Watermelon-Tomato Gazpacho with Shrimp

Serve with garlic-rubbed toasts.

Ingredients:

• 5 pounds seedless watermelon—rind discarded and flesh chopped and chilled
• 1 English cucumber, seeded and chopped
• 1 1/2 pints grape tomatoes, 1/2 pint quartered
• 1 red bell pepper—cored, seeded and chopped
• 1 red onion, chopped
• 3 tablespoons sherry vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 3/4 pound large shrimp—peeled, deveined and patted dry
• 4 ounces feta cheese crumbles

Directions:

1. On a work surface, finely chop enough of the watermelon and cucumbers to yield 1 cup each; in a medium bowl, combine with the quartered tomatoes. Using a food processor and working in batches, puree the remaining watermelon, cucumber and tomatoes, the bell pepper, onion, vinegar and 2 tablespoons olive oil; season with 1 1/2 teaspoons salt and 1 teaspoon pepper. Refrigerate for 20 minutes.

2. In a large bowl, toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp and cook, turning once, until opaque, 3 to 4 minutes.

3. Divide the gazpacho among 4 bowls and top with the reserved chopped watermelon mixture, the shrimp and feta.

Tip: Hot stuff - Stir 1 tablespoon finely chopped jalapeño chile into the gazpacho.

Recipe from Rachael Ray Magazine

Poached Chicken and Pomegranate Orzo

Makes 4 to 6 servings

Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner.

INSTRUCTIONS

Heat 1 tablespoon olive oil a medium frying pan over medium heat. When it shimmers, add 1/2 cup small-dice red onion, 3 finely chopped garlic cloves, 2 teaspoons ground coriander, and salt and freshly ground black pepper to taste. Cook until vegetables are softened, about 3 minutes. Add 2 cups water and 2 boneless, skinless chicken breasts, reduce heat to medium low, cover, and simmer, turning chicken once, until chicken is cooked through, about 25 minutes. Remove chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces. Meanwhile, add 1 cup orzo to poaching liquid and simmer, stirring occasionally, until pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove orzo to a large nonreactive bowl and stir in 2 teaspoons maple syrup, 4 teaspoons red wine vinegar, 1/4 cup finely chopped fresh cilantro, 1 cup fresh pomegranate seeds, and the shredded chicken. Season with salt and pepper to taste.

Recipe from Chow.com

Apple-Pear Gratin

Notes: You can make this gratin up to 1 day ahead; cool, cover, and chill. Reheat, uncovered, in a 350° oven until warm, about 15 minutes.

Yield
Makes 8 servings
Ingredients
• 1/2 pounds Golden Delicious apples
• 1 1/2 pounds ripe Bartlett or Comice pears
• 1 lemon (about 6 oz.), rinsed
• 1/2 cup sugar
• 1/4 cup dried currants
• 2 tablespoons rum (optional)
• 5 to 6 ounces anise or almond biscotti or shortbread cookies
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon
• 2/3 cup whipping cream
• Vanilla ice cream or slightly sweetened softly whipped cream


Preparation
1. Peel and core apples and pears. Cut fruit lengthwise into about 1/2-inch-thick wedges; place in a large bowl.
2. Grate peel (yellow part only) from lemon, then ream juice. Add peel and juice to apples and pears, along with sugar, currants, and rum; mix gently. Pour into a shallow 2- to 2 1/2-quart baking dish.
3. Place biscotti in a 1-quart zip-lock plastic bag and crush lightly with a rolling pin to make 1 1/2 cups coarse crumbs; pour into a small bowl. Add butter and cinnamon and mix. Sprinkle crumb mixture evenly over fruit. Pour cream evenly over topping.
4. Bake in a 375° regular or convection oven until fruit is tender when pierced and crumb topping is browned, 30 to 40 minutes. Let gratin cool at least 10 minutes; serve warm or cool. Scoop onto plates or bowls and top with ice cream.