Roasted Chickpea, Avocado and Cucumber Salad

This simple green salad is loaded up with zesty roasted chickpeas, cucumber, avocado, feta cheese, fresh herbs, and a tangy lemon vinaigrette. As I mentioned in my post earlier this week, Barclay and I love roasting up a big pan of chickpeas at least once a week. And this big green salad, in particular, is […]

This simple green salad is loaded up with zesty roasted chickpeas, cucumber, avocado, feta cheese, fresh herbs, and a tangy lemon vinaigrette.

As I mentioned in my post earlier this week, Barclay and I love roasting up a big pan of chickpeas at least once a week. And this big green salad, in particular, is one of our favorite ways to put them to use! ♡

We love it because it’s loaded up with so many of our favorite ingredients that taste so fresh and light, especially this time of year. We’re talking crisp greens, cool cucumber, creamy avocado, sliced red onions, tangy feta (or goat cheese), lots and lots of fresh herbs (we’re partial to dill and mint here), and a quick lemon vinaigrette. The whole salad comes together quickly and easily and is bursting with bright summertime flavors. And while it could work well as a side salad, we usually just make a meal out of it!

If you’d like to add in some protein, grilled shrimp, salmon, chicken or steak would all be delicious options. Or if you feel like making the salad completely vegan, you can just nix the cheese. However you make it, we hope that you love it as much as we do. It’s definitely a keeper in our house!

(more…)

5-Minute Mango Lime Sorbet

This mango lime sorbet is super refreshing and delicious and easy to whip up in 5 minutes using a food processor or blender. Summer’s just around the corner, so I say we blend up a quick batch of this mango lime sorbet! ♡ It’s one of my favorite back-pocket dessert recipes this time of year […]

This mango lime sorbet is super refreshing and delicious and easy to whip up in 5 minutes using a food processor or blender.

Mango Lime Sorbet

Summer’s just around the corner, so I say we blend up a quick batch of this mango lime sorbet! ♡

It’s one of my favorite back-pocket dessert recipes this time of year because it’s easy to whip up in just 5 minutes from start to finish. And all you need to make it are 4 simple ingredients — frozen fruit (mango, in this case), fresh lime (we’ll use both the juice and zest), coconut milk (or your preferred type of milk or water), and fresh ginger (or ground ginger, in a pinch). Everything purées together magically in a high-speed food processor or blender to create a perfectly silky smooth sorbet. And while you’re welcome to pop a batch in the freezer to save for later, the brilliance of these food processor or blender sorbets is that they are ready to serve immediately if you’d like. Dessert craving = solved!

As you can see, this mango sorbet recipe is already naturally gluten-free and vegan as-is. But I’ve also included some fun ideas for how to customize it below with different fruits and add-ins, so please feel free to have fun with the recipe and make it your own!

It’s seriously the perfect dessert for last-minute summer entertaining or anytime you find yourself craving a sweet treat. So grab a bag of frozen mango, and let’s make some sorbet!

(more…)

Deviled Eggs

This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave. If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡ This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at […]

This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave.

If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡

This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at gatherings!

It’s also incredibly quick and easy to make, and can be prepped up to a day in advance if you’d like. It can be made with either traditional mayo or plain Greek yogurt (for any of you out there who aren’t big mayo fans). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And when sprinkled with a pinch of smoked paprika and fresh chives, these deviled eggs are downright irresistible.

I’ve included a number of fun options below for ways to customize your own deviled eggs too. So please feel free to make this recipe your own, and let’s devil some eggs together! (more…)

Sangria

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd! Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here […]

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!

Sangria Recipe

Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here on the blog. But as it turns out…locals here actually don’t really drink much sangria. (Which came as a total surprise to us too!)

