Beets in Dill Sauce
From Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Leina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D., with permission from Physicians Committee for Responsible Medicine
These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.

  • 4 c. sliced beets
  • 2 Tbs. lemon juice
  • 1 Tbs. stone-ground mustard
  • 1 Tbs. cider vinegar
  • 1 Tbs. apple juice concentrate
  • 1 tsp. dried dill weed or 1 Tbs. chopped fresh dill weed

Directions: Wash and peel beets, then slice into 1/4 inch rounds. Steam over boiling water until tender when pierced with a fork, about 20 minutes. Mix lemon juice, mustard, vinegar, apple juice concentrate and dill in a serving bowl. Add beets and toss to mix. Serve immediately, or chill before serving. Serves 8.

Star Recommends: Steltzner Claret
This 68% Cabernet Sauvignon, 20% Merlot, 12% Cabernet Franc release from the 2007 vintage highlights the wonderful fruit from the exceptional growing season of 2007. Steltzner’s Claret bottling is always a fun labor of love, allowing the winery not only to utilize estate Stags Leap vineyard fruit but also to work with other Cabernet Sauvignon and Merlot Vineyards from throughout the southern portion of the Napa Valley.


Sautéed Sugar Snap Peas with Carrots and Honey Glaze
Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, and quantity discounts available at www.AngelicOrganics.com/store
The fresh, summery flavor of sugar snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.

  • 1/2-1 lb. sugar snap peas
  • 2 medium carrots, peeled
  • 2 Tbs. butter
  • 1 Tbs. honey
  • freshly ground black pepper

Directions: Remove the strings from both edges of the pea pods (start by gently pulling from the stem). Cut each carrot into thirds. Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas. Place the carrots in a steamer basket set over 1-1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander. Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove the skillet from heat. Season generously with pepper. Serves 3 to 4.

Star Recommends: Montes Sauvignon Blanc
Pale yellow and 100% fermented in stainless steel. No oak. Selected grapes picked to show best varietal aromas and fruits. Extremely attractive tropical fruits and grassiness due to the cool Casablanca climate. A fresh, crispy light, happy wine to the palate.


Cucumber, Mango and Spinach Salad
Source: Amy Joy Lanou, Ph.D. and Physicians Committee for Responsible Medicine

  • 1 bunch or bag fresh spinach
  • 1 mango, peeled and cut into bite-sized pieces
  • 1 large English cucumber, peeled and sliced
  • 6 green onions, thinly sliced
  • 1/2 c. chopped fresh basil
  • juice of 1 lime
  • 1/2 c. seasoned rice vinegar
  • freshly ground black pepper, to taste

Directions: Wash and drain spinach, tear into bite-size pieces, if necessary, and put into a large serving bowl. Toss mango, cucumber, green onions, and basil in a medium bowl. Add lime juice and vinegar and stir to mix. Arrange mango mixture on spinach and sprinkle with black pepper. Serves 10-12.

Star Recommends: Martin Codax Albarino
A refreshing food-friendly wine, showcasing a pale yellowish color with touches of bright gold. It is an aromatic and complex wine that is rich, elegant, dry and crisp. It is full-bodied, with flavors of ripe apples, peach, apricot, melon, grapefruit and lemon zest melded perfectly together with a bright minerality. The striking balance of acidity, body and aromas allows the wine to adapt to the palate, exhibiting its versatility of fresh and bright characteristics to a rounder mouth-feel as the meal evolves.


Chocolate Crinkle Cookies
Adapted from Kids Baking by Abigail Johnson Dodge. Source: La Leche League International, www.llli.org

  • 1 2/3 c. flour
  • 1/2 c. unsweetened cocoa powder
  • 1 1/2 Tbs. baking powder
  • 1/4 Tbs. salt
  • 1/2 c. unsalted butter
  • 1 1/4 c. sugar
  • 2 large eggs
  • 1/2 Tbs. vanilla extract
  • 1/2 c. powdered sugar in a small bowl

Directions: Heat the oven to 350°F. Grease two baking sheets. In a medium bowl, gently whisk together the flour, cocoa, baking powder, and salt. In a large bowl, mix the butter and sugar until creamy. Add the eggs, one at a time, and the vanilla, mixing well with each addition. Add the flour mixture and beat gently just until incorporated. Roll dough, a Tbs. at time, into balls, and roll each ball in powdered sugar until covered. Place balls about 2 inches apart on cookie sheets. Bake for 10-12 minutes, until tops puff and crinkle. Cool several minutes on cookie sheets before removing to a cooling rack.

Star Recommends: Warre’s Warrior Port
Deep purple with ruby rim. Massive concentration of ripe, black currant fruit with mint and chocolate hovering over and underlay of cherries and plums in youthful guise. Deep and full on the palate with great tannic structure and terrific length. Mouth warming and vibrantly youthful.


Cold Quinoa Salad with Radicchio, Chicken and Pine Nuts
From Jenny at NourishedKitchen.com.

