It might sound crazy, but we’ve had grilled peaches as a side dish with chicken, fish or pork; we’ve had it for dessert, and as part of the cheese board. Compliment the peaches with cheese, drizzle a little honey, or serve with some cookies/cake or…

The recipe to this Italian aperitif (Campari) remains a secret after more than 150 years. It is bitter as compared to sweet and an essential in a Negroni or a spritz.

Pizza flavours without the crust. Gluten Free and served with tortilla chips. Use a milder sausage if you prefer, hot Italian kicks up the spice for sure! Right out of the oven it is gooey goodness, the next day, sliced and warmed up, it looks…

We puree this soup and serve it as the main for lunch or as a small appetizer before dinner. Everything is roughly chopped and thrown in the stock pot. Long grain rice (not instant) helps to thicken the soup and keeps it Gluten Free.

Pile this summer salad on the crustiest grilled bread and while the barbecue is on, grill the beef to go with it. The flavours are perfect together.

This appetizer is a must when everything summer is at its best! Fresh basil and sweet tomatoes top melted bocconcini.

Champagne is from the Champagne region in France, Prosecco is Italy’s answer and Sparkling Wine is common in North America. Surprisingly, it is relatively low Carb when you look for the “extra dry” or “Brut”; having less sugar.

A throwback to the 1960’s, Cocktail Sauce originated in Britain and soon became very popular. Homemade is better and a breeze to make.

Flavours of the Middle East, Greece, and Italy come together in this incredible dip. Start with a layer of Hummus, Tzatziki, and then Bruschetta.

A classic drink in New Orlean’s created by Pat O’Brien’s in the 1940’s. It is a must stop! We sat on the patio during a decent February day many years ago, but there is a duelling piano and main bar inside.