Updated 2010-07-04 21:17:55 ID=609:1

© 2010 The Romantic Table
©2010 The Romantic Table, Chicken Piccata 2010-07-04 21:18:56:261
©2010 The Romantic Table

Chicken Piccata is a easy sure-fire recipe that you can make all year round.

July's peak of summer recipes that you'll have fun with and be able to celebrate.

It's July and the peak of summer when everyone gets into the summer-way of doing things-especially impromptu get-togethers and easy -no fuss meals. This month's recipes are really easy to throw together, but they'll make a big splash with your company.

Our first recipe, our version of Chicken Piccata is a sure-fire one that you can make all year round. Aside from having to pound a chicken breast fillet, it's quite quickly sauteed and reduced down in white wine in just a few minutes, and with the addition of capers and lemon juice it is so succulent to the taste buds that you'll want to have it often.

Our featured side dish of Sauteed Zucchini with Lemon Zest and Basil makes use of our home-grown green and yellow zucchinis. It's so simple to make but is so satisfying and a nice accompaniment to the Chicken Piccata! This is such an easy but delightful way to serve up zucchini that you'll want to find other ways to use it. If you're like us and enjoy zucchini --and have an abundance of these quick-growing vegetables in your kitchen garden- this is a perfect recipe to showcase your gardening efforts!

©2010 The Romantic Table, Country Cousin Circus Sundae 2010-07-04 21:15:43:260
©2010 The Romantic Table

Kids of all ages from four to eighty-four will chuckle when you serve them our Country Cousin Circus Sundae, another recipe from our Midwestern restaurant.
Now for dessert! Kids of all ages from four to eighty-four will chuckle when you serve them our Country Cousin Circus Sundae , another recipe from our Midwestern restaurant. It's made with ice cream, animal crackers, strawberry topping (or fresh or unthawed frozen strawberries), whipping cream, tiny candied sprinkles and a paper parasol. It's so cute! --And it tastes absolutely delicious for a nice summer evening dinner treat to end things with!

The months of July and possibly August, for us at least, are going to be "helter-skelter" stress and work because on July 5th we're embarking on a "face-lift" of our kitchen with new cabinetry and more modern appliances. -That means all the old cabinets and their contents need to be removed-as well as all the old large appliances.--- We are in the process right now of making a "temporary kitchen" where we'll be able to at least wash our bowls, small plates etc.--We plan to do a lot of grilling and sandwiches to get by on. The new-look of the kitchen will be nice when it's completed, but I'll believe it when I see it! - I wish I could sleep through the whole process, but I can't. This experience will really tax my recipe repertoire! I'll keep you all posted on my progress!

In the meantime YOU and your friends and family enjoy your summer months together! Now is the time to stock up on vine-ripened tomatoes -I hope it's a good tomato year!- summer squash and the best of the peaches plums and apricots! YUM!

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A tip from Sue!

Cooking with onions and garlic

When your recipe calls for both sauted onions and garlic, saute the onions first - they take longer to soften. Then when the onions are almost softened, add the garlic.The garlic doesn't need very long to become fragrant - and you don't want to burn your garlic and turn it bitter!