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During the summer, my yoga instructor and I, whose kids are of similar ages, usually meet at a park or one of our homes to ensure we can keep up our practice. Our kids swim and play, and we lay our mats out by the pool and move through the poses.

I made the Sparkling Sangria for us to enjoy, both before and after class, and we sat at the table for a lovely, relaxing and uninterrupted lunch of Salmon Nicoise Salad.


sparkling sangria

1 cup freshly squeezed orange juice

1/2 cup freshly squeezed lime juice

1/4 cup fine sugar (I didn’t add this and didn’t miss it)

1 bottle sparkling wine

1 orange, thinly sliced

2 limes, thinly sliced

a few strawberries

Pour the orange and lime juices into a large serving jug, add the sugar and stir to combine.

Add the sparkling wine and fruit. Stir gently. Serve immediately in champagne glasses.

Recipe adapted from The Food Town Magazine



salmon nicoise

1/2 pound new potatoes, halved

1 pound French green beans

8 (6-ounce) salmon fillets

1 teaspooon salt

1/2 teaspoon ground black pepper

salad greens

1 (7 ounce) jar black olives

2 lemons, quartered

Balsamic Vinaigrette (recipe follows)

In a saucepan, combine potatoes with enough water to cover. Bring to a boil over medium-high heat, reduce heat and simmer for 10 minutes or until tender. Drain.

Fill a large saucepan with water. Bring to a boil over medium-high heat, add green beans. When water returns to boil, remove beans, using a slotted spoon, and immediately plunge into an ice bath to stop the cooking process. Drain well.

Spray a pan with cooking spray and heat over medium-high heat. Sprinkle salmon with salt and pepper, cook for 4 minutes each side, or to desired degree of doneness.

Divide salad greens, potatoes, green beans and olives among 8 plates, top with salmon and lemon wedges. Drizzle with desired amount of balsamic vinaigrette.


1/4 cup balsamic vinegar

1 shallot, choppped

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/3 cup of olive oil

In the container of a blender, combine the balsamic vinegar, shallot, Dijon mustard, honey and salt. Add olive oil in a slow steady stream until combined.


Recipe adapted from Entertain Decorate Celebrate, March/April 2014