Aug. 7 - There’s no better way to celebrate the summer than with a great family feast. In her latest cookbook, “Barefoot Contessa Family Style,” cookbook author and host of “Barefoot Contessa” on the Food Network, Ina Garten, shares easy ideas and recipes that will make everyone feel like family. She shares some of her secrets on “Today.” Check out the recipes below.

THE MENU

-Tzatziki & Pita

-Grilled Lamb Chops

-Orzo with Roasted Vegetables

-Summer Pudding with Rum Whipped Cream

THE RECIPES:

TZATZIKI & PITA Ina Garten INGREDIENTS • 4 cups plain yogurt, whole milk or low-fat • 2 hothouse cucumbers, unpeeled and seeded • 2 tablespoons plus 1 teaspoon kosher salt • 1 cup sour cream • 2 tablespoons champagne vinegar or white wine vinegar • 1/4 cup freshly squeezed lemon juice (2 lemons) • 2 tablespoons good olive oil • 1 tablespoon minced garlic (2 cloves) • 1 tablespoon minced fresh dill • 1/4 teaspoon freshly ground pepper Recipe continues below ↓ advertisement DIRECTIONS Place the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and toss it with 2 tablespoons salt; place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add the cucumbers to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. MANAGE YOUR RECIPES

GRILLED LAMB CHOPS Ina Garten Serves 4 to 6 INGREDIENTS • 2 racks of lamb, cut into riblets • Kosher salt • Freshly ground black pepper • Prepare a charcoal grill with one layer of hot coals. DIRECTIONS Lay the chops in one layer on a platter and sprinkle them generously on both sides with salt and pepper. Place the chops on the grill and cook for about 3 to 4 minutes on each side until cooked, but very rare. Remove to a platter and cover with aluminum foil for about 15 minutes. Serve warm. MANAGE YOUR RECIPES

ORZO WITH ROASTED VEGETABLES Ina Garten INGREDIENTS • 1 small eggplant, peeled and 3/4-inch diced • 1 red bell pepper, 1-inch diced • 1 yellow bell pepper, 1-inch diced • 1 red onion, peeled and 1-inch diced • 2 garlic cloves, minced • 1/3 cup good olive oil • 1 1/2 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper • 1/2 pound orzo For the dressing: • 1/3 cup freshly squeezed lemon juice (2 lemons) • 1/3 cup good olive oil • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper To assemble: • 4 scallions, minced (white and green parts) • 1/4 cuppignolis, toasted • 3/4 pound good feta, 1/2-inch diced (not crumbled) • 15 fresh basil leaves, cut into chiffonade DIRECTIONS Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. MANAGE YOUR RECIPES

SUMMER PUDDING WITH RUM WHIPPED CREAM Ina Garten INGREDIENTS • 1 pint fresh strawberries, hulled and sliced • 1 1/2 cups sugar • 3 half-pints fresh raspberries, divided • 2 half-pints fresh blueberries • 2 tablespoons framboise (raspberry brandy) • 1 loaf brioche or egg bread (1 to 1 1/2 pounds) RUM WHIPPED CREAM: • 1 cup (1/2 pint) cold heavy cream • 3 tablespoons sugar • 1/2 teaspoon pure vanilla extract • 1 tablespoon dark rum DIRECTIONS Combine the strawberries, sugar and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise. Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream. RUM WHIPPED CREAM: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve Cold. TIPS Cream that is not ultra-pasteurized will whip better. MANAGE YOUR RECIPES

Recipes provided by Ina Garten. Copyright 2003. All rights reserved. Reprinted by permission of Ina Garten.

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