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Photo from PSEG-LI

PSEG Long Island has announced details of its fifth annual Power to Feed Long Island food drive initiative and invites Long Islanders to make a donation to support their neighbors. Beginning June 13 in Massapequa, PSEG Long Island will set up collection bins at eight different Stop & Shop supermarkets on eight different Fridays through the summer. The annual collection campaign supports Island Harvest Food Bank’s mission to feed neighbors facing food insecurity.

Hundreds of thousands of Long Island families struggle with hunger and food insecurity throughout the year. During the summer months, there is a significant reduction in food donations to local food banks, pantries and other programs. Compounding the issue, children are not in school where they can receive free or reduced-cost breakfast and lunch.

Enter PSEG Long Island’s Power to Feed Long Island. Between June 13 and the end of September, PSEG Long Island will set up collection boxes at eight Stop & Shop supermarket locations across Long Island (schedule is below) where community members can donate nonperishable food and essential personal care needs. The items collected at these drives will be distributed to families through local soup kitchens, nourishment centers, food pantries and other outreach programs in the neighborhood.

Over the past four years, Long Islanders have supported PSEG Long Island’s Power to Feed Long Island events by donating the equivalent of 130,000 meals to help people in their communities struggling to feed their families.

“As we celebrate the fifth year of PSEG Long Island’s Power to Feed Long Island, we thank the generous Long Islanders who have opened their hearts and wallets to help their neighbors in need each year,” said David Lyons, interim president and COO, PSEG Long Island. “There is hunger in every ZIP code on Long Island, and PSEG Long Island is energized to partner with Island Harvest and Stop & Shop once again to help families in our communities who need it, especially during the difficult summer months.”

“PSEG Long Island has long been a valued partner with us on the frontlines in our mission to end hunger and reduce food waste on Long Island,” said Randi Shubin Dresner, president and CEO, Island Harvest Food Bank. “The generous support from PSEG Long Island, Stop & Shop, and their customers is not just a lifeline, but a beacon of hope for our neighbors who may be a paycheck away from not being able to provide for themselves and their families a basic human right, like food.”

“As a leading grocery retailer on Long Island, we understand the critical role we play in fighting hunger in our communities,” said Daniel Wolk, external communications manager at Stop & Shop. “We are proud to once again welcome PSEG Long Island and Island Harvest to our stores this summer for the Power to Feed Long Island food drive. With food banks facing increasing demand, we are deeply committed to supporting Island Harvest’s mission to end hunger across Nassau and Suffolk counties.”

As a thank you to customers who make onsite donations, PSEG Long Island volunteers will be providing contributors free LED lightbulbs and reusable shopping bags. Representatives from PSEG Long Island will be available at each location to provide information on financial programs and money-saving energy efficiency options. Island Harvest Food Bank personnel will be in attendance to share information on its hunger relief programs.

How to donate:

The schedule for PSEG Long Island’s Power to Feed Long Island 2025 is as follow:

Friday, June 13 9 AM – 4 PM Stop & Shop

702 Hicksville Rd.

Massapequa
Friday, June 27 9 AM – 3 PM Stop & Shop

3126 Jericho Tpk.

East Northport
Friday, July 11 9 AM – 3 PM Stop & Shop

3750 Hempstead Tpk.

Levittown
Friday, July 25 9 AM – 3 PM Stop & Shop

385 Route 25A

Miller Place
Friday, Aug. 8 9 AM – 3 PM Stop & Shop

95 Old Country Rd.

Carle Place
Friday, Aug. 22 9 AM – 3 PM Stop & Shop

3577 Long Beach Rd. Oceanside
Friday, Sept. 5 9 AM – 3 PM Stop & Shop

8101 Jericho Tpk.

Woodbury
Friday, Sept. 19 9 AM – 4 PM Stop & Shop

365 Route 109

West Babylon

 

What to donate:

Island Harvest requests specific items, including:

  • Nonperishable food: Healthy varieties of canned foods, such as low-sodium beans, vegetables, soups, pasta sauces and tomato varieties, tuna and chicken, rice, pasta, nut butters, olive and canola oil, spices and pet food (no glass containers please).
  • Household essentials: Toilet paper, paper towels, hand sanitizer, laundry detergent and dish soap.
  • Personal care items: Toothpaste, toothbrushes, deodorant, soap, shampoo, conditioner, feminine care products and shaving products, antibacterial wipes and washcloths.
  • Baby care items: Diapers, wipes, formula, creams, ointments and baby wash.
  • Cash or online monetary donations: Island Harvest estimates each dollar donated provides roughly two meals.

