Alfreso Melon Salad

• prep time: 10 minutes
• cook time: 0
• total time: ~10 minutes

Servings: 4 as a side salad

Ingredients:

• 1/2 cantaloupe halved and seeded
• 1/2 honeydew halved & seeded
• 1/2 mini watermelon halved & seeded
• 1 cup mozzarella
• 100g prosciutto
• Fresh Basil
• Fresh Mint
• Olive Oil
• Honey
• Balsamic Vinegar
• Salt & Pepper

Instructions:

1. Prepare your melon for the salad. You can simply cut into chunks or use a melon baller as I did and then add to a large bowl
   1. Cut the mozzarella into chunks and add to the large bowl
   2. Drizzle the melon/mozzarella mixture with olive oil and honey
   3. Plate melon mixture onto a plate so that salad is roughly in one layer
   4. Rip prosciutto into long slices and carefully weave throughout the melon salad
   5. Cut mint and basil into small strips and garnish the salad
   6. Drizzle with olive oil and season with salt and pepper

Connoisseur Cut Steak On A Bed of Asparagus

• prep time: 5 minutes
• cook time: ~ 15 Minutes
• total time: ~20 minutes

Servings: Dinner for 2

Ingredients:

• 2 Rib Eye Steaks (about 1" thick each)
• Salt & Pepper
• 1 Bunch of Asparagus
• Olive Oil
• Balsamic Vinegar
• Salt and Pepper

Instructions:

1. Pull the steak out of the fridge and keep at room temperature for 45 minutes
2. Prepare the asparagus by chopping off the woody ends and put on a plate
3. Coat the asparagus in olive oil, balsamic vinegar, salt, and pepper (allow to marinate for 45 minutes)
4. Season steaks with salt and pepper
5. Heat the grill to high heat
6. Slap the steaks on the grill and grill for about 5 minutes per side
7. Once steaks have reached about 135 degrees remove from heat and allow to rest
8. While steaks are resting, put asparagus on the grill
9. Grill for 8-10 minutes rolling them constantly
10. Cut steaks into thick slices and serve on a bed of asparagus