Wine Bottle 1

Summer Sangria

AVI Club Sandwich

12oz-14oz Prime Bone-In Pork Chop**

10oz Oven Roasted Chicken**

Famous Chicken Salad**

Smoked Salmon Salad BLT**

Shrimp & Grits**

Center-Cut Prime Strip Steak**

12oz Parmesan Crusted Rainbow Trout**

Lots of delicious cheeses and meats. Could use a few more breads

Charcuterie Board

Wash the red grapes thoroughly under running water. Remove the stems and any damaged grapes.

Prepare the Grapes

In a large bowl, crush the grapes using your hands or a potato masher to release their juice.

Crush the Grapes

In a fermentation vessel, combine the crushed grapes, water, and sugar. Stir until the sugar is fully dissolved.

Mix the Base Ingredients

Sprinkle the yeast over the mixture and stir gently to combine.

Add Yeast

Cover the fermentation vessel with the airlock. This will allow gases to escape while keeping contaminants out.

Seal the Fermentation Vessel

Let the mixture ferment in a dark, warm place for about 7-14 days. Check daily and stir gently to release carbon dioxide.

Fermentation Process

Once fermentation is complete, use the siphoning tube to transfer the wine into clean bottles, leaving some space at the top.

Transfer to Bottles

Cap or cork the bottles securely and store them in a cool, dark place.

Seal the Bottles

Let the wine age for at least 3 months before tasting for optimal flavor.

Aging

Red Grapes

Water

Sugar

Yeast

Fermentation Vessel

Airlock

Bottles

Siphoning Tube

Wash the oranges, lemon, and lime. Slice them into thin rounds. Set aside.

Slice the Citrus Fruits

Remove the stems from the strawberries and slice them in half. Set aside.

Prepare the Strawberries

Wash the peaches, remove the pit, and slice them into wedges. Set aside.

Slice the Peaches

In a large pitcher, add the sliced oranges, lemons, limes, strawberries, and peaches. Stir gently to combine.

Combine the Fruits

Pour the red wine, orange juice, and brandy into the pitcher with the fruits. Stir well.

Add Liquid Ingredients

Add the agave syrup to the mixture and stir until fully dissolved.

Sweeten the Sangria

Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill overnight.

Chill the Sangria

Just before serving, add the club soda to the pitcher and stir gently to combine.

Add Club Soda

Serve the sangria over ice in glasses, garnished with fresh mint leaves.

Garnish and Serve

Oranges

Lemons

Limes

Strawberries

Peaches

Red wine

Orange juice

Brandy

Club soda

Agave syrup

Mint leaves

Start by cooking the bacon until crispy and slicing the turkey breast. Hard-boil the eggs, let them cool, and then slice them into rounds. Slice the tomato and avocado.

Prepare the Ingredients

Toast the whole wheat bread slices until they are golden brown for added texture.

Toast the Bread

On one side of each slice of toasted bread, spread a layer of mayonnaise.

Spread the Mayonnaise

On the first slice, layer lettuce leaves, followed by turkey slices, and then a layer of sliced hard-boiled eggs. Add a sprinkle of salt and pepper for seasoning.

Layer the Ingredients

On the second slice, add a layer of bacon, sliced tomatoes, and sliced avocado. Top with more lettuce.

Build the Sandwich

Place the second slice on top of the first stack. Repeat the layering for another sandwich using the remaining ingredients.

Complete the Sandwich

Cut the sandwiches diagonally into quarters and serve immediately with extra mayonnaise on the side.

Cut and Serve

Whole wheat bread

Mayonnaise

Cooked turkey breast

Cooked bacon

Hard-boiled eggs

Lettuce leaves

Tomato

Avocado

Salt

Black pepper

Remove the pork chops from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking. This helps ensure even cooking.

Prepare the Pork Chops

In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub both sides of each pork chop with the olive oil, then evenly coat them with the spice mixture.

Season the Chops

Preheat a large skillet over medium-high heat. Once hot, add the seasoned pork chops to the skillet. Sear the chops for about 4-5 minutes on each side until a nice golden-brown crust forms.

Sear the Pork Chops

If using, add the fresh rosemary to the skillet during the last minute of cooking to infuse flavor into the pork chops.

Add Aromatics

Use a meat thermometer to check the internal temperature of the pork chops. They should reach at least 145°F (63°C) for safe consumption. If they are not done, reduce the heat to medium and cook for an additional 2-3 minutes, checking frequently.

