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Recipes & Drink Recommendations
Ask the Midwife: Urinary Tract Infections
A Rough Guide to Dietary Fiber
Producer Profile: Maggie's Functional Organics
An Open Letter from the Northside Community
The 16th Annual Upper Midwest Organic Farming
A crisp white wine that shares some of the characteristics of Chardonnay, although Viognier is much more floral and light on its feet. Dry, pretty, and it’s even organic!
This German is a killer! Gentle and slightly sweet, it’s a great compliment to the spicy characteristics of this recipe.
Fragrant blueberry and raspberry aromas dominate, followed up by a supple and round texture on the palate. Soft tannins complete the package.
Dark and brooding purple in color with rich black cherry and earth tones on the palate. This is a wonderfully balanced Syrah that won’t overshadow the recipe.
Amber in color with a nose of peach, apple and minerals. On the palate, it’s full-bodied with flavors of apricots, peaches, lemon, honeysuckle, and apples. Delicious!
2 tablespoons olive oil
2 cups finely chopped onions
2 tablespoons minced fresh ginger
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 pounds red-skinned sweet potatoes (yams; about 2 medium), peeled, cut into 1/2-inch pieces
2 cups orange juice
2 tablespoons minced garlic
2 15- to 16-ounce cans black beans, rinsed, drained
2 poblano chilies, seeded, chopped
1 red bell pepper, chopped
Sour cream (optional)
Avocado slices (optional)
Orange wedges (optional)
Heat oil in heavy large pot over medium heat. Add onions and sauté until tender, about 10 minutes. Add ginger, chili powder and cumin and stir 2 minutes. Add sweet potatoes, orange juice and garlic and bring to boil. Reduce heat, cover and simmer until sweet potatoes are almost tender, about 10 minutes.
Stir beans, poblano chilies and bell pepper into sweet potato mixture. Cover and simmer until chilies are tender, about 15 minutes longer. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewarm over low heat before continuing, stirring occasionally.)
Divide stew among 4 bowls. Top with sour cream, avocado and orange, if desired. Serve with Polenta Triangles. Serves 4.
Star Recommends: Nora Albarino
5 1/2 cups (or more) canned vegetable or chicken broth
1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 large garlic clove, minced
1 bay leaf
Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve. Serves 6.
Star Recommends: Orleans Hill Viognier
1 cup dried black-eyed peas
6 ounces smoked kielbasa (or other) sausage
1 medium onion
2 garlic cloves
2 celery ribs
1/2 fresh jalapeño chile
1 bay leaf
1 1/2 tablespoons vegetable oil
1 3/4 cups chicken broth
3 tablespoons chopped fresh coriander leaves
Accompaniment: cooked rice
Pick over black-eyed peas and in a saucepan cover with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour. Drain peas in a sieve.
Quarter sausage lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
In a 3-quart heavy kettle cook sausage, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
Serve Hoppin’ John spooned over rice. Serves 4.
Star Recommends: Chateau Aiguilloux Corbieres
Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.
2 tablespoons curry powder
2 1/4 cups water
1/2 teaspoon salt
6 cups small pieces fresh vegetables (such as 2 cups each broccoli florets, cauliflower florets, and thinly sliced carrots)
1 10-ounce box whole wheat couscous
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup olive oil
5 tablespoons white wine vinegar
1 1/2 tablespoons grated peeled fresh ginger
1 1/4 cups crumbled feta cheese (about 7 ounces)
1 cup thinly sliced green onions
Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper. Makes 6 servings.
Star Recommends: Chateau Beauchene Les Sens de Syrah
Amy Spector, WSGC Staff
This is a hearty and satisfying soup for winter weather and really easy to prepare. You can either make it as is and serve with a vegetable of choice and Indian paratha; or add celery, carrots, zucchini and tofu for a vegetarian stew. This soup is particularly good with shrimp, too.
1 3-4 lb. pumpkin or large squash, like a russet or turban
4 Tbsp. light-flavored cooking oil, like rice-bran or canola oil
1 white onion, cut in chunks
2 large cloves of garlic, peeled and flattened
2 ribs of celery, roughly chopped
1 stalk lemon grass, roughly chopped
1 2-inch knob of ginger, peeled and chopped in chunks
Stems from one bunch of cilantro
2 Tbsp. Sriracha or similar chili sauce
3 to 4 cups stock (vegetable for vegetarian or shrimp or chicken)
1 13.5 oz (400 ml) can of coconut milk (NOT sweetened coconut cream)
Salt to taste
Rau ram or a combination of mint and basil to garnish
Scallions to garnish
At least two hours before you want to serve the soup, roast the pumpkin (to simplify matters, consider doing this a night or two before): pre-heat the oven to 350 degrees F, slice the pumpkin in half, scoop out the seeds, cut the meat into a few thick slices, lightly coat with 2 Tbsp. of oil and salt them and place them in a baking pan with about 1/4” of water and some salt. When the pumpkin is tender (about 45 minutes), remove from the oven and let cool.
Meanwhile, in a 4-qt. Saucepan, heat the remaining oil over medium heat and add the onion and garlic, cooking until the vegetables are tender Add the celery, lemon grass, ginger and cilantro stems and cook for another 10 minutes until all the vegetables are tender, stirring occasionally.
Stir in the chili sauce, add 3 cups of stock and 2 tsp. or so of salt and bring to a simmer. Then add the coconut milk and bring to a low-rolling boil. Peel the pumpkin slices and add them to the pan; simmer for another 5 minutes. Remove from the heat.
Puree the soup in batches and pass through a fine-mesh sieve. If the soup is too thick, mix in some of the remaining stock to thin.
At this point, you can either serve the soup, garnished with the minced herbs and scallions; or you can put the soup back in a clean saucepan, bring to a simmer, add diced, raw vegetables such as carrots, celery and zucchini, and cook until the vegetables are tender. You can then either add cooked, diced shrimp or tofu, garnish with the herbs and serve with lime wedges. Yield: 8 cups or 4 bowls
Star Recommends: Terra Cara Riesling Kabinett