Saturday, July 2, 2016 - 12:41
Preheat the oven to 425 degrees Fahrenheit.
Slice the zucchini and yellow squash into about 1/8 inch rounds. This is easiest with a mandoline but can be done with a sharp knife as well. Slice the tomato as thinly as you can.
Saturday, July 2, 2016 - 12:37
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
Saturday, July 2, 2016 - 12:32
Add watermelon and Prosecco together. Stir.
Add leaves to top to garnish.
Serve with small watermelon slices.
Saturday, July 2, 2016 - 12:28
Friday, June 17, 2016 - 07:43
In a large pitcher, pour prosecco, lemonade, club soda
Whisk ingredients together
Serve over raspberries, garnished with mint, if desired.
Friday, June 17, 2016 - 07:34
Combine the lime, mint, and agave in a glass and muddle gently with a spoon. Add the wine, club soda, and ice and stir.
Friday, June 17, 2016 - 07:31
Build in mason jar with lemon wheels and cranberries. Fill with shaken ingredients, balance pick with slice of ginger root atop glass.
Makes one serving.
Thursday, May 7, 2015 - 08:07
Combine into a tin, shake vigorously
Pour into goblet with new ice
Top with Ecco Domani Prosecco
Garnish with a skewer of pineapple and grapes
Thursday, May 7, 2015 - 08:00
Peel, devein and rinse shrimp. Set aside.
Grate the zest of both lemons, then juice both lemons. Keep zest and juice separate.
In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil. Toss well to coat evenly and season with the salt and pepper.
Heat remaining oil in a large saute pan over medium heat.
Saute shrimp in single layer for about 1 minute on each side until cooked through. (You may have to work in batches.)
Friday, May 1, 2015 - 22:23