Italian Spinach and Potato Roulade
Adapted from The Vegetarian Epicure, Book 2 by Anna Thomas

This is like a giant rolled dumpling, with a spinach filling. A potato dough reminiscent of gnocchi is rolled around the filling, then the whole thing is wrapped in cheesecloth, boiled in salted water, and served hot, in spiral-patterned slices.

  • 2 lbs. fresh spinach
  • 3 T. butter
  • 1 lg. onion, chopped
  • 1 lg. clove garlic, minced
  • 1 1/2 tsp. white wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. oregano, crushed
  • pinch nutmeg


  • 2 lbs. potatoes
  • 2 whole eggs
  • 1 egg yolk
  • 1 1/2 tsp. salt
  • 1/8 tsp. nutmeg
  • 2 - 2 1/2 c. flour


  • 1/2 c. butter, melted
  • 3/4 c. fresh-grated Parmesan cheese

Directions: Filling: Wash spinach and cook it, covered, in the water that clings to the leaves, until it is completely wilted. Squeeze to remove excess moisture and finely chop. Melt 3 T. butter in skillet and cook onions and garlic until golden. Stir in spinach, vinegar, 1/2 tsp. salt, oregano, and nutmeg. Cook, stirring frequently, until the mixture is thick but still moist—about 3 minutes. Adjust seasoning to taste. Dough: Boil potatoes until tender, peel, and press though coarse sieve into large bowl. Beat egg yolk with 2 whole eggs and stir into the potatoes with salt and nutmeg. Stir in about 2 c. flour and begin working the dough with hands until smooth. Work dough until stiff enough to be formed into a ball.

Star Recommends: Bruna Grimaldi Barbera d’ Alba
The Barbera grape adapts very well to the soils around the city of Alba. The wine which it gives is an intense ruby red in color with very complex aromas. It is well adapted to a long period of aging in wood which further adds to the richness of the bouquet. A great food wine.

Black Bean, Corn and Roasted Tomato Quesadillas
From The Co-op Advantage Rush Hour Recipes Series


  • 1 med. onion, chopped finely
  • 2 garlic cloves, minced
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1 T. canola oil
  • 1 c. corn
  • 1 14-ounce can fire roasted tomatoes, drained
  • 1 tsp. hot sauce
  • 1/2 lime, zested and juiced
  • 1 15-ounce can black beans, drained
  • 1/4 bunch cilantro, chopped
  • 6 10-inch tortillas (or smaller tortiallas, if desired)
  • 6 oz. shredded Cheddar or Colby cheese

Directions: Saute onions, garlic, coriander, cumin and salt in oil until onions soften. Add corn, fire-roasted tomatoes, hot sauce, lime juice and lime zest. Sauté an additional 5 minutes and then remove from heat. Mash half of the black beans to one side. Combine with intact beans and add chopped cilantro. Add bean mix to the sautéed mix and stir together. Scoop evenly onto tortillas. Add cheese and fold tortillas in half. Heat in a lightly oiled skillet, cooking each side until golden brown. Serve whole or cut into halves. Enjoy! Makes 4-6 servings

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The 2008 Paso a Paso Tinto is 100% Tempranillo that spent six months in French oak. A glass-coating opaque purple, the nose offers up aromas of chalky minerality, violets, incense, and black cherry. Medium-bodied, it has a smooth texture, ripe, spicy, savory flavors.

Beets with Angel Hair Pasta
Adapted from More Home Cooking, by Laura Colwin


  • 8 oz. angel hair pasta
  • 4 medium beets, any variety
  • 2 T. olive oil
  • 1 clove garlic
  • 1/2 sm. red onion, minced
  • salt and pepper to taste
  • 1/2 c. broth or water
  • 1/2 tsp. chopped rosemary
  • crushed red pepper flakes
  • Parmesan cheese

Directions: Finely dice the beets and sauté in oil with salt and pepper until just tender. Add garlic and onion next, cooking for an additional minute. Next, add the broth/water, followed by the rosemary and pepper flakes. When heated and beets softened to a pleasing consistency, spoon over cooked pasta and serve with lots of freshly grated Parmesan cheese—yum!

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Combines the richness and intensity of top Rhone or Bordeaux with a crystal-clear and unmistakable expression of Provençal soil. This wine is set apart even further from the pack with the eye-grabbing rustic, squat bottle used for this unbelievably great-value red.

Phytopia (Kale Pesto)
Adapted from


  • 3/4 lb. kale, leaves only
  • 4 garlic cloves, peeled
  • 3/4 c. basil leaves, or combination of basil and cilantro
  • 1 lemon or lime, juiced
  • 1 tsp. salt or garlic salt
  • 1/2 tsp. black pepper, or less to taste

Directions: Wash kale—leave water on leaves. Coarsely chop and steam in the water clinging to the leaves until tender, about 5 minutes. Let cool. Finely mince garlic in a food processor. When finely minced, add the basil, optional cilantro and kale. Process until uniform, then add juice, olive oil, salt and pepper. Pulse to combine.

