1/4 cup dark honey, like wildflower or buckwheat 1/2 cup cherry brandy 1 cup blueberries 1 cup raspberries 1 cup blackberries 1 750-ml bottle Pinot noir wine Club soda, chilled, optional
Combine the honey with a tablespoon of water and microwave just long enough to loosen it and make it easier to mix evenly into the brandy. Microwave for 15 seconds, and then in additional bursts as needed.
In a pitcher, whisk the loosened honey with the brandy until evenly combined. Add the berries and stir. Add the wine and stir.
You may serve this at room temperature as a still sangria, or chilled and served topped with chilled club soda over ice. Be sure each serving gets some berries too.
1 (15.5-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup chopped grape tomatoes
1 large garlic clove, finely minced
½ cup chopped red onion
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
1 1/2 tablespoons olive oil
Juice from 1 medium lemon
½ teaspoon kosher salt
Freshly ground black pepper
In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.