Fall Sangria

Ingredients

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 tbsp honey or agave syrup
• 6 oz triple sec or cointreau
• 2 bottles of red wine

Optional

Fresh cherries

Instructions

1. Core and cube all fruit and put into a pitcher or carafe
2. Add 2-3 cinnamon sticks & 2 honey, stir
3. Add liquor and wine, stir and let sit.

Halloween sangria

Ingredients

• 1 cup whole black grapes
• 1 cup whole green grapes
• 2 oranges, sliced into rounds
• 1 lemon, sliced into rounds
• 1 lime, sliced into rounds
• 1 cinnamon stick
• 1/4 cup brandy
• 750 ml bottle fruity red wine, such as Pinot Noir or Beaujolais
• 12 ounce can ginger ale
• Colored sugar, for rimming glasses

Instructions

1. Rinse and de-stem grapes, then pat dry. Spread in a single layer a baking sheet, then place in the freezer at least 2 hours before you plan to serve.
2. In a large glass pitcher, combine 1/2 of the orange slices, lime, and lemon slices. Add the brandy and cinnamon stick and stir gently to combine. Slowly pour in the wine. Refrigerate sangria for at least 2 hours or as long as overnight.
3. When ready to serve, add the ginger ale to the pitcher and stir gently with spoon. To sugar the glass rims, place the colored sugar on a plate, then rub an orange slice around the glass rim. Dip the rim of each glass into the sugar, coating well. Fill glasses with frozen grapes and reserved orange slices, then slowly pour in the sangria.

AUTUMN SANGRIA WITH PINOT NOIR AND APPLE CIDER

INGREDIENTS

• 1 bottle red wine
• 2 cups apple cider
• 1 chopped apple
• 1 chopped pear
• 3 cinnamon sticks

INSTRUCTIONS

1. Combine all the ingredients together in a large pitcher and place in the refrigerator. 
2. Let sit overnight or several hours and serve cold. Serve over ice in a rimmed glass.

Pomegranate and Orange Sangria

Ingredients

• 750 ml of red wine, like a Cabernet Sauvignon
• 237 ml brandy
• 237 ml pomegranate juice
• 237 ml freshly squeezed orange juice
• 1 orange, thinly sliced
• 1 pomegranate, arils removed
• 1 cup fresh cranberries
• 1 cinnamon stick

Instructions

1. In a large pitcher, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Chill in the fridge for 2 hours.
2. Serve with ice cubes.

Roasted Vegetable lasagna

Ingredients

Marinara Sauce

• 1 28 oz can whole tomatoes (use the juice)
• 1 6 oz can tomato paste
• 1/2 cup red wine
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 teaspoon dried oregano
• 1/2 cup fresh chopped basil

Roasted Vegetables

• 3 zucchini, cut into small chunks
• 2 eggplants, sliced, then chopped
• 2 red bell peppers, chopped
• 1/4 cup olive oil
• salt and pepper

Roasted Vegetable Lasagna

• 3 cups marinara sauce (store bought or homemade)
• 3 cups ricotta (store bought or homemade)
• 1 egg
• 2 1/2 cups mozzarella cheese, shredded
• 1 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lb lasagna noodles
• 10 oz bag frozen spinach, thawed and squeezed of all moisture

Instructions

Marinara Sauce

1. In a large sauce pan, heat olive oil over medium heat and add chopped onion. Saute for a few minutes until onion starts to become translucent. Add the garlic and sautee for another 30 seconds.
2. Add the red wine, then the canned tomatoes, tomato paste, salt and pepper. Stir, bring to a boil, then lower the heat to low and let simmer, covered, for about 30 minutes.
3. Add sauce to a blender and blend for about 1 minute.
4. Pour sauce back into the saucepan and add the dried oregano and fresh basil.
5. Sauce is ready to serve or save for later.
6. Store in the fridge up to 1 week or freeze for a few months.

Roasted Vegetables

1. Preheat the oven to 425 degrees.
2. Toss the vegetables with oil, salt and pepper.
3. Arrange the vegetables in a single layer on 2 lightly greased baking sheets. Turn the vegetables once about half way through. Bake until they’re tender, lightly browned about 20 minutes.
4. Remove from the oven and set aside.
5. Roasted veggies can be stored in the fridge for a few days prior to using them for the lasagna.

Roasted Vegetable Lasagna

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the ricotta, egg, 1/2 cup mozzarella, 1/4 cup parmesan, minced garlic, salt and pepper.
3. Spray a 9 x 13-inch baking dish with non stick spray.
4. Pour 1/2 cup of marinara sauce onto the bottom of the dish (just a thin layer).
5. Cover the marinara with a layer of lasagna noodles.
6. Top the noodles with 1/2 of the thawed spinach, 1/2 of the roasted vegetables, 1/2 of the ricotta, 1/2 cup shredded mozzarella, and 3/4 cup marinara sauce.

Repeat layering

1. Noodles, remaining spinach, remaining roasted vegetables, remaining ricotta, 1/2 cup shredded mozzarella, 3/4 cup marinara sauce.

Final layer

1. Noodles, 1 cup marinara, remaining mozzarella, 1/2 cup grated parmesan.
2. Bake until the lasagna for about 1 hour, until it’s bubbling along the edges and golden brown.
3. Let to rest for about 10 minutes before slicing and serving.