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Let's talk Europa Grape Stomp, Marshall Stuart Winery & my big win last week! We also have two really easy and delicious recipes for you. We have a make an at home window cleaner that is natural and effective. Of course we get caught up on the Bravo and Reality TV news. A super packed episode of the podcast!

Thank you to @temeculapassport @temeculawines @peltzerwinery @corbeauxwineandteahouse @weldandwool @vine_van_tour for the lovely prizes! See you at wine country!

@Europavillage @marshallstuartwines @chefhanyali

#Livingonthevirgpodcast #podcaster #podcast #realitytv #RHOA #RHOBH #RHOC #RHONJ #TheValley #EuropaVillage #Wineries #Temeculavalley #winenewbie #Foodpodcast #recipes #hometips #travelpodcast

Pan Bagnat Recipe:

Ingredients

Tapenade:

1 cup pitted Kalamata olives

1/2 cup pitted green or Castelvetrano olives

1/2 cup fresh parsley leaves

1/4 cup extra-virgin olive oil

2 tablespoons capers, rinsed and drained

2 to 3 anchovy fillets

1 clove garlic

Sandwich:

Two 7-ounce jars tuna packed in olive oil

2 tablespoons capers

1/4 cup roughly chopped pitted Kalamata olives

3 tablespoons finely chopped fresh parsley

2 tablespoons extra-virgin olive oil, plus more as needed

1 rustic baguette (European-style if possible)

3 large eggs, hard-boiled and sliced

Champagne vinegar or lemon juice, for drizzling

1 bunch wild arugula

1/2 teaspoon kosher salt, plus more as needed

Freshly cracked black pepper

Directions

• For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
• For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil.
• Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper.
• Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé.

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