Recipes

Apple, Pear, and Rosemary Sangría Blanco

Makes 8 to 10 servings

2 Fuji apples, cored and thinly sliced
2 Bartlett pears, cored and thinly sliced
2 cups apple cider
1 (750-ml) bottle dry white wine
3 sprigs fresh rosemary
1 (750-ml) bottle dry sparkling wine, chilled
½ cup cranberries

In a large pitcher, combine apple and pear slices, apple cider, wine, and rosemary. Cover and refrigerate for at least 4 hours and up to 2 days. Stir in sparkling wine and cranberries just before serving.

This sangría blanco, similar to the ruby red beverage but made with white wine instead of red, offers a refreshing taste of the orchard. The crisp and fragrant Fuji apple finds its complement in juicy Bartlett pears, while apple cider and cranberries lend tartness, and rosemary adds an intriguing herbal note.

Roasted Cauliflower and Artichoke Hummus

Makes approximately 3 cups

4 cups fresh white cauliflower florets
1 (14-ounce) can whole artichoke hearts,
drained, halved lengthwise, and patted dry
5 tablespoons olive oil, divided
1¼ teaspoons kosher salt, divided