Taste summer with fresh recipes

COLLEGE STATION, Texas (KBTX) – Although it’s not officially summer, it’s not too early to incorporate refreshing recipes into your home menus.

That’s why HEB Cooking Connection’s Lisa Fritz joined BVTM on Monday to share ideas.

“You don’t have to use the same tried-and-true recipes,” Fritz said. “While these are great, don’t be afraid to mix your fruits and vegetables, chop them and make relishes, picos to put on whatever you might be grilling this summer.

Fritz explained how to make a watermelon and prosciutto salad, an Asian spinach salad with glazed shrimp, tomato and goat cheese tartlets, and a pineapple pork belly bowl.

The recipes are below.

Ingredients:

Bandage

• 3-4 limes
• 3 tablespoons of honey
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon cayenne pepper

salad

• 1/2 small jicama (about 1 cup)
• 1/2 small seedless watermelon (about 4 cups)
• 1/2 seedless cucumber (about 1 1/2 cups)
• 4 large leaves of Boston lettuce
• 2 1/2 ounces. prosciutto, thinly sliced
• 1/2 ounce. feta cheese, crumbled
• 1 tablespoon chopped fresh chives
• Cayenne pepper (optional)

Directions:

For the dressing, zest a lime to measure 1 teaspoon. Squeeze limes to measure 1/4 cup. Combine zest, juice, honey, chives and cayenne pepper in a small bowl; whisk until blended. Refrigerate until chilled.

For the salad, peel the jicama. Cut the jicama and watermelon into strips. Thinly slice the cucumber; cut the slices in half.

Place jicama, watermelon and cucumber in a bowl. Pour vinaigrette over salad; mix gently.

To serve, divide lettuce leaves among serving plates; top with salad and prosciutto. Sprinkle with cheese, chives and cayenne pepper, if desired.

Ingredients:

• Mama Tang’s Sweet or Spicy Asian Dressing
• 1 pound wild Argentinian red shrimp
• Adams’s Reserve Asian House or Mild Ginger Garlic Rub
• 2 tablespoons Ottavio sesame oil
• 1 package (3 oz) ramen noodles
• ½ cup flaked almonds
• 1 bag (10 ounces) ready-to-use spinach leaves
• 1 bunch green onions, chopped or sliced ​​red onion
• 1 can of mandarins, drained
• 1 avocado cut into cubes
• Grated carrots, dried cranberries, optional

Directions:

Season shrimp with rub and place in a zip-top bag. Add enough Mama Tang dressing to coat the shrimp; seal the bag by evacuating the air. Refrigerate until ready to use.

Heat 2 tablespoons of sesame oil in a medium skillet over medium heat. Add the coarsely crumbled noodles to the soup mix (reserve the seasoning packet for another use), stir-fry until the noodles begin to toast, add the almonds and continue cooking until they are toasted and golden, about 8 minutes. Pour the contents of the pan into a large bowl and let cool for 10 minutes.

Pour the shrimp and marinade into the pan and fry over medium-high heat, turning the shrimp after 2 minutes. Reduce the heat and continue cooking until the shrimp are opaque and the marinade thickens and coats the shrimp.

To serve, combine spinach, onions, oranges, avocado and carrots in a large bowl. Toss with enough dressing to coat. Plate individual portions topped with the shrimp and grilled noodle mixture.

Ingredients:

• 1 package (17.3 ounces/2 sheets) puff pastry, thawed
• Rustico Unfiltered Extra Virgin Olive Oil
• 4 cups thinly sliced ​​yellow onions (2 large onions)
• 3 large cloves of garlic, cut into thin strips
• Kosher salt and freshly ground black pepper
• 3 tablespoons of dry white wine
• 2 teaspoons chopped fresh thyme leaves
• 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
• 4 ounces garlic-herb goat cheese
• 1 large tomato, cut into four 1/4-inch-thick slices
• 3 tablespoons julienned basil leaves

Directions:

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly into an 11×11 inch square. Using a 6-inch-wide plate or plastic lid as a guide, cut 2 circles from the puff pastry sheet, discarding any scraps. Repeat with the second pastry sheet to make 4 circles in total. Place the dough circles on a baking sheet lined with parchment paper and refrigerate until ready to use.

Preheat oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are soft and almost no moisture remains in the pan. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue cooking for another 10 minutes, until the onions are lightly browned. Remove from fire. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the dough inside the grooves with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the grooved edge. Place 1/4 of the onion mixture on each circle, still staying within the marked edge. Crumble 1 ounce of goat cheese over the onions. Place a slice of tomato in the center of each tart. Lightly brush the tomato with olive oil and sprinkle with basil, salt and pepper. Finally, sprinkle 4 or 5 pieces of parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve hot or warm.

Ingredients:

Pineapple Relish

• 1 fresh jalapeno pepper, seeded and diced
• 2 green onions, thinly sliced
• 20 oz. freshly cut pineapple, finely diced
• 2 teaspoons of rice vinegar
• 1 teaspoon of salt
• ½ teaspoon fresh ginger, grated
• Mix all ingredients in a bowl and refrigerate.

Coconut rice

• 1 cup of coconut milk
• 1 teaspoon of sugar
• 2 cups jasmine rice
• In a medium saucepan, bring water, coconut milk, sugar and 1 teaspoon salt to a boil. Add the rice and stir to combine. Reduce heat to low and cover. Cook for 15 minutes, then turn off the heat and let the rice sit for an additional 10 minutes.
• Pork belly, cut into 1/4-inch-thick slices
• Adams Reserve Sweet Garlic and Ginger Seasoning
• Fischer & Wieser Four Star Provisions Roasted Pineapple Habanero Sauce
• 1 package of garlic and sesame vegetable stir-fry kit.

Directions:

Season pork on both sides with Adams seasoning, place in air fryer for 15 minutes at 400 F. Pork should be browned. Toss the pork in enough pineapple habanero sauce to coat. Pork can also be baked on a rack or in a pan until browned.

Cook stir-fries according to package directions.

To serve: in individual bowls, add the rice and sauté the vegetables. Top with a portion of pork belly and pineapple relish.

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