Tuscan Carrot Top Soup
Adapted from www.chef2chef.net

  • 3 Tbs. olive or sunflower oil (NOTE: some sunflower oils are fine for sautéing, while others should not be exposed to high heat. Check the bottle for specifications before using!)
  • 1 medium onion, minced
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 6 c. vegetable broth
  • 1/2 c. short grain rice (substitute local wild rice if desired)
  • 1 1/2 c. chopped carrot tops
  • 4 Tbs. grated parmigiano-reggiano cheese

Directions: Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, than add the onion, carrots, celery and garlic. Sauté for 5-7 minutes until translucent—take care not to burn the garlic! Add salt and pepper and sauté for an additional 30 seconds. Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes. Add the carrot tops and mix well. Cook, stirring occasionally, for an additional 5 minutes. Continue cooking until the rice is done. Serve with a sprinkle of the grated cheese and Enjoy! Variations: Serve over garlic rubbed bread, or substitute potatoes for rice, adding with the broth. 4 Servings.

Star Recommends: Paso a Paso Verdejo
Verdejo usually comes from the Rueda region in Spain but this one comes from La Mancha. It has a nose of spring flowers and is in a word, refreshing. Earthy flavors in this soup are paired nicely with the hints of peaches and nutmeg in this wine. Imagine a nice warm afternoon in September, sitting on the patio, sharing some soup and some wine, maybe a crusty bread with someone. Sounds pretty good to us.

Roasted Cauliflower with Garlic and Fresh Mint
Adapted from Healthy Green Kitchen at www.healthygreenkitchen.com

  • 1 head cauliflower
  • 6 cloves garlic
  • 4 Tbs. sunflower oil (be sure to get the kind that can be heated!)
  • 2 Tbs. vinegar
  • 1-2 Tbs. chopped fresh mint (or basil, tarragon or parsley, if you prefer)

Directions: Preheat oven to 500ºF. Remove the stem from cauliflower. Separate florets. Spread the cauliflower florets onto a roasting pan and intersperse unpeeled garlic cloves. Drizzle with 3 Tbs. of oil. Put the pan in the oven and cook for 15-20 minutes. Remove pan from oven, stir, and put back in the oven for an additional 5 minutes. Remove from oven. Squeeze the roasted garlic cloves out of their skins and put back with the cauliflower. Drizzle the vinegar and the rest of the oil over the cooked cauliflower and garlic. Mix well. Garnish with fresh herbs. Allow to cool slightly before serving. Makes 3 servings.

Star Recommends: “Sierra Cantabria Rioja Tinto
Sierra Cantabria’s entry-level red, the 2009 Tinto was aged for 6 months in tank followed by 6 months in seasoned oak. Spice box, cedar, incense, violets, and black fruits inform the nose of this savory, easygoing, friendly wine. Nicely proportioned and surprisingly long in the finish, this is an excellent value meant for drinking over the next 4-5 years.” Wine Advocate

Kale & Honeydew Summer Salad
Adapted from honestfare.com

  • 4-5 stalks of kale
  • juice from 1 lemon
  • honeydew melon
  • 1/3 c. sliced almonds
  • 1/3 c. shaved Romano cheese (for a local twist, use Sartori Sarvecchio)
  • 1 Tbs. maple syrup or agave
  • salt to taste
  • black pepper to taste
  • 2 Tbs. sunflower oil

Directions: Wash kale and remove stems. Slice into thin ribbons. Set aside. Whisk the lemon juice, maple syrup or agave, salt and pepper in a small bowl and pour over the kale. Massage the dressing into the kale leaves, mixing well. Remove melon from rind and cut into thin slices. Set aside. Grate cheese and set aside. Add the melon, almonds and cheese to the kale. Toss really well and place in fridge for about 5-10 minutes so the flavors can combine. Toss everything one more time before serving. Top with a little extra cheese and salt/pepper. Enjoy! Makes 2 large salads.

Star Recommends: Entoria Moscato
This wine has rich aromas of pears, peaches and green apples followed by similar fruity flavors with a balanced finish of great acidity and residual sugar. This California Moscato holds its own when compared to Italian Moscatos and will match very well with this salad.

