Cooling Down Summer With fresh, light dishes

As summertime begins, I think about beaches, palm trees frozen cocktails and suntans. I also tend to think about fresh-tasting foods that don’t sit heavy.

Foods that taste fresh, perhaps served cool, are the summertime ticket, and to me nothing screams that louder than citrus. It just sounds refreshing. Citrus is in the height of readiness this time of year, and putting that to use will be rewarded in the form of great taste. These dishes are full-bodied and robust in flavor but won’t weigh you down and are guaranteed to wake your taste buds. Enjoy your summer!

Avocado and Mandarin orange salad

(Serves 4-6)

INGREDIENTS DRESSING:

1/2 cup orange juice

1/4 cup canola oil

2 tablespoons red wine vinegar

1 tablespoon sugar

1 teaspoon grated orange peel

1/4 teaspoon salt

SALAD:

2 hearts of Romaine lettuce, cut thin

2 cups torn red leaf lettuce

1 medium ripe avocado, peeled and sliced

1/4 cup orange juice

1 medium cucumber, sliced

1/2 medium red onion, sliced

1 can (11 ounces) mandarin oranges, drained

DIRECTIONS In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill.

Just before serving, toss the greens in a large salad bowl. Dip the avocado slices into orange juice. Arrange the cucumber, red onion and oranges over greens. Add the avocado (discard remaining juice). Serve with dressing.

Lemon Pepper Shrimp Farfella

(Serves 4-6)

INGREDIENTS

1 (8-ounce) package farfella pasta

1 tablespoon olive oil

6 cloves garlic, minced

1/2 cup chicken broth

1/4 cup white wine

1 lemon, juiced

3/4 teaspoon lemon pepper salt to taste

2 teaspoons freshly ground black pepper

1 1/2 pound fresh jumbo shrimp, peeled and deveined

1/3 cup butter

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh tarragon

DIRECTIONS Bring a large pot of lightly salted water to a boil. Add farfella, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, salt and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, lemon pepper, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked farfella, and continue cooking 2 minutes, until well-coated.

Grapefruit and rum Meringue Pie

(Serves 4)

INGREDIENTS

1-1/2 cups sugar

1/2 cup cornstarch

2 cups pink grapefruit juice

1/2 cup light rum

3/4 cup water

3 egg yolks, lightly beaten

2 tablespoons butter

1/2 teaspoon lemon extract

1 pastry shell (9 inches), baked

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

DIRECTIONS In a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice, rum and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into pastry shell. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 Fahrenheit for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.