Get a taste of 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 Lisa Fritz with the HEB Cooking Connection joined BVTM Monday to share ideas.

“You don’t have to use the same tried and true recipes,” Fritz said. “Although those are great, don’t be afraid to mix and match your fruits and vegetables, chop them up and make some relishes, some picos to put on top of what you’re maybe grilling this summer.

Fritz shared how to make watermelon and prosciutto salad, Asian spinach salad with lacquered shrimp, tomato and goat cheese tarts and a pineapple pork belly bowl.

Recipes are below.

Watermelon & Prosciutto Salad

Ingredients:

Dressing

3-4 limes3 tablespoons honey1 tablespoon snipped fresh chives1/8 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 Boston lettuce leaves2 1/2 oz. prosciutto, thinly sliced1/2 oz. feta cheese, crumbled1 tablespoon snipped fresh chivesCayenne pepper (optional)

Directions:

For dressing, zest one lime to measure 1 teaspoon. Juice 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 salad, peel jicama. Cut jicama and watermelon into strips. Thinly slice cucumber; cut slices in half.

Place jicama, watermelon and cucumber in bowl. Pour dressing 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.

Asian Spinach Salad with Lacquered Shrimp

Ingredients:

Mama Tang’s Sweet or Spicy Asian Vinaigrette1 pound Argentinean wild-caught red shrimpAdams’s Reserve Asian House or Sweet Ginger and Garlic Rub2 tablespoons Ottavio Sesame Oil1 (3-oz.) package ramen noodles½ cup slivered almonds1 (10-ounce) bag ready-to-use spinach leaves1 bunch green onions, chopped, or sliced red onion1 can Mandarin oranges, drained1 diced avocadoGrated carrots, dried cranberries, optional

Directions:

Season shrimp with rub and place in a zipper bag. Add enough Mama Tang’s vinaigrette to coat shrimp; seal bag, squeezing out air. Refrigerate until ready to use.

Heat 2 tablespoons sesame oil in heavy medium skillet over medium heat. Add coarsely crumbled noodles from soup mix (reserve seasoning packet for another use), sauté until noodles are beginning to toast, add almonds and continue cooking until toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes.

Pour shrimp and marinade into skillet, and sauté over medium-high heat, turning shrimp after 2 minutes. Lower heat and continue cooking until shrimp is opaque and marinade is thickened and coats shrimp.

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

Tomato & Goat Cheese Tarts

Ingredients:

1 package (17.3 ounces/2 sheets) puff pastry, defrostedRustico Unfiltered Extra Virgin Olive Oil4 cups thinly sliced yellow onions (2 large onions)3 large garlic cloves, cut into thin sliversKosher salt and freshly ground black pepper3 tablespoons dry white wine2 teaspoons minced fresh thyme leaves4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler4 ounces garlic-and-herb goat cheese1 large tomato, cut into four 1/4-inch-thick slices3 tablespoons julienned basil leaves

Directions:

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

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of parmesan on each tart.

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

Pineapple Pork Belly Bowl

Ingredients:

Pineapple Relish

1 fresh jalapeno, seeded and diced2 green onions, thinly sliced20 oz. fresh cut pineapple, cut into smaller dice2 teaspoons rice vinegar1 teaspoon salt½ teaspoon fresh ginger, gratedCombine all ingredients in a bowl and refrigerate.

Coconut Rice

1 cup coconut milk1 teaspoon sugar2 cups Jasmine riceIn a medium pot, bring water, coconut milk, sugar and 1 teaspoon of salt to a simmer. Add rice and stir to combine. Reduce heat to low and cover. Cook for 15 minutes, then turn off heat and allow rice to rest an additional 10 minutes.Pork belly, cut into 1/4-inch thick slicesAdams Reserve Sweet Garlic and Ginger SeasoningFischer & Wieser Four Star Provisions Roasted Pineapple Habanero Sauce1 package garlic sesame vegetable stir fry kit.

Directions:

Season pork on both sides with Adams seasoning, place in air fryer for 15 minutes on 400 F. Pork should be golden brown. Toss pork in enough Pineapple Habanero sauce to coat. Pork may also be cooked in the oven on a rack or in a skillet until golden.

Cook stir fry according to package directions.

To serve: in individual bowls, add rice and stir-fry vegetables. Top with a serving of pork belly and pineapple relish.