Sultry Weather Dining with Jen Lazzaro

WARM WEATHER DINNER WITH JEN L

Creme de Cassis de Dijon Spritzers

Wild Arugula Salad with Red Onions and Hearts of Palm

Moorish Broiled Chicken Skewers

Whole Wheat Couscous and Cranberry Pilaf

Sauteed Watermelon Rinds

Watermelon Granita

MOORISH CHICKEN SKEWERS

Akin to what you'd find in a Southern Spanish tapas bar, these would traditionally be prepared with cubes of pork tenderloin. We've swapped out chicken but retained the flavor profile. Recommended Wine: White Bordeaux

Marinate overnight chopped boneless, skinless chicken thighs in the following: olive oil, lemon juice (add a little zest), garlic, cumin, oregano, cayenne pepper and a very generous amount of sweet paprika.

Thread onto soaked bamboo skewers and broil for about 4 minutes per side. Obviously these would also be delicious grilled.

SAUTEED WATERMELON RINDS

In Rajasthan, the princely Western state of India, this dish makes a surprising savory use of an ingredient generally discarded without eating.

After removing all red flesh from 1/4 of a large seedless watermelon, peel away all green skin. Slice the remaining white rind into thin pieces.

Fry a tablespoon or more of brown mustard seeds in hot oil just until the pop. Now add an equal amount of cumin seeds and fry for 15 seconds, careful not to burn. Add watermelon rind and sprinkle all with garam masala powder and salt to taste.

Cook for about 12 minutes or until tender-firm.

WATERMELON GRANITA

You don't need an ice cream maker for this recipe; simply freeze in a plastic bowl and serve just before granita is too hard and icy.

Place about 8 cups of seeded and chopped watermelon in a blender and process until liquid. Add the juice of a lime, a couple of tablespoons of sugar and any fruit-flavored liquor you desire (only 2 T. or so).

Freeze and serve.