Caprese Kabobs {and Pinocchio Pie}

Susie and I met last week to hatch a plan for our summer Sunday suppers. We scratched our heads trying to come up with a simple way to keep sharing our weekly meals with you during the crazy, but lazy days of summer. When we cross checked our calendars, we realized we are only in town a few overlapping days this summer. Our biggest desire is to keep our suppers authentic. We’ve said from day one we are all about keeping it real with our year long Sunday Supper collaboration. So we are keeping it real, friends. And keeping ourselves sane.

For the summer we are going to share each other’s supper inspirations. Susie will post her weekly Sunday suppers and I’ll post mine. We’ll continue to link to each other so you can find all the recipes and, of course, we’ll keep posting the links on our 52 Sunday Suppers Facebook page.

You know what this really means, don’t you? You are going to get two menus each week!

How’s that for some 52 Sunday Supper love?

We do love you.

Speaking of love, you are going to love this week’s Italian inspired Sunday supper. Caprese Kabobs and Pinocchio Pie are long-time favorites at The Schell Cafe. In fact, Pinocchio Pie was one of the first recipes I ever posted way back in 2006. I used to make the simple, five-ingredient dish for the Littles all the time. Nowadays, the girls make the dish themselves. Littlest (who wasn’t even a twinkle in our eyes when Pinocchio Pie made it’s debut) loves to help make the Caprese Kabobs. Although she won’t eat the tomatoes, she’s stealthy about sneaking the mozzarella balls.

Week 21 Menu

Caprese Kabobs

Pinocchio Pie

Susie’s summer inspired menu

Caprese Kabobs

Print Recipe

Traditional caprese salad with a twist. Serve up these delightful kabobs for a perfect summer side dish.

• Author: Kristin Schell

Ingredients

Scale 1x2x3x

• 1 pint cherry tomatoes
• 1 container of mozzarella (balls) bocconcini
• 1/4 cup olive oil
• 1 tablespoon fresh herbs, chopped (I use rosemary, basil, and lemon thyme)
• salt & pepper
• 12–15 basil leaves, torn in half
• wooden skewers

Instructions

1. Drain the mozzarella but keep the cheese in the container. Add olive oil, herbs, salt and pepper to the container. Shake gently to coat the mozzarella. Carefully thread tomatoes, basil leaves, and marinated mozzarella alternating as you go.

Tonight our family will be hanging out by the pool enjoying our Italian inspired Sunday supper. What about you? Do your Sunday suppers look different in the summer?

Happy Summer, friends!

Love,