David Venable, host of QVC’s popular cooking and dining show, “In the Kitchen with David,” is a self-proclaimed “foodie” who has worked alongside celebrity chefs. He shares his advice on the very best cooking gadgets and tools to help you save time and money when preparing delicious meals at home.
By Lisa Camerlengo
QVC’s David Venable
There’s something to be said for preparing home-cooked meals. Not only is it a healthy alternative to eating in restaurants, picking up take-out or purchasing frozen, preservative-filled dinners at the supermarket, it’s also better for your wallet. When the heat is on, get out of the kitchen and make a beeline for the grill.
David Venable, host of QVC’s popular cooking and dining show, “In the Kitchen with David,” is a self-proclaimed “foodie” who has worked alongside celebrity chefs. He shares his advice on the very best cooking gadgets and tools to help you save time and money when preparing delicious meals at home.
Venable says the first must-have item for summer is a tool to help prepare all of the delicious (and readily available) fruits and veggies. He recommends a product like the Genius Nicer Dicer Plus, which slices, dices, grates and juliennes fresh produce in seconds – all without a knife.
For quick and easy weeknight meals, Venable says grilling is definitely the way to go. “All summer long, I’m outside grilling pizza, meatloaf, salmon, pork chops, stir-fry and even fresh fruit,” he says. Don’t be afraid to give it a try. “You can really grill almost anything. Just be willing to experiment a little,” he adds.
If you’re more traditional when it comes to grilling, switch up your typical beef patty with a turkey burger instead. Venable uses a blend of white and dark meats to ensure a juicier, better-tasting burger, and egg whites to bind the meat and help keep it moist. Top it off with super fresh (and seasonal!) tomatoes, baby spinach and red onion. Just before serving, try lightly brushing both sides of a whole wheat bun with a little extra virgin olive oil and place them on the grill. In a few precious seconds, you’ll have a perfectly crisp roll.
Think you don’t have time to cook? You can plan in advance and prepare quick marinades for meats, chicken and fish, which are super-convenient for adding flavor while you’re out and about. “Even an hour in the fridge will give your food delicious flavor,” Venable says. “Use a tool [like the Genius] to slice and dice all your veggies for shish kabobs or side dishes. Then, make your dipping sauces and herb butters as early as two days ahead of time.” He makes it sound so easy, how can you not give it a try?
WEB EXCLUSIVE RECIPES:
David Venable’s Grilled Eggplant & Tomato Bundles
Ingredients:
1 medium eggplant, sliced into 1/2-inch rounds 2 large tomatoes, sliced 1 large ball smoked mozzarella cheese 4 Tbsp. olive oil 2 cloves garlic, very finely minced 2 Tbsp. balsamic vinegar 1 pinch of thyme, basil, dill, and oregano Salt and pepper, to taste Grated Parmesan cheese (optional)
Directions:
Preheat grill over medium heat. In a medium-size bowl, combine olive oil, balsamic vinegar, garlic, and herbs. Brush both sides of the eggplant with the olive oil and vinegar mixture. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Top each eggplant with a slice of smoked mozzarella, tomato, and another slice of mozzarella. Then, top with the remaining eggplant slices. Sprinkle salt and pepper on each bundle. Arrange bundles on the grill grate. Cook approximately 4 – 5 minutes; carefully flip, then cook an additional 4 – 5 minutes. To serve, garnish with a generous sprinkle of fresh Parmesan cheese.
David Venable’s Couscous with Sugar Snap Peas, Asparagus and Mint
Light and fresh, this couscous recipe makes a tasty spring side dish. To store fresh mint, place mint, stems down, in a glass of water and cover leaves with a plastic bag. Keep in the refrigerator for up to a week.
Ingredients:
4 Tbsp. extra virgin olive oil, divided 2 Tbsp. fresh lemon juice 2 large garlic cloves, minced and divided 1/2 tsp. finely grated lemon peel 1-1/3 cups Israeli couscous (6 – 7 oz.) 1-3/4 cups (or more) vegetable broth 14 oz. slender asparagus spears, trimmed and cut diagonally into 3/4-inch pieces 8 oz. sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces 1 cup shelled fresh green peas or thawed frozen peas 1/3 cup chopped fresh mint 1/2 cup finely grated Parmesan cheese Salt and pepper to your taste
Directions:
Whisk 2 Tbsp. oil, lemon juice, 1 garlic clove, lemon peel, salt, and pepper in small bowl, and set aside. Heat 1 Tbsp. oil in a 2-qt. saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of the couscous is golden brown, about 5 minutes. Add 1-3/4 cups broth, increase heat, and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes. If the couscous is too dry, add more broth 1 Tbsp. at a time. Meanwhile, heat the remaining 1 Tbsp. oil in a heavy, large nonstick skillet over high heat. Add the asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper, and sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl. Add couscous to the bowl with vegetables and drizzle the dressing over the mixture. Toss in the mint and cheese, and season with salt and pepper to taste.
In the Kitchen With David ® airs twice weekly on QVC; Wednesdays at 9 p.m. ET and Sundays at 12 p.m. ET. For more information, visit QVC.com/ITKWD.
