Saturday, June 29, 2013

Spanish-Style Red Wine Spritzer

Called Tinto de Verano in Spanish, this red wine spritzer is so refreshing on a hot summer day - or anytime!


Ice (enough to fill glass)
Spanish red Rioja wine, chilled
Lemon-lime soda (such as Sprite or 7 Up), chilled
Lemon or lime wedge or twist (for garnish)

Fill a large wine glass with ice.

Pour the wine into the glass, until the glass is 1/2 full.

Top with the lemon-lime soda until the glass is full.

Garnish with the lemon or lime.

-- 1 serving

Saturday, June 22, 2013

Simple Lemon-Balsamic Arugula Salad

A salad can be delicious without being complicated. This is a case in point.

Baby arugula is tossed with our Lemon-Balsamic Vinaigrette for an easy, fresh-tasting accompaniment to a Mediterranean-style meal.


4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

Place the arugula in a large bowl.

Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

-- 4 servings

Saturday, June 8, 2013

Parsley Hummus

I'm always looking for new hummus variations, and this is a great way to use up leftover parsley. It adds color, flavor, and nutrients to the hummus.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.


Parsley Hummus

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1/2 cup tightly packed Italian flat-leaf parsley leaves (stems discarded)
1 clove garlic, crushed through a press or finely minced
2 1/2 to 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Saturday, June 1, 2013

Honey-Balsamic Vinaigrette

In this version of a balsamic vinaigrette, a bit of added honey takes the edge off the tartness of the vinegar but doesn't make the dressing too sweet.


6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 1/2 cup of dressing