Cooking with Carafoli: Recipes for Summer Dining

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Risotto with Fresh Peas, Lemon and Crispy Prosciutto Shaved Fennel Salad with Herb Vinaigrette Whelk and Quinoa Cakes with a Spicy Sauce Roasted Rhubarb and Strawberry Ice Cream

As summer approaches, I always consider what meals to prepare for my visiting friends. Here are some ideas that use seasonal ingredients from the gardens and waters of Cape Cod, providing plenty of opportunities to experiment and have fun with local ingredients. Let’s start with the risotto with fresh summer peas and lemon, topped off with crispy prosciutto. This shaved fennel salad with an herbed vinaigrette is an excellent unique addition to the usual humdrum summer salads. For a fun taste adventure, try the whelk and quinoa cakes. One of my favorite desserts is the roasted rhubarb and strawberry no-stir ice cream. If fresh strawberries are not available, raspberries can be used.