If you glance around a restaurant here in Spain, it’s almost always the tourists who are the ones with pitchers of sangria on their tables. When locals here are craving a cold drink, they usually opt instead for a glass of vermut (here in Catalonia) or sidra (in Asturias) or tinto de verano (wine with lemon soda down in the south) or kalimotxo (wine with Coke in the Basque country). Granted, Spaniards do proudly take the credit for sangria, although the details of its origins are a bit murky. And my Spanish friends also made sure to note as I was writing this post that they do occasionally make a batch of sangria at home in the summertime, especially when they’re looking for a cheap and easy way to provide drinks for a crowd. But with amazing high-quality wine being so affordable and abundant here in Spain, most of the time people here would much prefer to just drink it straight instead of diluting it into sangria.

Still though, even if sangria is admittedly more of a touristy thing in Spain, I love making it this time of year! It has long been my go-to cocktail for summer entertaining, especially since it’s so easy to make (less than 10 minutes or prep), relatively affordable (and a perfect use for inexpensive wine), completely customizable with your favorite ingredients (hello, colorful fruit that’s in season), and it always tastes so light and refreshing (perfect for summer). It’s also easy to prep a few hours in advance, making it a great drink for easy summer entertaining. And in my experience, it’s always a hit with a crowd.

So if you are interested in learning how to make authentic sangria, here is the way that sangria is prepared here in Spain. There may be a few surprise ingredients in here, so read on!

Sangria Recipe | 1-Minute Video

Fresh fruit for authentic Spanish sangria

Spanish Sangria Ingredients:

If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It’s really just a wine punch made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in. But beyond that, the details are 100% up to you! I’ve included lots of tips below for how to customize your own sangria recipe. But as a starting place, here are the sangria ingredients that are used most commonly here in Spain:

  • Spanish red wine: As the world’s third largest wine producer, Spaniards would absolutely insist that you choose a decent Spanish red for your sangria. (Rioja wine is the popular choice, which typically features garnacha and/or tempranillo grapes.)  But no need to splurge on an expensive bottle. Sangria is the perfect way to gussy up any inexpensive or leftover wine that you might have on hand.
  • Brandy: This is the spirit most commonly added to Spanish sangria recipes. But if you don’t have any on hand, feel free to sub in cognac or orange liqueur instead.
  • Fresh chopped fruit: The standard three fruits you will see most often in Spain are oranges, lemons and green apples. But as I mention below, feel free to also add in other juicy fruits that you happen to have on hand.
  • Cinnamon stick: Yep, cinnamon! This was a fun surprise moving to Spain — there’s almost always a cinnamon stick floating in every pitcher of sangria here, and I love the subtle hint of warming spice that it adds.
  • Sweetener: Feel free to add as much sweetener to your sangria you would like. Sugar or brown sugar is standard here in Spain (melted into a simple syrup, with equal parts boiling water and sugar). But feel free to use maple syrup or honey for a natural alternative.
  • Bubbles: Totally up to you if you would like to make your sangria a bit fizzy! I prefer mine flat, but feel free to top your glasses off with a light soda (such as Sprite, La Casera or ginger ale) or sparkling water just before serving if you would like.

Sangria Pitcher

How To Make Sangria:

Homemade sangria couldn’t be easier to make. Simply…

  1. Chop your fruit: Dice the orange, lemon and green apple into evenly-sized pieces.
  2. Stir everything together: Combine the diced fruit, wine, brandy, the juice of one orange, and a cinnamon stick together in a large pitcher.
  3. (Optional) Add sweetener: If you prefer a sweeter sangria, feel free to add in a tablespoon or two of sweetener at a time until the sangria reaches your desired level of sweetness.
  4. Cover and refrigerate: Pop the pitcher in the fridge for at least 30 minutes or up to 4 hours before serving, in order to let those flavors meld together.
  5. Serve: Then serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Spanish Sangria Recipe

Sangria Recipe Variations:

As I mentioned above, the beauty of sangria is that it’s really more of a method than an exact recipe. So just gather whatever ingredients you have on hand and customize a batch to your liking. For example, feel free to…

  • Use a different wine: Red wine is traditional with Spanish sangria. But a good Spanish white or rosé wine would also work great!
  • Use a different liqueur: If brandy isn’t your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain.
  • Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand. Any juicy fruits (such as citrus, berries, grapes, pineapple, mango, kiwi, etc.) would be delicious.
  • Add fresh ginger: If you would like to give your sangria a bit of a kick, muddle in a few slices of fresh ginger.
  • Make it spicy: This is 100% non-traditional, as Spaniards typically don’t like to add much heat to their food or drinks, but I sometimes love to muddle in a jalapeño slice or two to give the sangria a subtle but interesting kick.

