TEXAS OLIVE RANCH PEACH BALSAMIC SUMMER SANGRIA Sangria is the perfect, easy drink solution for a summer party. It’s incredibly easy to make, delicious, and only gets better as it sits. The addition of balsamic vinegar to this sangria helps balance out the sweetness from the residual sugar in the wine and the fruit.
GREENS FRITTATA WITH MOZZARELLA AND PROSCIUTTO YIELD: 4 - 6 servings | TIME: About 15 minutes
INGREDIENTS:
This savory frittata will take about 15 minutes, including the cooking time, putting weeknight dinner on the fast track. Add ribbons of raw greens to beaten eggs, then proceed to make the frittata, flipping it like a big pancake. The greens are cooked in the process, and the flavor is phenomenal.
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INGREDIENTS:
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1 bottle of a light, fruity white wine, chilled (something higher in acid like Pinot Grigio or sweeter like Moscato) 1 bottle of sparkling wine, chilled (we recommend Prosecco if you’re serving with one of our other Italian-inspired dishes) 1 cup Brandy ¼ cup Peach Balsamic Vinegar Juice from 1 lemon 3-4 white peaches, peeled, pitted and cut into cubes ¼ cup of super-fine sugar A handful of raspberries, for garnish Sprig of mint, for garnish
PREPARATION: 1. Place all of the fruit at the bottom of a bowl or drink dispenser 2. Add the wine, brandy, balsamic, lemon juice and sugar. 3. Stir the ambrosial potion until the sugar is dissolved, and that’s it! Seriously, it’s that easy. Serve over ice and add garnishes!
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5 to 6 ounces arugula, spinach or chard, stemmed and sliced into 1/2-inch ribbons 2 small garlic cloves, minced Salt and pepper Olive oil 8 large organic eggs Pinch of red pepper flakes 2 tablespoons grated parmigiano ¼ pound fresh mozzarella, thinly sliced 3 or 4 slices prosciutto, torn into strips.
PREPARATION: 1. Put the greens in a large mixing bowl. Add the garlic, season with salt and pepper and drizzle lightly with olive oil. Toss the greens with your hands to coat the leaves. 2. In a separate bowl, beat the eggs and season with salt and pepper. Add the red pepper flakes and parmigiano. Pour the egg mixture over the greens and stir them together. 3. Heat a well-seasoned cast iron skillet or 9-inch omelet pan on medium-high. Pour in a film of olive oil and let it heat. Add the frittata mixture and let it cook briskly, lifting the edges with a spatula and tilting the pan to help the bottom set. Reduce the heat to prevent the bottom from over-browning and quickly arrange the sliced mozzarella and prosciutto over the surface. Cook for about 3 minutes.
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4. Place a large plate over the pan, then carefully invert the frittata onto the plate. Return the pan to the heat, add a touch more olive oil, and slip the frittata back into the pan, uncooked side down, for another 2 minutes. (Alternatively, leave the frittata in the pan and finish under a broiler). Slide the frittata onto a platter. Serve slightly warm or at room temperature, cut into wedges.
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