White Wine Sangria

1 bottle white wine
STAR FRUIT OR 1 Granny Smith apple, cored and thinly sliced using a star cutter cut out star shapes
blueberries, strawberries and raspberries or cherries
1 cup apple juice
1/2 bunch fresh mint leaves
1 (12-ounce) can seltzer water

Mix ingredients together, add fruit and garnish with mint leaves.
Ice cubes
Makes 8.

Brushetta
2 pounds ripe tomatoes, halved, seeded, and chopped
small bunch fresh basil, chopped
2 cloves garlic, minced
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
8 ounces fresh mozzarella cheese. In a large bowl, combine tomatoes, basil, garlic, oil and vinegar, season with salt and pepper.  To serve; place on toasted baguette round or season lavosh star crackers.

Grilled Peach Salad

¼ cup olive oil

3 ripe peaches, pitted and each cut into 6 wedges

balsamic vinegar

2 Tbls. Honey

Salt and pepper

trimmed arugula (about 10 ounces)

thinly sliced prosciutto about 10 slices

goat cheese 3oz.

2 Tbls. toasted pinenuts or toasted walnuts

Brush peaches with olive oil and place peach wedges on grill pan; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside. Toss arugula with vinaigrette (reserving a little to drizzle over the top). Arrange arugula on a platter. Top with peach wedges and prosciutto and goat cheese. Drizzle with remaining vinaigrette.

Farro Salad with Shrimp

1 ½ cups farro

1 pound grilled shrimp; peeled and deveined, no tails

3/4 cup feta cheese; crumbled

½ cup pitted kalamata olives; sliced in half

2 Persian cucumbers (mini cucumbers); sliced or 1 cup English cucumber; sliced and cut in half

1 cup grape or cherry tomatoes; cut in half

About 1 cup baby spinach; torn and no stems

About ¼ cup red onion; thinly sliced

Vinaigrette:

½ cup olive oil

1 tsp. Dijon

3 Tbls. red wine vinegar

1 garlic clove; minced

salt and pepper to taste

Using mini food processor add shallot, garlic, Dijon and lemon juice, slowly add oil to emulsify.

Toss dressing with salad ingredients.

Rinse farro and cover with 4 cups of water, bring to a boil, reduce heat and cover.  Cook 20-25 minutes (tasting for doneness), drain and add vinaigrette to warm farro. Toss shrimp with olive oil to coat and pan sear; about 3 minutes each side.

Amazon:

Personal Hand Held Fans

Plastic ice cubes

Mini Fireworks Umbrellas

Spouts:

Lavash Star Crackers