Sangria

More Authentic Spanish Recipes:

Looking for more authentic Spanish or Catalan recipes to try? Here are a few of my favorites that I’ve learned to make while we have been living in Barcelona…

Print
Sangria Recipe

Sangria

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings

Description

Learn how to make authentic Spanish sangria with this easy sangria recipe.  It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!


Ingredients

  • 2 bottles Spanish red wine (Rioja wine is most popular)
  • 1/2 cup brandy
  • 2 oranges, one juiced and one diced
  • 1 green apple, diced
  • 1 lemon, diced
  • 1 cinnamon stick
  • optional sweetener: simple syrup* or maple syrup
  • optional bubbles: lemon-lime soda, ginger ale or sparkling water

Instructions

  1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher.  Stir to combine.  Taste and add in a few tablespoons of sweetener, if desired.
  2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Notes

Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water.  Give the mixture a stir and heat until the sugar (or honey) has dissolved.  Then use immediately, or cover and refrigerate in a sealed container until ready to use.

The BEST Sangria Recipe from Gimme Some Oven

Sangria

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd! Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here […]

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!

Sangria Recipe

Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here on the blog. But as it turns out…locals here actually don’t really drink much sangria. (Which came as a total surprise to us too!)

If you glance around a restaurant here in Spain, it’s almost always the tourists who are the ones with pitchers of sangria on their tables. When locals here are craving a cold drink, they usually opt instead for a glass of vermut (here in Catalonia) or sidra (in Asturias) or tinto de verano (wine with lemon soda down in the south) or kalimotxo (wine with Coke in the Basque country). Granted, Spaniards do proudly take the credit for sangria, although the details of its origins are a bit murky. And my Spanish friends also made sure to note as I was writing this post that they do occasionally make a batch of sangria at home in the summertime, especially when they’re looking for a cheap and easy way to provide drinks for a crowd. But with amazing high-quality wine being so affordable and abundant here in Spain, most of the time people here would much prefer to just drink it straight instead of diluting it into sangria.

Still though, even if sangria is admittedly more of a touristy thing in Spain, I love making it this time of year! It has long been my go-to cocktail for summer entertaining, especially since it’s so easy to make (less than 10 minutes or prep), relatively affordable (and a perfect use for inexpensive wine), completely customizable with your favorite ingredients (hello, colorful fruit that’s in season), and it always tastes so light and refreshing (perfect for summer). It’s also easy to prep a few hours in advance, making it a great drink for easy summer entertaining. And in my experience, it’s always a hit with a crowd.

So if you are interested in learning how to make authentic sangria, here is the way that sangria is prepared here in Spain. There may be a few surprise ingredients in here, so read on!

Sangria Recipe | 1-Minute Video

Fresh fruit for authentic Spanish sangria

Spanish Sangria Ingredients:

If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It’s really just a wine punch made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in. But beyond that, the details are 100% up to you! I’ve included lots of tips below for how to customize your own sangria recipe. But as a starting place, here are the sangria ingredients that are used most commonly here in Spain:

  • Spanish red wine: As the world’s third largest wine producer, Spaniards would absolutely insist that you choose a decent Spanish red for your sangria. (Rioja wine is the popular choice, which typically features garnacha and/or tempranillo grapes.)  But no need to splurge on an expensive bottle. Sangria is the perfect way to gussy up any inexpensive or leftover wine that you might have on hand.
  • Brandy: This is the spirit most commonly added to Spanish sangria recipes. But if you don’t have any on hand, feel free to sub in cognac or orange liqueur instead.
  • Fresh chopped fruit: The standard three fruits you will see most often in Spain are oranges, lemons and green apples. But as I mention below, feel free to also add in other juicy fruits that you happen to have on hand.
  • Cinnamon stick: Yep, cinnamon! This was a fun surprise moving to Spain — there’s almost always a cinnamon stick floating in every pitcher of sangria here, and I love the subtle hint of warming spice that it adds.
  • Sweetener: Feel free to add as much sweetener to your sangria you would like. Sugar or brown sugar is standard here in Spain (melted into a simple syrup, with equal parts boiling water and sugar). But feel free to use maple syrup or honey for a natural alternative.
  • Bubbles: Totally up to you if you would like to make your sangria a bit fizzy! I prefer mine flat, but feel free to top your glasses off with a light soda (such as Sprite, La Casera or ginger ale) or sparkling water just before serving if you would like.

