Quick & Spicy Asian Broccoli Rabe

1 bunch Asian broccoli rabe, trimmed and cut into 2 inch pieces

2 tsp extra virgin olive oil
3 garlic cloves, minced
1 tbl fresh lemon juice
1 tsp crushed red pepper

Cook broccoli rabe in boiling water 2 minutes or until tender crisp. Drain and plunge into ice water, drain. Squeeze dry.

Heat olive oil in large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, lemon juice, and crushed red pepper to pan; cook 3 minutes, stirring occasionally.

Danny's Sangria

Delish!.....plan ahead - mixture needs to mingle for 4 days. (after all it IS a party - mingling is a necessity)

Mix together:

1 gallon burgundy (jug wine) I prefer Gallo or Carlo Rossi

2 cups of fresh squeezed orange juice

Juice of 1 lemon

Juice of 1 lime

¾ cup of sugar

                

then add this to the wine mixture:

2 apples, cored & sliced

3 fairly ripe pears, cored & sliced

2 oranges, peeled, broke into wedges, cut in half

1 lemon, peeled, broke into wedges, cut in half

1 lime, peeled, broke into wedges, cut in half

              

Note: leaving the peel on the oranges, lemon and lime will make the sangria taste bitter

Cover air tight, store ambient for 3 days – the longer the better the fruit flavor

The day before you want to serve, put the container in the refrigerator overnight to chill

Just before serving, add just enough 7-Up to give the sangria a very slight carbonation – not too much or it will make the sangria too sweet.

Add ice to keep cold, then serve! Cheers!