Once the first of July hits, we are in summer! What is summer without watermelon??? For a new twist on the quintessential fruit of summer…… Watermelon Caprese Cups with Balsamic Glaze.Let me just say, I had never had watermelon with anything other than salt or vodka (back in the day). Who doesn’t love a nice cold piece of watermelon on a sultry hot days in the middle of summer?
When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!
As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.
That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.
I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.
Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.
We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.
A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.
Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!
1 tablespoon organic apple cider vinegar (I like Bragg’s)
½ tablespoon Italian seasoning
2 tablespoons avocado oil
¼ cup each hot capocollo and hot calabrese,
½ cup each soppressata, and peppered salami
¼ pound smoked provolone cheese
10 cherry tomatoes
¼ cup red onion
¼ cup spinach, shredded
2 tablespoon hot cherry pepper hoagie spread
Baguette slices, toasted
Fresh basil and parmesan cheese for garnish
In a small bowl whisk together the vinegar and Italian; slowly add in the avocado oil, whisking to emulsify. Set aside.
Chop all meats, cheese, tomato and onions into small dice and place in a large bowl.
Pour reserved dressing over the meat mixture, add the cherry pepper spread and toss to combine well. Allow to set for several hours. Before serving mix in the spinach. Garnish with fresh basil and parmesan cheese if desired. Serve with toasted baguette slices.
Note:Variety packs of Italian meats are available at your local grocery store.
Roasted Cauliflower Croquettes takes roasted cauliflower to the next level. Cauliflower is still the veggie du jour and after I roasted it for the first time….my heart be still <3
There is a Japanese dish, called okonomiyaki that has shown up quite a bit lately on my Pinterest feed……..I was intrigued. Okonomiyaki, are basically cabbage pancakes. They vary from region to region, but it’s basically a cabbage, flour, eggs, and green onion pancake. Translation of the name means “how you like” or “what you like” and did we ever like! Except I liked cauliflower instead of cabbage.