WHAT TO SERVE FOR FATHER’S DAY!!!

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)

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

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.

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

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.

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

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)

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


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.

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.

Serve hot or at room temperature.

MIXED GREEN SALAD WITH SHALLOT VINAIGRETTE
(Recipe from 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



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.

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

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.

Serve immediately.

Here are a couple of shots of the food plated:

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.

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.

***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