Chicken or Tofu Stir-Fry
Reprinted with permission from Simply in Season, Herald Press
3/4 cup chicken or vegetable broth
3 Tbs. soy sauce
2 Tbs. brown sugar
1 Tbs. toasted sesame oil
1 Tbs. sesame seeds
1 Tbs. cornstarch or arrowroot
2 tsp. ginger root, peeled and minced
1 1/2 tsp. minced garlic
1/2 tsp. crushed red chilies, Asian chili sauce, or Tabasco sauce (optional and to taste)
Whisk the above sauce ingredients together in small bowl and set aside.
1 lb. boneless chicken, cut in cubes or strips or 1-pound firm tofu, drained and cubed
1 cup snow peas or sugar snap peas, cut in 1-inch pieces
12 ounces fettuccine, soba noodles or rice stick noodles, cooked
1/2 cup green onions, chopped
Directions: In a large frying pan or wok, over medium high heat sauté chicken or tofu in a small amount of olive oil until meat is cooked through or tofu is browned. If using tofu, remove from pan. Add peas to pan and stir-fry for a minute. Add sauce and bring to a boil, stirring. Reduce heat and simmer until sauce thickens, about 3 minutes. Mix in pasta and green onions and tofu if using into pea mixture and heat through.
Note: any other or additional vegetables can be used. Add according to length of time needed to cook to crisp-tender.
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Pasta with Asparagus and Wild Greens
Recipe reprinted with permission from From Asparagus to Zucchini, MACSAC
10-12 ounces pasta (any short shape)
1 lb. fresh asparagus
1 t 2 tablespoons olive oil
2 to 3 cloves garlic, minced
6 to 8 ounces dandelion, arugula or watercress greens, stemmed, washed, chopped
1/2 cup freshly grated Parmesan, feta or crumbly goat cheese
Salt and freshly ground black pepper to taste
Directions: Cook pasta according to package directions and drain. Meanwhile, trim woody ends from asparagus spears. Cut spears into 2-inch long pieces. Heat oil in a medium skillet, add garlic and cook over low heat for a minute or two. Add asparagus and a tablespoon or two of water. Cover and steam until the asparagus is done to your liking, but still bright green. Add the greens, cover and steam until just wilted slightly, about a minute. Toss this mixture with hot pasta and cheese in a serving bowl. Season with salt and pepper and serve at once.
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Rice and Bean Enchiladas
Recipe adapted from Vegetarian Express by Nava Atlas and Lillian Kayte
1/2 cup brown rice, cooked in about 1-cup water or broth until tender
2 15-ounce cans refried beans
2 scallions, finely chopped
1 tsp. ground cumin
1 tsp. dried oregano
8 to 10 corn tortillas, at room temperature or warmed slightly
1 cup Monterey Jack cheese, grated
Bottled salsa of choice
Directions: Preheat oven to 425°F and lightly oil a 9x13-inch baking pan. Stir the cooked rice, beans, scallions, seasonings and half the cheese together in a large bowl. Heat the tortillas a bit if needed to make them flexible. Divide the filling among the tortillas and roll them up. Place seam-side down in the oiled baking pan; they should fit snugly so they stay rolled. Sprinkle evenly with the remaining cheese and bake 10-15 minutes, or until hot. Serve with salsa of choice.
Note: This is a good use for leftover rice. All seasonings can be adjusted to taste.
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Hot Rhubarb Pudding
Recipe adapted from Joy of Gardening Cookbook, Garden Way
2 eggs, beaten
1 cup sugar
1 tsp. vanilla extract
1 tsp. grated ginger root
1/4 cup flour
4 cups diced rhubarb
Whipped cream for serving
Directions: Preheat the oven to 350°F and lightly butter a 1-1/2 quart baking dish. In a large bowl whisk together the eggs, sugar, vanilla, ginger root and flour until smooth. Stir in the rhubarb. Pour the mixture into the prepared pan and bake for 40 minutes, or until firm. Serve warm, garnished with whipped cream.
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Mushroom, Asparagus, and Artichoke Salad
Recipe by Nava Atlas, vegkitchen.com, reprinted with permission.
1/2 lb. small button mushrooms
1 lb. slender asparagus
10 ounce package frozen artichoke hearts, thawed and cut in half
1 small zucchini, quartered lengthwise and sliced
1 large half-sour dill pickle, chopped
2 Tbs. minced fresh dill
2 Tbs. minced fresh parsley
1/3 cup plain low-fat yogurt plus 1/3 cup non-fat mayonnaise
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Directions: Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half. Place in a skillet with just enough water to keep moist; cover and steam over moderate heat for two minutes, then drain and let cool.
Trim the bottoms of the asparagus, then cut the stalks into 1-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and crisp-tender. Drain and rinse with cool water.
Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs. In a small bowl, mix the yogurt, mayonnaise, and lemon juice until smoothly combined. Pour over the vegetables and toss well. Add salt and pepper to taste and toss again. Serve at once or refrigerate until needed.
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by Carrie Floyd, culinate.com, reprinted with permission
1 medium yellow onion, chopped
2 celery stalks (or 1 bell pepper), chopped
3 cloves garlic, minced
1 lb. ground buffalo (bison)
3 Tbs. chili powder
1 tsp. Spanish paprika
2 tsp. ground cumin
1 can (28 ounces) whole tomatoes, chopped, with juice
8 cups cooked pinto or black beans, with cooking broth
1 to 2 tablespoons chipotles in adobo sauce, chopped
Salt to taste
Sour cream, grated Cheddar cheese, chopped white onions, and tortilla chips, for garnish
Directions: Heat enough oil to coat the bottom of a large, heavy pot. Add the onion and sauté over medium heat until the onion begins to soften, about 5 minutes. Stir in celery (or bell pepper) and garlic and cook for 1 minute. Push the vegetables to the outside edge of the pot and place the ground meat in the middle. With the end of the spoon, break up the meat and cook for several minutes, occasionally flipping the meat over to brown the other side, until the meat is no longer pink. Stir the vegetables into the meat, adding extra oil if the meat is beginning to stick to the bottom of the pot. Add the chili powder, paprika, and cumin, and cook for 2 or 3 minutes, stirring occasionally. Add the chopped tomatoes with their juice, the cooked beans and the bean broth, and, if necessary, extra water to keep the beans from sticking to the bottom of the pan. (Add as much water as you like.) Bring to a boil, reduce heat to a simmer, then cook, partially covered, for 1 hour. Stir occasionally and add more water if the chili begins to stick. Add chipotles and season to taste with salt. Serve hot, with sour cream, grated Cheddar cheese, chopped white onions, and tortilla chips, if desired.
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