If you're not familiar with "real Italian" food as he calls it, it's a mosaic of simple flavours that always embrace the best the season has to offer. Where he's from (Puglia), olives, tomatoes, zucchini, peppers, eggplants, and fennel are grown and eaten with gusto. However, you're not going to find eggplant parmigana on spaghetti anywhere in Italy - and historically the tomatoes and peppers that are so completely a part of the now traditional diet didn't exist. Those, along with the potatoes, zucchini and corn, came from the "New World" - right back in my backyard! I love how cuisine of any sort intertwines regions, cultures, tastes and hearts. We all eat, and as ingredients circle the globe so do celebrations and trends!
So, whether you are celebrating the Fourth of July with the US, June's Republic Day in Italy, the French Bastille Day on the 14th of July or Canada Day with me today, celebrate with your loved ones and don't forget to share a #SundaySupper or two!
Join us this week! We’ll share these fabulous recipes and want you to share yours with us! The fun starts at 3pm EST and lasts all afternoon. At 5:30 pm EST, we will be available to chat with you. All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat. Our #SundaySupper Pinterest Board will be filled with fabulous family recipes. There is always room Around the Family Table for you.
- Tender & Sweet Crockpot Brisket Juanita’s Cocina
- Savory Patriotic Chicken Kabobs Big Bear’s Wife
- Firecracker Salmon Rolls Comfy Cuisine
- Red, White & Blue Grilled Pizza Momma’s Meals
- Baby Back Ribs with Balsamic Peach BBQ Sauce Damn Delicious
- Bubblin’ Brown Sugar Baby Back Ribs In The Kitchen With KP
- Buttermilk Oven Fried Chicken The Girl in the Little Red Kitchen
- Grilled Hawaiian Teriyaki Beef Mrs. Mama Hen
- Cantaloupe and Prosciutto Salad with Perfectly Grilled Chicken and Potatoes Daddy Knows Less
- Texas Smoked Brisket Doggie At The Dinner Table
- Grilled Chicken in a Blueberry BBQ Sauce Small Wallet Big Appetite
- Chicken Burgers with Curried Cabbage Slaw-Indian Soni’s Food for Thought
- Finger Foods for the Fourth Pescetarian Journal
- Grilled Pork Satays with Peanut Sauce Tora’s Real Food
Salads and Sides:
- Southwestern Corn and Black Bean Salad Supper for a Steal
- Roasted/Grilled Asparagus with Parmesan Katherine Martinelli
- Patriotic Ranch Potato Salad The Meltaways
- Roasted Red Pepper & White Bean Salad Are you hungry
- Texas-Creole Crawfish Potato Salad The Weekend gourmet
- Spicy Italian Peppers in Sauce What Smells so Good?
- Sangria Fruit Salad Cindy’s Recipes and Writings
- Stuffed Black Olive Cookistry
- Mexican Quinoa Salad with Creamy Avocado Dressing Dinners Dishes and Desserts
- Low Fat Pasta Salad Basic and Delicious
- Bean Salad with Pickled Vegetables Diabetic Foodie
- Fourth Sticks In the Kitchen with Audrey
- Tomato and Mozzarella Appetizer Family Foodie
- Red White & Blueberry Ricotta Cupcakes Sue’s Nutrition Buzz
- Red Velvet Brownies Magnolia Days
- S’mores Pastries Daily Dish Recipes
- Red, White and Blue Firecracker Cupcakes Chocolate Moosey
- Caramel-filled Vanilla Cupcakes with Vanilla Bean Buttercream The Messy Baker
- Strawberry and Cream Cake Cupcakes and Kale Chips
- White Chocolate Berry Tart Vintage Kitchen Notes
- Red White and Blue Coconut Rum Cake Family Spice
- Individual Red White and Blue Triffles Chelsea’s Culinary Indulgence
- Mini Carrot Cakes Mama’s Blissful Bites
- Plum and Apple Pies Cositas Bonitas
Fabulous Pairings by Martin from ENOFYLZ
My recipe after the jump!
This "Italian salsa" is filled with all sorts of vegetables from our backyard garden and can be canned or kept in the fridge for the next BBQ. It is spicy, so use the peppers with caution!
Makes enough for 16 sandwiches
3 tbsp olive oil
4 cubanelle peppers, chopped
2 red bell peppers, chopped
2 Hungarian Wax peppers, chopped
1 jalapeño pepper, minced
1 (28-oz) can no-salt-added whole tomatoes
3 tbsp tomato paste
1/2 tsp crushed red pepper flakes
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp dried basil
1 tbsp lemon juice
salt and pepper to taste
- Heat olive oil in a large, deep skillet over medium heat.
- Add the peppers and saute until they begin to soften and break down, about 10 minutes.
- Stir in the tomatoes, tomato paste, pepper flakes, onion and garlic powders and basil.
- Cover and cook 10 minutes.
- Uncover and break up the tomatoes with a spoon, cook 2-3 minutes more.
- Remove from heat and stir in lemon juice. Add seasoning to taste.
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 92.7 mg
Total Carbs: 5.1 g
Dietary Fiber: 1.2 g
Protein: 0.9 g