now you're talking summer food / by Warrior Ant Press Worldwide Anthill Headquarters in Kansas City, Missouri, USA.

Nothing like the food of summer.
Peaches and cream corn-on-the-cob.
Steamed snap peas.
Grilled lamb chop and Georgia peaches.
Mango, roasted red pepper, and vidalia onion chutney.

I think you can figure out the rest. Here's the chutney.

Mango, roasted red pepper, and vidalia onion chutney.

2 medium bell peppers, roasted, skins removed.
1/2 vidalia onion, finely diced.
1/2 fresh mango, diced.
1/4 cup Sapa (see note below).
1 tablespoon high quality balsamic vinegar.
Fresh rosemary, black pepper, and salt to taste.

Place the diced onions in a non-reactive bowl. Add the sabba. Let stand for 2 hours. Add the balsamic, then the rosemary; let stand 15 minutes, then add the remaining ingredients. Serve room temp or prepare the night before and refrigerate. Four servings.

Sapa is like balsamic vinegar without the acid. Also called sappa or sabba; it's cooked must (unfermented grape juice originally made with wine mash). Sweet, nutty, and mysterious. To make. Place 4 pounds of washed and stemmed red grapes in a large heavy pot. Add heat and cover until the skins pop. Then simmer very, very slowly for 1.5 to 2 days. That's right, a day and a half. Last step. Strain through chinois, then reduce to thick syrup without carmelizing the natural sugars. Pour in sterilized bottle. Makes approximately 8 ounces. Use in place of balsamic vinegar. You may be able to find this in a few gourmet stores. It, like high quality balsamic vinegar is expensive. Expect to pay about $25 for a small bottle.