These are the recipes from the dishes prepared during the chef demo at the Green Market at Piedmont Park, presented by Kaiser Permanente.
Melon and Feta Salad 
1/2 red onion, thinly sliced
juice from 2 limes
1/2 cantaloupe melon
1/2 honeydew melon
1/2 pint strawberries, halved
1 bunch cilantro
6 oz crumbled feta cheese
In a large bowl, combine onion, lime juice, salt and pepper and allow to marinate. Meanwhile seed, peel and dice the melons into bite sized pieces. Add melons, cilantro to the marinated onions and toss well. Sprinkle with feta cheese and serve.
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Chilled Udon Noodle salad, Gingered Shiitakes and Green Onions 1 pkg dried udon noodles
1 red bell pepper
2 pints shiitake mushrooms, trimmed and sliced
2” piece of ginger, peeled and grated
2 cloves garlic, chopped
3-5 scallions, whites and greens separated
2 Tbsp dark sesame oil
1-2 Tbsp miso tamari or soy sauce
2 handfulls of cilantro, roughly chopped
Cook noodles according to package directions until just al dente. Rinse with cold water, drain and toss with 1 Tbsp of the dark sesame oil. Set aside.
Heat 1 tbsp vegetable oil in a skillet and sauté mushrooms with scallion whites, garlic and ginger. Add remaining sesame oil and miso tamari (or soy sauce). Cook until all of the liquid is absorbed.
Toss bell pepper and mushroom mixture into the noodles and garnish with sliced scallion greens and cilantro. Refrigerate or serve immediately. If refrigerated, check seasonings prior to serving, and moisten with a little more sesame oil and/or soy sauce as needed.
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Grilled Pineapple & Mango Pico de Gallo 
1 pineapple, peeled and sliced
2 mangos, peeled and sliced
2 Tbsp balsamic vinegar
2 large vine ripened tomatoes, diced
1 jalepeno, seeded and diced
1 bunch scallions, chopped
1 bunch cilantro, chopped
juice from 2 limes
salt and pepper
Toss pineapple and mango slices with balsamic vinegar and cook on grill or griddle 3 minutes on each side. Set aside to cool, then cut into medium dice.
Combine the tomatoes, jalepeno, scallions and cilantro with the lime juice and season with salt and pepper. Toss in the grilled fruit, chill and stir prior to serving with grilled meats, fish or tortilla chips.
