Julea’s White Sangria

1Bag 1/4 bag Frozen Tropical Fruit Mix

2 Oranges Squeezed

1 Bottle White Wine

1 Bottle Mexico Beer

1 Can Lemon/Lime Pop

1/2 Cup Raspberry/Apple Frozen Concentrate

Mix in large, wide mouthed pitcher - Serve in lovely glasses as well as friends...

Rotini Salad with Roasted Veggies

So, I had an upcoming "Easy Gourmet" segment I was filming (Monday,) and there I stood in the grocery store contemplating my culinary options (Sunday.)  What could I make that was super easy, but flavorful and lovely to boot. So into my basket went a box of Rontini, a bag of spinach, zucchini - The rest I had.  This recipe is simpley wonderful, beautiful colors, carmelized, roasted flavorful veggies.  And that Rotini, with it's little curves - Pick up all the flavors.


1 Box Rotini

9 ounces Spinach

2 Cups Sliced Mushrooms

1 Lemon, Juiced

2 Zucchini, Cubed

1 Plastic container of Cherry Tomatoes

1 Sweet Onion sliced

1/2 Red Bell Pepper, Cubed

1/2 Yellow Bell Pepper, Cubed

1/2 Orange Bell Pepper, Cubed

1/2 Cup Fresh Mozzarella Cheese, Cubed

Extra Virgin Olive Oil

1 tsp. Chicken Spice Rub or Similar

Salt & Pepper to taste

Instructions:

Turn oven at 500°F. 
COOK Rotini one minute less than recommended package cooking time. Drain and drizzle with 1 tablespoon of oil. 
While pasta is cooking, toss zucchini, mushrooms, tomatoes, onions and peppers with rub and 1 tablespoon of oil, spread out in PAM sprayed broiler pan and BAKE for 15 minutes. Make sure not to have the veggies too deep, will steam instead of roast! 
COMBINE vegetables with pasta, mozzarella, spinach and lemon juice.  Drizzle with remaining olive oil before serving. Salt & Peper to taste.  Can be served hot, cold or at room temp.

Feel free to add a protein such as roasted chicken, steak or shrimp.  Garnish with chopped parsley if you feel fancy.