Chilled Sun Gold Soup
From Local Flavors, by Deborah Madison. Available in the Co-op’s book section

  • 2 pints sun gold tomatoes
  • 2 shallots, finely diced
  • sea salt and freshly ground pepper
  • 3 Tbs. Spanish Chardonnay vinegar, or champagne vinegar, plus a few drops sherry vinegar
  • 2 tsp. finely diced and seeded Serrano chile, optional
  • 2 Tbs. extra virgin olive oil
  • 1 firm avocado, finely diced
  • 1 Tbs. chopped basil or cilantro

Directions: Pluck the stems off the tomatoes and rinse them. Add to a heavy saucepan with a tight-fitting lid with half the shallots, 1/2 tsp. salt, and 1 c. water. Cook over medium-high heat, keeping one ear inclined to the pot. Soon you’ll hear the tomatoes popping. Take a peek after a few minutes to make sure there’s sufficient moisture in the pan- you don’t want the tomatoes to scorch. If the skins are slow to pop, add a few tablespoons of water. Once they release their juices, lower the heat and cook, covered, from 25 minutes. Run the tomatoes through a food mill. You’ll have about 2 cups. Chill well, than taste for salt. Just before serving, combine the remaining shallots in a bowl with the vinegar, chile if using, oil, avocado, and herbs. Spoon the soup into small cups, divide the garnish among them, and serve. Serves 6 as an appetizer.

Star Recommends: Setzer Gruner Veltliner
This wonderful Austrian wine is a great summer sipper that will accompany this summer soup absolutely perfectly. Gruners have wonderful stone notes and enough spiciness to not be overwhelmed by the flavors in this soup. Instead they will compliment all the ingredients quite well. We cannot wait to try this pairing.

Panzanella Salad with Beans
Adapted from www.poppytalk.blogspot.com, from Jeannette Ordas of www.everybodylikessandwiches.com

  • 1/2 cucumber, diced
  • 1 yellow pepper, diced
  • 4 green onions, sliced on the diagonal
  • 4-6 small tomatoes, seeded and diced
  • 1 c. cooked beans (local beans are sometimes available at the Tuesday Eastside Farmer’s Market, and at the downtown Saturday Market)
  • 1/2 c. oil (sunflower is a great local option—since this dressing is not heated, I highly recommend Driftless organics sunflower oil)
  • 1/3 c. balsamic vinegar
  • 1 large clove garlic
  • 1/4 tsp. kosher salt
  • 1/2 spicy pepper (optional)
  • 1 head lettuce
  • 1 c. fresh basil, cut into ribbons
  • 1/2 loaf of day-old peasant-like bread, cubed

Directions: Prep your veggies and beans. Allow beans to cool before using. When ready, combine the first five ingredients in a bowl. Combine the oil, vinegar, garlic, kosher salt and spicy pepper in a bowl and whisk thoroughly. Pour over the veggie/beans and let sit for 10 minutes in the fridge. This allows the flavors to combine while keeping your produce crisp and fresh. While you wait, wash and chop the lettuce into bite sized pieces. Pull out the veggie/bean mixture and toss with the lettuce, basil and bread. Toss until well mixed and serve immediately!

NOTE: This dish does not store well, so make only as much as you need at one time!

Star Recommends: Layer Cake Primitivo
A balance of elegance and power; inky black fruit, spice and white pepper, jammy black cherries, plums, blackberry fruit, truffles, tar, and espresso. Warm and rich in the mouth with a creamy texture; the ripe fruit is well supported by the deep structure of the wine. The heartiness of this salad marries very well with the heartiness of this wine.

Machine-Free Honey Ice Cream with Sliced Door County Peaches
(Adapted from the free Stone Soup e-cookbook, available at www.stonesoup.com)

  • 1/2 c. honey
  • 1 1/4 c. heavy cream
  • 1 1/4 c. half and half
  • sliced peaches to serve

Directions: Warm honey over medium heat in a small saucepan until very runny. Remove from heat. Stir the half and half into the honey until the mixture is smooth. Whisk the heavy cream until it starts to thicken and form soft peaks. Fold the whipped cream through the honey mixture. Pour mixture in a freezer-safe container. