Basque Chard and Bean Stew
Safe Home Farm

  • 1 cup dried beans
  • 3 Tbs olive oil
  • 4 large cloves garlic, minced
  • 2 large onions, finely chopped
  • 6 carrots, sliced 1/2 inch thick
  • 2 stalks celery, chopped
  • 4 cups vegetable stock
  • 1 bay leaf
  • 1/4 cup chopped parsley
  • 1-1/2 Tbs fresh thyme
  • 2 tsp chopped fresh oregano
  • 1 tsp chopped fresh sage
  • 1 large bunch chard (about 1 pound) cut into 1/2-inch strips, stems chopped fine
  • Salt and pepper to taste
  • Garnish
  • Grated Parmesan or Asiago cheese

Directions: In a large Dutch oven, heat olive oil, add garlic and onions and sauté over low heat, stirring occasionally until onions are soft. Add drained beans, stock and bay leaf. Bring to a boil, then reduce heat and simmer covered for about 1 hour or until beans are almost tender. Remove bay leaf. Add carrots, celery, parsley, thyme, oregano and sage. Mix in chard and cook for an additional 15 minutes. Taste again for seasoning, adding salt and pepper to taste. Serve in soup bowls and garnish with Parmesan cheese. Serves 6 to 8

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Black Bean and Pumpkin Soup
Safe Home Farm

  • 3 15-oz.cans (or 4 cups cooked ) of black beans
  • 2 15 oz cans (or 4 cups cooked) pumpkin (NOT pumpkin pie filling--just plain pumpkin)
  • 1 15 oz can chopped tomatoes
  • 6 cups veggie broth
  • 1 GIANT (or 2 medium-large) yellow onions, diced
  • 4-6 cloves garlic, minced
  • 2 Tbs ground cumin
  • 1/2 cup olive oil
  • 1/2 lb. soy bacon, cut into little pieces
  • salt and pepper to taste
  • 1/2 cup apple cider vinegar
  • Sour cream
  • Pumpkin seeds

Directions: Puree together coarsely the beans and tomatoes (in a blender or food processor). If you have neither, use a potato masher to smush it all up. Set aside.
Put diced onion, garlic and bacon pieces in a soup kettle or Dutch oven with oil. Cook over medium heat, stirring, until onions are browned.

Add puree, pumpkin, broth, spices and vinegar to onions. Cook over low heat at a simmer, for at least 1/2 hour or as long as you like.

Serve garnished with a spoonful of sour cream and salted pumpkin seeds sprinkled over the top.

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Pear Cranberry Salad with Maple
Ellen Rulseh, WSGC Member

  • Pear (one per serving)
  • Dried Cranberries (as you like them)
  • Maple Syrup (a light drizzle)

Directions: The ingredients in the title is all that is needed.
Well, except for a knife to cut the pear and a plate to put it on.
Cut the pear (ripe, but not soft) in quarters and then in long strips.
Stack pear strips on a small plate.
Sprinkle dried cranberries (just enough for color contrast and texture) and
drizzle maple syrup overall. Serve & eat immediately!

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Soft and sweet, with pretty apricot and honeysuckle notes. Slight frizzante makes this not only friendly, but fun as well.

Chicken and Mixed Vegetable Stew
Bon Appétit

  • 2 tablespoons vegetables oil
  • 1 4-pound chicken, cut into 8 pieces
  • 3 tablespoons butter
  • 4 parsnips, peeled, sliced
  • 3 large carrots, peeled, thinly sliced
  • 3 medium leeks (white and pale green parts only), halved lengthwise, sliced
  • 1 pound baby new potatoes, thickly sliced
  • 3 tablespoons all purpose flour
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried
  • 1 bay leaf
  • 1/4 cup whipping cream

Directions: Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.

Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.

Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve. Serves 4.

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Refreshingly tangy fruit is prevalent on the palate and rounded out by the nice richness from the Chardonnay grape. And it’s vegan!

Mushroom and Black Bean Burritos
Bon Appétit

  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 red bell peppers, cut into strips
  • 3 garlic cloves, minced
  • 10 ounces crimini mushrooms, sliced
  • 10 ounces button mushrooms, sliced
  • 1 tablespoon chili powder
  • 1 15-ounce can black beans, drained
  • 3/4 cup purchased tomatillo salsa
  • 1/2 cup chopped fresh cilantro
  • 6 9- to 10-inch-diameter flour tortillas
  • 6 tablespoons crumbled goat cheese

Directions: Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper. Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling. Makes 6 servings.

