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Martha Stewart's SHRIMP SCAMPI

The lifestyle guru and host of two PBS cooking shows shares an easy-to-make summer recipe

TARRAGON SHRIMP SCAMPI

Serves 4

½ cup olive oil

4 cloves garlic, peeled and finely minced

2 small onions, peeled and coarsely grated

1 tsp. coarse salt

Freshly ground black pepper

1 small bunch fresh tarragon, finely chopped

1½ lbs. large shrimp, peeled and deveined

Juice of 1 lemon

1. Heat olive oil in a large skillet and sauté garlic and onions with salt and pepper over medium-low heat for 3 minutes. Add tarragon and cook for 1 minute. Do not let the mixture brown. Remove from heat and let cool.

2. Combine shrimp with onion mixture and lemon juice in a large bowl stirring well. Cover and let stand 30 minutes.

3. Preheat broiler to high. Arrange shrimp in large ovenproof skillet. Pour any remaining marinade over shrimp. Broil 5 minutes or until shrimp are pink and topping is browned. Serve immediately.

Check local listings for new seasons of Martha Stewart's Cooking School and Martha Bakes on PBS.

Diane von Furstenberg's SUMMER SALAD

The designer shares a favorite dish from her personal chef Jane Coxwell. 'I love how fresh her food is,' she says

GREEN APPLE & MACADAMIA QUINOA

Serves 4

1 cup uncooked quinoa

½ cup macadamia nuts

1 small clove garlic, minced

1 small green onion, thinly sliced

¾ cup seeded diced cucumber

1 cup diced green apple

½ cup diced green pepper

¼ cup diced celery

½ red Serrano chili, seeded and thinly sliced

Juice of 1 lemon

1 tsp., or to taste, agave nectar

¾ tsp., or to taste, flaky salt

1. Prepare quinoa according to package directions. In a small, dry skillet, toast the macadamia nuts until evenly browned, 3 to 4 minutes, stirring often to keep them from burning. Crush the nuts lightly with a knife.

2. In a large bowl, combine the cooked quinoa, macadamia nuts and the remaining ingredients. Toss and check for seasoning; add more lemon juice and salt if necessary.

Coxwell's new cookbook Fresh Happy Tasty is in stores now.

Michael Romano's LEMON SQUARES

The James Beard award-winning chef's dessert is a staff favorite at New York City restaurant Eleven Madison Park

LEMON BARS

Makes 24 squares

2¼ cups all-purpose flour, divided

2 cups sugar, divided

Pinch of salt

½ lb. (2 sticks) unsalted butter, softened

4 large eggs, lightly beaten Juice of 2 lemons

Powdered sugar

1. Preheat oven to 350º.

2. Whisk together 2 cups flour, ½ cup sugar and salt in a large bowl. Work softened butter into dough just until combined. Press dough evenly into bottom of an ungreased 9×13-in. baking pan.

3. Bake 20 to 25 minutes or until dough is firm and golden. Remove from oven to wire rack.

4. Combine remaining sugar and flour in a medium bowl. Whisk in eggs and lemon juice until smooth. Pour mixture over baked crust. Bake 20 to 25 minutes just until filling is set. Topping will firm up as bars cool. Transfer pan to wire rack; cool completely.

5. Dust with powdered sugar. Cut into 2-in. squares; remove from pan with metal spatula. Store, covered, in refrigerator for up to 3 days.

Family Table by Romano and Karen Stabiner is in stores now.

  • Contributors:
  • CONTRIBUTORS Liza Hamm,
  • Catherine Kast.