Missed the live segment today? Click here to check it out: https://www.11alive.com/article/entertainment/television/programs/atlanta-and-company/mothers-day-recipes-with-chef-nancy/549635325
Today. we’ll start ATL & CO by toasting with an easy to find, affordable sparkling wine that’s a festive way to celebrate the day. (Remember the “Partyologist” Part of my title? I teach both Healthy Food AND Yummy Wine classes.)
I’ll have three excellent choices that viewers can enjoy from even the grocery store (ALL under $20) and I will give them the scoop on wines:
- CAVA from Spain
- Prosecco from Italy
- An American Sparkler from ARIZONA!
Then fun host Christine and I will make two easy, delicious and fun toasts to enjoy with our sparklers. Both or these are so easy – no cooking required that even the kiddos can make them!
Strawberry Pistachio and Ricotta Toast
- 1 Loaf Ciabatta, sliced thinly into 1-inch pieces and toasted.
- 2 Cups Part Skim Ricotta
- 16 OZ Package Strawberries, stemmed and sliced thinly
- 1 Cup Chopped Pistachios
- ½ Cup Honey
- Basil for Garnish
On a serving plate, loosely spread the ricotta on the toast. Top with slices of strawberry and pistachios. Drizzle with honey and top with the basil.
Kicked UP Smoky Shrimp Avocado Toast
- About 8 OZ Small Cooked Shrimp
- 1 Tsp Lemon Juice
- 1 TB Extra Virgin Olive Oil
- Sea Salt
- 1 Tsp Smoked Paprika
- 2 Ripe Avocadoes
- 8 Slices Whole Wheat Bread, Toasted
- 4 – 6 Radishes, Sliced Thinly
- Chives for Garnish
Toss the shrimp with the lemon juice, oil, sea salt and paprika. Spread the toast with the avocadoes, Top with the shrimp and radishes, garnish with chives.