Sun-dried Tomato and Goat Cheese Spread
This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.
Vegetarian
Sangría
I was delighted when I found this recipe years ago in The Book of Latin American Cooking by Elisabeth Lambert Ortiz, as it is closest to the sangría we enjoyed throughout Spain.