Join “Jayni’s Kitchen” this week for “Postcards from the Edge of Umbria with Sandy Praeger.”

Praeger, Kansas Insurance Commissioner, and host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

AVOCADO & TOMATO SALAD

2 avocados

12 ounces cherry tomatoes, halved

extra-virgin olive oil

1 lemon

salt & black pepper, to taste

Peel and pit the avocados and cut them into half-inch dice. Divide the diced avocado and the tomato halves among four large salad plates. Drizzle olive oil over each salad. Slice the lemon in half and squeeze over the salads, to taste. Sprinkle each with salt and pepper. Serve immediately. Serves 4.

CALAMARI SALAD

1 pound squid, cleaned

3/4 cup zucchini, finely diced

2 green onions, thinly sliced

Lemon Dressing:

2 teaspoons lemon zest

2 to 3 tablespoons lemon juice, to taste

1/8 teaspoon salt

1/4 cup extra-virgin olive oil

2 tablespoons Italian parsley, finely chopped

Slice the squid into 1/4-inch rings and trim the tough cartilage from the tentacles. Rinse in cold water.

Bring a large pot of water to a boil. Add the squid rings and tentacles and boil until tender, 1 to 2 minutes. (The squid will become tough if overcooked.) Remove the squid from the pot and drain well. Place it in a large bowl to cool. When cool, add the zucchini and green onion to the bowl.

Lemon Dressing: In a small bowl, combine the lemon zest, lemon juice and salt. Whisk in the olive oil.

Pour the Lemon Dressing over the squid and vegetables. Toss to coat. Cover and chill for at least 30 minutes before serving. Garnish the salad with Italian parsley just before serving. Serves 6.

Option: 1 pound of small to medium cooked and shelled shrimp may be substituted for the squid.

FRESH MOZZARELLA WITH CHERRY TOMATOES

1 8-ounce ball fresh mozzarella cheese, room temperature

8 ounces cherry tomatoes

extra-virgin olive oil

black pepper, freshly ground

4 fresh basil sprigs

Italian country bread or baguette, sliced

Place the fresh mozzarella in the center of a large platter. Slice the cherry tomatoes in half and arrange them in a circular pattern, cut-side down, around the mozzarella. Drizzle the olive oil over the mozzarella and garnish with a sprinkle of black pepper and a basil sprig. Serve with Italian country bread or a sliced baguette. Serves 4 to 6.

Option: For individual servings, place four 3-ounce mozzarella balls on four dinner plates and surround each with cherry tomato halves and garnish as directed above.

BELGIAN ENDIVE AND GORGONZOLA

3/4 cup walnuts halves or pieces, toasted

Lemon Dressing:

3 tablespoons fresh-squeezed lemon juice

pinch of salt

1/2 cup extra-virgin olive oil

2 heads Belgian endive, leaves separated, washed and well drained

4-ounce package Gorgonzola cheese crumbles

To toast the walnuts, place them on a baking sheet and toast in a 350 degree oven for 8 minutes, turning once. Pour the walnuts on to a plate to cool.

Lemon Dressing: In a small bowl, combine the lemon juice and salt. Whisk in the olive oil.

Divide the endive leaves among four salad plates. Sprinkle each with some of the Gorgonzola cheese and drizzle some of the Lemon Dressing over top. Garnish the salads with the toasted walnuts. Serves 4.