Citrus Sangria

The first time I had Sangria was in Ecuador. It was one of the last days of my study abroad there, and our professor, Nancy, made a big batch to accompany our dinner of grilled chicken, veggies, potatoes, and grilled pineapple for dessert. We ate and drank on the beach, and after dinner, my friends and I hung out and ate the fruit from the bottom of the pitchers – hey, we were 19, in a foreign country, and excited to get tipsy!

Nancy, who is from Venezuela, told me how to make Sangria in these words: “Cut up whatever fruit you have into small pieces, and add wine!” There are endless sangria variations – white, red, citrus, berries, bubbles, a splash of liquer – you really can’t go wrong!

A couple weeks ago, my cousin Erin wrote asking for a Sangria recipe. Thankfully, I had started making Sangria at the Bistro and was in the final stages of perfecting my recipe. Not too sweet, lots of flavor, and of course, refreshing! A double recipe has been selling out at the Bistro, which in my eyes is the best compliment.

Cheers!

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Spicy Grilled Citrus Chicken

Spicy Grilled Citrus Chicken

Fun fact: my favorite food for most of my pre-vegetarian life was the rarest of rare prime rib…oh how things change!  I’m going on my ninth year of vegetarianism, but I can hold my own in the carnivore world.  My Dad was a chef, and I learned how to cook a steak when I was seven; I cook meat all the time for the kids I nanny for. I’m not a squeamish vegetarian; I’m okay if meat touches or is cooked with what I am eating, and although I’d rather not touch raw meat it’s not the end of the world if I have to.  That being said……here’s what I made my dad and brother for dinner this weekend.

Click through for the recipe, as well as a picture of my cute brother grilling!

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