Tag Archives: cucumber

Name: Cherry Cucumber Prosecco Spritz
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 2 inch piece of cucumber (chopped); 1 oz Aperol; 1 oz cherry juice (no sugar added); Ice; 1 Riondo Prosecco (chilled); Optional: Fresh cherries (for garnish); Optional: Cucumber ribbons (for garnish)

Cherry Cucumber Prosecco Spritz (Paleo, Vegan, Gluten Free)

This is a sponsored post written by me on behalf of Riondo Prosecco. All opinions are 100% mine.

This Cherry Cucumber Prosecco Spritz is a delicious and refreshing cocktail that will cool you down instantly in the summertime!

With summer in full swing, I’ve been looking for a delicious refreshing drink to cool down with in the evenings and on weekends. While I don’t imbibe often, when I do decide to, I love something cold and refreshing like a prosecco that’s so fun and yummy at the same time, especially in the summertime.

Delicious Riondo Prosecco

I recently had the pleasure of trying out Riondo Prosecco, an Italian sparkling wine that’s crisp and fruity with a perfect amount of sweet. I love that it has a screw-top for easy drinking, so you don’t have to feel like you need a special occasion to enjoy it. Plus, I have a weird irrational fear of opening champagne bottles and possibly hitting someone in the eye (I know, I know… highly unlikely), so I extra-appreciate this feature.

Cherry Cucumber Prosecco Spritz Recipe

While Riondo Prosecco is delicious on its own, I decided to make it even more refreshing than it already is with this Cherry Cucumber Prosecco Spritz. Cherries are one of my favorite fruits, and I absolutely love adding cucumber to drinks so I decided to combine these two things in this easy and crisp cocktail.

To make this Cherry Cucumber Prosecco Spritz, chopped cucumber is muddled with Aperol and cherry juice to release the refreshing flavor and juices. It’s then shaken up with ice and poured into a wine glass, then topped with Riondo Prosecco to add that sparkling goodness.

I love this drink on a hot day as it always cools me down instantly. I hope you end up trying it out because it’s absolutely delicious!

Other Riondo Prosecco Cocktail Ideas

Looking for other creative ways to enjoy Riondo Prosecco? Check out these Riondo Prosecco Cocktails for some other refreshing cocktail ideas that you might love. And if you have any other ideas you want to share, leave me a comment below! I would love to know how you would enjoy this yummy prosecco.

Cherry Cucumber Prosecco Spritz

Course: Drinks

Cuisine: Italian

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1 serving

Author: Jean Choi

This Cherry Cucumber Prosecco Spritz is a delicious and refreshing cocktail that will cool you down instantly in the summertime!

Ingredients

2 inch piece of cucumber chopped
1 oz Aperol
1 oz cherry juice no sugar added
Ice
1 Riondo Prosecco chilled
Optional: Fresh cherries for garnish
Optional: Cucumber ribbons for garnish

Instructions

Place cucumber, Aperol, and cherry juice in a cocktail shaker, and muddle.
Add ice, and shake vigorously.
Strain into a glass over ice, then top with Riondo Prosecco.
Garnish with fresh cherries and cucumber ribbons, if using , and enjoy!

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Roasted Greek Salad (Paleo, Whole30, Vegan)

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it’s the perfect dish to bring to a picnic or a potluck!

You know what food makes me feel the best? A Hugh Jass salad with all the vegetables with a generous dose of healthy fats. Then add a yummy protein like chicken, steak, or salmon and that’s a perfect meal to me.

Recently, I’ve been way more into roasted vegetables than raw ones because they are easier to digest and they are so much tastier to me. Roasted veggies also last so much longer if you have leftovers in the fridge without wilting down like fresh ones, and cooking up a big batch once to eat throughout the week makes it so much easier to get in my daily dose of vegetables. That’s what got me making this Roasted Greek Salad, and the combination of various vegetables in this recipe tastes divine coated in some lemony Greek-inspired dressing.

I mean… how gorgeous is this assortment of nature’s candy? This is definitely my version of “eat the rainbow.” After you roast most of the veggies, you then add in olives, cucumber, and the dressing, and mix them all together. So many delicious flavors and textures in one dish!

This Roasted Greek Salad also tastes better the longer it sits after the flavor has some time to build, so it’s great for bringing to a picnic or a potluck. It’s also great for batch cooking and eating throughout the week. I’ve been pretty busy these day, so having this salad for leftovers as an easy side has been such a lifesaver!