Sangria Pitcher

How To Make Sangria:

Homemade sangria couldn’t be easier to make. Simply…

  1. Chop your fruit: Dice the orange, lemon and green apple into evenly-sized pieces.
  2. Stir everything together: Combine the diced fruit, wine, brandy, the juice of one orange, and a cinnamon stick together in a large pitcher.
  3. (Optional) Add sweetener: If you prefer a sweeter sangria, feel free to add in a tablespoon or two of sweetener at a time until the sangria reaches your desired level of sweetness.
  4. Cover and refrigerate: Pop the pitcher in the fridge for at least 30 minutes or up to 4 hours before serving, in order to let those flavors meld together.
  5. Serve: Then serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Spanish Sangria Recipe

Sangria Recipe Variations:

As I mentioned above, the beauty of sangria is that it’s really more of a method than an exact recipe. So just gather whatever ingredients you have on hand and customize a batch to your liking. For example, feel free to…

  • Use a different wine: Red wine is traditional with Spanish sangria. But a good Spanish white or rosé wine would also work great!
  • Use a different liqueur: If brandy isn’t your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain.
  • Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand. Any juicy fruits (such as citrus, berries, grapes, pineapple, mango, kiwi, etc.) would be delicious.
  • Add fresh ginger: If you would like to give your sangria a bit of a kick, muddle in a few slices of fresh ginger.
  • Make it spicy: This is 100% non-traditional, as Spaniards typically don’t like to add much heat to their food or drinks, but I sometimes love to muddle in a jalapeño slice or two to give the sangria a subtle but interesting kick.

Sangria

More Authentic Spanish Recipes:

Looking for more authentic Spanish or Catalan recipes to try? Here are a few of my favorites that I’ve learned to make while we have been living in Barcelona…

Print
Sangria Recipe

Sangria

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings

Description

Learn how to make authentic Spanish sangria with this easy sangria recipe.  It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!


Ingredients

  • 2 bottles Spanish red wine (Rioja wine is most popular)
  • 1/2 cup brandy
  • 2 oranges, one juiced and one diced
  • 1 green apple, diced
  • 1 lemon, diced
  • 1 cinnamon stick
  • optional sweetener: simple syrup* or maple syrup
  • optional bubbles: lemon-lime soda, ginger ale or sparkling water

Instructions

  1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher.  Stir to combine.  Taste and add in a few tablespoons of sweetener, if desired.
  2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Notes

Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water.  Give the mixture a stir and heat until the sugar (or honey) has dissolved.  Then use immediately, or cover and refrigerate in a sealed container until ready to use.

The BEST Sangria Recipe from Gimme Some Oven

Sangria

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd! Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here […]

Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!

Sangria Recipe

Ever since we moved to Barcelona, I’ve received lots of requests for an authentic Spanish sangria recipe here on the blog. But as it turns out…locals here actually don’t really drink much sangria. (Which came as a total surprise to us too!)

If you glance around a restaurant here in Spain, it’s almost always the tourists who are the ones with pitchers of sangria on their tables. When locals here are craving a cold drink, they usually opt instead for a glass of vermut (here in Catalonia) or sidra (in Asturias) or tinto de verano (wine with lemon soda down in the south) or kalimotxo (wine with Coke in the Basque country). Granted, Spaniards do proudly take the credit for sangria, although the details of its origins are a bit murky. And my Spanish friends also made sure to note as I was writing this post that they do occasionally make a batch of sangria at home in the summertime, especially when they’re looking for a cheap and easy way to provide drinks for a crowd. But with amazing high-quality wine being so affordable and abundant here in Spain, most of the time people here would much prefer to just drink it straight instead of diluting it into sangria.

