Corn and Wild Rice Fritters
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini

1 cup cooked wild rice
1 cup corn kernels (from about 2 ears or use frozen)
1 cup flour
1 cup milk
1 egg
1/4 cup finely chopped green onion
1/4 cup finely chopped red bell pepper
1/4 tsp. salt
Canola or peanut oil
Salsa of choice
Directions: Mix all ingredients except oil and salsa. Add oil to a heavy skillet to a depth of 1/4-inch. Heat over medium flame until oil looks shimmery and bubbles immediately when you drop a tiny amount of batter into it. Drop small amounts (as little as 2 tablespoons or up to 1/3-cup) of the batter into the oil, cooking a few fritters at a time to avoid crowding them or cooling the oil. Cook until brown and cooked through. Drain on paper towels and serve with salsa. Makes 8 large or up to 24 small fritters.

Star Recommends: Chateau Grande Cassagne, Roussanne and Marsanne, France, Blanc
Two of the more exotic (and fun) white wines of France combine here to produce a light and easy drinking wine that will work well with these corn and rice fritters.

Fire-Roasted Pepper Salsa
Recipe adapted from

Olive oil
2 pounds green, red, yellow, or orange bell peppers
2 to 3 fresh chilies (optional)
1 1/2 tsp. minced garlic
1/2 tsp. salt (or to taste)
2 tsp. cider vinegar
1 Tbs. fresh lemon or lime juice
Cayenne to taste
Optional additions
1/2 tsp. sugar
1/2 tsp. ground cumin
2 to 4 Tbs. minced onion
Directions: Prepare a hot fire in a charcoal grill or preheat a gas grill. Place peppers and chilies directly on grill rack and grill about 15 minutes, or until they are blackened all over, turning every five minutes. Put the hot peppers and chilies in a bowl and cover with a lid or plate. Set aside to cool for about 45 minutes. Pour off any juices that have accumulated and set aside. Peel peppers and chilies, discarding stems, seeds and membranes; mince the peppers and return to the bowl with reserved juices. Add remaining ingredients, adjusting quantities to your taste. Cover tightly and refrigerate for about an hour to allow flavors to blend.
Note: Peppers can be roasted under a broiler if preferred. Place peppers on a lightly oiled baking sheet and broil about 15 minutes, turning often.

Star Recommends: Organic Domaine De la Sauveuse, Vin de Pay, France, Rouge
Not to be confused with its sibling from Provence also recommended here. This wine is softer and lusher in fruit with ripe berry notes. Perfect for a fire-roasted salsa!

Summer Squash and Green Bean Salad
Recipe by Nava Atlas.
Reprinted with permission from

2 cups fresh green beans cut into 1-inch pieces
2 small yellow summer squashes
2 scallions, finely chopped
1/4 cup chopped fresh parsley or cilantro, or more to taste
1 medium red bell pepper, cut into short narrow strips
1/4 cup pitted cured black olives, or more, to taste
2 to 3 Tbs. toasted sunflower seeds
2 Tbs. extra-virgin olive oil
Juice of 1/2 lemon
2 to 3 Tbs. white wine vinegar
Salt and freshly ground black pepper
Mixed baby greens, as desired
Directions: Steam the green beans until just tender-crisp, then rinse immediately under cold water and allow to drain for a few minutes in a colander. Scrub the squash, cut them in half lengthwise, and thinly slice them. Combine the squash and string beans in a large serving bowl along with all the remaining ingredients except the lettuce. Toss well and serve.

Star Recommends: Pine Ridge Chenin Blanc, California
This wine has lovely acidity that intermingles with light and fresh fruit flavors. A Star favorite for summer!

How Sweet It Is Corn and Pepper Salad
Reprinted with permission from Madison Area Community Supported Agriculture Coalition’s From Asparagus to Zucchini

4 ears sweet corn
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup diced red onion
2 Tbs. slivered basil
3 Tbs. balsamic vinegar
1 tsp. Dijon mustard
1/2 cup olive oil
Salt and pepper
Directions: Husk corn and boil or grill until crisp-tender. Cool and slice off the kernels. Place corn in bowl with sweet peppers, onions and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil, a little at a time. Toss with the vegetables. Season to taste with salt and pepper.

Star Recommends: Alamos Torrontes, Argentina, White
The hot white wine of South America and a perfect match for this sweet corn dish. This Torrontes exhibits citrus and white peach, jasmine and hints of fresh herb notes.

