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The following are 3 of my favorite recipes for a summer evening of entertaining….I hope you and your guests enjoy them as much as I do.

PROSCIUTTO ROLLS WITH ARUGULA & FIGS

Courtesy of my dear friend, Leslie Miretti … Makes 8 Servings

• 1/4 cup extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 4 teaspoons grated lemon peel
• 12 thin slices prosciutto (not paper thin)
• 6 ounces soft goat cheese, room temperature
• 8 dried black Mission figs, cut up
• 2 large bunches arugula, stems trimmed

Whisk oil, lemon juice and peel in medium bowl to blend.

Lay prosciutto on work surface.  Spread cheese evely over prosciutto.  Arrange figs over cheese, dividing and spacing evenly.  Drizzle lemon mixture over. Sprinkle with fresh ground pepper.

Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.

Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll.  Cut rolls crosswise in half.  TRansfer to platter and stand rolls on their ends with arugula leaves up.

TUNA TARTARE

Courtesy of another dear friend, Jeanne Wilson … Serves 20

• 1/2 pound tuna, sushi quality, cut into small cubes                                
• 1/2 avocado cut into small cubes
• 1/4 cup red onion, minced
• 1/4 cup green onions, thinly sliced
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 teaspoon toasted sesame seeds
• salt and pepper to taste

Place tuna, avocado and red onion in a large bowl.  In a small covered container, toss together vinegar, soy sauce, canola oil, sesame seeds, salt and pepper, then pour dressing over tuna and toss lightly to coat well.  Refrigerate tuna tartare until ready to serve.  Just before the party, place a small spoonful of tuna tartare into Asian soup spoons and serve immediately.

FRESH CORN RISOTTO

Food & Wine Magazine, Annual Edition 2008 … 6 Servings

• 6 cups chicken stock or low-sodium broth            
• 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 1/2 cups arborio rice (12 ounces)
• 1/2 cup dry white wine
• 1 cup white corn kernels (from 2 ears)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter, cubed
• Salt and fresh ground pepper to taste

In a medium saucepan, bring the chicken stock to a boil with the bay leaf.  Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.  Add the rice and cook, stirring, until opaque, about 3 minutes.  Add the white wine and cook, stirring, until completely absorbed, about 1 minute.  Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.  Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.  After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice isdone when it’s al dente and creamy, about 25 minutes total.  Stir in the cheese and butter, season with salt and pepper.  Discard the bay leaf and serve.  - Melissa Clark

Pair these with a perfectly grilled salmon and a crisp and cold Chardonnay and you are in for a treat.

CHEERS, DEB….

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