Still though, even if sangria is admittedly more of a touristy thing in Spain, I love making it this time of year! It has long been my go-to cocktail for summer entertaining, especially since it’s so easy to make (less than 10 minutes or prep), relatively affordable (and a perfect use for inexpensive wine), completely customizable with your favorite ingredients (hello, colorful fruit that’s in season), and it always tastes so light and refreshing (perfect for summer). It’s also easy to prep a few hours in advance, making it a great drink for easy summer entertaining. And in my experience, it’s always a hit with a crowd.

So if you are interested in learning how to make authentic sangria, here is the way that sangria is prepared here in Spain. There may be a few surprise ingredients in here, so read on!

Sangria Recipe | 1-Minute Video

Fresh fruit for authentic Spanish sangria

Spanish Sangria Ingredients:

If you ask bartenders here in Spain how to make sangria, they will be the first to tell you that — technically — there is no standard way to make sangria. It’s really just a wine punch made with seasonal fruit, sweetener, a good splash of brandy, and possibly something fizzy added in. But beyond that, the details are 100% up to you! I’ve included lots of tips below for how to customize your own sangria recipe. But as a starting place, here are the sangria ingredients that are used most commonly here in Spain:

  • Spanish red wine: As the world’s third largest wine producer, Spaniards would absolutely insist that you choose a decent Spanish red for your sangria. (Rioja wine is the popular choice, which typically features garnacha and/or tempranillo grapes.)  But no need to splurge on an expensive bottle. Sangria is the perfect way to gussy up any inexpensive or leftover wine that you might have on hand.
  • Brandy: This is the spirit most commonly added to Spanish sangria recipes. But if you don’t have any on hand, feel free to sub in cognac or orange liqueur instead.
  • Fresh chopped fruit: The standard three fruits you will see most often in Spain are oranges, lemons and green apples. But as I mention below, feel free to also add in other juicy fruits that you happen to have on hand.
  • Cinnamon stick: Yep, cinnamon! This was a fun surprise moving to Spain — there’s almost always a cinnamon stick floating in every pitcher of sangria here, and I love the subtle hint of warming spice that it adds.
  • Sweetener: Feel free to add as much sweetener to your sangria you would like. Sugar or brown sugar is standard here in Spain (melted into a simple syrup, with equal parts boiling water and sugar). But feel free to use maple syrup or honey for a natural alternative.
  • Bubbles: Totally up to you if you would like to make your sangria a bit fizzy! I prefer mine flat, but feel free to top your glasses off with a light soda (such as Sprite, La Casera or ginger ale) or sparkling water just before serving if you would like.

Sangria Pitcher

How To Make Sangria:

Homemade sangria couldn’t be easier to make. Simply…

  1. Chop your fruit: Dice the orange, lemon and green apple into evenly-sized pieces.
  2. Stir everything together: Combine the diced fruit, wine, brandy, the juice of one orange, and a cinnamon stick together in a large pitcher.
  3. (Optional) Add sweetener: If you prefer a sweeter sangria, feel free to add in a tablespoon or two of sweetener at a time until the sangria reaches your desired level of sweetness.
  4. Cover and refrigerate: Pop the pitcher in the fridge for at least 30 minutes or up to 4 hours before serving, in order to let those flavors meld together.
  5. Serve: Then serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Spanish Sangria Recipe

Sangria Recipe Variations:

As I mentioned above, the beauty of sangria is that it’s really more of a method than an exact recipe. So just gather whatever ingredients you have on hand and customize a batch to your liking. For example, feel free to…

  • Use a different wine: Red wine is traditional with Spanish sangria. But a good Spanish white or rosé wine would also work great!
  • Use a different liqueur: If brandy isn’t your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain.
  • Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand. Any juicy fruits (such as citrus, berries, grapes, pineapple, mango, kiwi, etc.) would be delicious.
  • Add fresh ginger: If you would like to give your sangria a bit of a kick, muddle in a few slices of fresh ginger.
  • Make it spicy: This is 100% non-traditional, as Spaniards typically don’t like to add much heat to their food or drinks, but I sometimes love to muddle in a jalapeño slice or two to give the sangria a subtle but interesting kick.

