During the days of COVID-19, around 4:00 we start to think about what we are going to sip on before we start to make dinner. 9/10 times we end up sipping a Campari with vermouth, sparkling mineral water or sparkling wine. Basically a negroni without the gin, because if we were drinking gin everyday starting at 4PM we would turn into juniper berries.
Campari is an Italian classic apertivo, and if you know us, you know how much we admire Italian culture. The bitter and herbaceous notes with sparkling mineral water and vermouth hit the spot every damn time. That hour when you aren’t wanting a beer, not wanting to open a bottle of red wine (yet!), or not ready to start sippin’ a negroni… the golden hour of a Campari Spritz is a game changer.
If you don’t know… now ya know.
*Side note, I know close to nothing about cocktails but I do know what I like to sip on at home… so I hope you enjoy this drank as much as I do*
Negroni “Sbagliato” Spritz
Sbagliato is "mistake" in Italian! Referring to bartenders using sparkling wine instead of Gin!
- 1 oz Campari
- 1 oz red sweet vermouth
- 3 oz sparkling mineral water OR proseco
- organe to garnish
Fill a rocks glass with ice, pour all of your ingredients into glass and gently stir!
Serve with orange garnish
Looking for the perfect lunch pick me up with the extra roasted chicken you have in your fridge? Chicken salad is always the answer. There are a million ways to make and eat chicken salad but during these COVID times, it’s a nice challenge to look around your pantry and see what you can do it elevate your favorite childhood snack.
Like all recipes, and especially the way Zachary and I write ours, we typically write them as a GUIDE. If you don’t have apricots, don’t be scared to swap it out with dates, or golden raisins, or even fresh apple. Of course there is a time and a place to follow a recipe to the T but learning how to use a recipe as a guide will truly make you a better cook.
Don’t be afraid to take away an ingredient or add more- for example, DILL and TUMERIC would be a great addition to this recipe… but we didn’t have it, BUT if we did…..
Roasted Chicken Salad with Cashews+Apricots+Yogurt on Toasted Sourdough
This recipe is under the assumption you have roasted chicken or any variety of cooked chicken in your fridge!
If you don't have sourdough laying around your house- crackers+lavash+crudite veggies are all nice vessels to enjoy with!
This recipes calls for "brunoised" which is a very small (1/8 inch) knife cut, if you are not comfortable with that, small dice is fine.
- Roasted Chicken (1 thigh and 1 leg) (already roasted, without skin, shredded)
- 1/4 small red onion (brunoise )
- 2 stalks celery (brunoise)
- 5 pieces dried apricot (brunoise)
- 1/4 cup cashew (toasted and crushed)
- 1/4 cup yogurt (we always have plain Icelandic in our house!)
- Salt and Black Pepper to taste
- 2 pieces Sourdough (sliced 1" thick and toasted )
Shred your cooked chicken in a small bowl
Mix together the rest of your ingredients (red onion, celery, apricots, cashews, and yogurt)
Gently fold in shredded chicken
Salt and Pepper to taste (Heavy on the black pepper… always!)
Serve on toasted sourdough and garnish with herbs you have laying around