Ingredients

1/4 cup sugar
1/4 cup water
8 Thai basil sprigs
Zest of 1 lemon, peeled in 3-inch strips
Zest of 1 orange, peeled in 3-inch strips
2 bottles chilled Pinot Grigio
3/4 cup brandy
1/2 cup fresh orange juice, strained
Ice
Chilled club soda
12 thin orange slices, for garnish

Directions

1. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar.
2. Remove the saucepan from the heat. Add the basil sprigs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.
3. In a large pitcher, combine the basil syrup with the wine, brandy and orange juice.
4. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice.

Serves 12.

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Ingredients

4 tablespoons vegetable oil
1 medium onion, small diced
4 garlic cloves, minced
2 cans pinto beans, drained and liquid reserved
2 medium tomatoes, small diced
2 ripe avocados, pitted and scooped out of skin
1 to 2 pickled jalapeño chiles, minced
Juice of 1 lemon
1 cup grated cheddar cheese
1 cup sour cream
6 green onions, thinly sliced
6 ounces black olives, pitted and sliced
Salt, to taste
1 to 2 bags tortilla chips, for serving

Directions

1. In a large pan, heat oil over medium-high heat. Add onion and garlic and cook over low heat until translucent, about 5 minutes.
2. Stir in beans and cook for 3 minutes. Roughly mash with potato masher, adding reserved liquid if needed to aid in mashing.
3. In a separate bowl, season tomatoes with salt, to taste.
4. In another bowl, mash avocados with jalapeños and lemon juice. Salt to taste.
5. In a glass casserole dish or aluminum casserole container, cover bottom with mashed beans. Top with cheddar. Then, spread avocado. Next, layer sour cream. Finally, sprinkle tomatoes, green onion, and black olives. Serve with chips.

Serves 8.

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