

1/2 cup haricots verts, blanched and cut into 1-inch pieces

1/2 cup yellow wax beans, cut in half and blanched

1/2 cup Hakurei turnips, cut into bite-size pieces and blanched

1/2 cup chanterelles, lightly sautéed

Salt and pepper to taste

To make the Summer Vegetables: Season each vegetable with salt and pepper.

How to Plate: Combine 1 quart Tomato Water and 1 tablespoon Horseradish Vinaigrette; season with salt and pepper. Divide Summer Vegetables and Tomato Confit among four chilled soup bowls by alternating type and color. Cover with Tomato Water mixture.

NOTE: This recipe will take overnight steps.

Cauliflower Steak with Quinoa

Serves 4

2 large heads cauliflower, cut into 1-inch-thick steaks

Olive oil for coating and sautéing

Salt and pepper to taste

1 cup quinoa

1-1/2 cups vegetable stock, divided

2 shallots, sliced

1 leek, rinsed and sliced (white part only)

1 small apple, peeled and diced

1 clove garlic, finely chopped

1/2 cup zucchini in 1/4-inch dice

1 teaspoon finely chopped fresh thyme leaves

1 tablespoon finely chopped chives

At the largest part of each cauliflower head, cut two cross sections to create two 1-inch-thick steaks. In a large sauté pan coated with oil, brown the cauliflower