Watermelon Sorbet
Serves 8

7 cups seeded, chopped watermelon (from a 4-5 pound watermelon)
1/2 cup sugar
2 tablespoons fresh lemon juice [Read more →]

Everybody should have a few signature recipes, something they’re known for – that family and friends look forward to. Here’s a tip to make your own culinary statement. Use the Dole Salad guide to create your specialty of the house. Each package has taste and texture ratings from mild to bold and tender to crunchy. There’s also suggestions for what pairs well with each salad blend, which makes it easy for you to select tried and true add-ins that will perfectly compliment your creation.

Using the guide and pairing suggestions I was inspired to create a Spring Mix Salad with Zesty Goat Cheese Rounds. Dole Spring Mix has a bold taste and tender texture, just the way I like it! Roll a log of goat cheese in chopped sun dried tomatoes, rosemary and black pepper. Slice it into rounds and serve it over Dole Spring Mix tossed with Balsamic Vinaigrette. You can  more  salad inspiration at Dole.com

Click here to  learn how you could win $5000 Culinary Adventure from Dole.

Spring Mix Salad with Zesty Goat Cheese Rounds

Serves 2-3
Prep time: 10 minutes
Wine Suggestion: Spanish white wines like Albariño are great with goat cheese, and have plenty of zest to cut through any salad dressing.

Dole Spring Mix
Balsamic Vinaigrette, to taste
2 tablespoons sun-dried tomatoes, finely minced
1 tablespoon fresh rosemary, finely minced [Read more →]

Today I’m making a trio of Wedge Salads on the noon news on WCPO with Tonya O’Rourke.

Crisp iceberg lettuce is the basis for a wedge salad. Garnish with your favorite toppings to make the salad your own. Here are 3 for inspiration. Each one is guaranteed to make a simple burger or grilled chicken breast far more interesting!

Classic Wedge with Blue Cheese Dressing: Garnish with crumbled bacon, crumbled blue cheese, diced red onion, sliced green onions, crispy onion straws and Creamy Blue Cheese dressing.

Creamy Blue Cheese Dressing:
1 cup buttermilk [Read more →]

Here’s a really simple, really delicious main dish salad idea for you that’s perfect for casual summer entertaining. It starts with a home made lemon garlic oil. Lemon peel and garlic cloves are simmered in olive oil until the oil is fragrant and infused. Thread pieces of baguette, the softened garlic cloves and peeled shrimp onto skewers. Brush it all with that flavorful lemon garlic oil. Toss them on the grill for 6-8 minutes or until the shrimp is cooked and the bread is nicely toasted. Then put together a quick and easy salad with Dole Hearts of Romaine. It’s got a mild taste and crunchy texture and it’s a superfood for your skin. Toss the salad with Caesar dressing mixed with a little basil pesto, some toasted pinenuts and freshly grated Parmesan Cheese. Top your salad with the grilled shrimp skewers and see if you don’t think it looks –and tastes-like a restaurant quality salad at home. For more Dole salad inspiration and my recipe for Pesto Shrimp Skewers visit Dole.com

Grilled Garlic Shrimp Skewers with Hearts of Romaine, Pesto Caesar Dressing, Pine Nuts and Parmesan
Serves 4

16 wooden skewers
½ cup olive oil
16 cloves garlic, peeled, left whole
1 large lemon, peel removed in strips, flesh reserved
16 medium shrimp, peeled and de-veined, tails intact
4 slices baguette, 1-inch thick
Salt and pepper
10-ounce package Dole Hearts of Romaine [Read more →]

Summer Pasta Salad

Ingredients:
1 large yellow tomato
1 large red tomato
1 large green tomato
1 medium red pepper
1 medium yellow pepper
1 medium green pepper
1 small red onion
1 small white onion [Read more →]

Here’s the recipe  I made on Fox 19 this morning. Click here to see the video

For information on the Gods of the Harvest event at The Krohn Conservatory on August 21st, click here

I love this salad! I love it even more when I’ve taken time to grill the corn and onions the night before!(Click here to see an easy way to grill corn and onion slices- and prevent burnt skewers)  It can be made several hours in advance. Refrigerate until ready to serve.)

Charred Corn Salad
Serves 4

4 ears corn, shucked
1 sweet onion, cut into 1/2 inch-thick slices [Read more →]

You’re sure to find lots of crookneck squash at Findlay Market this week. Try this easy recipe for Pan-Fried Yellow Squash.

Ingredients
3 yellow crook-neck squash
2 cups flour
1 cup white corn meal [Read more →]

This is one of my favorite ways to eat summer fruit. It’s from my book, Amy’s Table: Food for Family and Friends.
Enjoy!
Amy

Tequila-spiked Fruit Salad with Lime
Serves 6

This fruit salad makes a great brunch dish and is wonderful with grilled fish or chicken. You can always leave out the tequila or replace it with 1 teaspoon vanilla extract.

Prep time: 20 minutes
Make ahead: The dressing can be made a day ahead. The fruit can be dressed and chilled for up to several hours. Add the banana just before serving.

4 tablespoons honey
3 tablespoons frozen limeade concentrate, thawed
2 tablespoons tequila
2 cups cantaloupe, peeled and cut into chunks
2 cups honeydew melon, peeled and cut into chunks
2 cups seedless red or green grapes, cut in half
2 cups pineapple, peeled and cut into chunks [Read more →]

Listen to the interview.

Chef Jamie Purviance offered up some great grilling tips this morning. Click here to learn Jamie’s Top 1o Grilling Tips then explore his site for some terrific recipes, like Corn on the Cob with Basil Parmesan Butter

Jamie’s latest book,Weber’s Real Grilling is a great grilling resource. Loaded with tips, photos and recipes, it will keep you -and your grill -fired up all summer long!

In the summer months my tastes turn tropical. If you’re looking for a taste of the tropics, turn to the symbol of hospitality; the pineapple.

Choose pineapples that are slightly soft to the touch with crisp green leaves and no yellow or brown tips. It should have a strong, fresh pineapple smell. Cut up a pineapple for snacks, to top a pizza, on the grill- add pineapple just about anywhere you want a tart, juicy, tropical taste. I like to add them to salads.

One of my favorites is Dole Field Greens with Pancetta and Fresh Pineapple. Start with a pacakage of Dole Field Greens, or use your favorite Dole Salad Blend,  and top it with crisply cooed pancetta, chopped dole pineapple ,sliced red onion and crumbled feta cheese. Dressis with a little Dijon vinaigrette and enjoy. For this recipes and more Dole Salad inspiration visit Dole.com