Sangria

More Authentic Spanish Recipes:

Looking for more authentic Spanish or Catalan recipes to try? Here are a few of my favorites that I’ve learned to make while we have been living in Barcelona…

Print
Sangria Recipe

Sangria

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings

Description

Learn how to make authentic Spanish sangria with this easy sangria recipe.  It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd!


Ingredients

  • 2 bottles Spanish red wine (Rioja wine is most popular)
  • 1/2 cup brandy
  • 2 oranges, one juiced and one diced
  • 1 green apple, diced
  • 1 lemon, diced
  • 1 cinnamon stick
  • optional sweetener: simple syrup* or maple syrup
  • optional bubbles: lemon-lime soda, ginger ale or sparkling water

Instructions

  1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher.  Stir to combine.  Taste and add in a few tablespoons of sweetener, if desired.
  2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

Notes

Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water.  Give the mixture a stir and heat until the sugar (or honey) has dissolved.  Then use immediately, or cover and refrigerate in a sealed container until ready to use.

The BEST Sangria Recipe from Gimme Some Oven

Pesto Pasta Salad

This Pesto Pasta Salad recipe is loaded up with the most delicious mix of Italian-inspired ingredients. Easy to prep up to a few days in advance and sure to be a crowd fave! Anytime there’s a summer potluck happening, I call dibs on bringing the pasta salad! And this summer, this fabulous pesto pasta salad is […]

This Pesto Pasta Salad recipe is loaded up with the most delicious mix of Italian-inspired ingredients. Easy to prep up to a few days in advance and sure to be a crowd fave!

Pesto Pasta Salad

Anytime there’s a summer potluck happening, I call dibs on bringing the pasta salad!

And this summer, this fabulous pesto pasta salad is my new go-to. ♡

It’s loaded up with all of my favorite Italian-inspired pasta salad ingredients, from sun-dried (or fresh!) tomatoes to tender artichoke hearts, fresh arugula, tangy pepperoncini peppers, mini mozzarella balls, rich Kalamata olives and toasted pine nuts. Everything is generously tossed with fresh basil pesto (highly recommend making a batch homemade while fresh basil is in season) and served up with a generous sprinkle of Parmesan. I mean seriously, with an all-star ingredient lineup like this, who wouldn’t love this pasta salad?!

That said, this recipe is super flexible, so feel free to also add in some meat (salami, chicken, shrimp, pepperoni) or any of the other ingredient suggestions listed below. It’s also easy to adapt this pasta salad to be gluten-free and/or vegan if you’d like. And this recipe also holds up really well in the fridge for a few days, so feel free to make it in advance of a gathering or use it as easy meal prep for the week ahead.

Bottom line, everyone who has tried this pasta salad absolutely raves about it and can’t stop going back for more. So whip up (or buy!) a batch of pesto and let’s make some pasta salad together!
(more…)

Watermelon Gazpacho

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing. Summertime = gazpacho time. ♡ And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we […]

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing.

Watermelon Gazpacho

Summertime = gazpacho time. 

And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we could turn to its irresistibly sweet and savory cousin — watermelon gazpacho.

This refreshing chilled soup is the perfect way to use up a leftover hunk of watermelon that you might have hanging out in the fridge after last weekend’s picnic. When blended together with lots and lots of summer veggies, a handful of fresh mint, a slice of bread and some simple seasonings, this gazpacho tastes like summertime sunshine in a bowl. And it is delicious!

