Easy Chicken Biriyani
Recipe adapted from Prevention magazine, September 1998

  • 2 Tbs. vegetable oil or ghee
  • 1 medium onion, thinly sliced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 2 bay leaves
  • 1 tsp. fresh ginger, minced
  • 1 tsp. minced garlic
  • 1/4 tsp. ground turmeric
  • 12 oz. boneless, skinless chicken breast or thighs, cut into small bite sized pieces
  • 1 c. basmati rice, white or brown
  • 2 c. water
  • 1 tsp. salt
  • 1 c. frozen peas
  • 1/2 c. plain yogurt
Directions: Heat the oil in a large skillet; add onion and sauté until softened, about 5 minutes. Add the ginger, garlic and spices and sauté another minute or two. Stir in the chicken and cook until it turns opaque. Add water and salt and bring to a boil. Stir in rice, cover and reduce heat. Simmer 15 minutes if using white rice, 35 minutes for brown rice. Rice should be tender and water absorbed, if not cook a few more minutes. Add peas and cook 5 minutes more. Stir in yogurt and serve.

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Pizza More-than-Margherita
Recipe reprinted with permission from Vegan Express by Nava Atlas.

  • One 12 to 14-inch good quality pizza crust
  • 3 to 4 medium tomatoes, sliced about 1/4-inch thick
  • 1/3 c. chopped pitted black olives, preferably oil-cured
  • 3/4 c. chopped artichoke hearts (thawed frozen or canned, not marinated)
  • 1/2 c. firm or extra-firm silken tofu, cut into tiny dice
  • 1/4 c. thinly sliced basil leaves, or more to taste
  • Freshly ground black pepper
Directions: Preheat the oven to 425º. Place the crust on a pizza stone or pan. Arrange the tomatoes on the crust in concentric circles, followed by the olives, artichoke hearts and tofu. Bake for 12 to 15 minutes, until the crust is golden. Scatter the basil over the surface and season with pepper to taste. Cut into 6 wedges to serve.
Note: Substitute fresh mozzarella if desired for a non-vegan pizza.

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Zucchini, Tomato and Swiss Cheese Pie
Recipe adapted from Quick Vegetarian Pleasures by Jeanne Lemlin

  • 1/4 c. whole wheat or rye bread crumbs
  • 1 1/2 Tbs. olive oil, plus a little more for topping
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, seeded and diced, or 1 14oz. can, drained
  • 3 medium zucchini or summer squash, quartered and sliced thinly
  • 1/2 tsp. fennel seed
  • 1/4 tsp. salt or to taste
  • Freshly ground black pepper
  • 3 eggs
  • 1/3 c. milk
  • 1 1/2 c. grated Swiss or Gruyere cheese
  • 3 Tbs. freshly grated Parmesan
  • 1 Tbs. butter, optional
Directions: Preheat oven to 375º. Oil a pie pan, or use half of the butter to grease it. Sprinkle the bread crumbs evenly over the bottom and sides of the prepared pan. Set aside. Heat the olive oil in a large skillet, add the onion and sauté until softened, 7 to 10 minutes. Add the garlic and cook a minute or two more. Add the tomatoes and continue to sauté, about five more minutes. Increase the heat and add the zucchini or squash to the pan. Crush the fennel seeds and add them, together with the salt and pepper. Continue to sauté, stirring often, until the zucchini is starting to get tender. The liquid from the vegetables should have cooked off and the vegetables should be sticking slightly to the pan. Remove the pan from the heat and cool the vegetables slightly. Meanwhile, whisk the eggs and milk until well blended. Stir in the vegetables. Transfer half of mixture to the pie pan; top with half the Swiss cheese and then pour in the rest of the vegetable-egg mix. Top with remaining Swiss cheese and the Parmesan. Drizzle with olive oil or dot with remaining half-tablespoon of butter if using. Bake the pie until golden and a knife comes out clean when inserted in the center, about 30 minutes. Let stand a few minutes before cutting.

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Mango Lassi
Recipe adapted from www.elise.com

  • 2 c. ripe mango chunks, partially defrosted if frozen
  • 2 c. plain yogurt
  • 1/2 c. milk
  • 1/2 c. water
  • 2 Tbs. sugar, or to taste

Directions: Combine all ingredients in a blender and blend until pureed. Add a little more milk or water to thin if desired. Serve over ice


Potato and Green Bean Salad
Recipe by Carrie Floyd, from the Culinate Kitchen collection, www.culinate.com. Reprinted with permission.

Dressing:

  • Zest of one lemon
  • 1/4 c. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1/2 c. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Salad:

  • 2 lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)
  • Salt to taste
  • 2 c. green beans, topped, tailed, and cut into 1-inch lengths
  • 4 Tbs. freshly snipped chives

Directions: Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes. To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water. While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth. In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.
Note: This salad is good served either warm or cold. Red potatoes will stay more intact in this salad than yellow potatoes, which tend to break down more. It’s your choice whether or not to leave on the skins. As for the dressing, this recipe makes a fair amount, so dress to taste and store any leftovers in the fridge for future green salads.

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Easy Eggplant Cheese Casserole
Recipe reprinted with permission from From Asparagus to Zucchini, third edition by Madison Area Community Supported Agriculture Coalition.

  • Olive oil
  • 2 small eggplants (about 1-pound total), sliced into 1/3-inch thick rounds
  • Salt and pepper
  • 1 onion, sliced into rounds
  • 1 red or green pepper, cut into strips
  • 2 c. tomato sauce or chopped fresh tomatoes
  • 3-4 Tbs. chopped fresh basil
  • 1 c. grated mozzarella and/or Parmesan cheese
Directions: Heat 2 tablespoons oil in skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant; season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375º for 45 minutes.
Note: This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread and goat cheese.  

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Palak Tomatar (Spinach and Tomatoes)
Recipe adapted from International Vegetarian Union, www.ivu.org

  • 2 Tbs. canola oil or ghee
  • 1 medium onion, chopped
  • 1/4 tsp. turmeric
  • 1 Tbs. fresh ginger, minced
  • 1/2 tsp. crushed red pepper, or to taste
  • 1 lb. spinach, fresh or frozen (thawed if using frozen)
  • 1 14 oz. can diced tomatoes
  • 1/2 c. water
  • Salt to taste
  • 1 Tbs. lemon juice
Directions: Heat oil or ghee in large saucepan; add onion and sauté until softened, about 5 minutes. Stir in turmeric, ginger and crushed red pepper and sauté another minute. Add spinach, tomatoes and water; bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add lemon juice and salt to taste.
Note: if desired, cool the dish slightly and puree before adding lemon juice. Bring the puree back to serving temperature, add lemon juice and salt and serve.

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