During the summer, I want my food and drinks to be two things: cool and refreshing. If you go to any trendy restaurants these days you just might see Frosé on the menu, as well as a mix of light seasonal salads. This week, we paired a delicous DIY Frosé with a root vegetable salad full of color and flavor. These are simple recipes - with a little bit of prep work they can be made in a flash. You are sure to impress guests when you bring out these vibrant summer-inspired dishes for everyone to enjoy. Ingredients and recipes are at the end of the post.
Simple ingredients make a big impact. While the recipe calls for certain measurements of rosé and vodka, I am more a 'to taste' kind of cook... It's also a plus to cook with fresh, organic fruits. This organic Chicago-made vodka, Koval, not only looks beautiful but adds a little kick to the recipe. The Corcova wine has fruit notes but is very dry - helping to make the Frosé savory, but not too sweet.
To enjoy frosé, you better like the color pink. Put it all in the blender and enjoy!
When I was thinking of a meal to pair with the drink, I wanted something colorful with hints of pink. My first thought was naturally radishes. I found a recipe that called for fresh vegetables and went to town.
The raw root salad is any vegetarian's delight. With raw organic ingredients, this is a healthy dish with minimal stress in the kitchen.
On the white surface, these colors really POP! The flavor is subtle and doesn't overpower the frosé which makes for a perfect combination.
Below are the simple recipes to make your own Frose and Raw Root Salad. Both are quick and easy to make and perfect for a summer afternoon. Share your favorite summer recipes in the comment section below!
1 (750 ml.) bottle of dry rosé
10 ounces fresh strawberries (about 2 cups, sliced), plus more for garnish (optional)
1 tablespoon granulated sugar
¼ cup vodka
2 tablespoons grenadine
Pour the rosé into ice cube trays and freeze until solid, 8 hours or overnight.
Combine the strawberries and the sugar in the bowl of a blender and let sit at room temperature for about 10 minutes, until the berries begin to release their juices.
Add the vodka, grenadine, and rosé cubes. Blend the mixture on high until smooth. Pour into glasses and garnish with strawberries, if desired.
Raw Root Salad
11 oz red cabbage, cut into strips
2 carrots, cut into thin rounds
1 zucchini ,cut into thin rounds
Radishes, cut into thin rounds
1 pear, cut into thin slices
Seeds of a pomegranate
Fresh herbs for taste
Light lemon vinaigrette dressing
Put all the prepared vegetables into a bowl, pour over the dressing, then massage dressing into vegetables. Let marinate for 10 - 20 minutes in the fridge.
When ready to eat, put the vegetables into a serving bowl, add the pomegranate seeds, toss together and enjoy!