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Chick-pea Tomato Stew with Moroccan Flavors

  • 1 pound dried chick-peas (about 2 1/3 cups), picked over
  • 2 cinnamon sticks, broken in half
  • 1 teaspoon cumin seeds
  • 1/4 cup olive oil
  • 3 large onions, sliced thin (about 7 cups)
  • two 28- to 32-ounce cans whole tomatoes, drained, reserving juice, and chopped
  • 1 cup raisins
  • 1/3 cup chopped peel of preserved lemons
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 pounds fresh spinach, stems trimmed and leaves washed well and drained (about 10 cups packed)
  • Dried Beans
  • 1/2 to 1 pound dried beans, picked over
  • Accompaniment: couscous and crusty bread

Directions: In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak and drain. In a 3-quart saucepan combine chick-peas, cinnamon, cumin seeds, and water to cover, by 2 inches and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chick-peas are just tender. Discard cinnamon. Chick-peas may be made 1 day ahead, cooled completely, and chilled in their cooking liquid, covered.

In a large heavy kettle heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, chick-peas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chick-peas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender.

Season stew with salt and pepper and serve with couscous and bread.

To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Serves 8.

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Lively lime and citrus aromas with hints of fig qualities follow through on a medium-bodied palate with bright citrus flavors and a clean finish. 100% Organic!

Three-Bean Stew

  • 2 medium carrots (1c.), finely chopped
  • 2 stalks celery (1c.), finely chopped
  • 1 large onion (3/4c.), finely chopped
  • 14 1/2oz. can stewed tomatoes
  • 8oz. can tomato sauce
  • 2T. chopped fresh basil leaves or 2t. dried
  • 15 1/2oz. can dark kidney beans, rinsed and drained
  • 15 1/2oz. can Great Northern beans, rinsed and drained
  • 15oz. can black beans, rinsed and drained
  • 1/4c. chopped fresh parsley

Directions: Spray 4qt. saucepan or dutch oven with no-stick cooking spray; add carrots, celery and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisp-tender (about 6 minutes). Add tomatoes, tomato sauce and basil. Continue cooking, stirring occasionally, until mixture just comes to a boil (2-3 minutes). Reduce heat to low; add beans and parsley. Cook, stirring gently, until mixture is heated through (6-8 minutes). This stew is delicious with fresh crusty bread and a garden salad! Serves 4.

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Winter Squash and Spicy Beans
Safe Home Farm
Any variety of dry beans will suit this recipe. Black-eyed peas add a subtle sweetness that really makes this dish special.

  • Winter squash: acorn, delicata, butternut, Hubbard, or pie-pumpkin
  • 2 cups dry beans: Vermont cranberry, Brown Dutch, calypso, Peregion, or Black-eyed peas
  • 2 cloves garlic, minced
  • 2 Bay leaves
  • 1-2 Tbsp Old Bay Seasoning
  • 1cup brown rice

Directions: Cut squash in half and remove seeds. Place cut side down in a baking dish with an inch of water. Bake at 350† for 20 to 30 minutes, until soft. Scrape the flesh and put it into a serving dish.

While squash is cooking, rinse beans with cold water to remove dust and grit. In a large saucepan, cover beans with cold water. Add garlic, bay leaves and Old Bay. Bring to a boil and simmer for 30 minutes (black-eyed peas simmer for 20 minutes). Add 1 cup of water and return to a boil. Add rice. Again bring to a boil and then simmer for 20 to 30 minutes, until rice is cooked.

Serve bean and rice mixture with the squash and a green salad.

You may also stuff the squash. To do this, cut off the top of the squash, as if you were carving a pumpkin. Scrape out the seeds. Replace the top and bake squash until just tender, 20 to 30 minutes, depending on the size.

Remove from oven and fill with the bean/rice mixture.

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Potato Pancakes with Chunky Vegetable Stew
Bon Appétit
Vegetable stew

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons grated orange peel
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried crushed red pepper
  • 12 ounces 1/2-inch cubes zucchini
  • 1 28-ounce can diced tomatoes
  • 1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 12 Kalamata olives, pitted, chopped

Potato pancakes

  • 2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
  • 1/3 cup grated onion
  • 2 tablespoons all purpose flour
  • Nonstick vegetable oil spray
  • 4 teaspoons olive oil

Directions: For vegetable stew: Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.

For potato pancakes: Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven. Place 3 pancakes on each of 4 plates. Spoon stew over and serve. Makes 4 servings.

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