Baked Summer Vegetables
Recipe adapted from Mediterranean Vegetarian Cooking by Paola Gavin

1 pound new red potatoes, peeled if desired and cut into 1/4-inch thick slices
3 medium ( approx. 5-inch) zucchini, cut into 1/4-inch thick rounds
2 long thin eggplants, cut into 1/4-inch thick rounds
2 red or green bell peppers, cored, seeded and cut into thin strips
2 medium onions, sliced
1 pound ripe tomatoes, peeled, seeded and chopped
3/4 cup extra virgin olive oil
1/2 cup hot water
2 Tbs. fresh mint leaves, finely chopped
2 tsp. dried oregano
Salt and freshly ground black pepper
Directions: Preheat the oven to 350° F; generously oil a large shallow baking dish. Place the potatoes, zucchini, eggplant and peppers in the prepared dish and then top with onions and tomatoes. Pour the olive oil and water evenly over the vegetables. Sprinkle with the herbs and season with salt and pepper to taste. Cover the dish tightly with foil and bake in the preheated oven for about an hour, stirring once or twice. Remove the foil and bake another 30 minutes, or until the vegetables are very tender and slightly browned and the sauce has thickened and caramelized somewhat. Serve hot or at room temperature.
Note: Green beans or okra can be added to the vegetable mixture. Serve as a vegetarian entrée with feta cheese and crusty bread, or as an appetizer or side dish.

Star Recommends: Organic True Earth Chardonnay, California
A lightly oaked Chardonnay that still retains its fresh fruit quality and won’t overpower this vegetarian dish.

Wheat Berries and arbanzos with emon-Tahini Dressing
Recipe by Carrie Floyd, from the Culinate Kitchen collection at Reprinted with permission.

For the salad:
2 cups uncooked wheat berries
3 cups cooked garbanzo beans (rinsed if canned)
1/2 cup House Vinaigrette (or 1/3-cup extra virgin olive oil, the juice of one lemon, and two minced cloves of garlic, combined)
1 large lemon, zest and juice
1/2 cup chopped green onions
1/2 cup chopped Italian parsley
Salt to taste
4 cups salad greens
For the Lemon-Tahini Dressing:
2 Tbs. sesame tahini
2 Tbs. warm water
1 garlic clove, minced or pressed
1/4 cup fresh lemon juice
3/4 cup low-fat, plain yogurt
Pinch of cayenne pepper
Salt to taste
Directions: Soak wheat berries overnight or do a quick soak: In a large pot bring 5 cups of water to a boil. Stir in wheat berries, cover, and turn off heat. Allow berries to sit for an hour. To cook, bring water to a boil, turn down to a simmer, and cook until berries are tender: 20-30 minutes. To test for tenderness, remove a berry from the pot and, after allowing to cool for a bit, bite into it. It should be neither crunchy, nor mushy, but pleasingly soft throughout. Drain and cool wheat berries.
In a large bowl toss together wheat berries, garbanzo beans, vinaigrette, lemon zest and juice, green onions, and chopped parsley. Season to taste with salt. Set aside.
Lemon-tahini dressing: Whisk together the tahini and warm water in a medium bowl until smooth. Add the garlic, lemon juice, yogurt, and cayenne pepper and blend until smooth. Season to taste with salt. Set aside.
To serve: Spoon the wheat berry salad onto a bed of greens and drizzle with the lemon-tahini dressing. To make into a sandwich, stuff salad and greens into split pita bread and drizzle with dressing.

Star Recommends: Starborough, New Zealand Sauvignon Blanc
A zesty Sauvignon Blanc with hints of grapefruit, lemon zest and mango. Perky acidity compliments this summer dish.

Stuffed Zucchini
Recipe reprinted with permission from Simply in Season

1 extra large zucchini
12 oz ground beef, turkey or venison or 2 cups cooked black or pinto beans
1 small onion, chopped
1 red bell pepper, chopped
1 Tbs. vegetable oil
1 cup corn kernels, fresh or frozen
1 cup stewed tomatoes
2 to 3 Tbs. mild chili peppers, seeded and minced
1 clove garlic, minced
1 Tbs. chili powder
1 1/2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried
1/2 teaspoon ground cumin
1/4 cup breadcrumbs
1/2 cup shredded Monterey Jack cheese, divided use
2 Tbs. fresh cilantro, chopped
Directions: Split zucchini lengthwise, scoop out and discard seeds. Carefully cut away and reserve flesh to form two shells, each 1/2-inch thick. Heat oil in skillet; add onions and red pepper and cook until softened. Add ground meat if using and cook until browned; drain fat. If using beans, stir in gently. Add reserved zucchini flesh, corn, tomatoes, chilies, garlic, chili powder, oregano and cumin. Turn heat to high; bring to a boil and cook stirring often, until liquid evaporates, about 5 minutes. Add breadcrumbs, 1/4-cup of the cheese and fresh cilantro to the filling and mix well. Place the zucchini shells in a baking dish and fill with the meat/bean mixture. Bake in preheated oven at 350° F. for 30-35 minutes. Remove from oven and sprinkle with remaining 1/4-cup cheese. Return the dish to the oven and bake until the cheese begins to brown, 12-15 minutes. Remove from oven and let stand 5 minutes before serving. Garnish with additional chopped fresh cilantro if desired.

Star Recommends: Organic Domaine De la Sauveuse, Cotes De Provence, France, rouge
A complex red of Cabernet, Syrah, Grenache and Mourvedre makes this an easy choice for these tasty stuffed Zucchini. Medium to full bodied this wine will stand with any meat choice you choose.