Red, White, Blue & Sparkle Picnic Recipes

Red — Roasted Red Pepper Gazpacho

Ingredients: • 1 small red bell pepper
• 1 small green bell pepper
• 1 pound tomatoes, coarsely chopped
• 1 small onion, diced
• 1 medium cucumber, peeled, seeded and diced
• 1 tablespoon minced garlic
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 2 cups tomato juice
• 1 cup beef broth
• Garnishes: diced tomato, diced red bell pepper, diced green bell pepper, diced cucumber, and diced green onions
Method: Cut bell peppers in half crosswise; discard seeds. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Boil peppers 5 1/2 inches from heat 5 to 10 minutes or until charred. Place peppers in a heavy-duty, zip-lock plastic bag. Seal bag and let stand 10 minutes to loosen skins. Peel peppers, and discard skins.

Combine peppers, tomato and next 10 ingredients in a large bowl. Process half of mixture in an electric blender, and puree until smooth. Pour mixture into a separate large bowl. Repeat procedure with remaining half of vegetable mixture. Add tomato juice and broth; stir well. Cover and chill soup thoroughly. To serve, ladle soup evenly into 8 bowls and garnish, if desired. Yield: 7 cups. Pair with Biltmore Estate Blanc de Noir

White — White Bean Hummus

Ingredients: • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 cloves garlic
• 2 tablespoons minced fresh parsley
Method: Process first 7 ingredients in a food processor until mixture is smooth; stir parsley. Serve with pita chips or toasted baguette slices. Yield: 1 1/4 cups. Pair with Biltmore Estate Blanc de Blancs

Blue — Fresh Blueberry Salad

Ingredients: • 1 cup blueberries
• 1 cup strawberries
• 1 cup raspberries
• 1 tablespoon lime zest
• Grand Marnier to taste
• Lime juice to taste
• Violas, pansies and nasturtiums for garnish
Method: Wash and dry fruit. Hull strawberries and cut into quarters. Combine blueberries, strawberries, raspberries and lime zest in a bowl. Dress with Grand Marnier and lime juice, then garnish with flowers. Pair with Biltmore Pas de Deux