Bonus? This watermelon gazpacho recipe only takes about 15 minutes to prep and can be made up to two days in advance. Plus it’s made with fresh and healthy ingredients that are also naturally vegan and gluten-free (if you use gf bread), which makes gazpacho an especially great option if you happen to be cooking for a crowd this summer. We often turn to gazpacho when we’re entertaining this time of year since it’s so easy to prep ahead of time — usually just serving it up with a light salad and a loaf of crusty bread — and it hits the spot every time!

So grab some fresh watermelon and summer veggies, and let’s blend up a quick batch together!

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Watermelon Gazpacho

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing. Summertime = gazpacho time. ♡ And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we […]

This watermelon gazpacho recipe is the perfect balance of savory and sweet, it’s full of feel-good fresh ingredients, and always tastes so light and refreshing.

Watermelon Gazpacho

Summertime = gazpacho time. 

And after sharing my favorite recipe for authentic (tomato) gazpacho with you years ago when we first moved to Spain, I thought that this summer we could turn to its irresistibly sweet and savory cousin — watermelon gazpacho.

This refreshing chilled soup is the perfect way to use up a leftover hunk of watermelon that you might have hanging out in the fridge after last weekend’s picnic. When blended together with lots and lots of summer veggies, a handful of fresh mint, a slice of bread and some simple seasonings, this gazpacho tastes like summertime sunshine in a bowl. And it is delicious!

Bonus?  This watermelon gazpacho recipe only takes about 15 minutes to prep and can be made up to two days in advance.  Plus it’s made with fresh and healthy ingredients that are also naturally vegan and gluten-free (if you use gf bread), which makes gazpacho an especially great option if you happen to be cooking for a crowd this summer.  We often turn to gazpacho when we’re entertaining this time of year since it’s so easy to prep ahead of time — usually just serving it up with a light salad and a loaf of crusty bread — and it hits the spot every time!

So grab some fresh watermelon and summer veggies, and let’s blend up a quick batch together!

(more…)

Next-Level Rice Krispie Treats

The classic 3-ingredient Rice Krispie Treats recipe is kicked up an irresistible notch with brown butter, toasted marshmallows, a splash of bourbon (if you’d like), and an extra pinch of sea salt. Crazy good! Raise your hand if you grew up loving rice krispie treats! ♡ These 3-ingredient wonders from the back of the Kellogg’s […]

The classic 3-ingredient Rice Krispie Treats recipe is kicked up an irresistible notch with brown butter, toasted marshmallows, a splash of bourbon (if you’d like), and an extra pinch of sea salt. Crazy good!

Raise your hand if you grew up loving rice krispie treats! ♡

These 3-ingredient wonders from the back of the Kellogg’s box were a total family fave in our house growing up, and also one of the very first recipes that I proudly learned to make “all by myself” as a kid.  But while the classic recipe will forever and always be a nostalgic fave — guys, I’m here today to tell you that they can be so much tastier with a few simple tweaks!

First, we’ve gotta brown that butter.  This step only takes an extra few minutes and adds the most delicious, rich and nutty flavor to these treats.  Second, why not toast those marshmallows?!  It literally takes less than a minute to broil marshmallows in the oven, and that extra roasty toasty flavor (as charred as you prefer) tastes just as amazing as you would think in this recipe.  Third, you’ve gotta add some extra sea salt.  In my opinion, it is notably lacking in the original recipe and serves to balance out the sugary-sweet flavor of the marshmallows.  And finally — perhaps most importantly — I’m a big believer that you need to add slightly less Rice Krispies than the original recipe calls for.  I love my rice krispie treats soft and chewy, not hard and dry, which can be solved by adjusting the cereal ratio a bit and lightly pressing (rather than firmly packing) the mixture into your baking dish.

If you would really like to kick these up an extra notch, I also love adding a good splash of bourbon to the melty marshmallow mixture, which is just as delicious as you would imagine but optional if you would rather not.  And, of course, you’re also welcome to add in extra peanut butter, chocolate chips, vanilla or sprinkles if you would like too.

Bottom line — these extra few steps only add about an extra 10 minutes or so to an already speedy prep time for these treats, and kick the flavor up a majorly delicious notch.  So if you’re feeling nostalgic and want to make a batch, give this version a try!

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