[1] Rosé sangria, an adieu to the formal summer season (photo courtesy La Marina restaurant | NYC). [2] The many shades of rosé depend upon the grape varietal and the length of skin contact (photo courtesy Jot Dot).

Ingredients For 12 Cups

 
Optional Alcohol

 
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*1 quart is 32 ounces, 1 liter is 33.8 ounces, 1 standard wine bottle (750 ml) is 25.4 ounces.

†Use equal amounts of agave or honey, but half as much agave as sugar. Agave is twice as sweet. Always add a portion, taste, and continue to add until the desired sweeteness is reached.

 
Preparation

Use a 1-gallon pitcher (128 ounces) or other vessel to blend. You’ll be making 84 ounces of sangria (more if you add brandy and liqueur), and also need room for the fruit. We like this oblong gallon pitcher because it fits more easily in the fridge.

1. COMBINE the wine, brandy and liqueur and half of the sweetener in the pitcher. Blend well and taste; add more sweetener as desired. We prefer less added sugar to better enjoy the alcohol and the fruit.

2. ADD the fruit and refrigerate for at least 1 hour and up to 1 day in advance. When ready to serve…

3. Add the club soda, stir gently and serve.
 
 
THE HISTORY OF SANGRIA

Sangria appeared in Spain around 200 B.C.E., when the conquering Romans arrived and planted red grape vineyards. While the majority of the wine was shipped to Rome, the locals used some to make fruit punch, called sangria after the blood-red color.

Here’s the scoop.

WHAT IS ROSÉ WINE?

Unlike Chardonnay, Cabernet Sauvignon and the other grape varietals, there is no rosé grape. Any red wine grape can make rosé.

The term rosé refers to the pink color that is the result of allowing the pressed grape juice limited contact with red grape skins during vinification, a process known as maceration.

Once it achieves the desired rosiness, the skin contact ends. Extended skin contact products red wine. The juice pressed from red wine grapes is the same color as the juice from white wine grapes: clear.

A rosé wine can be actually be made by blending red and white wine together; however this is not a common process. Most rosés are dry wines made from red wine grapes. Some are sweeter, such as White Zinfandel; but this is an American taste for blush wine rather than a European tradition.

 
 
NATIONAL SANGRIA DAY IS DECEMBER 20TH.

[1] While luscious summer fruits are still in the market, use them in your sangria. You can get apples and oranges any old time (photo courtesy Good Eggs | San Francisco). [2] Don’t forget the berries (photo courtesy Giant Fresh).

[2] Make a creamy blueberry pop with yogurt or non-dairy milk (photo © A Healthy Life For Me). Here’s the recipe with almond and coconut milks; the recipe for a yogurt pop is below.

Here’s the history of Popsicles (a happy accident!).

But the name of the holidays needs to be changed. The Popsicle® brand doesn’t make blueberry Popsicles (here are the current flavors), for starters.

Regardless of the flavor, only Unilever can call its ice pops Popsicles.

Well sure, you can call it Popsicle for your own private use; but try to give brands the respect they deserve. Call them ice pops instead of Popsicles®, a slow cooker instead of Crock-Pot®, a food processor instead of Cuisinart®, tissues instead of Kleenex® and lip balm instead of Chapstick® (and on and on).

Anyone can make or sell blueberry ice pops. And making them couldn’t be easier.
 
 
RECIPE #1: EASY BLUEBERRY ICE POPS

Ingredients

First, chose what kind of blueberry you’ll use: blueberry juice, fresh or frozen blueberries. See the conversion table below.

 
Sweetener

Next, choose your sweetener. These are pretty low caloric pops if you use non-caloric sweetener or agave (you need only half the amount of agave, as it’s twice as sweet).

 
Plus

1. BRING bring the sugar (or other sweetener) and the water to a boil in a small sauce pan over high, stirring until the sugar (or other sweetener) dissolves. Transfer to a large measuring cup or other container and refrigerate for 30 minutes, until cool. If using blueberry juice, it may be sweet enough to avoid this step. Taste and decide.

2. COMBINE the blueberry juice or puréed blueberries with the lemon or lime juice. Add the sweetener/water mix to taste. (The juice may need far less sweetening than the fresh or frozen berries.)

