• 10 cup watermelon 1-inch dice
• 2 cucumber large, peeled and seeded, 1-inch dice

For the dressing:

• ½ cup fresh mint loosely packed
• 3 lime juiced
• 1/3 cup granulated sugar more or less to taste
• 1 teaspoon Kosher salt
• ¼ cup warm water

Optional:

• 1/3 cup pine nuts chopped
• 1/3 cup feta cheese crumbled

• 10 cup vegetable broth
• 5 tablespoon water divided
• 1 bundle asparagus trimmed and cut into 1/2 inch pieces
• 8 ounce cremini mushroom quartered
• 3 head garlic sliced thin
• 1 bunch broccolini trimmed and cut into 1/2 inch pieces
• 1 red bell pepper large, seeds and stems removed, sliced thin
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ½ cup shallot sliced thinly
• 2 ½ cup Arborio rice
• ¾ cup dry white wine
• ¾ cup vegan parmesan cheese plus more for serving

For the butter dipping mixture:

• 8 tablespoon unsalted butter
• 2 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 4 tablespoon Dijon mustard
• 2 ½ cup panko breadcrumbs
• ½ cup Romano cheese grated
• 4 pound boneless skinless chicken breast for 10 servings about 10 medium

For the rice:

• 2 tablespoon unsalted butter
• 2 cup jasmine white rice
• ½ teaspoon Kosher salt
• 3 ½ cup water
• ½ cup Romesco sauce usually found in condiment section of store
• ½ cup mayonnaise
• 1 lemon zested and juiced

• 3 pound chicken breast tender about 20 tenders
• 1 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 7.5 tablespoon all purpose flour
• 5 egg
• 2 1/2 cup whole wheat breadcrumbs
• 1 1/2 teaspoon lemon zest
• 4 ounce Parmesan cheese
• avocado oil cooking spray
• 5 teaspoon extra virgin olive oil
• 2 pound green beans
• 5 tablespoon fresh lemon juice
• 5 tablespoon ketchup
• 2.5 tablespoon tahini