Check for Doneness

Once the pork chops are cooked, remove them from the skillet and let them rest for 5 minutes. This allows the juices to redistribute. Serve with lemon wedges for added flavor.

Rest and Serve

Bone-In Pork Chop

Olive Oil

Garlic Powder

Onion Powder

Smoked Paprika

Black Pepper

Fresh Rosemary

Lemon Wedges

Preheat the oven

Remove any giblets from the cavity of the chicken and rinse it under cold water. Pat it dry with paper towels.

Clean the chicken

In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika to form a paste.

Prepare the seasoning

Rub the seasoning paste all over the chicken, ensuring to coat the skin evenly. Make sure to get under the skin and inside the cavity as well.

Season the chicken

If using, cut the lemon into quarters, the onion into quarters, and place them inside the cavity along with the garlic cloves and herbs.

Stuff the chicken (optional)

Place the chicken breast-side up on a roasting rack in a roasting pan. If using, chop the carrots and place them around the chicken.

Prepare the roasting pan

Roast the chicken in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when tested in the thickest part of the thigh.

Roast the chicken

Remove the chicken from the oven and let it rest for about 15 minutes before carving. This helps the juices redistribute for a moist chicken.

Rest the chicken

Whole chicken (about 4-5 lbs)

Olive oil

Garlic powder

Paprika

Fresh rosemary or thyme

Lemon

Carrots

Onion

Garlic cloves

Shred or chop the cooked chicken breast into bite-sized pieces. Set aside.

Prepare the Chicken

Dice the celery, halve the red grapes, and chop the green onions. Combine them in a large mixing bowl.

Prepare the Vegetables and Fruits

Add the slivered almonds to the mixing bowl with the vegetables and fruits.

Add Almonds

In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper. Whisk until smooth and well combined.

Mix the Dressing

Add the chopped chicken to the mixing bowl with the vegetables and fruits. Pour the dressing over the mixture.

Combine Ingredients

Gently toss all ingredients together until everything is evenly coated with the dressing.

Toss Salad

Chill the chicken salad in the refrigerator for about 30 minutes before serving for best flavor. Serve on a bed of lettuce or as a sandwich filling.

Serving Suggestion

Cooked Chicken Breast

Celery, diced

Red Grapes, halved

Almonds, slivered

Green Onion, chopped

Dijon Mustard

Apple Cider Vinegar

Honey

Wash the romaine lettuce thoroughly, pat dry, and chop into bite-sized pieces. Slice the cherry tomatoes in half. Peel and slice the cucumber into thin rounds. Thinly slice the red onion. Cut the avocado in half, remove the pit, and slice it into wedges.

Prepare the Vegetables

In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, red onion, and avocado. Gently toss to mix the ingredients evenly.

Combine Salad Ingredients

Tear the smoked salmon into bite-sized pieces and add it to the salad bowl. Gently toss again to incorporate the salmon without breaking it apart.

Add Smoked Salmon

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Make the Dressing

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and drain on paper towels.

Cook the Bacon

Drizzle the dressing over the salad and toss gently to coat. Serve the salad topped with crispy bacon pieces and alongside toasted whole grain bread.

Assemble the Salad

smoked salmon

romaine lettuce

cherry tomatoes

cucumber

red onion

avocado

olive oil

lemon juice

Dijon mustard

honey

salt

black pepper

bacon

toasted whole grain bread

In a large pot, bring 4 cups of water to a boil over high heat.

Boil Water

Once the water is boiling, slowly whisk in 1 cup of grits to prevent lumps.

Add Grits

Reduce heat to low, cover, and let the grits simmer for 20-25 minutes, stirring occasionally until thickened.

Simmer

Once the grits are thick, stir in 2 tablespoons of butter, 1 teaspoon of salt, and 1 cup of cheddar cheese until melted and creamy.

Add Butter and Cheese

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Heat Oil

Add 3 minced garlic cloves to the skillet and sauté for about 30 seconds until fragrant.

Cook Garlic

Season the 1 pound of shrimp with 1 teaspoon of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Season Shrimp

Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.

Cook Shrimp

Remove the skillet from heat and stir in 2 tablespoons of lemon juice. Garnish with 2 tablespoons of chopped green onions.

Wine Bottle 1

Summer Sangria

Avi Club Sandwich

12oz-14oz Prime Bone-in Pork Chop**

10oz Oven Roasted Chicken**

Famous Chicken Salad**

Smoked Salmon Salad Blt**

Shrimp & Grits**

Center-cut Prime Strip Steak**

12oz Parmesan Crusted Rainbow Trout**

Charcuterie Board