For a full list of suggested donations, additional details about PSEG Long Island’s Power to Feed Long Island, including a video of last year’s events, or to make an online donation, visit psegliny.com/feedLI.

 

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Aldi in Medford will hold a ribbon cutting on June 12 at 9 a.m. Stock photo

By Heidi Sutton

It’s official! The new Aldi supermarket coming to Medford has set an opening date. The store will open its doors on Wednesday, June 11 for a “sneak peak” and a grand opening will be held on Thursday, June 12 with a ribbon cutting scheduled at 9 a.m. The first 100 customers at the grand opening will receive a golden ticket that could be worth up to $100. In addition, free tote bags will be distributed while supplies last and shoppers can also enter a contest for a chance to win a $500 gift card from June 12 to 15. Residents in the area received a flyer in the mail this week with a $5 coupon off a minimum $30 purchase.

Located at 2799 Route 112 in the Medford Crossings shopping center, the German-owned discount supermarket will join TJ Maxx, and Motor Vehicles in a 22,000-square-foot space previously occupied by Michael’s Crafts, which relocated to another part of the shopping center. The store will be open daily from 9 a.m. to 8 p.m.

Known for its budget-friendly prices,  Aldi offers weekly specials, fresh produce deliveries daily, online shopping, curbside pickup, home delivery and avoids “hidden costs” by selling 90% exclusive, private-label items instead of big brands. Customers are encouraged to bring their own tote bags, must bag their own groceries and pay a quarter to rent a shopping cart.

The Medford location is Aldi’s 13th store in Suffolk County. Other locations include Bohemia, Lake Grove, Selden, Lindenhurst, North Babylon, Patchogue, East Northport, Rocky Point, Central Islip, Bay Shore, Riverhead, and Shirley. An Aldi in the former King Kullen at 153 Ronkonkoma Avenue in Lake Ronkonkoma will open in the near future.

“At our new Medford ALDI store, shoppers will find that every decision we make, from our product selection to store layout, is to provide our customers with the best products at the lowest possible prices of any national grocer,” said Chris Daniels, regional vice president for ALDI, in a statement. “Our customers can save up to 36 percent on an average household’s shopping list. As shoppers look for better ways to stretch their dollar, ALDI is providing Medford with easier access to quality groceries at affordable prices.”

The Medford location is part of Aldi’s goal to open more than 225 new store locations in 2025 as part of the next phase of its five-year national growth strategy. This is the most stores ALDI will open in one year in its nearly 50-year U.S. history as more shoppers than ever look to save up to 36% on an average shopping trip, according to a release.

“ALDI continues to see more shoppers come through our doors as they experience our quicker, easier and more affordable shopping experience firsthand,” said Hart. “With our expansion across the country, ALDI is earning the trust of more shoppers in more communities than ever before, bringing us closer to becoming America’s first stop for groceries,” said Jason Hart, CEO, ALDI.

For more information, call 855-955-2534 or visit stores.aldi.us

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Fresh Berry Cream Tart

By Heidi Sutton

Summer is right around the corner and that means strawberry season on Long Island. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous sweet dessert to surprise family or share with friends?

Chocolate and Strawberry Greek Yogurt Bark – SEE VIDEO HERE

Recipe courtesy of Milk Means More

Chocolate and Strawberry Greek Yogurt Bark

YIELD: Makes 8 servings

INGREDIENTS:  

3 cups plain non-fat Greek yogurt

1/3 cup honey plus additional for drizzling, divided (optional)

1 teaspoon vanilla

1/4 cup melted dark chocolate

1/2 cup strawberries

1/2 cup dark chocolate chips

DIRECTIONS:

In medium bowl, combine Greek yogurt, honey and vanilla. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. 

Freeze at least 3 hours. Remove from freezer and break into pieces.

Strawberry Chiffon Pie

Recipe courtesy of Culinary.net

Strawberry Chiffon Pie

 

YIELD: Makes 8 servings

INGREDIENTS:  

2 cups coarsely chopped strawberries

3/4 cup honey, divided

1 envelope unflavored gelatin

1/4 cup cold water

1 cup light sour cream

9-inch crumb crust

DIRECTIONS:

In small bowl, mash strawberries and 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. 

Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.

Using an electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours before serving.

