Place all ingredients into a 4-quart saucepan and bring to a boil, then reduce heat to simmer.
Simmer uncovered for 25 minutes, stirring occasionally.
Allow to cool, then add the cilantro and stir.
Using a hand (immersion) blender or a regular blender or food processor, puree until smooth.
Chill for at least an hour before serving.
Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder.
Chill at least 4 hours.
Peel the mango and cut into small chunks.
Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.)
Add the chili powder, cilantro ,and 1/2 of each the red and green bell pepper. Pulse again, but only until the pepper is blended in.
Remove from the processor and fold in the remaining diced red and green bell pepper.
Chill well.
Place the mango, green onions, red peppers, mustard, salt, olive oil, and lime juice in a mixing bowl.
Fold together and chill well before serving.
Using the tip of a sharp knife, cut the stem out of the tomatoes by cutting around the stem in a cone shape. Holding the tomato in one hand, hold the tomato stem side down over the sink and squeeze gently to remove most – but not all – of the liquid in the tomato. Do the same for both tomatoes.
Place the tomatoes in a blender.
Cut the stem ends off of the Anaheim peppers and place the whole peppers in the blender. Cut the stem off of the shallot and place the shallot in the blender.
Add the garlic, oil, cumin, salt, and pepper, and blend until only slightly chunky.
Chill.
Place a large skillet in the oven and preheat the oven to 375°F.
When hot spray the pan with oil and add the asparagus. Cook, turning about twice, for 8 to 10 minutes. Remove and place in the ice water to chill.
When cold cut crosswise into small slices. Leave about 1 inch of the tip of the spears uncut.
Place the asparagus, tomato, shallot, pepper, lime juice, olive oil, oregano, cayenne pepper, salt, pepper in a bowl and mix well. Chill.
Place the vinegar, honey, water, salt, pepper, and bay leaves in a medium sauce pan over high heat.
As the liquid begins to boil. add the corn, green pepper, red pepper, and jalapeno.
Reduce the heat and simmer for 5 minutes.
Remove from the heat and add the shallot and tomatillos. Stir.
Let cool and then place in the refrigerator at least overnight.
Serve.
