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Hello, foodies…

I can’t tell you how long I’ve been waiting to tell you these six little words: I just completed my second cookbook! I can hardly believe it. The recipes have been written, tested, and finalized and the manuscript is off to print. It has been an incredibly busy—and incredibly exciting—year. In a way, I still feel like I’m on cloud nine because of the first book. You all welcomed that book into your kitchens and cooked your way through every recipe. I’m thrilled every time you post a photo of one of my recipes on Facebook. And now…cookbook #2! Are you ready? I couldn’t be more ready!

Foodies, this Sunday is the first opportunity to get your advance order copy of Back Around the Table. It’s available exclusively on my Facebook page for just a few days. Now, you don’t have to have a Facebook account to get it—just go to Facebook.com/DavidVenableQVC on Sunday and look for a post about the new book. When you click on the link, it’ll take you back to QVC where you can purchase it. The book will ship to you October 7…which will be here before we all know it.

Speaking of which….can you believe June is almost over??? We start a brand-new month and theme on In the Kitchen with David next Wednesday. But we’ve got one more No Bake, No Cook, No Fuss recipe to share….Summer Shrimp Salad.

Summer Shrimp Salad
Makes 8 servings

Ingredients:

• 2/3 cup mayonnaise


• 1 tsp Dijon mustard


• Juice of 1 lime


• 1/2 tsp salt


• 1/2 tsp freshly ground black pepper


• 1/4 tsp garlic powder


• 3 Tbsp chopped fresh cilantro


• 2 (14-oz) bags frozen, fully cooked salad shrimp, thawed


• 1/2 cup finely chopped red onion


• 3 celery stalks, finely chopped


• 1 jalapeño, seeded and minced


• 2 vine-ripe tomatoes, seeded and finely chopped

Preparation:

1. Whisk together the mayonnaise, mustard, lime juice, salt, pepper, garlic powder, and cilantro in a large bowl.


2. Add the shrimp, red onion, celery, jalapeño, and tomatoes and gently toss until all of the ingredients are evenly coated. Serve immediately or place into an airtight container and refrigerate until ready to serve.

This recipe is prepared using the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I know you’ve all had those creamy seafood salads…sometimes there’s so much mayonnaise it overpowers all the other flavors—not to mention adds a ton of calories. My Summer Shrimp Salad has a little mayo, but there’s also Dijon mustard, lime, fresh cilantro, onion, jalapeño, and fresh tomatoes. It’s light, refreshing, and exactly what you crave on a hot summer day.

If you opt to make a Shrimp Salad Sandwich, may I suggest a nice side salad? Here’s a Fresh Spinach Salad with Carrot, Orange, and Sesame courtesy of our friends at America’s Test Kitchen.

FRESH SPINACH SALAD WITH CARROT, ORANGE, AND SESAME

Serves 6

Ingredients:

• 2 oranges, plus ½ teaspoon finely grated orange zest


• 6 ounces (6 cups) baby spinach


• 2 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons


• 2 scallions, sliced thin


• 7 teaspoons rice vinegar


• 1 small shallot, minced


• 1 teaspoon Dijon mustard


• 3/4 teaspoon mayonnaise


• 1/4 teaspoon salt


• 3 tablespoons vegetable oil


• 1-1/2 tablespoons toasted sesame oil


• 1 tablespoon sesame seeds, toasted

Preparation:

1. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Place orange segments, spinach, carrots, and scallions in large bowl.


2. Combine vinegar, shallot, mustard, mayonnaise, salt, and orange zest in small bowl. Whisk until mixture appears milky and no lumps remain. Place vegetable oil and sesame oil in liquid measuring cup. Whisking constantly, very slowly drizzle oils into mixture. If pools of oil gather on surface, stop addition of oils and whisk mixture well to combine, then resume whisking in oils in slow stream. Vinaigrette should be glossy and lightly thickened.


3. Pour dressing over spinach mixture and toss to coat; sprinkle with sesame seeds and serve immediately.

Your blog question today foodies is what’s your all-time favorite salad? Cesar salad? Cobb? Is potato salad the only “salad” you’ll eat? I love a garden salad that’s chock-full of fresh garden veggies. But I also do love a great pasta salad. I’ve got some great salad recipes on QVC.com. They’re also no-bake, no fuss—check them out! I’ll see you Sunday at Noon ET.

Keep it flavorful!
—David

P.S. I hope you’ll join us in the chat on Sunday—Tovi, who works on the ITKWD team, will be taking over the chat for our girl Mary when she’s on vacation. Be sure to stop by and say, "Hi, Tovi!"