Ginger Citrus Soba with Snow Peas
Adapted from www.loveandlemons.com
Equally yummy hot or cold, this is an easy and versatile dinner!

  • 8 oz. soba noodles
  • 2 Tbs. olive oil
  • 4 cups snow peas, trimmed, strings removed
  • 1/2 cup orange juice
  • 2 Tbs. lime juice
  • 2 Tbs. tamari or soy sauce
  • 1 tsp. sriracha
  • 1 tsp. toasted sesame oil, plus more for serving
  • 4 tsp. grated fresh ginger
  • 1/4 cup chopped scallions
  • 3 tsp. sesame seeds

Directions: Cook the noodles according to package directions, being careful not to overcook. Drain, rinse in cool water, and set aside.

While the noodles are cooking, heat the olive oil in a large skillet over medium-high heat. Once hot, add the snow peas and a pinch of salt and sauté for 4-6 minutes, until tender and lightly golden. Remove from the pan with a slotted spoon and set aside. In a medium mixing bowl, combine the orange juice, lime juice, tamari, sriracha, sesame oil, and grated ginger. Whisk well to combine, and pour the sauce into the skillet. Simmer over very low heat, stirring while it thickens. Cook for 2-3 minutes, until the sauce has reduced a little and is slightly syrupy. Add the soba noodles and snow peas. Use tongs to thoroughly coat everything in sauce. Adjust the seasoning with more lime juice or tamari if needed. Cook 1-2 minutes until heated through. Serve hot or at room temperature, with a light drizzle of sesame oil, topped with scallions and sesame seeds. Makes 4 servings.

Star Recommends: Kerpen Sonnenuhur Kabinett
Firm, intense and racy, with mineral, ripe red peach and glazed apricot flavors. Cream and spice mark the rich finish.


Garlic Parsley Dip
Adapted from www.marcussamuelsson.com
This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.

  • 1 tsp. toasted sesame oil
  • 1/2 cup olive oil
  • 6 cloves garlic, 3 chopped and 3 left whole
  • 2 poblano peppers, seeds and ribs removed, chopped
  • 1/2 tsp. coriander seeds
  • 2 teaspoons tahini
  • 1 cup chickpeas, canned
  • 2 sardine fillets, canned
  • juice of 1 lemon
  • 1 tsp. salt
  • 2 Tbs. chopped parsley

Directions: In a small skillet, heat the sesame oil and olive oil over medium heat. Add the chopped garlic, poblano, coriander seeds, and tahini. Sauté until the garlic is golden, about 4 minutes. Place the whole garlic cloves, chickpeas, sardines, lemon juice, and salt in a blender. Add the warm garlic-oil-tahini mixture to the blender, and purée until smooth. Transfer to a bowl, then fold in the chopped parsley and serve. Makes 6 servings.

Star Recommends: Selbach Oster Riesling Feinherb
Made almost entirely from grapes out of the Zeltinger Himmelreich, this is driven by yellow peach, banana, melon, pineapple and some spices.


Warm Snow Pea and Steak Salad
Adapted from www.marcussamuelsson.com
Snow peas add a nice crunch to this flavorful steak salad.

  • 1 cup snow peas, trimmed, strings removed, cut in half
  • 1 1/2 lb. hanger steak, at room temperature
  • salt
  • pepper
  • 4 Tbs. olive oil, divided
  • 4 shallots, chopped
  • 2 cloves garlic, thinly sliced
  • 2-inch piece of ginger, peeled and minced
  • 1 tsp. toasted sesame oil
  • 1 Tbs. toasted sesame seeds
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. miso, dark
  • 1 Tbs. sugar
  • 2 Tbs. soy sauce or tamari
  • juice of 2 lemons
  • 2 Tbs. scallions, white and light parts, chopped
  • 2 cups Bibb lettuce, shredded (1 medium head)

Directions: In a small pot, bring 2 cups of water to a boil. Add the snow peas and simmer for just 20 seconds. Drain and set aside.

Generously season the steak with salt and pepper. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. Add the steak to the pan and sear about 5 minutes on each side, until golden brown. Let rest for 10 minutes, then thinly slice (against the grain.) Set aside.

Heat 1 tablespoon of olive oil in a medium pan over medium-low heat. Add the shallots, garlic, and ginger and sauté about 2 minutes, until fragrant. Stir in the sesame oil, sesame seeds, crushed red pepper flakes, miso, sugar, soy sauce, and lemon juice. Simmer for 4 minutes. Remove from heat and stir well. While stirring, add the last 2 tablespoons of olive oil, then add the snow peas. Cook until heated through.

Arrange the steak in a single layer on a serving platter. Top with the warm vinaigrette and snow peas, then the scallions and shredded lettuce. Makes 4 servings.

Star Recommends: Merkelbach Kinheimer Spatelese
Powerful flavors of honey and nectar, and sweet red apples and white peaches moving into a slightly floral finish.


Parsley Pineapple Smoothie
You heard that right! Parsley delivers a hefty dose of vitamin C and gives smoothies a bright green hue.

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1 cup frozen pineapple
  • 1 banana, cut into chunks
  • 1 tsp. ground flaxseed
  • 1 cup coconut water

Directions: Purée all of the ingredients in a blender until smooth. Add more coconut water, a couple tablespoons at a time, if the smoothie is too thick. Pour into two glasses, and enjoy! Makes 2 smoothies.


