It’s Dad’s day!  I’m planning a day’s menu that’s easy on the grill guy (DAD) but delicious and celebrates all that summer has to offer.  We’ll picnic for lunch and then grill shrimp for dinner. DELISH!

ITALIAN PANINI
(Adapted from Saveur)

Photo Credit: Saveur

1 6″ rectangular piece focaccia or ciabatta
2 thin slices prosciutto
2 very thinly sliced Italian salami slices
2 thin slices fontina
1⁄2 cup arugula
2 TBSP aged balsamic vinegar
Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste

Photo Credit: Cate Bogue

Split focaccia (or ciabatta, which is what I’m using) in half and drizzle olive oil on bottom half.  Then place prosciutto, salami, fontina, and arugula on bottom half.

Photo Credit: Cate Bogue

Drizzle with vinegar, and season with salt and pepper, and cover with top half.

Photo Credit: Cate Bogue

Wrap each panini separately with tightly wrapped saran wrap or tin foil, and you’re all set for your picnic, boatride, or tailgate party! Serves 1.

Photo Credit: Cate Bogue

Photo Credit: Saveur

¾ cup olive oil
10 cloves garlic, finely chopped
4-6 small fresh red Thai chiles (my local store didn’t have these, so I opted for jalapenos)
1½ lb. raw medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley, for garnish
Rustic country bread, for serving

Photo Credit: Cate Bogue

Toss the shrimp with the oil, garlic, and chiles (or jalapenos). 

I baked in a 425 degree F oven for about 10 minutes.  Can also grill and cook until shrimp are pink and cooked through.  Stir in parsley and serve with bread on the side for dipping. Can also be cooked on the stove.

OVEN ROASTED TOMATOES
(Adapted from Ina Garten)

Photo Credit: Tyler Florence

4 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, chopped or julienned
Sea salt


Photo Credit: Cate Bogue

Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper.

Photo Credit: Cate Bogue

Roast for 15 to 20 minutes, just until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt.

Photo Credit: Cate Bogue

Serve hot or at room temperature.

MIXED GREEN SALAD WITH SHALLOT VINAIGRETTE
(Recipe from Bon Appetit)

Photo Credit: Bon Appetit

I got this recipe from the most recent Bon Appetit magazine, and it is just fabulous!  I’ll be making it again and again~

Mixed greens (whatever you like)
1 shallot, minced
2 TBSP Lemon juice
1 TBSP Rice vinegar
Kosher salt and pepper, to taste
1/3 cup Extra Virgin Olive Oil



Photo Credit: Cate Bogue

Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice (I use Nellie and Joe’s Lemon), and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper.

Photo Credit: Cate Bogue

Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.

ROASTED ASPARAGUS WITH PARMESAN
(Adapted from Food.com)

1 1/2 lbs asparagus
1 TBSP extra virgin olive oil
coarse salt
ground pepper
1/4 cup parmesan cheese, finely grated

Photo Credit: Cate Bogue

Preheat oven to 450 degrees F.
Trim and/or peel tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil.
Season with salt and pepper.
Arrange asparagus in an even layer on the baking sheet.

Cook about 10 minutes.
Sprinkle with Parmesan cheese.
Roast in the oven until asparagus is tender and cheese has melted, about 5 more minutes.

Photo Credit: Cate Bogue

Serve immediately.

Here are a couple of shots of the food plated:

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

2 ripe plums, pitted and cut into wedges
1 large Gala apple, cored and cut into 1/8-inch wedges
1 navel orange, thinly sliced crosswise, larger slices halved
6 ounces (1 1/2 cups) raspberries
1 cup vodka
2 bottles dry white wine, such as sauvignon blanc, chilled
1/4 cup superfine sugar
Yields 6 servings.

Photo Credit: Cate Bogue

Combine plums, apple, orange, raspberries and vodka in a nonreactive bowl. Let stand, uncovered, at room temperature for 2 hours. Combine wine and sugar in a pitcher, and stir until sugar dissolves. Add fruit mixture, and stir gently to combine. Serve over ice.

Photo Credit: Cate Bogue

***Note: I didn’t LOVE this sangria.  It needed to be a bit sweeter and fruitier for my taste.  All I could taste was the wine, so it basically was a wine cooler – not my fav.  Perhaps if it marinates longer?

PEACH CRUMBLE BARS

(Adapted from The Kitchn)

Photo Credit: The Kitchn

These bars are absolutely devine!

Base Dough
1 cup unsalted butter, softened at room temperature for 1 hour
1/2 packed cup dark brown sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon cinnamon

Peach Filling
2 pounds peaches, unpeeled (about 8 peaches)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Photo Credit: Cate Bogue

Pecan Oat Topping
1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
1 cup old-fashioned oats
1/2 cup flour
1 cup pecans, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon salt

Photo Credit: Cate Bogue

Glaze
Juice of 1 lemon, about 3 tablespoons
1/2 to 1 cup powdered sugar

Heat the oven to 350 degrees F and lightly grease a 9×13-inch baking dish.
In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy.

Photo Credit: Cate Bogue

Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together.

Photo Credit: Cate Bogue

Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.

Photo Credit: Cate Bogue

Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Photo Credit: Cate Bogue

Bake for 45 minutes or until the topping is lightly browned.

Whisk together the lemon juice with enough powdered sugar to make a thin glaze.

Photo Credit: Cate Bogue

Drizzle over the bars.

Photo Credit: Cate Bogue

Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.