Wine Club

What You Need

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white balsamic vinegar
• 1/2 teaspoon kosher salt
• 2 cups arugula
• 2 cups baby spinach leaves
• 1 cup thinly sliced red onion
• 1 cup grape tomatoes, halved
• 1/2 cup crumbled feta cheese
• 2 cups bite sized watermelon chunks

What To Do

1. Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

What You Need

• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, plus more to keep the dough from sticking when rolling out dough (up to 1 additional cup)

What To Do

1. Stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough. Set aside to let the dough rise.
2. Once the dough has risen, divide into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces. Take a fork and place it upside down on the counter. Press the 1-inch pieces of dough gently on the back end of the prongs of the fork and roll the dough to form a gnocchi-like shape. Place pieces on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 2 to 3 minutes, then drain.
4. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook until golden and crisp, about 3 more minutes.
5. Remove from heat and toss with your favorite sauce.
6. Serve warm with additional Parmesan cheese.

What You Need

• 2 bags of popcorn, popped
• 1 bag of marshmallows (10 oz.)
• 1 stick of butter
• 1 cup of M&M's
• 1 cup of peanuts
• Bunt pant

What To Do

1. In a large bowl, melt butter in the microwave for about 30 seconds. Add marshmallows and stir in with the butter. Microwave the marshmallows and butter for 1 1/2 - 2 minutes (or more) until the marshmallows have puffed. Stir together, breaking down the puffed marshmallows into a sticky sauce.
2. Add popped popcorn and nuts and stir together. I wait to plug the M&M's in the outside so they don't discolor the 'sticky' marshmallow sauce.
3. Butter or spray with cooking spray, a bunt pan. Pour in popcorn mixture.
4. Cover and refrigerate or let sit for 1 hour. To remove from the pan, loosen sides with a knife. Transfer onto a cake stand or plate by placing the plate upside down on the bunt pan, then inverting it. Cover with plastic wrap to keep it fresh.