Leeks and Rice
Recipe adapted from Mediterranean Vegetarian Cooking by Paola Gavin.
2 lb. leeks
4 Tbs. olive oil
1 medium onion, chopped
1 stalk celery, sliced
1/2 small red pepper, hot or mild, cored, seeded and chopped
4 plum tomatoes, peeled, seeded and diced
1 1/2 cups brown rice
1/2 tsp. salt
2 1/2 cups water
Crumbled feta cheese or 1 cup yogurt (preferably Greek-style)
Directions: Remove green tops and roots from leeks, cut into 1-1/2 inch pieces and wash very well, removing all grit. Heat olive oil in large saucepan over medium heat. Add onion and celery and cook about three minutes. Add leeks and red pepper. Cover and cook about 10 minutes or until vegetables have softened. Add tomatoes, rice and salt and stir well. Pour in water; bring to a boil and cover. Reduce heat and simmer 35-40 minutes or until rice is tender. Let stand, covered for five minutes. Serve topped with feta cheese or a scoop of yogurt.
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Fresh Corn Sauté
Recipe from Simply in Season, Herald Press. Reprinted with permission.
3 Tbs. butter
1 cup chopped green pepper
1/2 cup chopped onion
4 cups corn kernels
1/4 cup water
1 Tbs. honey
1 tsp. salt
Freshly ground black pepper to taste
2 Tbs. red bell pepper, diced (optional)
1/2 cup shredded Cheddar cheese
4 slices bacon, cooked and crumbled (optional)
Directions: Melt butter in frying pan. Sauté green pepper and onion about two minutes. Add corn, water, honey, salt, black pepper and red pepper and stir well. Cover and cook over medium heat 10-12 minutes. Sprinkle cheese and bacon if using, over corn and serve.
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Chickpeas and Chard
Recipe from Vegetarian Suppers from Deborah Madison’s Kitchen. Reprinted with permission.
2 Tbs. olive oil
1 large onion, finely diced
Pinch or 2 of saffron threads
2 garlic cloves
Salt and Freshly ground black pepper
1 cup cilantro leaves
1/4 cup parsley leaves
1/4 tsp. ground cumin or more to taste
2 tsp. tomato paste
14 chard leaves with stems
2 15-oz cans chickpeas with liquid
Directions: Heat one Tbs. plus one tsp. olive oil in large skillet. Add onion and saffron and cook over medium heat, stirring occasionally for 12-15 minutes. Meanwhile, pound the garlic with 1/2 tsp. salt, cilantro, parsley and cumin to make a rough paste. When the onions are golden and soft, add the paste to the pan along with the tomato paste and work it into the onions. While onions are cooking, slice chard leaves from stems and put them in a large pot with 2 cups water and cook, covered, until wilted and tender, about 5 minutes. Remove the leaves to a colander and reserve the water. Dice the chard stems and drop into reserved cooking water. Simmer until tender about 10 minutes and then remove from heat. Add the chickpeas with their liquid to the onions. Coarsely chop the chard leaves and add to onions. Simmer mixture 10 minutes then add chard stems. Season to taste with salt and pepper. Serve drizzled with remaining olive oil.
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Recipe adapted from Spices of Life by Nina Simonds.
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch strips
2 cups plain yogurt, divided use
1 1/2 Tbs. ginger, minced
1 Tbs. garlic, minced
1/2 tsp. crushed red pepper flakes, or to taste
1 1/2 tsp. ground cumin, divided use
1 tsp. ground oregano
1 1/2 tsp. salt or to taste, divided use
1/2 tsp. fresh ground black pepper
1 Tbs. chopped fresh mint leaves, or 1/2 tsp. dried
12 flour tortillas, warmed
1 1/2 cups grated carrots
Shredded romaine lettuce or spinach leaves
Directions: In small bowl combine 1 cup yogurt, 1/2 tsp. cumin, mint and 1/2 tsp. salt to make a dressing. Refrigerate until serving time. In large bowl, combine remaining 1-cup yogurt, ginger, garlic, red pepper, 1 tsp. cumin, oregano, salt to taste and black pepper and mix well. Add chicken strips and toss well. Cover and marinate in refrigerator 30 minutes or more. When ready to cook, prepare a hot charcoal grill or preheat gas grill or broiler. Brush grill rack or broiler pan with cooking oil and cook chicken 5-7 minutes or until cooked through. Serve chicken rolled in tortillas with carrots and greens and the yogurt dressing. (Alternatively, chicken could be served on rice or on a bed of salad greens.)