Fresh Berry Cream Tart

Recipe courtesy of Family Features

Fresh Berry Cream Tart

YIELD: Makes 8 servings

INGREDIENTS:  

1 box refrigerated pie crust

1 8-ounce package cream cheese softened

1/3 cup sugar

1 tablespoon orange juice

4 cups assorted fresh whole berries: strawberries, blueberries, raspberries, and/or blackberries

1/3 cup red currant jelly melted

DIRECTIONS:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. 

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Sand and Soil farm stand at Port Jefferson farmers market. Photo by Lynn Hallarman

By Heidi Sutton

The warm weather months are a peak time for outdoor activities, including visiting your local farmers market. A vibrant selection of fresh produce and artisanal goods, a farmer’s market is a delightful way to support local farmers and businesses and to connect with your community. Chances are you can find one nearby on Fridays, Saturdays or Sundays through the fall.

Centereach

The farmstand at Bethel Hobbs Community Farm, 178 Oxhead Road, Centereach will be open Saturdays from 10 a.m. to 3 p.m. through mid-October. 631-774-1556, www.hobbsfarm.info

Farmingville

— A farmers market will be held every Thursday through Oct. 30 from 12:30 p.m. to 4 p.m. in the south parking lot of Brookhaven Town Hall, 1 Independence Hill, Farmingville. Fresh produce, spirits, flowers, baked goods, homemade bath and body products. 631-451-8696

— A Farmers, Artisans, and Friends Marketplace will be held at Triangle Park, corner of Horseblock Rd. and Woodycrest Dr., Farmingville on June 28 and Sept. 27 from 11 a.m. to 4 p.m. Local produce, handmade items, antiques, flea market treasures. 631-260-7411

Hauppauge

New! The Suffolk County Farmers Market at the H. Lee Dennison Building in Hauppauge will be open to the public every Thursday at the facility’s north parking lot from 10 a.m. to 2 p.m. through Oct. 2. Baked goods, mushrooms, skin care, organic produce, tea and bath and body products. 631-605-4320

Huntington

A farmers market will be held in the Elm Street parking lot at 228 Main St., Huntington on Sundays through Nov. 23 from 8 a.m. to 12:30 p.m. Fresh produce, baked goods, cheese, pickles, honey, special events, guest vendors. 631-402-3867

Lake Grove

Smith Haven Mall in Lake Grove hosts a farmers market in the southwestern quadrant of the parking lot (adjacent to Bahama Breeze) on Saturdays (pickles, honey) and full market with vendors on Sundays. Hours are 10:30 a.m. to 4:30 p.m. both days year-round. 516-444-1280

Northport

Cow Harbor Park parking lot, at the corner of Main Street and Woodbine Ave. in Northport, hosts a farmers market every Saturday through Nov. 22 (except Sept. 20) from 8 a.m. to 12:30 p.m. Honey, ravioli, cheese, coffee, pickles, empanadas, mushrooms, baked goods, jams, fruits and vegetables, plants.  631-662-7244

Port Jefferson

The Port Jefferson Farmers Market will be held at Harborfront Park, 101-A E. Broadway, Port Jefferson every Sunday through Nov. 23 from 9 a.m. to 2 p.m. Local produce honey, bread and baked goods, seafood, international specialties, plants, flower bouquets and more. 631-802-2160

St. James

— St. James Lutheran Church, 230 2nd Ave., St. James hosts a farmers market in its parking lot every Saturday from 9 a.m. to 1 p.m. through Sept. 27. Fresh locally grown produce, flowers, honey, coffee, shellfish, artisan baked goods, breads jams, hot food, pickles, craft beer, international foods, live music, kids corner. 631-403-7711

— Birdsfoot Farmstand at Avalon Nature Preserve, 17 Shep Jones Lane, St. James is open from 9 a.m. to 2 p.m. on Saturdays and Sundays for the season. 631-689-0619

Setauket 

The Three Village  Farmers & Artisans Market is held Fridays on the grounds of the Three Village Historical Society, 93 North Country Road, Setauket through  September (except Sept. 19) from 3 to 7 p.m. and October 1 to 24 from 3 to 6 p.m. Locally grown farm fresh produce, artisanal bread & cheese, freshly brewed coffee & tea, local honey, nuts & spices, jams & jellies, baked treats, and more. 631-751-3730

 

 

 

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Lenny Bruno Farms, 740 Wading River Road, Manorville welcomes the start of strawberry season with their 4th annual Strawberry Festival, taking place on Saturday, June 7 and Sunday, June 8 from 10 a.m. to 5 p.m. This once-a-year celebration offers an exclusive opportunity to pick your own strawberries on the farm’s scenic fields—an experience only available during this special weekend.