Paleo Roasted Greek Salad

Course: Salad, Side Dish

Cuisine: Greek

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 104 kcal

Author: Jean Choi

This paleo, Whole30, and vegan Roasted Greek Salad is so vibrant and healthy with various yummy vegetables, and it's the perfect dish to bring to a picnic or a potluck!

Ingredients

1 bunch of asparagus tough ends trimmed and cut into 2 inch pieces
1 red onion sliced
1 1/2 cups cherry tomatoes halved
1 red bell pepper cored and chopped
1 tbsp avocado oil or coconut oil
1/2 cup kalamata olives
1 cup cubed cucumber

Dressing

2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 garlic cloves minced
1 tsp dijon mustard
1/2 tsp oregano
1/2 tsp sea salt plus more to taste
1/4 tsp ground black pepper

Instructions

Preheat oven to 400 degrees F.
Place asparagus, onion, cherry tomatoes, and red bell pepper on a baking sheet.
Add avocado oil and toss together to coat.
Lay the vegetables in an even layer and roast for 20 minutes, stirring them halfway through.
While the vegetables are roasting, combine all ingredients for the dressing in a mason jar.
Screw on the lid and shake vigorously until emulsified. Set aside.
Once the vegetables are done cooking, transfer them to a large mixing bowl.
Add kalamata olives and cucumbers.
Pour the dressing over the vegetables and toss together until combined. Add more salt if needed.
Serve at room temperature.

Nutrition Facts

Paleo Roasted Greek Salad

Amount Per Serving (1 serving)

Calories 104 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 384mg 16%

Potassium 179mg 5%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 3g

Protein 1g 2%

Vitamin A 17.3%

Vitamin C 46.2%

Calcium 1.9%

Iron 2.8%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Chorizo Burger with Cucumber Slaw

Will it ever stop raining? Probably not. People in the Bay Area were freaking the eff out this past week about a rainstorm we had. Seriously. Like schools and offices closed. I’m an east coast girl and I’ve never seen such a reaction to rain before. It makes sense, I guess, because some areas did actually flood. Good thing we live on top of a hill.

I had no desire to go food shopping for the past few days since I didn’t feel like dealing with the gross weather, but my laziness forced me to get creative in the kitchen. Sometimes putting random crap together creates an awesome combination. It’s how I came up with this chorizo burger with a refreshing cucumber topping.

I don’t love chorizo on its own because the flavor is just a bit too strong, but it tastes amazing mixed in with ground beef. Also, if you happen to overcook the burger, the juiciness of the chorizo balances it out so it doesn’t taste dried out. Win/win.

I cooked these on a stove top, but I think they’ll be really great on the grill. We bought a small grill recently, which I’m super excited to start using. We just haven’t gotten around to purchasing a propane tank for it. Apparently, that’s important. Once again, I blame the rain. Hopefully it’ll happen this weekend.
This is such a quick, easy, and delicious recipe and I was so excited it turned out so well. The refreshing cucumber slaw nicely balances out the spicy flavor of the chorizo . Enjoy with a delicious side like potato chips or roasted carrots!

CHORIZO BURGER WITH CUCUMBER SLAW

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Author: Jean Choi

Ingredients

FOR THE CUCUMBER SLAW

1/2 lb cucumbers
1/2 small onion, thinly sliced
1 tsp olive oil
2 tbsp apple cider vinegar
Salt & pepper, to taste

FOR THE BURGER

1 lb grass-fed ground beef
1/2 lb chorizo, out of its casing
1/4 medium onion, diced
3 garlic cloves minced
2 tbsp butter
3 tbsp Paleo mayonnaise

Instructions

FOR THE CUCUMBER SLAW

Slice the cucumbers as thinly as you can.
In a bowl, combine all ingredients for the slaw until well mixed.
Cover, and let sit in the fridge for at least 20 minutes.

FOR THE BURGER

Crumble or chop the chorizo as finely as you can.
In a large bowl, combine ground beef, chorizo, diced onion, and garlic cloves.
Mix well but don't overwork the meat.
Divide and shape the meat into 4 large patties, or 6 smallish patties (I made 6), 1/2 inch thick. With your thumb, make a small indent in the middle of each burger.
Preheat a heavy bottomed, non-stick pan to medium heat and melt the butter in it. Make sure it's heated fully!
Working in batches if necessary, add the patties to the pan cooking 5 minutes on one side, and then 4 minutes on the other for a medium rare burger.
Once cooked, top each burger with 1/2 tbsp of mayonnaise then top with the cucumber slaw.
Plate and serve!

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