Barley Salad with Fresh Corn and Peas
Recipe by Nava Atlas,, reprinted with permission
Serves: 6 to 8
3/4 cup pearl barley
3 cups cooked fresh corn kernels (scraped from about 3 large ears)
1/2 cup fresh green peas, lightly steamed (or substitute 1/2 cup frozen petit peas, thawed)
1 large celery stalk, diced
4 plum tomatoes, diced
3 to 4 Tbs. minced fresh dill
2 scallions, sliced
Juice of 1/2 to 1 lemon, to taste
3 Tbs. olive oil
Salt and freshly ground pepper to taste
Dark green lettuce leaves
Directions: Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.
In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and refrigerate for an hour or so before serving or serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If desired, sprinkle a small amount of feta cheese over the top.

Star Recommends: Cline Pinot Gris
Refreshing and approachable, this Pinot Gris has exquisite flavors of peach, pears and apricots with delicate apple. A nice bright acidity and fresh fruit are enhanced by not using oak in the winemaking process.

Spicy Bok Choy with Sesame Noodles
Reprinted with permission from From Asparagus to Zucchini by MACSAC
1 pkg (8-9 oz.) fresh linguine, preferably sesame or garlic flavored
1 Tbs. peanut oil
1 Tbs. sesame oil
1 Tbs. minced ginger
2 tsp. minced garlic
1/2 tsp. hot red pepper flakes
4 heads baby bok choy, bottoms trimmed, heads cut in half lengthwise
8-12 brown mushrooms, thick-sliced or 1 yellow sweet bell pepper, cut in chunks
1 cup sake (rice wine) or chicken broth
2 Tbs. soy sauce
Directions: Boil noodles in lots of salted water until barely tender. Drain and keep warm. Meanwhile heat a wok or very large, heavy skillet over highest flame. Add oils, swirl the pan to coat bottom, and add the ginger, garlic and pepper flakes, keeping face away from spicy steam. Stir-fry for 30 seconds or less, then add the bok choy and mushrooms or sweet bell pepper and continue to stir-fry another 2-3 minutes. Add the sake or stock and soy sauce, cover the wok and let steam until everything is tender, 5-8 more minutes. Divide the noodles among 4 soup plates or deep bowls. Portion the bok choy mixture over the noodles. Serve immediately.

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We have fallen head over heels for this Portugese white wine! Rich and zesty notes of white peaches, tropical fruit, and wet stones combine on a light bodied frame for the perfect summer wine.

Kohlrabi with Peas and Potatoes
Reprinted with permission from Simply in Season by Herald Press
1 Tbs. oil
1/2 cup onion, chopped
1 clove garlic, minced
1/2 tsp. dry mustard
1/2 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. ground coriander
1 cup kohlrabi, peeled and chopped, any leaves reserved
1 cup potatoes, peeled and chopped
1 cup tomatoes, chopped
1/2 cup water
3/4 tsp. salt
1/2 tsp. sugar
kohlrabi leaves, finely chopped
1/2 cup peas
3 cups hot cooked rice
Directions: In a large soup pot, sauté onion and garlic in oil about 3-4 minutes. And spices and stir-fry about 30 seconds. Add kohlrabi and potatoes and stir to coat. Add tomatoes, water, salt and sugar; bring to a boil and then simmer until the vegetables are crisp-tender, about 15 minutes. Add kohlrabi leaves and simmer 8-10 minutes. Stir in peas and cook until peas are done. Serve over rice.

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Unwooded, this wine features the characteristic floral aromas of the varietal...hints of roses and violets on the nose. On the palate, one experiences citrus, pear and hint of mint.

Haloumi and Zucchini with Salsa
Recipe adapted from Vegetarian Fast Food by Rose Elliot
12 ounces zucchini, washed and thinly sliced
1 clove minced garlic
8 ounces haloumi cheese, cut in 1/2 x 1-inch pieces
3-Tbs. olive oil
2-Tbs. fresh cilantro, chopped
1-cup salsa of choice
Directions: Heat 2 Tbs. oil in a large skillet; add zucchini and sauté until tender and beginning to color, about 5 minutes. Add garlic and cook a minute longer. Remove from skillet and keep warm. Return the skillet to the stove and heat remaining Tbs. oil; add the cheese and sauté a minute or two, until golden on the bottom. Turn the pieces and continue to cook until the second side is golden, about 1-2 minutes. Return the zucchini to the pan with the cheese and mix gently until the zucchini has heated through. Sprinkle with cilantro and serve topped with salsa.