  • 2 c. cooked quinoa, chilled
  • 1 small head radicchio, chopped
  • 1 c. cooked chicken, cut in bite sized pieces
  • 1/2 c. feta cheese, cubed
  • 1 small red onion, chopped fine
  • 2 Tbs. pine nuts or chopped walnuts
  • 1/4 c. chopped fresh parsley
  • Olive oil and vinegar dressing, to serve

Directions: Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed. Dress the salad with olive oil and red wine vinegar. Serves 4.

Star Recommends: Bigi Vipra Rossa
Sangiovese’s claim to fame is its role as the heart of Chianti, Brunello and many super Tuscan wines though it is gaining ground as a varietal wine around the globe. When grown in a suitable location the grape’s soft tannins, succulent acidity and moderately intense cherry and herb flavors make Sangiovese very easy to drink as well as supremely versatile at the dinner table.


Cucumber and Wakame Salad
Adapted from Friendly Foods

  • 3 medium cucumbers
  • 1/2 tsp. salt
  • 1/2 c. chopped wakame (Wakame is a sea vegetable that is extremely popular due to its sweet flavor and versatility. It is high in protein, iron, calcim, and a few b vitamins. Trace minerals and vitamins A and C round out its nutritional profile)
  • 6 Tbs. rice vinegar
  • 2 Tbs.. mirin (a golden, sweet cooking wine made from sake)
  • 2 Tbs. olive oil
  • 3/4 tsp. ginger juice (OR 1/4 tsp ground ginger)
  • 1/4 c. chopped scallions
  • 1/4 c. thinly sliced red radishes
  • 1 tsp. minced garlic
  • 1/4 tsp. black pepper
  • several lettuce leaves
  • parsley and/or tomato-peel rose, for looks

Directions: Before you begin, ask yourself, “Is my cucumber waxed?” If the answer is yes, peel the cucumber before you begin! It the answer is no, peel a pattern onto the side of your cucumber (alternating strips is easy!) and then slice the cucumbers into thin coins. Add all the rest of the ingredients excepting the lettuce and garnish, to the slices. Refrigerate the mix overnight, covered. Serve the salad on a beautiful bed of lettuce and garnish! Serves 4-5.

Star Recommends: Falesco Vitiano Bianco
50% Vermentino and 50% Verdicchio Vitiano Bianco is a balanced, delightful and fresh wine that offers a rich bouquet of fresh herbs, lime and ripe pears. A great Italian white value wine, it is best enjoyed with pasta with shellfish, risotto, white meat casseroles, salads and vegetables.


Buckwheat Noodle Salad
Source: www.edenfoods.com, courtesy of Eden Foods

  • 8 oz. Eden 100% Soba (Buckwheat Pasta), 1 package or any Eden Organic or Traditional Soba
  • 2 tsp. Eden Wakame Flakes
  • 1/4 c. Eden Sliced Shiitake Mushrooms
  • 2 Tbs. red onion, finely minced
  • 1/2 c. scallions, finely chopped
  • 1/2 c. snow peas, stems removed, blanched 1 minute
  • 1 c. carrots, julienned, blanched 1 minute
  • 2 Tbs. fresh ginger root, finely grated
  • 1/4 c. cold water
  • 1 1/2 Tbs. Eden Shoyu Soy Sauce, or to taste

Directions: Bring two quarts of water to a boil in a soup pots. When cooking 100% soba, it foams up. Make sure the soup pot is tall. Place the soba, wakame flakes and shiitake in the pots. Bring to a boil again. Turn the flame to medium-low and simmer 10 minutes or until the soba is tender. Do not boil the soba rapidly or overcook as they tend to fall apart easily. When done, pour into a colander, rinse thoroughly with cold water and drain. Place in a mixing bowl with the vegetables. Mix the water in a small bowl with the shoyu soy sauce and ginger. Pour over the soba and vegetables and toss to mix. Serve room temperature or chilled. Serves 5.

Star Recommends: Trapiche Oak Cask Pinot Noir
The wine exhibits complex red fruit and sour cherry aromas with subtle notes of toasted bread, vanilla and butterscotch, from the oak aging. The wine shows an excellent balance between fruit, acidity and sweetness.


Cauliflower Puffs
Recipes from American Wholefoods Cuisine by Nikki and David Goldbeck. From Sustainable Table, www.sustainabletable.org.

  • 1 large or 2 small heads of organic cauliflower (5-6 c. florets)
  • 4 free-range eggs, separated
  • 1 c. rBGH-free yogurt
  • 1 c. shredded cheese of choice
  • 1 tsp. salt
  • pepper
  • 1 Tbs. minced chives

Directions: Preheat oven to 350º F. Break cauliflower into florets and steam for 5-7 minutes until barely tender. Place steamed cauliflower close together in a greased 9-in baking dish. Beat egg yolks with yogurt, cheese and seasonings. Beat whites until stiff and fold gently into yolks until evenly combined. Spread over the cauliflower. Bake for 15-20 minutes until puffed and brown. Serve while still hot. Serves 3.

Star Recommends: Rex Hill Chardonnay
The 2007 Rex Hill Willamette Valley Chardonnay is true to vintage and variety. It has a rich texture while maintaining bright acidity balanced by natural fruit sweetness and minerality. Complex aromatics and flavors of nectarine, roasted vanilla bean, lemon verbena and white pepper create a versatile food wine.