A Conscious Feast by Nicole Aloni

Mango-Lime Sangria

Mangos are definitely a favorite fruit for many of us. Using mangos here with dry rosé, instead of the more classic red wine, makes this a lighter, more refreshing sangria that is perfect for summer’s heat.

EASE OF PREPARATION: A snap

Makes 8 servings

SANGRIA

• 1 cup peeled, chopped mango (or apricot)
• 1/3 cup superfine sugar (which may be purchased or made by grinding regular sugar in a spice grinder)
• 10 ounces fresh orange juice
• 10 ounces fresh lime juice
• 1 ounce triple sec
• 3 limes, thinly sliced
• 1/3 cup peach brandy or peach schnapps
• 1 to 2 bottles dry rosé (like Angoves Nine Vines or Barnard Griffin Sangiovese Rosé)
• 2 trays of ice cubes with a raspberry or rose petal in each (optional)
• 1 to 2 cups soda water

GARNISH

• Fresh lavender or mint sprigs

1. Combine the chopped mango and sugar and let sit for 1 hour at room temperature.
2. Combine the macerated mango, orange juice, lime juice, triple sec, sliced limes, peach brandy, and rosé in a large (preferably clear) pitcher. Stir to blend. Cover and refrigerate for 30 to 60 minutes (or up to 8 hours).

TO SERVE

• Stir to mix. Fill glasses one-half full of ice cubes; add the juice mixture and soda water to taste. Stir. Garnish.

Grilled Shrimp and Bread Skewers with Romesco Sauce

Romesco is one of Spain’s classic sauces. Served over seafood or chicken, it has a smoky, exotic taste my guests find addictive. Skewering the tangy bread between the shrimp looks rustically appealing—plus the bread soaks up the yummy sauce for a blast of flavor. Serve with a combination of grilled zucchini, asparagus, and red onion.

EASE OF PREPARATION: A snap

Makes 8 servings

• 2 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
• 1 sourdough baguette (about 4-inch diameter), cut into 3 thin slices, remainder as 1 1/2-inch cubes
• 1/2 cup slivered almonds
• 4 large garlic cloves
• 4 red bell peppers (roasted, peeled, and seeded) or 4 (7-ounce) jars roasted red peppers, drained
• 1/4 cup Spanish sherry vinegar or red wine vinegar
• 1 teaspoon cayenne pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

TO MAKE THE SAUCE

1. Heat a large skillet over medium heat. Add the almonds and move briskly around the pan to toast. Remove the almonds and add 2 tablespoons olive oil. Add the sliced bread and toast until golden. Remove the pan from the heat.
2. Add the toasted almonds to a food processor and pulse to grind. Add the toasted bread, garlic, peppers, vinegar, and cayenne to the almonds and purée. With the machine running, add the oil and process until incorporated and slightly thickened. Seson to taste with salt. Note: The sauce can be prepared to this point up to 3 days in advance and refrigerated.

TO COOK THE SHRIMP

Preheat the grill or a grill pan to medium-high.

3. Alternate the shrimp and baguette chunks on skewers and drizzle liberally with olive oil, salt, and black pepper. Cook for 2 to 3 minutes per side until the shrimp are bright pink and firm.

TO SERVE

• Pool the sauce on each plate and lay 2 or 3 skewers across the sauce. Add a squeeze of lemon juice to taste.

Watermelon and Feta Salad

This savory-sweet combination is sheer summer magic. I can’t think of any way I prefer watermelon, except slurping down a big, cold slice over the kitchen sink.

EASE OF PREPARATION: A snap

Makes 8 servings

DRESSING

• 2 tablespoons champagne vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper

SALAD

• 8 cups diced watermelon
• 1 1/2 cups roughly crumbled feta cheese
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh basil
• 1 bunch arugula
• Pinch red chile pepper flakes (optional)

1. Whisk together the vinegar, oil, and black pepper. Set aside.
2. Combine the herbs and arugula in a large bowl. Add the remaining ingredients and toss lightly to mix. Drizzle with dressing and season to taste with black pepper and red chile flakes (if desired).