Star Recommends: Cline California Zinfandel
This Zin showcases a wide array of dark berry fruit including black cherry and raspberry. Additionally, spice notes and a lasting finish of vanilla from oak aging and firm, supple tannins add complexity to this wine.

Mexican-Style Rice
By Caroline Cummins, from the Culinate Kitchen collection, Reprinted with permission.
This recipe is adapted from the September/October 2004 issue of Cook’s Illustrated. Salsa, sliced avocado, and grated Cheddar or jack cheese make delicious additional garnishes. Tortillas, beans, and fried plantains turn this dish into a meal.
2 cups long-grain white rice (basmati, jasmine, etc.)
1/4 cup vegetable oil (olive, canola, etc.)
4 medium garlic cloves, minced
1 medium fresh chile (jalapeño, serrano, etc.) or 1 medium dried chile
2 medium ripe tomatoes, cored and diced
1 medium onion (white or yellow), diced
3 cups vegetable or chicken broth
1 Tbs. tomato paste
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. dried epazote or oregano
1/2 cup fresh cilantro leaves, minced
1 lime, cut into wedges
Directions: Preheat the oven to 350 degrees. Rinse the rice until the water runs clear; drain excess water from rice. In a large, heavy-bottomed, ovenproof pan with a lid, heat the oil. Add the rice and cook over medium heat, stirring frequently, about 5 minutes. Add the garlic and chile and cook, stirring constantly, another 2 minutes. Stir in the tomatoes, onion, broth, tomato paste, salt, pepper, cumin, and epazote or oregano. Cover the pan and put it in the oven. Bake for 15 minutes, then stir well once; add a can of cooked beans if you wish. Bake another 15 to 20 minutes, or until the liquid is absorbed and the rice is tender. Serve hot, with the cilantro and lime as garnishes.

Star Recommends: Monkey Bay Sauvignon Blanc
A charming, elegant wine, displaying intense character. Crisp and refreshing, with vibrant flavors of ripe citrus and tropical fruit, the palate has excellent weight and length.

Delicious Salmon Pasta Salad
Recipe adapted from

1 (8 ounce) package farfalle pasta
2 heads broccoli, separated into florets
2 carrots, peeled and chopped
1 1/2 cups halved cherry tomatoes
2/3 cup olive oil
2 tsp. soy sauce
3 Tbs. red wine vinegar
2 cloves garlic, pressed
3 Tbs. fresh lemon juice
Salt and pepper to taste
15 ounces canned salmon, drained and flaked in largish pieces
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. In a separate large pot, heat more water to a boil. Blanch carrots and broccoli, separately for 2-3 minutes, and then transfer to a bowl of ice water immediately to stop the cooking process. Drain very well. In a small jar, combine the olive oil, soy sauce, red wine vinegar, garlic, lemon juice, salt, and pepper and shake well to combine. Combine pasta and vegetables in a larger serving bowl and toss well with half the dressing. Add salmon and toss gently just enough to disburse it without breaking it up too much. Add remaining dressing to taste.

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This rose has an electric pink color, deeper than most roses. This wine displays an intense nose of rose petal, bing cherries and ripe strawberries. Supple and harmonious, this refreshing wine is perfect for summer drinking.

Curried “Chicken” Salad
Reprinted with permission from Vegetarian Express by Nava Atlas and Lillian Kayte
1 lb. extra-firm tofu
1/3 cup walnuts, finely chopped
2/3 cup golden raisins
2 tsp. vegetarian broth powder, “chicken” flavored
1 Tbs. lemon juice
1/2 cup plain, lowfat yogurt
1/4 mayonnaise or Veganaise
2 tsp. curry powder, or to taste
Salt and freshly ground black pepper to taste
Pita or multigrain buns
Lettuce leaves
Directions: Cut the tofu into 1/4-inch thick slices. Blot the slices between clean kitchen towels to remove excess water. Then, cut into small dice and combine in a large bowl with the walnuts and raisins. In a small bowl or measuring cup, combine the broth powder, lemon juice, yogurt, mayonnaise, curry powder, salt and pepper. Stir this mixture into the tofu mixture. Serve in pita pockets or buns with lettuce leaves.

Star Recommends: Stone Paddock Sauvignon Blanc
Hints of passionfruit, nectarine, and citrus are enhance by just the slightest touch of oak. This is a newcomer to Star, and we’re glad to have it!