When I first decided to make a Romeo and Juliet menu, I knew I wanted to include the fateful dagger and poison, but finding a way to do it was tricky. Then I took my cue from our Robber Stakes from last year’s Dracula menu and decided to make dagger kabobs. The preparation is super simple, and the “poison” dipping sauce adds a fun punch of color and flavor. It’s reminiscent of two classic Italian recipes (Caprese salad and Margherita pizza), but I swapped out the tomatoes for red peppers, which are more grill-friendly.