Page 41 - S35.Summer 2019
P. 41

 Fabulous RECIPES!
BY PATTY BOISSONNEAULT
Pinot Grigio Garden Vegetables
Serves 6-8
This is a bright, citrus-y, herbaceous complement
to grilled or roasted fish, or as a summer side to any
entrée.
Slice 1/4” thick:
1 medium zucchini
1 medium yellow squash
1 pickling cucumber
Dice small, the following:
1 large carrot
1/3 red onion
1 celery stalk
Combine in large bowl and add:
1 cup assorted grape or cherry tomatoes, halved (yel-
low, red, black, etc.)
2 or 3 smashed cloves garlic
Salt and black and white pepper to taste
Quarter and juice 1 lemon and 1 lime. Add juices and pieces to vegetables. Add 1 cup Pinot Grigio and 1⁄2 cup chopped, assorted fresh herbs (basil, thyme, dill, oregano and parsley.) Let marinate at room temperature for 1 1/2 hours, stirring frequently.
Then add: 1⁄2 cup extra virgin olive oil
1/3 cup white wine vinegar or cider vinegar
Mix everything well and serve at room temperature.
Then add 1⁄2 cup extra virgin olive oil and 1⁄2 mixed, chopped fresh herbs (parsley, basil, dill, oregano, thyme,) salt and white pepper.
Mix well and serve with any simply prepared white fish.
White Peach Sangria
This sunny refresher should be served bracingly cold. Serves 4-6
1 bottle dry white wine (chardonnay)
1⁄2 cup triple sec
1 cup brandy
3⁄4 cup Peachtree Schnapps OR 1/3 cup St. Germaine elderflower liqueur (makes a more floral sangria)
Juice of 1 orange
4 Tbsp. frozen lemonade concentrate
1 chopped fresh peach (either yellow or white flesh)
1⁄2 chopped orange, with rind
Handful of cut up fresh cherries or strawberries, plus some blueberries or blackberries for color contrast.
Combine everything in a large pitcher. Let chill in refrigerator for a few hours or
overnight. Serve over ice. Add a spritz of seltzer for a little zing. Garnish with mint leaves and skew- ered fruit.
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