TO ALL ENLISTED :

STUFFED LEMONS :

https://www.google.com/amp/s/food52.com/recipes/5051-stuffed-baked-lemons/amp

STUFF IT WITH MINCED, BABY ARTICHOKE HEARTS, GREEK CHEESES, AND GREEK GRYOS.

https://www.howsweeteats.com/2019/05/cantaloupe-prosciutto-skewers/

SLICE LEMONS, INTO ROUND CIRCLES, DRIZZLE WITH OLIVE OIL, GREEK SEASONINGS, EXTRA GARLIC POWDER, EXTRA ONION POWDER, THYME, ITALIAN OREGANO, BASIL PESTO, AND CHOPPED, FRESH ROSEMARY.

https://paleomg.com/prosciutto-melon-pesto-poppers/

GRILL IT.

https://cookingontheweekends.com/melon-pesto-prosciutto-salad-recipe/

ADD THAT ON TOP OF THE COUSCOUS, WITH POTATOES, AND ONTO ALL OF THE KEBABS.

http://www.thelovelycrazy.com/blog/2015/7/28/seared-or-notwatermelon-with-basil-pesto

THE MUSHROOMS ARE SO BLAND, ON KEBABS, IT WILL ADD MORE FLAVOR TO IT.

https://www.charlottefashionplate.com/recipes/proscuitto-melon-skewers-with-basil-pesto/

MAYONNAISE :

https://www.thespruceeats.com/lemon-dill-pesto-with-scandinavian-twist-2952900

BLEND MAYONNAISE WITH PESTO, A TABLESPOON OF DILL PESTO, PER CUP OF MAYONNAISE, THEN, BLEND THAT 50/50, WITH FAT-FREE, VEGAN RICOTTA CHEESE

ADD IN PUREED, SMOKED SALMON LOX, SEA URCHIN ROE, AND CAVIAR.

******************

BTW,

SET UP TO MAKE A REAL BUTTER APPLE PIE, EVERYDAY, THE NON-DIET, NON-SPLENDA ONE, WITH REAL SUGAR...

ADD SWEDISH LINGONBERRY JAMS, PRESERVES, JELLIES, INTO IT.

BAKE IT IN LATKES, TURNED INTO MUFFIN CUPS.

USE LATKES, AS PIE TOPS, FOR IT TOO.

TO VINCENT LOMBARDI :

SET UP US NAVY GALLEYS, TO MAKE PIZZA, SALADS, SOUPS, STEWS, CHOWDERS, ITALIAN FOODS, TO FEED ALL HOMELESS PEOPLE, IN CALIFORNIA, 24/7 :

https://m.youtube.com/watch?v=OnFlx2Lnr9Q

I SPENT A SOME OF MY TIME DOING THAT, IN SAN DIEGO, CALIFORNIA. 

IT JUST HAS TO TASTE AS DECENT AS OLIVE GARDEN. 

IT DOESN'T HAVE TO BE REAL, AUTHENTIC ITALIAN, LIKE MADE IN ITALY, BUT WITH THE BEST FOOD SOURCES...MADE LOCALLY THEN...

THE PASTAS, THEY MUST BE MADE FRESH, DAILY, THOUGH...

I ALWAYS TRAINED IN EUROPEAN, MEDITERRANEAN, AND AMERICAN, BLAND, POLISH FOODS, IN THE PROFESSIONAL KITCHENS, NEVER THE ASIAN CUISINES. 

I AM NOT AGAINST IT, BUT IT REQUIRES SO MUCH TRAINING, TO CREATE AUTHENTIC ASIAN CUISINES. 

HOWEVER, WE SHOULD ATTEMPT TO CREATE A MARK WIENS-INSPIRED, INTERNATIONAL BISTRO THOUGH.