Chef David’s Summer Recipe Roundup

Watermelon is at its sweetest during summer, making it the perfect addition for a light seasonal salad. Add in the peppery spice of local arugula and the tangy zing of feta cheese, and you’ve got a symphony of summer flavor to treat every one of your tastebuds. Plus, with just three base ingredients and a quick drizzle of lemon dressing, it’s simple to throw together in seconds.

There are few things more southern than a scoop of perfect pimento cheese. It’s also a tasty (and ultra low-carb) topping for summer snacks like fresh apple slices, crisp raw veggies, or gourmet crackers. Chef’s David recipe takes just minutes to make for a go-to summer staple that’s healthy, delicious, and totally keto-friendly. It’s an ideal treat for those boat days spent in Orange Beach.

This chilled ceviche salad features jumbo lump crabmeat, sweet yellow onion, and a handmade vinaigrette in a fresh combination that’s perfect for hot summer days. It’s light, refreshing, and a beautiful addition to any summer spread, especially those had on your balcony during an Orange Beach vacation. If you don’t have time to make a batch for yourself, pick up a pint or two at The Pantry for an effort-free meal!

Nothing tastes more like summer in coastal Alabama than a big pile of fresh Gulf Coast seafood. Even if oysters aren’t your favorite, you’ll be a fan of these – they’re made with a decadent mix of butter, garlic, herbs, and creole spices, then topped with melty parmesan cheese for a bright and delicious flavor.

For a truly fresh taste, we recommend using oysters from local farms like Navy Cove (it’s right here in Fort Morgan) or Murder Points, a boutique oyster farm in Bayou La Batre with a retail store here at The Wharf. Their tiny, buttery oysters have a great blend of taste and texture right from the shell!