Chicken Apricot Kebabs
Adapted from www.bonappetit.com
Apricots add a nice touch of sweetness to these Thai-inspired chicken kebabs.

  • 3/4 cup canned light coconut milk
  • 1/2 cup plain yogurt, preferably Greek
  • 1/2 cup smooth peanut butter
  • 1/4 cup lime juice, fresh
  • 2 tsp. light brown sugar
  • 2 cloves garlic
  • 3/4 tsp. coarse salt
  • 1/4 cup cilantro leaves, fresh, loosely packed
  • 2 Tbs. coarsely chopped jalapeno (with seeds if you like more heat)
  • 1 lb. chicken thighs, skinless, boneless, cut into 24 1-inch chunks
  • 12 apricots, small, firm, ripe, halved and pitted
  • black pepper
  • 1/4 cup unsalted dry-roasted peanuts, chopped
  • lime wedges

Directions: In a blender, purée coconut milk, yogurt, peanut butter, lime juice, brown sugar, garlic, and salt. When smooth, add cilantro leaves and jalapeno and pulse to combine. Transfer 1/2 cup of this marinade into a small bowl, and cover and place in the refrigerator. Place the remaining marinade in a sealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate for at least 3 hours, or as long as 12. (The longer it marinates, the better it will be!) One hour before making the kebabs, place the bamboo skewers in a dish full of water, submerging them completely. Heat a gas grill to high or build a medium-hot fire in a charcoal grill. Build the kebabs using two skewers each: hold two 1/2 inch apart parallel to each other, then thread a chicken piece onto them, followed by an apricot half. Repeat with one more chicken piece and one more apricot half. Repeat with remaining skewers, chicken, and apricots for a total of 12 kebabs, each holding two pieces of chicken and two apricot halves. Season with salt and pepper, and then brush with some of the marinade from the bag. Discard remaining marinade. Grill each kebab for 3-4 minutes on each side, until chicken is well browned. Move them to a cooler part of the grill to finish cooking. Cover and cook until chicken is cooked through, about 2 more minutes. Transfer to a platter, sprinkle with peanuts, more cilantro, and then drizzle with reserved marinade. Serve with lime wedges. Makes 6 servings.

Star Recommends: Eugen Muller Forester Mariengarten Kabbinett
This is a sunny, cheerful wine, the sweet lemon fruit blushing cherry on the finish. It’s round and smooth, a riesling to kick back with at the end of a long day.


Arugula, Fennel, and Apricot Salad
Adapted from www.bonappetit.com
Apricots paired with fennel and arugula are unexpected and delicious.

  • 2 Tbs. white balsamic vinegar
  • 2 Tbs. shallot, minced
  • 3 Tbs. olive oil
  • 5 oz. arugula, rinsed and dried
  • 1 fennel bulb, large, very thinly sliced, plus 1 Tbs. chopped fronds
  • 6 apricots, large, pitted, sliced
  • 1/4 cup shelled pistachios, unsalted

Directions: In a medium bowl, whisk together the vinegar and shallot. Slowly whisk in the olive oil. Season to taste with salt and pepper, then stir in the chopped fennel fronds. Arrange the arugula, sliced fennel, and sliced apricots in a large bowl. Drizzle dressing over salad and toss to coat. Serve sprinkled with pistachios. Makes 8 servings.

Star Recommends: Strub Soil to Soul
German wine guru Terry Theise writes: “This was the wine we labored over most—because I want it to be so good that all kinds of people will like it. It has one-third each of an Orbel (so we get the red-soil savor), Paterberg and a Brückchen ‘Auslese’ that was picked very late. The final wine is a little drier than Dragonstone—to which it compares fascinatingly. It’s the roundest and most overtly mineral of the 4 extant vintages; granular, salty, meaty, with embedded notes of sorrel and sandalwood, with a smoky length.”


Persian Herb Frittata
Adapted from www.thekitchn.com
This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions—this recipe is quite flexible and would be delicious with a generous amount of other herbs or tender greens.

  • 6 large eggs, beaten
  • 1 clove garlic, crushed
  • 1 Tbs. flour
  • 1/2 tsp. turmeric
  • 1/2 tsp. salt
  • black pepper
  • 1 cup chopped green onions or chives
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped parsley
  • 2 Tbs. butter
  • 1/2 cup plain Greek-style yogurt

Directions: Preheat oven to 400˚F. In a large bowl, whisk together the eggs, garlic, flour, turmeric, salt, and black pepper. Fold in the herbs.
Heat the butter in a 1-12-inch oven-safe skillet over medium heat. Pour the egg and herb mixture into the skillet and use the back of a spoon to spread it out evenly. Cook about 2 minutes, until the eggs start to set around the edges.
Transfer the skillet to the oven and bake about 5 minutes, until the eggs are set. Serve hot or cold, sliced into wedges, topped with a dollop of yogurt. 6 servings

Star Recommends: Donnhoff Estate Riesling
The estate riesling is a blend of grapes from several different sites and offers more than initially meets the eye. Poured directly from a chilled bottle, it seems gently pleasant and lightly sweet at first. But as the wine warms up, its elegant nature becomes apparent, and a richness and rocky minerality emerge.

Marquette Waterfront FestivalGraduation catering