3. STIR thoroughly and pour into ice pop molds. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

4. RUN the molds under warm water to release the pops for serving.
 
 
 
BLUEBERRY CONVERSION MEASUREMENTS

These measurements are from CooksInfo.com. Volume equivalents will vary based on size of the berries.

Depending on how many pops you’re making and how many ounces are in each mold, determine how much fruit you need:

 
Preparation

1. PURÉE the blueberries and sweetener together (see footnote below).

2. POUR into a large bowl, add the yogurt mix gently: For a swirled effect, use a spatula to make swirls in the bowl. You can also add the yogurt first, then the blueberries, to get a half-and-half effect in photo #2, above. Otherwise, combine thoroughly for a lighter purple pop.

3. TASTE and adjust sweetener if desired, then pour into the molds or cups. Freeze for 4-6 hours, with the mold tops on. If you’re not using ice pop molds with built-in handles, insert a stick into each mold after 1 or 2 hours when it can stand up straight.

4. RUN the molds under warm water to remove the pops.

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*To purée, place the berries in a food processor or blender and blend on high speed until the consistency of a smoothie.
  

[1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn).

For the big weekend, you may be making potato salad, macaroni salad or cole slaw.

We’d like to suggest a substitute: a delicious, crunchy and good-for-you green bean salad.

As a constantly-dieting college student, it was one of the first recipes we perfected (perfection meaning exactly what we like).

Over the years we’ve tried different dressings we enjoy on other salads—herb vinaigrette; balsamic, lemon or lime vinaigrette; yogurt dressing—but we still return to our original Dijon vinaigrette—and anchovies.

Ideally this salad should be made with haricots vets, the thin French green beans; but they tend to be pricey. So use whatever you find.

We like to go to the farmers market for mixed beans in green, purple and yellow (photo #4). We also spring for Idaho petite potatoes (sometimes called marble or pearl), bite-sized cuties that are have even more flavor than standard sizes (photo #3).

If your crowd loves anchovies, top the salad with them. Otherwise, set the anchovies or tuna next to the platter so people can help themselves.

You can make this recipe four hours ahead or overnight, for the flavors to blend.
 
RECIPE: FAVORITE GREEN BEAN SALAD

Ingredients For 8 Side Servings
 
For The Salad

 
For The Dijon Vinaigrette

 
Platter Garnishes

 
Preparation

1. COOK the potatoes in a large pot of salted water until fork-tender but not overly soft (remember that the potatoes will continue to cook a bit from their internal heat). Drain and set aside to cool.

2. COOK the beans in large pot of rapidly boiling salted water to al dente crisp. Rinse with cold water to stop the cooking, drain and transfer to bowl. If you use larger potatoes, cut them in half after they’re cool.

3. COMBINE all the salad ingredients in a large bowl and make the vinaigrette: Add the garlic to the olive oil, then whisk in the mustard, followed by the vinegar. Season to taste. Taste the salad right before you serve it and adjust seasonings if desired.

5. PLATE. We like to serve this on a platter or large serving plate, rather than in a bowl. Mound the salad in the center of the platter, and rim the perimeter with the sliced eggs and tomatoes. If using anchovies, place them on top of the salad or on a separate small plate.

RECIPE: YOGURT-MINT DRESSING

You can make this up to 3 days in advance, and store tightly covered in the fridge.

Ingredients

 
Preparation

1. PLACE the yogurt in a medium jar or a bowl with a lid. Add the lemon juice and shake or whisk to combine. Add the garlic and stir or whisk.

2. CHIFFONADE the mint leaves: Stack them, then roll them lengthwise into a tight bundle. Cut the bundle crosswise with a sharp knife. For a dressing, cut the strips in quarters or thirds.

3. SEPARATE the pieces with your fingers (we pick them up and drop them a few times). Then stir the mint into the dressing.

With a yogurt dressing instead (photo courtesy Good Eggs | SF).

5. SHAKE or stir thoroughly before serving.
  

[1] A Spicy Watermelon Margarita? Sure! (photo © STK LA).

[2] A Watermelon Mojito. Here’s a mocktail version from The Merry Thought (photo © The Merry Thought).

