COLLEGE STATION, Texas (KBTX) – It’s not officially summer yet, but it’s never too early to start incorporating some refreshing recipes into your family’s menu.
That’s why Lisa Fritz of the HEB Cooking Connection joined BVTM on Monday to share ideas.
“You don’t have to use the same classic recipes,” Fritz says, “They’re great, but feel free to use any combination of fruits and veggies you like, chop them up and make relishes or picos to accompany your grilled dishes this summer.”
Fritz showed us how to make a watermelon and prosciutto salad, an Asian spinach salad with lacquered shrimp, a tomato and goat cheese tart, and a pineapple pork belly bowl.
The recipe can be found below.
material:
dressing
- 3-4 limes
- 3 tablespoons of honey
- 1 tablespoon 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 crumbled feta cheese
- 1 tablespoon fresh chives
- Cayenne pepper (optional)
direction:
To make the dressing, grate the zest of 1 lime to measure out 1 teaspoon. Measure out 1/4 cup lime juice. Combine the zest, juice, honey, chives, and cayenne pepper in a small bowl and stir until well combined. Refrigerate until chilled.
To assemble the salad, peel the jicama. Slice the jicama and watermelon into thin strips. Thinly slice the cucumber and cut it in half.
Add jicama, watermelon, and cucumber to a bowl. Pour the dressing over the salad and toss gently.
To serve, divide the lettuce leaves among plates and top with the salad and prosciutto. If desired, garnish with cheese, chives, and a sprinkling of cayenne pepper.
material:
- Mama Tan’s Sweet and Spicy Asian Vinaigrette
- 1 pound wild red shrimp from Argentina
- Adam’s Reserve Asian House or Sweet Ginger & Garlic Rub
- 2 tablespoons Ottavio sesame oil
- 1 packet (3 ounces) of ramen noodles
- 1/2 cup sliced almonds
- 1 bag (10 oz) of ready-to-use spinach leaves
- 1 bunch green onions, chopped or sliced red onion
- 1 can of mandarin oranges (drained)
- 1 avocado, diced
- Grated carrots and dried cranberries (optional)
direction:
Sprinkle shrimp with spices and place in a ziplock bag. Drizzle shrimp with Mama Tan’s Vinaigrette and seal bag, removing any air. Refrigerate until ready to use.
Heat 2 tablespoons sesame oil in a medium skillet over medium heat. Add the coarsely crumbled noodles from the soup base (reserve the seasoning packet for another use) and stir-fry until the noodles begin to char, then add the almonds and continue cooking until charred and golden, about 8 minutes. Pour contents of the skillet into a large bowl and let cool for 10 minutes.
Pour shrimp and marinade into skillet and fry over medium-high heat, flipping shrimp after 2 minutes. Reduce heat and continue cooking until shrimp are opaque and marinade has thickened and coated shrimp.
To serve, combine spinach, onion, orange, avocado, and carrot in a large bowl. Drizzle with dressing until thoroughly coated. Top with shrimp and toasted noodle mixture and arrange on individual plates.
material:
- 1 package puff pastry, thawed (17.3 oz/2 sheets)
- Rustico Unfiltered Extra Virgin Olive Oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 cloves of garlic (thinly sliced)
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons chopped fresh thyme leaves
- 4 tablespoons freshly grated Parmesan cheese, shaved with a vegetable peeler, 2 ounces
- 4 oz garlic and herb goat cheese
- 1 large tomato, cut into 4 1/4-inch-thick slices
- 3 tablespoons shredded basil leaves
direction:
Roll out the puff pastry on a lightly floured surface and gently roll out to an 11 x 11 inch square. Using a 6 inch wide dish or plastic lid as a guide, cut two circles from the puff pastry sheet, discarding scraps. Repeat with the second puff pastry sheet to make a total of four circles. Place the puff pastry circles on a baking sheet lined with parchment paper and refrigerate until ready to use.
Preheat oven to 425°F.
Heat 3 tablespoons olive oil in a large skillet over medium-low heat and add the onion and garlic. Cook, stirring frequently, for 15 to 20 minutes until the onion is soft and the liquid in the pan is almost gone. Add ½ teaspoon salt, ¼ teaspoon pepper, wine, and thyme and cook for an additional 10 minutes until the onion is lightly browned. Remove from heat. Using a sharp paring knife, cut a ¼-inch-wide border around each pastry circle. Poke holes inside the border in the pastry with the tines of a fork and sprinkle 1 tablespoon grated Parmesan on each circle, enough to fit inside the border. Place ¼ of the onion mixture on each circle, also inside the border. Crumble 1 ounce of goat cheese over the onions. Place a tomato slice in the center of each tart. Brush the tomatoes lightly with olive oil, sprinkle with basil, salt and pepper, and finally sprinkle with 4-5 grated Parmesan per tart.
Bake for 20-25 minutes until the pie crust is golden brown. Serve warm or hot.
material:
Pineapple Relish
- 1 fresh jalapeño, seeded and diced
- 2 green onions, thinly sliced
- 20 ounces fresh pineapple, cut into small cubes
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon grated ginger
- Mix all ingredients in a bowl and chill in the refrigerator.
Coconut Rice
- 1 cup coconut milk
- 1 teaspoon sugar
- 2 cups jasmine rice
- Bring the water, coconut milk, sugar, and 1 teaspoon salt to a low simmer in a medium saucepan. Add the rice and stir. Reduce heat and cover. Cook for 15 minutes, then remove from heat and let the rice rest for an additional 10 minutes.
- Pork belly (cut into 1/4 inch pieces)
- Adam’s Reserve Sweet Garlic & Ginger Seasoning
- Fischer & Wieser Four Star Provisions Roasted Pineapple with Habanero Sauce
- 1 pack of garlic sesame vegetable stir fry kit.
direction:
Sprinkle the pork on both sides with Adam’s Seasoning and bake in your air fryer at 400 degrees for 15 minutes. The pork should be golden brown. Drizzle the pork with the Pineapple Habanero Sauce and toss to coat. You can also bake the pork on a rack or in a skillet in the oven until golden brown.
Cook stir-fry according to package directions.
To serve: Place rice and stir-fried vegetables in individual bowls. Garnish with pork belly and pineapple relish.
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