End Of Summer Yumming - Mango Lime Slaw & Sangria

As August was coming to a close, I had the joy of celebrating summer’s end in two very different ways: a day on the boat with my kids and a lively Customer Appreciation event at Zollie’s. Both gatherings called for something fresh and homemade.

Sangria on the Boat

Being on the water with my kids is two of life’s sweetest pleasures together. For our day on the boat, I made a big pitcher of sangria, a light and fruity sip that felt like sunshine in a glass and it was super easy.

INGREDIENTS

1 bottle Sangria wine

1 bottle Tempranillo

1 bottle oaky Chardonnay

2 cups brandy*

3 heaping tablespoons brown sugar

2 cups strawberries

1 cup raspberries

1 cup peaches, cubed small

1 cup mixed berries

METHOD

In a large pitcher, combine wine and sugar, stirring until it melts.

*Not everyone uses brandy in their sangria, but I believe it needs to be fortified with something like brandy or a liqueur.

Taste for sweetness level and add honey or more sugar if needed.

Add everything else and chill for at least 2 hours (overnight is even better). 

If you’re so inclined, (we weren’t), you can top the sangria with sparkling water or soda for fizz.

Mango Lime Slaw at Zollie’s

There was so much food at this event and everyone’s dishes were great. This was my little contribution.

INGREDIENTS

4 cups shredded green cabbage

2 cups shredded purple cabbage

16 ounces ripe mangos,  shredded

1/2 cup fresh cilantro, chopped

1/2 cup chopped fresh mint

1/4 cup lime juice (about 2 limes)

3 tablespoons maple syrup

a dash or two of cayenne

Salt and pepper, to taste

Directions

In a large bowl, combine everything and toss to coat evenly.

Let sit in the refrigerator for 20–30 minutes before serving so flavors can meld.

I often add pumpkin seeds or some chopped cashews to the slaw, but wasn’t sure who would be eating it since I knew it would be a big crowd.

Two very different settings—one on the water, one in the heart of the community—but both filled with laughter, connection, and food made with love.

On the boat, sangria was our toast to family time; at Zollie’s, we all shared our food with each other in celebration.

That’s the beauty of cooking, though, isn’t it? It turns simple ingredients into shared memories, whether you’re on the waves or under string lights at a neighborhood party.