Summer Recipes By Berks County’s very own Chef Norris Walters, executive chef at LedgeRock Golf Club
Summer Crab Pasta Salad
Ingredients:
- 1 lb jumbo lump crab meat
- 1 seedless cucumber, diced
- 1 green bell pepper, diced
- 1 red pepper, diced
- 1 tbsp lemon zest
- Juice of 1 lemon
- ¼ cup scallions
- ¼ cup mayonnaise
- ½ lb small pasta shells, cooked
- Salt and pepper to taste
- Shaved lettuce (romaine or iceberg)
- Mint, basil, or Italian parsley for garnish
Preparation:
Drain the crab meat over a colander, then place into a large mixing bowl with the rest of the vegetables. Mix well, then fold in the pasta, mayo, and lemon juice. Season with salt and pepper to taste. Serve on a lettuce leaf, garnish with herb leaves, and enjoy with a grilled Chardonnay!
Strawberry Lime Slushy
Ingredients:
- 1 pint strawberries, no stem
- Juice of 1 lime
- ½ cup sour mix
- 4 mint leaves
- 16 oz ice
- Lime wedges
- White rum (optional)
Preparation:
In a blender, add the fruit, mint, sour mix, and lime juice and blend down. When pureed completely, add the ice and blend. Pour into a ricks glass, garnish with a lime wedge, strawberry, and mint leaf and enjoy! For an alcoholic cocktail, add a splash of white rum.
Bio:
Norris is originally from Riverside, CA. A graduate of Johnson & Wales University in Providence, RI with a B.S. degree in Culinary Arts. After graduating, Norris moved to Pennsylvania where his career took him to several restaurants and private clubs in the Chester and Montgomery Counties. He worked his way from a line cook to a Sous Chef, and then to an executive Chef where he led the White Manor Country Club culinary team, where he earned recognition from the American Culinary Federation. At LedgeRock, Norris is the Clubhouse Manager / Executive Chef. He recognizes that the small details in service and planning complete the experience. When he’s not working, Norris enjoys camping and working on his cars. Most of all, Norris enjoys spending quality time with his wife and their two beautiful daughters.
