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Giada dishes her best summer entertaining recipes & tips

fruit with white wine & mintCantaloupe salad

Serves 4


  • 1 1/4 cups dry white wine
  • 1/3 cup sugar
  • 1 tablespoon chopped fresh mint
  • 1/2 ripe cantaloupe, halved, seeded, and cut into 3/4-inch cubes (about 3 cups)
  • 1, 8-ounce basket of fresh strawberries, quartered
  • 1 cup seedless green grapes, halved lengthwise


  1. In a small saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint.
  2. In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
  3. Transfer the fruit mixture to serving bowls and serve chilled.

Broiled salmon with garlic, mustard and herbs

Serves 6


  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3/4 teaspoon finely chopped fresh rosemary
  • 3/4 teaspoon finely chopped fresh thyme
  • 1 tablespoon dry white wine
  • 1 tablespoon olive oil
  • Nonstick olive oil cooking spray
  • 6, 6- to 8-ounce salmon fillets
  • Salt and freshly ground black pepper
  • 6 lemon wedges


  1. In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.
  2. Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
  3. Transfer the fillets to plates and serve with the lemon wedges.

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