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Peach Brown Betty
Recipe adapted from Moosewood Restaurant Simple Suppers, Moosewood Collective.
4 cups sliced peaches
1/4 cup butter
1 large egg
1/2 cup milk or cream
2 tsp. vanilla
1 tsp. ground cinnamon
1 cup packed brown sugar
1/2 loaf, or about 8 ounces, crusty bread, cut in 1/2-inch cubes (slightly stale Italian, French, cinnamon or challah are good choices)
Directions: Preheat oven to 400°. Lightly grease a two-quart baking dish. In a medium saucepan, melt the butter over low heat. Add peaches and cook, stirring, until peaches are hot and beginning to give off juice. Remove from heat. Beat egg in a large bowl, and then mix in milk, vanilla cinnamon and half of the brown sugar. Add the bread cubes and mix well. Stir in peaches with their juice and melted butter. Spread the mixture into the prepared pan and sprinkle with remaining sugar. Bake uncovered about 20 minutes or until bubbling and golden brown. Note: A cup of fresh or frozen blueberries may be added with the peaches.
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Zucchini, Fennel and Andouille Pie
Recipe from From Asparagus to Zucchini by MACSAC. Reprinted with permission.
1/2 Tbs. butter, softened
3 Tbs. bread crumbs
1 Tbs. olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp. minced garlic
2 cups diced zucchini
1 link (4 oz.) andouille sausage
1/2 tsp. crushed fennel seeds
Salt and pepper
3 to 4 oz. Swiss cheese, grated
3 large eggs
1/2 cup milk
For garnish: Diced roasted red pepper or sliced black olives
Directions: Preheat oven to 350°. Generously grease a pie plate with the butter and sprinkle with the breadcrumbs. Set aside. Heat olive oil in skillet over medium flame. Add onion, fennel and garlic; sauté until vegetables are partly tender, about five minutes. Raise heat to medium-high; stir in zucchini, sausage, fennel seeds and salt and pepper to taste. Sauté until zucchini is tender, about 3-5 minutes. Spread mixture on a platter and cool about 10 minutes. Sprinkle 2/3 of the cheese in bottom of prepared pie plate. Beat eggs with milk in bowl. Stir cooled vegetables into egg mixture and pour into pie plate. Sprinkle remaining cheese on the top. Rim the outer edge of pie filling with your choice of garnish. Bake until set, about 30 minutes. Cool 10 minutes before serving.
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Roman Rice and Beans
Recipe adapted from Diet for a Small Planet by Frances Moore Lappé.
2 Tbs. olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium carrot, chopped
1 stalk celery, chopped
1 small zucchini or summer squash, chopped
1/2 cup chopped fresh parsley
2 Tbs. fresh basil, chopped or 2 tsp. dried
2 tsp. fresh oregano, chopped or 3/4 tsp. dried
2 large tomatoes, coarsely chopped or 1 15-oz. can diced tomatoes, drained
Salt and black pepper to taste
1 15-oz. can kidney beans, drained and rinsed
3 cups cooked brown rice
1/2 cup grated Parmesan cheese, or to taste
Directions: Heat olive oil in large skillet over medium heat. Add garlic, onions, vegetables, and herbs and sauté until onion is translucent. Add tomatoes and beans and salt and pepper to taste. Stir in rice and cook until all is heated through. Remove from heat and toss with Parmesan cheese before serving.
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