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Showing posts from July, 2026

Savory Peach Salad

½ red onion, cut in thin slices 2 tablespoons fresh lemon juice 1 tablespoon white vinegar ½ cup cherry or grape tomatoes cut in half 1 seedless cucumber, sliced into half moons 4 Peaches 5 ounces crumbled feta cheese chopped Vinaigrette: 2 teaspoons honey ⅓ cup extra virgin olive oil 1 teaspoon fresh oregano leaves, chopped 1 tablespoon fresh parsley, ¼ teaspoon salt ⅛ teaspoon black pepper Pickled Red Onions: Add the sliced red onions to a bowl and add lemon juice and vinegar. Let it sit and pickle while you make the rest of the salad. Add tomatoes, cucumbers to a medium bowl. Slice peaches in half along the pit, rotate the halves in opposite directions to release from the pit. Remove the pit and slice peaches into thin wedges, Add to the bowl with tomatoes and cucumbers. Season with salt and pepper. Transfer the pickled red onions to the bowl with the rest of the salad. Reserve the vinegar mixture. In the bowl with the reserved vinegar and lemon juice, add the honey, extra virgin ol...

Sparkling Red, White and Blue Cocktail

  One bottle chilled Sauvignon Blanc 1/2 cup orange liquor (Grand Marnier or Cointreau) 1 cup strawberries, sliced 1 cup blueberries  2 Granny Smith apples, peeled and cut into star shapes 1 bottle sparkling white wine In a large pitcher, Stir together, Sauvignon Blanc, orange liqueur, strawberries, and blueberries. Refrigerate for at least an hour. When you’re ready to serve, add sparkling white wine and apple stars.  Serve in a wine glass with ice.