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By Robin Asbell, Natural Foods Chef
1 16-inch prebaked pizza crust
3/4 pound winter squash peeled and cubed (about 4 cups)
2 Tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 cup white wine
1/4 tsp salt
6 ounces smoked mozzarella or an aged cheese, shredded
2 Tbsp fresh parsley, coarsely chopped
Directions: In a 14-inch nonstick skillet with a lid, sauté squash in olive oil over medium high heat, stirring. After 5 minutes, add garlic and stir. Add wine and cover for 5 minutes; make sure pan does not dry out. When squash is tender, uncover and cook 5-8 minutes until liquids are evaporated. Take off heat and cool squash and garlic. Preheat oven to 400 degrees. Brush olive oil onto prebaked pizza crust. To assemble, sprinkle some cheese on the crust, top with squash, garlic, parsley and salt, and then top with rest of cheese. Bake for 15-20 minutes, until cheese is melted and golden on top. Serves 4.
Clear straw color, with gentle white fruit aromas and a crisp, citric flavor that comes across as slightly sweet, with light acidity to balance and hints of minerality.
Leah Caplan, Chef at Washington Hotel Culinary School, Washington Island.
1 quart water
1 cup wild rice
1 cup diced vegetables, such as red pepper, onions, carrot, celery, etc.
1 Tbsp olive oil (plus more for sautéing wild rice)
1 1/4 cup bread crumbs
Directions: Bring water to a boil. Add rice. Boil about 55 minutes. Strain any excess water and let cool.
Meanwhile, sauté diced vegetables in 1 tablespoon olive oil. Cool. Stir together wild rice, vegetables, bread crumbs and eggs. Refrigerate overnight.
Shape into 3-inch patties and sauté on both sides until golden brown. Top with a little sour cream and chives.
The nose recalls acacia flowers and the delicate scent of almonds. Clean and refreshing on the palate with hints of linden and honey.
By Doug Roese of Lakewinds Natural Foods, Minnetonka, MN
1 lb. bow-tie pasta
1 Tbsp minced garlic
1 tsp salt
1 1/2 tsp pepper
2 tsp rosemary and thyme, fresh
4 oz. red pepper, thin 1” slice
4 oz. red onion, thin 1” slice
12 oz. eggplant, 1/2” cubed
8 oz. sunburst yellow squash, thin sliced
8 oz. zucchini, thin sliced
9 oz. Muir Glen diced, fire-roasted tomatoes, drained
2 oz. Parmigiano-Reggiano,grated
3 oz. extra-virgin olive oil
2 tsp salt
2 Tbsp lemon juice
2 Tbsp red wine vinegar
1 tsp black pepper
Directions: Preheat oven to 400°F. Place cut eggplant, onions, yellow squash and zucchini, red pepper, garlic, olive oil, salt, pepper, and both herbs into a large bowl and mix well. Spread out in single layer on two cookie sheets and roast at 400°F until done. Cool. Cook pasta in salted water until done, drain well. Mix with cool veggies, and then add dressing. Serve chilled. Makes 6-8 servings.
Impessive red table wine! Mostly Zinfandel with small amounts Syrah & Mouvedre. Full of ripe berry flavors and loads of spice. Incredible quality and a wonderful price!
By Isabel Hubbard
1/2 lb. pearl onions
1 cup thinly sliced white onions
1/2 cup thinly sliced celery
1/2 cup sliced, button mushrooms
2 Tbsp butter
6 boneless, skinless chicken breasts, (1 1/2 lbs.)
1 cup Wollersheim Chardonnay wine
1 1/3 cups chicken broth (if canned, try Swanson’s brand)
1 Tbsp minced fresh parsley (2 tsp if using dried)
1 tsp dried thyme
1/8 tsp fresh ground pepper
1 bay leaf
2-3 Tbsp flour
1/2 cup of milk or evaporated milk
Directions: In a Dutch oven or large sauce pan, sauté sliced onion, pearl onions, carrot, celery, and 1 tablespoon of butter until tender. Remove vegetables and set aside.
Add chicken to the pan, brown and remove. Add wine, simmer until reduced to 1/2 cup. Stir in broth, bay leaf and seasonings. Return the chicken to the pan, cover and simmer for 5 minutes or until juices are clear. Remove chicken to a serving dish, keep warm.
Make the sauce in the same pan. Combine flour and milk until smooth, bring to boil and stir for 2 minutes or until thickened. Return vegetables to the pan. Remove from heat, cover and set aside. In a skillet, sauté mushrooms in 1 tablespoon butter until tender. Add mushrooms to other vegetables. Discard bay leaf and spoon sauce over chicken and vegetables.
This will be a great match! A nice rich and buttery Chard will stand up to this dish easily. Slight pear and apple notes layered over an oaky frame.
Created By Eric Rupert
2 cups whole milk
2 cups cream
Large pinch of salt
A little fresh-ground black pepper
2 Tbsp flour
2 Tbsp arrow root powder (cornstarch)
4 Tbsp water
1 lb sharp cheddar cheese, grated (sharpest cheddar you can find)
1 cup coarse bread crumbs
2 Tbsp melted butter
12 ounces macaroni noodles, cooked al dente and cooled with cold water, then drained.
Directions: In a large sauce pan over medium heat, bring the milk, cream, salt and pepper to a simmer. Meanwhile, mix the flour and arrow root with the water and whisk to a slurry to remove any lumps. Whisk into the cream mixture to thicken and simmer for two minutes, stirring constantly. Whisk in the grated cheese and turn off the heat. Place the sauce and the boiled macaroni in a bowl and mix well. Place in a well buttered 9x13 inch baking dish. Mix the bread crumbs with the melted butter and sprinkle over the mac and cheese. Place in a preheated 350 degree oven and bake about one hour.
A new addition at Star, this is full of bright citrus notes, with a dry softly sparkling body. This is fun!