This weekend I was on Martha’s Vineyard with my family for some beaching, sleeping, and serious eating. We cooked some of the most amazing food I’ve had all summer. My favorite meal of the weekend was a Mexican-inspired dinner consisting of enchiladas, tacos, chips and guacamole, and white sangria. After a long day of treacherous mountain biking and working extremely hard on our tans, we had the appetites of 18 year old linebackers so we needed all of these options. The mood was happy (and slightly tipsy) and the food was spicy and colorful. I was in charge of the sangria which came out beautifully, and Jenn’s guacamole was a hit. I have included recipes for both below. They’re a great and tasty addition to any kind of party, and super easy to make. Enjoy!
Sweet White Sangria
– 1 bottle white wine (I prefer chardonnay)
– 3/4 bottle sparkling water
– 3 peaches, cut into cubes
– 1 cup blueberries
– 1 lemon, sliced
– 1/4 cup agave nectar
– mix all ingredients
– drink responsibly!
– 4 avocados
– 1 small red onion, finely chopped
– juice of 1 lemon
– 1 roma tomato (roma because I’ve been informed that they have less seeds but any kind of tomato will suffice)
– handful of cilantro (more or less if you love or hate it)
– 1 tablespoon tabasco sauce (again more or less depending on how spicy you want it)
– salt to taste
– mash up all ingredients and eat responsibly!
– only side note is that you don’t want it too watery, so cut out all of the tomato seeds and only use the remainder of the tomato, chopped
If you leave the avocado pit in the guac, it keeps it from getting brown!
Oh, and I refuse to drink responsibly…