Archive for July, 2014

Sautéed Kale

July 12, 2014

Thanks Bobby Flay!

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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White Sangria

July 6, 2014

6 tablespoons sugar
2 bottles of dry white wine (dry chard or sav blanc – the cheaper the better)
6 shots of peach liquor (Schnapps is fine)
2 limes, sliced
2 lemons, sliced
5 ripe peaches, sliced
4 green apples, cored and sliced

Combine the sugar, wine and liquor and stir until the sugar is dissolved. Add the rest and let it sit for at least a few hours. Overnight is best.

Lasts for 1, maybe 2 days. Makes about 6-8 drinks depending on how tall your glasses are. Eat the fruit! It’s sooooo good.

Modified from Rachel Ray’s recipe