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Rhubarb and Strawberry Sangria
Rhubarb and Strawberry Sangria
While Rhubarb is often thought of as the “dessert fruit”, it can just be easily incorporated into drinks and savory dishes, making a wonderful sauce or chutney. courtesy: Martha Stewart
INGREDIENTS
• 1/4 cup sugar
• 1/2 cup water
• 2 rhubarb stalks, cut into 1/2-inch pieces
• 1/2 cup fresh orange juice (from 1 orange)
• 1 orange, halved and cut into 1/4-inch slices
• 1 pint strawberries, hulled and quartered
• 4 cups (32 ounces) chilled seltzer
• 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco
• Ice
DIRECTIONS
In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice
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Asian Pear and Arugula Salad with Goat Cheese
Asian Pear and Arugula Salad with Goat Cheese
INGREDIENTS
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon chopped thyme
• Salt and/or sea salt and freshly ground pepper
• 5 ounces arugula
• 2-3 Asian pears (1-1 1/2 pounds)—peeled, cored and very thinly sliced (preferably on a mandolin), cores discarded
• 1/2 cup salted roasted pumpkin seeds
• 3 ounces fresh goat cheese, crumbled
DIRECTIONS
In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
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Roasted Beets
Roasted Beets
Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them easy to peel.
They are delicious on their own and in salads. Some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 400°F. Drizzle with olive oil, kosher salt and freshly ground black pepper. Fold up aluminum to form a closed package. Roast until fork tender or about 45 minutes. Allow to cool and peel skins right off!
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