Star Recommends: Naked Earth Organic Blanc
Crisp upon entry, with the immediate notes of lemon and grapefruit, moving into other flavors like vanilla and hibiscus flowers, ends on a dry finish with gripping texture, coming from the wines’ generous minerality and balanced acidity.

Sweet Pickled Carrots
Adapted from Simply Carrots:


  • 3 lbs. carrots
  • 3 c. apple cider vinegar
  • 1 c. water
  • 1 1/2-2 c. turbinado or other natural sugar
  • 1 T. whole allspice
  • 1 T. whole cloves
  • 1 T. mustard seeds
  • 1 stick cinnamon, broken into pieces
  • 1 tsp. coarse sea salt
  • 1 orange, thinly sliced

Directions: Scrub the carrots, then cut then into sticks. Combine water, sugar, salt, 1 c. vinegar and all of the spices in a large pot. Bring these ingredients to a boil, then cover and simmer for 20 minutes. Pack the carrot sticks into 3 hot pint jars. Slide in orange slices where they will fit. Add the rest of the vinegar to your spice brine. Once again bring it to a boil, then immediately remove from heat. Strain the spice brine into the jars, leaving 1/8 inch at the top of each jar. Seal immediately with hot, sterilized (a.k.a. BOILED) lids. If you love pickles, you will surely love these carrots!

Green Veggie Sauce
adapted from the New York Times Natural Foods Cookbook

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

  • 2 1/2 c. water
  • 1/3 c. scallions
  • 1 c. shredded romaine or escarole
  • 1 c. shredded spinach
  • 1/4 c. shredded beet tops
  • 1/2 c. pitted avocado, peeled
  • 2 T. chopped parsley
  • 2 T. chopped fresh mint leaves
  • 2 T. chopped fresh basil
  • kelp to taste
  • lime juice to taste

Directions: Place the scallions and water in an electric blender/food processor and blend until smooth. Continue to blend at a low speed and gradually add the lettuce/spinach, beet tops, avocado, parsley, mint and basil. Season with kelp and lime. Yields about 5 cups.

Ethiopian Collard Greens and Spiced Cheese
Adapted from


  • 2 cloves garlic, chopped
  • 1/2 c. butter, divided into 2 1/4 pieces
  • 1/4 tsp. freshly ground cardamom seeds
  • salt and freshly ground pepper to taste
  • 1 lb. dry curd cottage cheese or farmer’s cheese
  • 2 lb. collard greens, stems discarded, leaves chopped
  • 1/2 c. water
  • 1/2 tsp. cayenne
  • 1-2 tsp freshly ground black pepper
  • 1 tsp. crushed garlic
  • 3 T. coarsely chopped yellow onion
  • salt to taste

Directions: Melt 1/4 c. with cardamom, salt and pepper. Sauté the chopped garlic in this spiced butter for a few minutes, just long enough to infuse the butter with its flavor. Remove from heat and cool. Stir into the cheese. Cook the collard greens, covered, in a 4-quart saucepan with 1/2 c. water. Add the cayenne, more 1-2 tsp black pepper, crushed garlic, remaining 1/4 c. butter and chopped onion. Cook, covered, until the greens collapse. Allow the greens to cool a bit- salt to taste. Drain and place on a platter, spooning the cheese over the greens to serve.

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This is an easy-drinking style of Gewurztraminer, without any of the floral or soapy scents, or the oily mouthfeel, that characterize more concentrated and richer bottlings. Here instead is a rather simple, roundly fruity white wine, masking its residual sugar in ample natural acids.

Parmesan Crusted Chicken
From The Co-op Advantage Rush Hour Recipes Series


  • 1/2 c. flour
  • 1/2 c. grated parmesan cheese
  • salt and pepper to taste
  • 2 eggs
  • 1 tsp. minced garlic
  • 2 T. minced flat leaf parsley
  • 4-6 chicken breasts, trimmed if needed
  • 2 T. olive oil

Directions: In a shallow dish, combine flour, parmesan, salt and pepper. In another dish, lightly beat together eggs, garlic and parsley. Dredge (coat) each chicken breast in the egg mixture and than through the flour mixture. Set aside on a plate until all the chicken is coated. Heat oil is a sauté pan over medium heat. Cook each chicken breast 6-10 minutes on each side, making sure not to burn it! The coating should be golden brown and the chicken should reach an internal temperature of 165 degrees F. Enjoy! Makes 4-6 servings.

Star Recommends: Corte alla Flora Vino Nobile di Montepulciano
The nose has raspberry and cherry aromas, plus a little leather and vanilla. The palate is full of raspberry and plum, mixed with a touch of oak and spice. The tannins are solid and it had a nice truffle finish that went on a long time.