Admission is $10 per person (children 2 and under are free) and includes a wide array of family-friendly activities such as live music, a foam bubble party, access to playgrounds, jumbo garden games, farm animal meet-and-greets, face painting, fairy hair, and access to a curated lineup of artisan vendors and local food trucks. Unique photo opportunities will be spread across the farm, making it the perfect day out for all ages.

For guests seeking the ultimate strawberry experience, a $10 add-on provides a hayride to the strawberry fields, a pint of hand-picked strawberries, and exclusive access to photograph the season’s harvest among the rows. Additional pints will be available for purchase.

Festivalgoers are also encouraged to visit the on-site farm store featuring freshly picked produce, baked pies, ice cream, and other farm-fresh treats.

“Our Strawberry Festival is a tradition we look forward to all year,” said Dominick Bruno. “It’s a chance for families to not only enjoy fresh, delicious strawberries but to make memories that last a lifetime right here on the farm.”

Please note: Tickets are only available at the door. Arriving early is recommended. Parking is free and available on-site.

The farm will host a series of events through the Fall including a Sweet Summerfest on July 19 and a San Gennaro Feast on Sept. 20 and 21. For a full line-up, visit www.LennyBrunoFarms.com/events.

More festivals ….

St. James Strawberry Festival

St. James Episcopal Church, 490 North Country Road, St. James will host their annual Strawberry Festival on Saturday, June 7 from 9:30 a.m. to 3:30 p.m. Featuring raffle baskets, baked goods, garden table, lunch, jewelry table, antiques, Books & Things, Grandpa’s Garage, children’s activities, church and cemetery tours, animal rescue groups, strawberry treats, jams and more. 631-584-5560

Mattituck Strawberry Festival

The 70th annual Mattituck Lions Club Strawberry Festival, 1105 North Road, Mattituck will be held on June 11 and June 12 from 5 to 10 p.m., June 13 from 5 to 11 p.m., June 14 from 11 a.m. to 11 p.m. and June 15 from 11 a.m. to 5 p.m. Highlights include strawberry shortcake, strawberries dipped in chocolate, live music, crowning of the Strawberry Queen, over 100 arts and craft vendors, carnival rides, food and fireworks on June 13, 14 and 15 (weather permitting). Admission varies based on festival days. www.mattituckstrawberryfestival.com

Rocky Point Strawberry Festival 

Trinity Evangelical Lutheran Church, 716 Route 25A, Rocky Point presents their annual Strawberry Festival on Saturday, June 14 from 10 a.m. to 3 p.m. with craft vendors, delicious food and desserts, bbq, bake sale, huge Tag Sale, gift basket raffles, and children’s games and activities. 631-744-9355

Pick Your Own Strawberries…

The following farms on the North Shore offer u-pick strawberries in June. Always call before you go to check availability. 

• Anderson Farms, 1890 Roanoke Ave., Riverhead. 631-727-1129

• Condzella’s Farm, 6233 North Country Road, Wading River. 631-929-4697

• Fink’s Farm, 6242 Middle Country Road, Wading River. 631-886-2272

• Glover Farms, 641-681 Victory Ave.,  Brookhaven. 631-286-7876

• Golden Acres Organic Farm, 652 Peconic Bay Blvd., Riverhead. 631-722-3302

• Harbes Family Farm, 715 Sound Ave., Mattituck. 631-298-0800

• Hodun Farms, 3642 Middle Country Rd., Calverton. 631-369-3533

• Lewins Farms, 812 Sound Ave., Calverton. 631-929-4327

• Patty’s Berries and Bunches, 410 Sound Ave., Mattituck. 631-655-7996

• Rottkamp’s Fox Hollow Farm, 2287 Sound Ave., Baiting Hollow. 631-727-1786

• Schmitt’s Farm Stand on Sound, 3355 Sound Ave., Riverhead. 631-983-6565 

• Soundshore Market & Farms, 5629 Sound Ave., Riverhead. 631-722-4740

• Wickham’s Fruit Farm, 28700 Rte. 25, Cutchogue. 632-734-6441

• Windy Acres, 3810 Middle Country Road, Calverton. 631-727-4554

For a list of farmer’s markets on the North Shore, click here.

