Bottoms Up | Berry Sangria (Non-Alcoholic)

Non-Alcoholic Berry Sangria from foodfashionandfun.com

I discovered this juice blend from Trader Joe’s, which is amazingly good. It’s a combination of 7 different juices (pomegranate, tart cherry, black mulberry, red grape, purple carrot, cranberry, and blueberry juice) but it’s not from concentrate and has no added sugar. It’s rare to find a fruit juice that is just fruit (and one veggie). I was experimenting with real sangria made with wine and tried adding the juice. It wasn’t quite right so I added more juice and less wine. By the end of the experiment, I ended up with just the juice. I decided to scrape the more traditional sangria recipe and just go with the non-alcoholic version. It’s healthier and tastes great. I know I make a lot of cocktails on the blog but you can’t have cocktails every night. This is the type of fun drink I would make during the week when I need something more than plain water but don’t want the sugar in wine or straight up juice.

Non-Alcoholic Berry Sangria from foodfashionandfun.com

The juice is so sweet and intensely fruity. It really stands up against the sparkling water without needing any additional sweetener. You can always add a little more juice or a teaspoon or two of honey or sugar if you want more sweetness. If you needed a substitute, I think the closest juice would be a Concord grape juice.

Non-Alcoholic Berry Sangria from foodfashionandfun.comNon-Alcoholic Berry Sangria from foodfashionandfun.com

Berry Sangria (Non-Alcoholic)
 
Fruity and sweet sangria, without the wine, but all the flavor.
Author:
Recipe type: Drinks
Serves: 1
Ingredients
  • ½ cup To The Power of Seven Organic Juice Blend (from Trader Joe’s)
  • ½ cup Berry or Plain Sparkling Water
  • ½ cup Blueberries
  • Lemon slice
Instructions
  1. Add the juice and sparkling water to a tall glass.
  2. Top it off with fresh blueberries.
  3. Serve with a lemon slice.

Non-Alcoholic Berry Sangria from foodfashionandfun.com
Non-Alcoholic Berry Sangria from foodfashionandfun.com
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you cook!

 

Let’s Eat | Spicy Asian Potato Salad

Spicy Asian Potato Salad from foodfashionandfun.com

I absolutely love potato salad. It was one of my favorite summer foods as a kid. Now that I’m an adult, I love spicy food. Potato salad is traditional more creamy than spicy but sriracha is a serious addiction in our house. We buy a big bottle of it every six months. I think I’ve seared my taste buds because I need bold, if not spicy flavors, in all my food. The potato salad of my childhood just won’t cut it anymore. I need something spicy!

Spicy Asian Potato Salad from foodfashionandfun.com

I used chili garlic sauce to give the spice in the recipe but also some depth. Although if you need additional heat, have your sriracha handy when you’re ready to serve. I’d let the flavors combine before deciding if you want the additional heat.

Spicy Asian Potato Salad from foodfashionandfun.com

The yoghurt and sour cream give balance and coolness up against the spiciness but allow the garlic flavor to shine. I added the carrot for a little sweetness and crunch.

Spicy Asian Potato Salad from foodfashionandfun.comSpicy Asian Potato Salad from foodfashionandfun.comSpicy Asian Potato Salad from foodfashionandfun.comSpicy Asian Potato Salad from foodfashionandfun.com

Spicy Asian Potato Salad
 
A spicy Asian twist on the traditional summer staple - potato salad!
Author:
Recipe type: Potato Salad
Cuisine: American
Serves: 8
Ingredients
  • 4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
  • ⅓ cup Rice Vinegar
  • 1 teaspoon Ginger, grated
  • 1cup Yogurt
  • ½ cup Sour Cream
  • 1 tablespoon Chili Garlic Sauce
  • Salt and pepper
  • ½ cup Carrots, shredded
  • 6 scallions, green parts only, sliced thin
Instructions
  1. Bring 2 tablespoons of salt, and enough water to cover the potatoes by 1 inch to a boil in large pot over high heat.
  2. Add the potatoes and simmer until the potatoes are just tender, about 10 minutes.
  3. When the potatoes have finished cooking, drain thoroughly before transferring to large bowl.
  4. Drizzle 2 tablespoons of vinegar over hot potatoes and gently toss until evenly coated.
  5. Refrigerate until cooled, about 30 minutes, stirring once.
  6. Meanwhile, whisk the remaining vinegar, ginger, yogurt, sour cream and chili garlic sauce together until smooth.
  7. Add the salt and pepper to taste. Remember to start with a little at a time.
  8. Add dressing to cooled potatoes.
  9. Toss with the carrots and scallions.
  10. Cover and refrigerate to let flavors meld, about 30 minutes.
  11. Season again, with salt and pepper, to taste.
  12. Serve.

 

Spicy Asian Potato Salad from foodfashionandfun.com

Spicy Asian Potato Salad from foodfashionandfun.com
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you cook!