Summer + Sangria = Sensational!

Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are. Sangria Summer Cocktails vomFASS Mall of America Tam

With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.

Sangria philosophy

Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:

1 bottle of wine (red, rosé, white)Sangria
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit

Preparation

Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.

The sangria I made for my daughter’s birthday this week included these ingredients:

Bobbie’s Birthday Sangria

1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)

Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.

For more delicious, Sangria Recipes click here.Sangria

Enjoy!

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Mediterranean Lifestyle Cooking Class June 26, 2018

I love meeting people who are as jazzed about easy, delicious and healthy cooking and eating as I am! Tonight’s class was delightful, with engaged participants enjoying the company and the food. The recipes were such a hit that I just had to share this peek at the fun. Join us for next month’s classes! See the class schedule on our Facebook page.

Chopped Potato Salad Serves 2 – 3

Ingredients – Salad

Mediterranean Diet Cooking Class vomFASS Mall of America Mark Kathy
Nice job on that colorful, flavorful salad, Mark & Kathy!

2 T. Spicy Honey Mustard Dressing (recipe below)
½ C. Chickpeas, rinsed and drained
¾ C. Small red potatoes, steamed, chilled and and cubed
½ C. Cherry or grape tomatoes
1 hand full green beans, steamed to tender crisp and chilled
1 Egg, hard boiled and diced

Ingredients – Honey Mustard Dressing

½ C. vomFASS Garlic Extra Virgin Olive Oil

Potato Salad Minnesota Food vomFASS Mall of America
This colorful salad is as nutritious as it is delicious! Great for the MN summer vegetable bounty! 

3 T. vomFASS White Balsamic Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Chipotle Mustard
vomFASS Himalayan Sea Salt and Peppercorn Mix to taste 

Directions

Combine dressing ingredients and whisk until emulsified. Leftovers may be used as a salad dressing or marinade for chicken, pork chops or shrimp. Combine salad ingredients and serve. This salad is even better the second day!

Black-Eyed Peas and Walnut Lettuce Wraps Serves 6-8

Ingredients

Mediterranean Diet Cooking Class vomFASS Mall of America Andy Susie
Andy and Susie joined us during their Twin Cities vacation, from Illinois!

2 cans black-eyed peas, drained and rinsed or 3 cups cooked from dried state
1 medium onion, chopped
1 can diced water chestnuts
1 medium carrot, roughly grated
½ C. chopped walnuts
1 red bell pepper, chopped
¼ C. fresh parsley, chopped
2 T. vomFASS Orange Extra Virgin Olive Oil or Red Pepper Extra Virgin Olive Oil
if you prefer spicier
¼ C. vomFASS Fig Chili Balsamic
1 t. vomFASS African Rub spice blend
vomFASS Sea Salt and Peppercorn Mix, to taste
Bibb / Butter lettuce leaves, washed and dried

Directions

Heat oil in large skillet over medium heat.  Add onion, pepper, carrots and water chestnuts. Reduce heat to low, cover pan

Black Eyed Pea Lettuce Wraps Mediterranean Diet Cooking Class vomFASS Mall of America
Black-eyed pea and walnut lettuce wraps make a great appetizer or meatless main dish. I loved the leftovers with Paul Blisson Rosé from vomFASS.

and continue cooking until veggies are tender crisp, about 3 – 5 minutes.  Stir in walnuts, black-eyed peas, Fig-Chili Balsamic and parsley.  Season with salt and pepper to taste. Cool slightly. Spoon about ¼ cup of the mixture into each lettuce leaf.  Fold the leaves in half and eat taco-style. vomFASSified from Oldwayspt.org

Balsamic Watermelon Salad Serves 6

Ingredients

vomFASS Aceto Balsamico Maletti
1 Small seedless watermelon
1 T. vomFASS Calamansi Balsam Vinegar
2 T. vomFASS Agora Extra Virgin Olive Oil
1/4 C. fresh mint leaves, chiffonade
2/3 C. crumbled feta cheese
vomFASS Sea Salt and Peppercorn Mix 

Directions

Mediterranean Diet Cooking Class vomFASS Mall of America Father Daughter
Tiffany knew her dad, George, would love the gift of a cooking class – and quality time with her! 

In a large bowl, whisk together the Calamansi Balsam Vinegar and olive oil with a pinch of salt and pepper. Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to the bowl, along with mint and feta cheese. Toss to combine. Drizzle the salad with Aceto Balsamico Maletti and serve. You can serve this on a tray, in a bowl, or even as individual wedged servings.

Easy Dessert Serves 6

Ingredients

vomFASS Star Forest Raspberry Balsamic
vomFASS Pistachio Oil

vanilla ice cream or frozen yogurt

Directions

Scoop one small serving of ice cream or yogurt into serving bowl. Drizzle with Star Forest Raspberry Balsamic and Pistachio Oil. Enjoy! (You won’t believe how decadently delicious this is!)