We’re holding on to summer with a celebration of everything that’s abundant in the market right now. We’ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, rosé sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the real Italian way. You can too. Domenica also shares a burger recipe topped with onion jam you’ll want to eat by the spoonful. Also this week, we sip a dry $9 rosé from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.

<p>We&rsquo;re holding on to summer with a celebration of everything that&rsquo;s abundant in the market right now. We&rsquo;ve got summer salad recipe ideas for your next party. Think: watermelon and shaved vegetables. Plus, ros&eacute; sangria (two ways!), and cookbook author and teacher Domenica Marchetti preserves fruit and vegetables the <em>real</em> Italian way. You can too. Domenica also shares a burger recipe topped with onion jam you&rsquo;ll want to eat by the spoonful. Also this week, we sip a dry $9 ros&eacute; from the Bordeaux region that we say begs for experimentation. Make it a spritzer, add a little blood orange liqueur to it, make it into ice cubes. The possibilities are endless.</p>

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

Summer isn’t over yet! This week, Faith and the gang discuss delicious ways to cook and preserve summer’s bounty. Plus, learn how to make a rosé sangria, and cookbook author Domenica Marchetti shares recipes for Oil-Preserved Squash, onion jam, and holiday-worthy Peaches in Grappa.

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