Join “Jayni’s Kitchen” this week for “Play It Cool: Vibrant Summer Meals.”

Host Jayni Carey will prepare the following recipes: Paradise Chicken with Coconut Rice Pilaf, Grilled Shrimp with Indian Flavors and Provencal Rack of Lamb with Ratatouille Salad.

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; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Paradise Chicken with Coconut Rice

Pineapple Marinade/Vinaigrette:

1 cup pineapple juice

1/4 cup red wine vinegar

1/2 teaspoon fresh gingerroot, peeled and minced

1/4 teaspoon red pepper flakes

Pinch salt & black pepper

1/4 cup peanut or grapeseed oil

4 skinless, boneless chicken breast halves

4 ounces snow peas

8 fresh pineapple rings

1/3 cup thinly sliced sweet piquante peppers (from a 14-ounce jar whole sweet piquante peppers in marinade)

Sweet piquante peppers come from South Africa and are tiny, bright red peppers with a sweet and spicy flavor.

Coconut Rice Pilaf

2 tablespoons peanut oil

1/2 cup onion, finely chopped

1 cup basmati rice

1 cup unsweetened coconut milk

1 cup water

1/2 teaspoon salt

Heat the oil over medium-low heat in a medium saucepan. Add the onion and cook until tender. Add the rice and cook for about 2 minutes, stirring frequently. Add the coconut milk, water and salt. Raise the heat to high and bring to a boil. Stir, cover and reduce the heat to low. Cook the rice for 14 minutes, or until the liquid has been absorbed and the rice is tender. Let the rice stand for 5 to 10 minutes before serving. Serves 4 to 6.

Grilled Shrimp Salad with Indian Flavors

24 large shrimp (about 1 1/2 pounds)

Salt

Yogurt Marinade/Dressing:

1 cup plain whole milk yogurt

1/4 cup lemon juice

1/4 cup fresh cilantro, chopped

1 teaspoon cumin seed, coarsely ground

1 tablespoon fresh gingerroot, peeled and chopped

1 teaspoon hot chili powder

1/8 teaspoon each salt & black pepper

1/4 cup brown sugar

Toasted Pita Wedges:

2 pita breads

2 tablespoons olive oil

Salt & black pepper

1 medium cucumber, peeled, seeded and sliced

12 cherry tomatoes, halved

1 cup canned chick peas, rinsed and drained

1 tablespoon olive oil

1 teaspoon hot chili powder

1/8 teaspoon salt

1 tablespoon lemon juice

Shell and devein the shrimp. Rinse them and pat dry with paper towels. Place the shrimp in a medium bowl, season lightly with salt and set aside.

Yogurt Marinade/Dressing: Blend all ingredients for the marinade/dressing in a blender or food processor. Pour the mixture into a bowl. Measure 1/3 cup of the marinade/dressing and pour it over the shrimp; reserve the rest to dress the meal. Toss the shrimp to coat, cover and refrigerate for 15 to 30 minutes.

Toasted Pita Wedges: Cut each pit breads into 8 equal wedges. Brush the wedges lightly on both sides with olive oil. Place them on a baking sheet and sprinkle the tops with salt and pepper. Bake the wedges in a 375 degree oven until lightly toasted, 10 minutes. Cool the pita wedges on a baking rack.

To grill the shrimp: Thread the marinated shrimp on to metal skewers. Grill the shrimp, covered, over medium-high heat on a gas grill, or over medium-hot charcoals for 2 to 4 minutes each side. Transfer the grilled shrimp to a platter and tent with aluminum foil while preparing the plate.

To assemble: Place the sliced cucumber, tomatoes and chick peas in a large bowl. Add the olive oil, hot chili powder, salt and lemon juice and toss to coat. Arrange the mixture on four dinner plates. Slide the shrimp off the skewers on to each plate. Drizzle the shrimp with some of the marinade/dressing and garnish the plates with 2 or 3 pita wedges each. Pass extra wedges at the table. Serves 4.

Provencal Rack of Lamb with Ratatouille Salad

2 French-cut lamb racks, 1 to 1 1/4 pounds each

Provencal Marinade/Vinaigrette:

2 large garlic cloves

1/4 teaspoon sea salt

6 tablespoons red wine vinegar

1 1/4 teaspoons herbes de Provence

3/4 cup extra-virgin olive oil

4 small garlic heads

Sea salt

Olive oil

1 medium to large eggplant

2 medium tomatoes, sliced into 1/2-inch slices

1 medium sweet onion, sliced into 1/8-inch slices

Salt and black pepper, to taste

1 4-ounce package goat cheese, cut into 4 pieces

8 baguette slices, brushed with olive oil and toasted

Trim the fat from the meaty side of the lamb racks and between the bones. Place them in a large plastic storage bag.

Provencal Marinade/Vinaigrette: Using a mortar and pestle, mash the garlic and salt together to form a paste. Using a rubber spatula, scrape the mixture into a small mixing bowl. Add the vinegar and herbes de Provence. Whisk in the olive oil. Pour 1/2 cup of the marinade/vinaigrette over the lamb chops, seal the storage bag and marinate for 1 hour or more in the refrigerator. Reserve the remaining marinade/vinaigrette.

Using a sharp knife, slice just enough off the top of each garlic heads to expose the cloves. Trim the root ends so that the heads sit flat. Place the garlic heads cut side up on a large piece of aluminum foil. Sprinkle each with salt and 1 teaspoon of olive oil. Tightly wrap to seal the garlic heads in the foil and place them on a baking sheet or a pie plate in a 400 degree oven for about 45 minutes, or until the cloves are caramelized and tender. Keep warm until ready to serve.

Ratatouille Salad: Slice the eggplant into 1/2-inch slices. Salt both sides of the eggplant slices and lay them on paper towels to drain for about 20 minutes. Pat dry with additional paper towels. Brush the eggplant, tomato slices and onion slices with olive oil. Grill the vegetables, covered, over medium-high heat on a gas grill, or medium-hot charcoals for about 2 minutes. Brush the topsides of the vegetables with oil, turn over and grill for about 2 minutes more, until tender and lightly browned. Transfer the vegetables to a baking sheet or tray. Cut them into bite-size pieces and combine them in a large bowl. Add 1/4 cup of the reserved marinade/vinaigrette (or more to taste) and toss to coat. Season with salt and pepper and let stand at room temperature until ready to serve.

To grill the lamb chops: Remove the lamb racks from the marinade and place them, meaty side down, over high heat on a gas grill, or over hot charcoals. Cover and grill for 4 to 5 minutes, until nicely browned. Turn the racks over and grill them over indirect heat for about 4 minutes more, or until an inserted thermometer reaches 130 to 135 degrees for medium rare or 140 to 145 for medium. Transfer the lamb to a platter, tent with foil and let rest for about 10 minutes.

To assemble: Place some of the ratatouille salad on each plate. Slice each lamb rack (between the bones) into chops. Arrange 3 lamb chops on each plate. Drizzle some of the reserved marinade/vinaigrette over each. Garnish each plate with a roasted garlic head, goat cheese and toasted baguette slices. Serves 4.

– Recipes by Jayni Carey