• 1 1/2 Cup Green Grapes, Halved
• 3 White Peaches, Pitted and Cut into Wedges
• 2 Nectarines, Pitted and Cut into Wedges
• 1 Medium Grapefruit, Halved and Sliced into Half Circles
• 1 Medium Lemon, Halved and Sliced into Half Circles
• 1/2 Cup Sugar
• 1 Bottle White Wine (750ml)
• 1/2 Cup White Grape Vodka
• 1 Liter Ginger Ale

Directions:

1. Prepare the fruit accordingly. Place the fruit in a large glass pitcher or scale the proportions to fit your container. Ours was an 80 oz pitcher.
2. Add the sugar, wine, and vodka. We used a fruity Pinot Grigio and white grape flavored vodka. Feel free to use any white wine you enjoy and citrus or peach flavored liquor that complements the fruit.
3. Cover and chill in the refrigerator before serving or serve immediately with flavored ice cubes made from lemonade or fruit juice (regular ice cubes will dilute it). The longer it sits the more fruity, and pink the drink will become. Ours sat overnight.
4. Add the soda to fill your container to the top directly before serving. Ours took approximately 3-4 cups of soda. You can add more to extend the life of the drink or dilute it as it gets served. Sangria is the most fun when you make it your own way- so improvise and enjoy.

• 2 Large Slices Sourdough Bread
• 2 Tbsp Butter or Margarine
• 2 Tbsp Spicy Brown Mustard
• 1 Avocado, Sliced
• 4-6 Slices Havarti Cheese

Directions:

1. Preheat the oven to 450.
2. Butter the bread liberally on both sides. Place 1 Tbsp of mustard on the top side of each piece of bread and spread evenly.
3. From one half of the avocado, remove the slices and lay them flat, side by side, down the slice of bread until most of the bread is covered. Repeat for the second slice using the other half of the avocado.
4. Cover the avocado with the slices of cheese and place in the oven for 3-5 minutes, or until the bread toasts and the cheese melts.

Note: This is best made on slightly harder breads and can be easily made into an appetizer using baguette slices and redistributing the ingredients evenly among the slices.

• 1 Cup Uncooked Orzo
• 2 Tbsp Olive Oil
• Zest of 2 Small Lemons
• Juice of 1/2 Lemon
• 1/4 Cup Fresh Parsley, Finely Chopped
• 2 Tbsp Grated Parmesan
• Coarse Salt and Pepper to Taste

Directions:

1. Cook orzo according to box directions. Drain, do not rinse.  Place directly into serving bowl.
2. Combine the remaining ingredients with the orzo and stir to combine. Serve hot.

Stack:

• 8oz Ball of Fresh Mozzarella, Sliced into Thick Rounds
• 1 Tomato, Sliced Thick
• Handful of Fresh Basil Leaves

Dressing:

• 3/4 Cup Olive Oil
• 1/3 Cup Balsamic Vinegar
• 1 tsp Dried Italian Spice Blend
• 1 tsp Spicy Brown Mustard
• 1 tsp Basil Pesto or Finely Minced Garlic

Directions:

1. Stack the tomato, mozzarella, and basil leaves, alternating as many or as few times as desired. For larger portions, you may require more ingredients, particularly tomato.
2. In a small bowl, combine the dressing ingredients and whisk them together. Pour into a cruet for easy dressing and simple shaking if it settles later. Dress the stack immediately before serving.