Updated 2009-08-02 22:18:30 ID=431:1

© 2009 The Romantic Table
©2009 The Romantic Table, Grilled Vegetables with Capicola Sandwich 2009-07-06 15:55:41:169
©2009 The Romantic Table

Grilled Vegetables with Capicola Sandwich

Having summer fun with July's recipes


It's the peak of summer- the time to totally embrace this part of the year and enjoy your friends and family with some recipes that make the most of this season's fruit and vegetables.

It's July now, and you're probably doing a lot of barbecuing. Grilled Vegetable with spicy Capicola and Arugula Sandwiches are easy to grill and serve on a hot night. This makes good use of some of summer's best vegetables-peppers, eggplant and onions, with a few slices of capicola, topped with arugula and a homemade red wine vinaigrette all on some crusty lightly-grilled bread. It's balanced meal right in your hand! What's also nice about this meal, you can skip the capicola and make it with all vegetables, add a little bit of meat, or add a lot of meat according to one's taste.

Since gorgeous local fresh oysters are now available at several of our farmers markets, for our appetizer selection this month we thought we'd introduce an oyster dish that we had in Osaka Japan years ago. The night we arrived there, we had "Oysters on Horseback." We loved them! And since our stay in Osaka lasted almost two months, we were able to have this dish often. It's our favorite way to enjoy oysters and it makes such an unusual appetizer! It's easy and can be thrown together in a matter of minutes. Baked in the oven, with fresh bread crumbs, onion, garlic and a little butter and olive oil, it is so delicious and satisfying no matter what hour of the day you have them. Your stomach will want to make a meal out of these!

©2009 The Romantic Table, Greek Salad with spinach, feta cheese, sweet white onion, Kalamata olives and red wine vinaigrette 2009-07-06 15:48:50:170
©2009 The Romantic Table

Greek Salad with spinach, feta cheese, sweet white onion, Kalamata olives and red wine vinaigrette
We've got an easy Greek Salad recipe for you that you can throw together in just a few minutes. With its Feta cheese, sweet white onion, Kalamata olives and homemade red wine vinaigrette -and a loaf of crusty bread -on some hot nights, it's almost a meal in itself! And the neat thing about this salad, with spinach available year round, you can enjoy this salad almost anytime.

When we were in the market the other day, we saw some gorgeous purple flowering kale that we knew we just had to do something with! What a nice presentation on a plate it would make! So we got to work finding a way to best cook and serve this intriguing vegetable. Using "my basic formula" similar to the way I cook Dandelion Greens with Toasted Walnuts and Pasta I turned this into a nice vegetable-based meal. And it tastes as good as it looks!

©2009 The Romantic Table, Old-fashioned peach cobbler made with fresh peaches and a light shortcake topping 2009-07-06 15:40:38:168
©2009 The Romantic Table

Old-fashioned peach cobbler made with fresh peaches and a light shortcake topping
Then finally for our dessert, we resurrected an old-old recipe that in my grandmother's day was commonplace- an old-fashioned Peach Cobbler. Now if you've been reading my Farmers Market reports or been grocery shopping lately, you'll know that peaches are at their peak right now. On a hot night, what could be more satisfying than capping a dinner off with a peach cobbler topped off with a little vanilla ice cream! Another thing great about this recipe is this recipe is one that's pretty easy to throw together -and it serves several.

So there you've got it -a few more ideas to make for dinner that are pretty easy to make when you get back from your Country Fair or the beach. With the days going by so quickly, you've got to make the most out of what's seasonly fresh and inexpensive. All too soon Fall will be upon us and these luscious ingredients will be a memory. So enjoy and have some summer fun at its very best!




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A tip from Sue!

No cheese on seafood please!

When serving an Italian seafood dish, unless the recipe specifically calls for cheese, grated Parmesan cheese on top is not a good idea!

The pungent taste of Parmesan is usually too strong for the delicate fish flavors.