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Photo courtesy of Hallockville

Hallockville Museum Farm, 6038 Sound Ave., Riverhead will hold their annual Spring Tea on Friday, June 13 at 1 p.m. Join them for a lovely afternoon of delectable savories, sweets, and assorted teas in the historic Naugles Barn. This year’s speaker is professor and former board member Susan Babkes who will explore the role of women in the American Revolution. Definitely a tea-worthy subject! Reserved seating – $45 per person. To register, visit www.hallockville.org. 631-298-5292.

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Photo courtesy of Del Vino Vineyards
Gold, silver and bronze medals awarded to Northport-based winery

Del Vino Vineyards of Northport has announced that several of its wines have received top honors at the prestigious 2025 Mid-Atlantic Winemaker Challenge, earning three Gold Medals, one Silver, and one Bronze, further solidifying its position as a leader in premium winemaking on Long Island’s North Shore.

The vineyard’s 2022 Ultimo, 2023 Sauvignon Blanc — Ventola, and 2023 Orange Blossom wines each received Gold Medals in their respective categories. The 2022 Suprema earned a Silver Medal, while the 2023 Pinot Grigio — Bobina was awarded Bronze.

“These awards are a reflection of our team’s passion, precision, and commitment to the craft,” said Joe Evangelista, Head Winemaker at Del Vino Vineyards. “From vineyard to bottle, every detail matters. We’re thrilled to see our Ultimo and Ventola recognized with top honors. 

“It’s especially exciting to see our Orange Blossom recognized—it’s a brand-new varietal we introduced last year, and it was an instant hit during the summer season. As far as we know, we’re the only vineyard on the East Coast producing wine from these grapes,” he added.

“This recognition means everything to us,” said Fred Giachetti, owner of Del Vino Vineyards. “We’ve always believed that Northport could be home to world-class wines, and these awards are a testament to that belief. We’re incredibly grateful to our community, our team, and every guest who supports us year after year.”

The Mid-Atlantic Winemaker Challenge is a blind-tasting competition judged by industry experts and sommeliers, showcasing the best wines from across the region.

Award-winning bottles are now available at the vineyard’s tasting room and can also be enjoyed during regular dining hours.

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Lemon Glazed Cookies

By Heidi Sutton

They say that when life gives you lemons, make lemonade … or you could make a lemony dessert! 

A traditional summer flavor, you can add a little extra lemon to your gatherings with these Glazed Lemon Cookies, a citrus burst with every bite, or these quick and easy Lemon Bars featuring a soft crust and a tangy, sweet filling topped with powdered sugar.

Glazed Lemon Cookies — SEE VIDEO HERE

Recipe courtesy of Milk Means More

Lemon Glazed Cookies

YIELD: Makes 15 to 20 cookies

INGREDIENTS:  

1/2 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon lemon extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze:

2 cups powdered sugar

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

Heat oven to 350° F. Line baking sheets with parchment paper; set aside. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.

In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.

Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough. Bake 15 minutes, or until edges start to brown. Transfer cookies to wire rack to completely cool.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth. Dip top sides of cookies into glaze for full coverage.

Lemon Bars – SEE VIDEO HERE

Recipe courtesy of Family Features

Lemon Bars

YIELD: Makes 18 bars

INGREDIENTS:  

Nonstick cooking spray

2 cups all-purpose flour, plus 3 tablespoons

1/2 cup powdered sugar plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs lightly beaten

1 1/2 cups granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil, and grease with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18 to 20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Cut into bars. Sprinkle with powdered sugar before serving.

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Pixabay photo

By Bob Lipinski

I’m one of those individuals that doesn’t wait until hot weather to light the barbecue grill. I enjoy grilling most anytime, including during snowstorms and frigid temperatures. However, I draw the line when outside is experiencing heavy torrential downpours.

Like most grill enthusiasts, my menu includes steaks, chops, burgers, hot dogs, ribs, sausage, chicken, pork, shrimp, seafood (especially tuna steaks), potatoes, and so on. I also love to grill most vegetables, including corn, portabello mushrooms, broccoli rabe, radicchio, eggplant, Romaine lettuce, cabbage, green beans, tomatoes, artichokes, asparagus, Brussels sprouts, onions, carrots, and peppers of any type, especially hot chilis. I’ve even grilled kielbasa, mortadella, gnocchi, pineapple, peaches, octopus, clams, and oysters.

