Combine feta, cream cheese, garlic and 1 tablespoon of olive oil in the bowl of a food processor fitted with a steel blade. Turn the machine on and process until the mixture is smooth and airy. Transfer to a bowl and top with a drizzle of olive oil and freshly cracked pepper.
Place watermelon chunks in a large bowl. Sprinkle with half of the lemon zest. Add oil and mint, toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper.
This recipe is highly adaptable. Feel free to use white potatoes instead; swap the turkey for chicken, shredded pork, or chorizo; or use whatever veggies you have on hand. Amounts can be increased or decreased as your leftovers allow.
Bring about four quarts of salted water to a boil in a large pot. When boiling, add orecchiette and cook until pasta is al dente. During the last minute of cook time, add the asparagus tips, English peas, and snow peas to the pot. Turn heat to high and blanch for one minute. Drain pasta and veggies, reserving one cup of the pasta water. Return pasta and veggies to pot and set aside.
In a medium bowl, whisk together water, sugar, sherry vinegar and soy sauce. Whisk to dissolve sugar. Stir in scallions and ginger.