Pineapple Sangria

I don’t usually drink white Sangria, but this one is really nice on a hot day,
it’s not as “heavy” as the red sangrias can be, although still my favorite!

The temperatures here have been in around 70 – 80 degrees F and very humid!

This drink is sooo refreshing

:D

I found a couple of great recipes and “melded” them together…..

First one is from eat.drink.love

and the second

from Erin’s Food Files

 

 

Spring-Sangria-4-mark

eat.drink.love

 

Ingredients

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped

I added 1 sliced lime and 1/2 cup of orange juice and a splash of sprite.

 

Directions

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

Erins Food Files/ Epicurious

 

≈Laugh loudly, Love generously, Care deeply, Speak kindly≈

Veggie Sandwich

IMG_1209

This recipe is so easy and absolutely delicious!!

 

Late Summer Veggie Sandwich

1/2 cup softened goat cheese (you can use cream cheese if you do not like goat cheese or are looking to save some money)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon finely minced shallot
Pinch of salt
Pinch of freshly ground black pepper
Nonstick cooking spray
1 zucchini, cut into 1/4-inch planks
1 yellow squash, cut into 1/4-inch planks
1 jarred roasted red pepper, cut into strips
8 slices whole grain, gluten-free bread

In a small dish, combine the goat cheese or cream cheese, parsley, basil, shallot, salt, and pepper. Stir until combine. Set aside.

Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Arrange the zucchini in the skillet. Cook for 2-3 minutes or until it begins to brown, flip, and cook 2-3 minutes more to brown the other side. Place on a plate and repeat steps for the remaining zucchini and yellow squash. Set aside.

Toast the bread slices in an oven or panini press. Spread each slice with 1/2 a tablespoon of the herb cheese mixture. Layer the zucchini, squash, and red peppers on one side of each slice. Top with the other slices of bread and serve.

from A Nickel’s Worth of News