Recipes

Watermelon

Arugula Salad with citrus dressing

Serves 6-8 Salad 6 cups arugula ½ large watermelon, seeded and diced 1 medium cucumber, thinly sliced crosswise ½ red onion, thinly sliced 1 cup feta or goat cheese, crumbled

Arrange ingredients on a platter and drizzle with dressing. Citrus dressing ¼ cup freshly squeezed orange juice ¼ cup freshly squeezed lime juice 1 small shallot, minced 2 tablespoons honey ½ cup olive oil 1 teaspoon salt

Whisk all the ingredients in a bowl. Drizzle onto salad, serving any remaining dressing on the side.

Creamy Seafood & Mushroom Pasta

Serves 4-6

1 lb penne pasta ¼ cup olive oil 3⁄₄ lb shrimp, peeled and deveined 10 ounces mushrooms 3 garlic cloves ¼ cup white wine 8 ounces lump crabmeat 3⁄₄ cup heavy cream or coconut milk 2 teaspoons lemon zest 1 tablespoon lemon juice 2 teaspoons rosemary 3 tablespoons unsalted butter Salt, pepper, and parmesan cheese to taste

Slice the mushrooms. Mince the garlic.

Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.

Add the mushrooms to the oil in the pan. Sauté about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.

Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted. Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.

Serve immediately garnished with parmesan cheese.

Raspberry Lemon Margarita

Serves 4 2 cups ice cubes 1 cup frozen raspberries 1⁄4 cup club soda 2 tablespoons frozen lemonade 2 tablespoons fresh lemon juice 3 ounces tequila salt, for rims

Recipe courtesy of Ingrid Hoffmann and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/raspberry-lemon-margarita.html

Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.

Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.