While grilling, I enjoy a glass of chilled white or rosé wine. One of my go-to whites is the 2022 Ruffino “Lumina” Pinot Grigio “delle Venezie” DOC, Italy. It’s clean, crisp, easy-to-drink with sliced apple, tangerine, and pear flavors. Dry, with hints of bitter almond, dried flowers, and citrus. I enjoy noshing on some grilled radicchio while sipping this wine.

 Here are some others I recommend:

2022 Mezzacorona “Dinotte,” Vigneti delle Dolomiti IGT, Red Blend, Trentino-Alto Adige, Italy. (Briefly aged in French oak barrels) Blend of Teroldego, Marzemino, and Merlot grapes. Purple-red with considerable spicy fruit; red currant, cranberry, blueberries, and chocolate-cherry. Dry, with notes of vanilla, spices, and plum. Pair with grilled eggplant brushed with garlic-olive oil.

2023 Bolla Chianti DOCG Tuscany, Italy. Bright ruby with notes of raspberry, spicy morello cherry, chestnuts, violets, and sage. Dry, medium body with flavors of blackberry jam, plum, fennel, and bitter almond. I serve it with grilled teriyaki marinated tuna steaks.

2020 Fiamme Montepulciano d’Abruzzo “Riserva,” DOC, Abruzzo, Italy. Deeply colored with a bouquet and flavor of dark fruit… plums, black cherry, and black currants. Notes of dried herbs, vanilla, tobacco, chocolate, and anise. A plate of grilled spicy Italian sausages with fennel says it all.

2017 Bolla Amarone della Valpolicella “Classico,” DOCG, Veneto, Italy. Full flavors of dried cherries, dark chocolate, figs, black plum, and bitter almonds. Notes of anise, espresso, rosemary, cinnamon, and wild berries. Almost port-like, with sensations of rich spicy fruit. Pair it with a ribeye steak cooked medium rare with smoky mushrooms.

2023 Tre Monti, Vigna Rocca “Albana Secco,” DOCG, Emilia-Romagna, Italy. (Made with 100% organic Albana di Romagna grapes). Light golden with a lively bouquet and taste of apricot, melon, yellow plum, and bitter almonds. Hints of orange rind, honeysuckle, and dried flowers. I pair this with grilled pineapple and peaches.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Cucumber Yogurt Salad

By Heidi Sutton

Grills are in full use and easy sides are a must at any Memorial Day gathering. Try this refreshing Mediterranean-inspired Cucumber Yogurt Salad or this delicious potato salad, guaranteed hits to serve with burgers, steak, sausages, grilled salmon, shrimp or chicken skewers and more at this weekend’s barbecues.

Cucumber Yogurt Salad

Recipe by Elle Penner

Cucumber Yogurt Salad

YIELD: Serves 6

INGREDIENTS:  

2 to 3 large English cucumbers

3/4 teaspoon kosher salt, divided

2/3 cup full-fat, plain Greek yogurt

1/2 large lemon, zested and juiced, plus more zest for garnish

2 teaspoons red wine vinegar

1 clove garlic, minced or pressed

Freshly ground black pepper, to taste

1/2 small red onion, sliced thin

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

Prepare the cucumbers. Slice the cucumbers into ¼-inch slices. Place them in a large colander and lightly sprinkle with about ½ teaspoon salt. Toss to coat and place the colander on a dry dish towel in the refrigerator for 15-20 minutes to remove the excess water.

Make the dressing. In a large serving bowl, combine the Greek yogurt, lemon zest and juice, red wine vinegar, garlic, the remaining salt, and freshly ground black pepper. Stir to combine and store the dressing in the fridge until your cucumbers are ready.

Assemble the salad. Transfer the salted cucumbers to a paper towel and pat dry. Remove the yogurt mixture from the fridge. Combine the cucumbers, onions, dill, and mint in the dressing bowl and toss to coat well. Sprinkle with additional dill, mint, lemon zest, and freshly ground black pepper. Serve immediately.

Potato Salad – SEE VIDEO HERE

Recipe courtesy of Cookin’ Savvy

Potato-Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds potatoes

4 boiled eggs coarsely chopped

2 dill pickles

1 tablespoon garlic powder

1 tablespoon onion powder

1 package real bacon pieces 2 1/2 ounces

2 cups mayonnaise

2 tablespoons mustard

salt to taste

pepper to taste

smoked paprika for garnish

DIRECTIONS:

Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well. Transfer to large bowl and refrigerate for 1 to 2 hours. Garnish with smoked paprika before serving.

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