Summer Meal to Beat the Heat: Sausage and Peppers Sandwich, Burrata with Tomato, Grilled Nectarines

Menu:

Sausage and Pepper Sandwiches with Red Pepper and Basil Mayo

• Saute Sliced Onions + Red Bell Pepper + Yellow Bell Pepper + 2 cloves smashed garlic till softened (about 30 minutes)
• Grill 3 Sausages till warmed through (for 4 servings).  Slice on the diagonal
• Puree roasted red peppers, garlic, basil, combine with Mayo + Red Wine Vinegar + Salt & Pepper
• Toast Ciabatta Bread
• To build sandwich:  Spread Mayo, then spoon sausage and veggies

Heirloom Tomato Caprese with Burrata

• Slice tomatoes 1/3 inch thick.  Season with salt, pepper and olive oil.  Let marinade about 20 minutes
• Arrange tomatoes on platter and tuck burrata around the tomatoes
• Sprinkle basil and finish with more olive oil, salt and pepper and perhaps clear vinegar (I don’t like the cheese getting dark from balsamic)

Grilled Nectarines with Cinnamon Sugar or Herbed Balsamic Reduction

• For balsamic reduction: reduce 1/2 cup balsamic vinegar with chosen herb (rosemary or thyme) to about 4 tablespoons.  Add brown sugar and salt to taste
• Brush nectarine halves with oil, place cut-side down on grill set on high till cooked through and slightly soft
• Drizzle with the balsamic reduction or
  • Spoon mixture of melted butter, brown sugar and cinnamon. Place in grill to melt sugar
• Serve with ice cream and granola

Refreshing Watermelon Salad

So simple and refreshing.  Love the sweet mint watermelon contrasted with salty feta and olives

• Cubed watermelon
• Cubed Cucumber
• Handful chopped mint
• Crumbled feta cheese
• Sliced red onion
• Lime juice
• Honey
• Olive oil
• Kalamata olives, sliced
• Pepper

Mix dressing of olive oil, lime juice, honey and pepper to taste

Gently layer watermelon, cucumber, mint, onions and olives.  Spoon on dressing.  Continue until all ingredients are used.