[3] Tajin seasoning, a versatile hot spice blend (photo © Tajin; see more about Tajin below.

If you’re buying a watermelon for the holiday weekend, buy a bigger one and make watermelon cocktails.

STK LA, which sent us this recipe, calls it the Secret Affair, made with Don Julio tequila.

Somehow, that name didn’t ring true so we’re calling it as we see it: a Spicy Watermelon Margarita. We have more watermelon cocktail recipes below.
 
 
RECIPE: SPICY WATERMELON MARGARITA

Ingredients Per Drink

 
For The Rim

Thanks to The Merry Thought for this luscious cocktail. Designated drivers, kids, non-drinkers and the regular cocktail crowd will clamor for it.

For extra fun and flavor, make the ice cubes from watermelon juice.
 
Ingredients For 2 Drinks

 
Preparation

1. BLEND the watermelon, lime juice and 1 teaspoon sugar in a blender until smooth. Muddle 2 mint leaves with 1/4 teaspoon sugar in the bottom of each glass. Add the watermelon pur ée, filling the glass about 1/2 full.

2. ADD the ice and a splash of ginger ale and top with club soda. Stir to combine. Garnish as desired and serve.
 
 
MORE WATERMELON COCKTAIL RECIPES

 
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*Provide a shot glass and stirrers with the bottle.
 
 

How do you enjoy bananas as a better-for-you snack?

From the peel? With PB? On your cereal? With yogurt? As snack chips? On PB sandwich?

Justin’s has created a new way: a better-for-you grab-and-go snack that combines Justin’s artisan peanut butter and organic bananas chips.

 
They’re the world’s first all-in-one, non-perishable fruit and nut butter pairing.

Toss them in briefcases, cars, desk drawers, handbags, gym bags, lockers, lunch bags, pockets and tote bags.

The new Snack Packs are:

 
Calories

 
See the section below on peanut butter healthfuliness†.

 
The snacks with banana chips join Justin’s nut butter and pretzel snacks:

 
LOOK FOR THEM AT TARGET STORES NATIONWIDE.

[1] Toss a Snack Pack anywhere. [2] A jar of Justin’s Peanut Butter, which is scooped into the Snack Packs. Photos courtesy Justin’s.

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*Target’s Made To Matter program brings together 20 purpose-driven brands to make natural, organic and sustainable products more accessible to consumers. The products meet at least one of these five criteria: reduced waste and packaging, reduced sugar, dietary and allergen restrictions, clean label products and closed loop systems.

†Editor’s Note: People are healthy; products are healthful.
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WHY IS PEANUT BUTTER HEALTHY?

Doesn’t it have saturated fat?

Here’s an abridged response from Walter C. Willett, M.D., Professor of Nutrition at Harvard School of Public Health

The presence of saturated fat doesn’t automatically kick a food into the “unhealthy” camp. Olive oil, wheat germ, and even tofu [are healthy foods that] have some saturated fat. It’s the whole package of nutrients, not just one or two, that determines how good a particular food is for health.

Let’s take a look at the peanut butter [fat] package. One serving (about 2 tablespoons) has 3.3 grams of saturated fat and 12.3 grams of unsaturated fat, or about 80% unsaturated fat. That puts it up there with olive oil in terms of the ratio of unsaturated to saturated fat.

(Justin’s Snack Packs have a bit less than 2 tablespoons of PB. Here’s more on the different types of fats and how good they are for you.)

Peanut butter also gives you some fiber, some vitamins and minerals (including 200 milligrams of potassium), and other nutrients. Salted peanut butter still has about twice as much potassium as sodium. That profile compares quite favorably with bologna, roast beef, and many other sandwich fixings [unsalted PB is even better].

Saturated fat isn’t the deadly toxin it is sometimes made out to be. The body’s response to saturated fat in food is to increase the amounts of both harmful LDL and protective HDL in circulation. In moderation, some saturated fat is okay. Eating a lot of it, though, promotes artery-clogging atherosclerosis, the process that underlies most cardiovascular disease. In contrast, unsaturated fats, which make up the majority of the fat content in peanut butter, help reduce LDL cholesterol and lower the risk of heart disease.

In other words, as with most things, enjoy it in moderation.