Recipe: Summer Sangria, Two Ways

the easy way, and the fancy way.

recipe - summer sangria, two ways

summer stone fruit

I discovered something very important while living in New York: I like white wine sangrias a lot more than I like red wine sangrias. Don’t get me wrong, red wine sangria can be good, it’s just that in the summer time, on a warm night out on a patio with friends, there’s nothing like sharing a pitcher (or two) of crisp, cold, white wine sangria. Or, its even better cousin, the rosé sangria!

There are two ways that I make summer sangrias. One is the quick and dirty way, which I learned from Hitha a few Fourth of Julys ago. The best part about the easy way is that if you have a bottle of white or rosé in the fridge, and some frozen fruit in your freezer, you can make this in about 2 minutes (maybe less). Throw fruit into pitcher. Add wine. Stir and serve. I like this method when I’m in a rush because it still tastes good, and the frozen fruit helps keep the wine icy cold. When it melts and softens, it’s the best treat.

The fancy way (and here, I use the term fancy loosely) relies on fresh fruit, and some secret ingredients to give the sangria a little more oomph. This time of year, I love using all the beautiful stone fruit available at the market — in my rosé sangria below, I was happy to chop up fresh peaches, apricots, and plums for the mix.

What to do with all the wine-soaked fruit once the sangria is gone? Well, you can eat it, of course. But for a sweet treat, try using it as a condiment over vanilla ice cream or greek yogurt. It’d make a perfect dessert for your summer evening.

Here are my recipes for summer sangrias, two ways (easy vs. fancy!):  Read the full post +

"All we wanna know is where the stars came from, but do we ever stop to watch them shine?" - Jon Bellion

Recipe: Kale Pesto

kale pesto recipe

recipe - kale pesto

Who says you can only make a pesto with basil? I’m a huge fan of whipping up pestos from all manner of vegetation (and not always for pasta, either…remember this one?). Arugula pesto, spinach pesto, cilantro pesto…if you can puree it, add some garlic and a little cheese, odds are it’s going to taste delicious.

We recently had a large amount of baby kale sitting in our refrigerator, and after about 3 days of nothing but salads, I had to put my foot down — mama needed some pasta. I proposed that we try a kale pesto, something I’d never made before. I figured when tossed with big rigatoni noodles and sweet heirloom cherry tomatoes, the result would feel both wholesome and incredibly satisfying.

And was it ever! This pesto was interesting because the bitterness of the greens adds a unique edge to the sauce, but when mixed with a little lemon juice for acidity, parmesan for a salty bite, the tomatoes and just a touch of sugar for sweetness, everything tasted perfectly balanced. Like any other pesto, you can choose to toss this with the pasta of your choice like we did, or serve it as a dip, sauce, or spread. Give it a try this summer! It’s a great way to pack even more nutritive punch to your everyday pesto.

Here’s how to make it:  Read the full post +

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Recipe: Gravlax Tartines with Shaved Lemon and Herbed Cream Cheese

By popular demand...

gravlax tartines with shaved lemon and herbed cream cheese

gravlax tartine with shaved lemon and herbed cream cheese

gravlax tartine with shaved lemon

During the summer, I shared this Instagram one weekend when, on a whim, I had made these little gravlax tartines for brunch one day. I’ve had a couple requests in comments and what not to share how I made these, so I thought I would oblige! I love making tartines like this, because they’re really easy, you can use whatever you have on hand, and you can make them as simple or as complex as you want. Plus, they’re great for entertaining — I would totally put these out at a book club or brunch/lunch party).

In making these, I chose to garnish the tartines with gravlax instead of smoked salmon. I don’t know what it is, I just prefer it — I think it’s because gravlax typically isn’t smoked, and is cured with salt, sugar, and herbs. The non-smoked flavor just tastes cleaner and more delish to me, and I like tasting all the various herbs used in the curing process. But if you can’t find gravlax, smoked salmon is totally fine to use!

The secret ingredient in this recipe is definitely the shaved lemon. Have you ever eaten lemon rind? When cut into very fine pieces like in this recipe, it doesn’t taste bitter, really. In fact, it adds a wonderful brightness to these little sandwiches, and you simply can’t skip using it!

Get the recipe for these below…   Read the full post +