Category: Uncategorized

For something so ubiquitous, potato salad involves a lot of decisions. Mayo or mustard? Spiced or Plain? Herbs or Bacon? Cold or Warm?

But what to do if, like us, you like ALL kinds of potato salad? Especially in the summer, heaped into a big bowl at a rooftop barbecue? The answer is here, in our recipe for Red Bliss Potato Salad- because this is the only recipe you’ll ever need to achieve Potato Salad Nirvana. We combined our favorite elements of all the potato salads we’d ever enjoyed to create a balanced dish that has a little bit of mayo, a little bit of mustard, some vinegar, herbs and bacon, and a whole lot of love.

 

 

PERFECT AMMOUNT FOR 5-6 GUESTS:

• 2 pounds red potatoes, scrubbed and cut into 1-inch cubes 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1/2 pound bacon, cut into 1/2-inch dice
• 3/4 cup finely minced yellow onion (about 1 small)
• 1/3 cup white vinegar
• 2 tablespoons white sugar
• 1 tablespoon whole grain Dijon mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley leaves 1 tablespoon finely chopped fresh chive

1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Boil the potatoes until they are just fork tender. Drain the potatoes and set aside.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, whole grain dijon mustard, vinegar, sugar, parsley, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the minced yellow onion and 1 teaspoon of salt. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. To serve, sprinkle with chopped chives and bacon. Serve cold or at room temperature. Enjoy!

Nothing beats the heat like a refreshing glass of fruity sangria. The best part about it is that you can adapt your sangria to fit whatever fresh fruits you have available or in season. Our recipe uses fresh blueberries, raspberries, pears, apples, oranges and nectarines, with white wine and some ginger ale. Mix up a big pitcher and enjoy this drink outdoors with friends, or as a cool pick-me-up after a long day!

INGREDIENTS:

• 1 750 ml bottle of dry white wine (Chardonnay, Sauvignon Blanc, Pinot Gris are all good options)
• Assorted fruit, cut into cubes.
• 1 Orange cut into wedges
• 2 Cups ginger ale or club soda

 

 

FOR A PITCHER:

1. Fill a large pitcher halfway full of chopped fruit
2. Pour the wine into the pitcher, leaving about a quarter empty.
3. Squeeze the juice from the citrus wedges into the wine. Toss in the wedges, removing the seeds if possible.
4. Add ginger ale or club soda just before serving.

If serving the sangria right away, use chilled white wine and serve over lots of ice. To make in advance, let the fruit and wine mixture chill for a few hours or overnight before serving.

With the heat of Summer upon us, we tend to look for recipes that are easily made, easily shared and easily delicious. That is why antipasti is the perfect summer meal. Before we talk meats and cheeses, it’s interesting to understand the difference between antipast o and antipast i. Both words are in Italian, but antipasto translates to “before the meal” and is the singular Italian equivalent of “appetizer”. Antipasti, on the other hand, is the plural of antipasto, and therefore means “appetizers”.

So, you can order an antipasto before your main course, or, you can eat antipasti all day long (which is what we prefer).

Antipasti are usually a plate of assorted meats, vegetables and cheeses, cut into bite sized pieces that can easily be picked up with a fork or your fingers- an excellent accompaniment or main dish for summer dining. The best part about antipasti is that most of the components come already prepared, so all you have to do is purchase, open, and set on a plate!

 

 

Our ideal antipasti plate includes marinated artichokes, sundried tomatoes, green and kalamata olives, pickled red pepper and provolone-salami rolls. Topped with some fresh basil and a red wine vinaigrette, our antipasti plate will become your new summer staple.