The Start of Summer Luncheon

What a gorgeous day for a "Start of Summer" Luncheon on the porch! The menu:

* Iced Cold Cherry Soup (a recipe from an old cookbook - it was unusual and fun to try but I didn't care for the texture of it)
* Kicked-Up Tuna Melts
* Garden Salad with Broccoli, Tomato & Sweet Onion Dressing
* Lemon-Lime Squares with Lemon Balm Garnish
* Iced Water & Strawberry-Lemon Punch with Strawberry Ice Cubes (froze pieces of berries in ice cubes)

Kicked-Up Tuna Melts

2 cans (5 oz. each) solid white tuna packed in water, drained
3 tabl. mayo, plus more for spreading
1/4 C. finely chopped onion
1/2 tabl. fresh lemon juice
1/4 tsp. salt
1/2 tsp. pepper
2 pinches of dried oregano, crumble into mixture with fingers
2 slices of crusty bread
2 large or 4 small slices of tomato
2 slices of provolone (the cheese can be omitted, if desired)

Heat broiler with rack in highest position. In a medium bowl, combine tuna, mayo, onion, lemon juice, salt, pepper, and oregano and stir until thoroughly combined. Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among the slices, then top with tomatoes and cheese. Broil until cheese is golden, 3-4 minutes.

Strawberry-Lemon Punch

3/4 C. cut strawberries
1/2 C. sugar (OR 2 tabl. of Sun Crystals - an all-natural alternative to sugar made from pure cane sugar and stevia which is an herb used by the Native Americans to sweeten things)
1 - 12 oz. can of frozen lemonade concentrate
2 C. 7-Up

Crush berries, add sugar and let stand for 30 minutes. Dilute lemonade according to instructions. Pour into pitcher; add berries. Before serving, add 7-Up. Makes 16 delicious servings.