4 1/4 ounces brut Prosecco

2 1/2 ounces Aperol

3/4 ounce club soda

1 lime wheel for garnish

Spring, summer, fall, this drink will guarantee to usher in the slow time and chill vibes. We use it to tee off a meal, or transition from the day to evening. Easy to make too!

Recipes for Resurrections // Appetites for Destruction

Aperol Esprit

  • 1 leek
  • 5 cloves garlic
  • 2 bushels kale
  • 1/2 cup veggie broth
  • 1 Tbsp Tamari
  • 1 tsp Sriracha
  • 1 bunch green onions

Slice leek into thin rings. Slice garlic into thin pieces. Sauté leek and garlic in EVOO medium heat (until golden brown). Add 1/2 veggie broth to sauce pan, then stir until mixed down. Add kale on top, salt and pepper (dashes), cover with lid (1 min). 

Uncover, stir pan, soaking the kale in the broth. Cover for 2 min. Stir again, then recover for another 2 min.

In a side dish, mix Tamari and Sriracha to taste, and to desired heat. Then pour over kaleek, mixing thoroughly. Keep lid on until desired tenderness is achieved.

Serve with your favorite meat: lamb, new york strip steak, garnish with sliced green onions.

*adding more veggie broth, yields more gravy/runnier broth. Pour over mashed potatoes or brown rice.

**add cherry tomatoes for a different flavor profile.

Recipes for Resurrections // Appetites for Destruction

Kaleek au Rana


TGBC (the Green Bean Casserole)


1 can Cream of Mushroom Soup
1/2 cup half and half
1 teaspoon soy sauce
1 dash black pepper
4 cups cut green beans
1 cup Fried Onions
1/3 cup fried jalapeños

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.



Zest of 1 lemon
1/2 cup sliced almonds, coarsely chopped
1 Tbsp (ish) EVOO
1 Tbsp finely chopped fresh dill (or 1 tsp dried)
1 tsp salt
1 tsp pepper
2 tsp Dijon mustard
1 lb Halibut (or other fish)

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
Combine dry ingredients in a small bowl, and mix them up!

Place fish on the prepared baking sheet and spread with 1 tsp mustard along the top. Grab dry mixture and press it onto the mustard (firmly and evenly).

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.

Recipes for Resurrections // Appetites for Destruction

Almond & Herb Crusted Halibut




A new summer classic here at Wanderland, by way of Lexington House (of Los Gatos). I never new what sloe gin was, but I love it now!

2 oz Sloe Gin (Spirit Works, or better)
1 oz Lemon Juice (fresh squeezed preferred)
1 tsp Simple Syrup
1 Luxardo Cherry
1-2 oz Fizzy Water

Pour Sloe Gin, Lemon Juice, and Simple Syrup into an ice-loaded shaker – then shake! Grab a flat bottom glass, fill it with ice, then pour in the Sloe Gin concoction. Drop in a cherry, and add the fizzy water. Stir it up with a straw, and serve to your mates. Lather, rinse, repeat…

Alternatively, if you have crap sloe gin, add regular gin = 1 oz crap sloe gin + 1 oz regular gin.

Recipes for Resurrections // Appetites for Destruction

Sloe Gin Fizz


Close up in the pan

This borrowed from Michaela Logan, but originally from:

1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp ground coriander
1/8 – 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Corn or flour tortillas

Romain lettuce or purple cabbage, cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, fresh salsa or pico de gallo and hot sauce (optional)


Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Recipes for Resurrections // Appetites for Destruction

Honey-Lime Sweet Potato, Black Bean and Corn Tacos