Satisfy your summer cravings with some perfect summertime dishes courtesy of QVC's resident foodie and best-selling cookbook author David Venable. These yummy salads, soups, entrees and desserts scream summer.

Savory Watermelon SaladServes 6-86 cups seedless watermelon, cut into 1-inch cubes1 English cucumber, cut into 1-inch cubes1 pint cherry tomatoes, halved¾cup red onion, thinly sliced¾cup pitted Kalamata olives, halved8 ounces feta cheese, cut into½-inch cubes1 tablespoon fresh summer savory (or substitute thyme or basil), chopped½cup white balsamic vinegar¼cup extra-virgin olive oil1½teaspoon salt½teaspoon black pepperToss all ingredients together in a large mixing bowl. Serve immediately.Chilled Asparagus SoupServes 6-82 pounds asparagus, trimmed3 tablespoons olive oil, divided2 garlic cloves, peeled and sliced2 cups leeks, cleaned and chopped6 cups chicken stock¼pound baby spinach1 tablespoon chives, choppedZest of 1 lemon1 cup heavy cream, divided2½teaspoon salt½teaspoon black pepper6 ounces goat cheese, room temperature¼cup milk4 ounces thin-sliced prosciutto, julienneRemove the tips from the asparagus, put in a mixing bowl, and set aside.In a stockpot, heat 2 tablespoons oil over medium heat. Add the garlic and sauté until lightly browned. Place in the leeks and cook until they begin to soften, then add the asparagus and cook for a couple of minutes. Pour in the chicken stock and bring to a simmer for about 10-15 minutes, or until the asparagus is soft. Remove the stockpot from the heat and stir in the spinach, chives, and lemon zest.In batches, being careful of the hot liquid, purée the soup in a blender until smooth and place in a storage container. When all of the soup is puréed, stir in ½ cup heavy cream, salt, and pepper. Cover and chill in the refrigerator for at least 3 hours.Bring a small saucepot of water to boil. Add the reserved asparagus tips and cook until tender, while still maintaining their bright green color. Remove asparagus from the boiling water and immediately place them into an ice bath.In a medium mixing bowl, add the goat cheese, remaining heavy cream, and milk. Using a wire whisk, stir the cheese mixture until smooth.Heat the remaining oil in a medium-size skillet. Add the prosciutto and sauté until crisp. Drain on a paper towel.When ready to serve, ladle the soup into bowls, drizzle the top with the cheese mixture, and top with a few asparagus tips and crispy prosciutto pieces.Country Seafood BoilServes 4-6½tablespoon smoked paprika½tablespoon paprika½teaspoon celery salt½teaspoon garlic powder½teaspoon onion powder1 teaspoon fine sea salt or kosher salt½teaspoon dried thyme½teaspoon ground cumin½teaspoon chipotle chili powder½cup chicken stock12 ounces beer1 pound baby potatoes1 large onion, peeled and large dice2 links andouille sausage, cooked and sliced into 1-inch rounds2 pounds little neck clams1 pound medium shrimp2 lobster tails, split2 ears corn, shucked and cut into 8 roundsIn a mixing bowl, combine the smoked paprika, paprika, celery salt, garlic powder, onion powder, salt, thyme, cumin, and chipotle chili powder. Set aside.Put the chicken stock, beer, potatoes, onion, and sausage into a large stockpot. Cover and steam on medium heat until the potatoes are not quite fork tender, about 10-15 minutes.While the potatoes are steaming, toss the clams, shrimp, lobster, and corn with the pre-mixed spices in a large mixing bowl.When the potatoes are cooked accordingly to the directions above, add the seafood medley and the corn to the stockpot. Cover and steam for about 10 minutes. Stir and steam for another 5-10 minutes, or until the seafood is cooked through.No-Bake Piña Colada PieServes 8-101 pound cream cheese, room temperature1½cups confectioners' sugar1¼cups coconut milk2 teaspoon rum extract½cup pineapple juice1 cup crushed pineapple1 (3.4-ounce) package instant vanilla pudding1 (6-ounce) pre-made graham cracker crust1½cups whipped topping½cup sweetened shredded coconut13 maraschino cherries with stemsIn the bowl of a stand mixer with a paddle attachment, cream together the cream cheese and confectioners' sugar until there are no lumps. Add the coconut milk, rum extract, pineapple juice, crushed pineapple, and pudding. Mix together until smooth.Spread the filling into the graham cracker crust. Cover and refrigerate until completely chilled, about 3-4 hours.Once chilled, spread the whipped topping over the filling and sprinkle the coconut overtop. Place 1 cherry in the middle of the pie and place the rest around the edge.Tune in to "In the Kitchen with David" on QVC Wednesdays at 8 p.m. and Sundays at noon and visit QVC.com/ITKWD for Venable's recipes and blog posts.