Giada vs. Bobby Flay: She serves filet mignon, he makes halibut

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, arugula and 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

This lemon spaghetti dish can be plated and served along with Giada’s shrimp and filet mignon dish below.

Combine the olive oil, soy sauce, garlic, lemon zest, parsley, chives, salt and pepper in a bowl. Whisk together to combine. Divide the marinade into two plastic bags. Place the shrimp in one bag and the filet mignon in the other. Marinate the shrimp and steak for 10 to 15 minutes.

While the shrimp and steak are marinating, preheat your grill or grill pan over medium-low heat.

Grill the filet mignon 3 to 5 minutes a side. Let the steak rest 5 to 10 minutes before slicing. Grill the shrimp 2 to 3 minutes a side and serve.

In a pitcher, combine the basil, lemon juice and agave. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and water. Pour into chilled champagne glasses and serve.

To make the curry mix:
Combine all spices in a small bowl.

To make the corn-coconut curry sauce:
1. Heat 2 tablespoons of the butter in a medium sauté pan over high heat. Add the onion and apple and cook until soft, stirring occasionally, about 5 minutes. Add the garlic and cook for 30 seconds. Add the curry powder and cook for 2 minutes. Add the stock, bring to a boil and cook for 10 minutes. Strain the stock into a bowl and discard solids.

2. Heat the remaining 2 tablespoons of butter in a large high sided sauté pan. Add the corn and cook until golden brown. Add the stock and coconut milk and bring to a simmer. Cook until reduced and slightly thickened and the corn is tender, about 15 minutes. Season the sauce with salt and pepper and stir in the cilantro. Keep warm.

To make the grilled cherry tomato chutney:
1. Brush tomatoes with oil and season with salt and pepper and grill until charred and slightly soft. 

2. Heat 2 tablespoons canola oil in a large sauté pan over high heat. Add the white and pale green part of the onion and the garlic and cook until soft, about 1 minute. Add the brown sugar, vinegar, 1/4 cup water, coriander, cumin and mustard seeds and cook for 30 seconds. Add the tomatoes and cook for 1 minute. Fold in the green onion. Let cool to room temperature. Yields 2 1/2 cups.

To prepare the grilled halibut:
Heat grill for direct grilling. Brush halibut with oil on both sides and season with salt and pepper. Grill until slightly charred and just cooked through, about 4 minutes per side. Ladle some of the sauce onto a platter and top the fillets and spoon more of the sauce over the top. Top each fillet with some of the tomato chutney and garnish with cilantro leaves.

Add the mint leaves, fresh blackberries and agave syrup into a cocktail shaker. Using a muddler or the stick of a wooden spoon, muddle the ingredients until the mint is fragrant. Add in ice cubes, rum, and lime juice; cover and shake vigorously a few times. Strain the liquid into 2 ice-filled rocks glasses and top with club soda. Garnish with mint and blackberries.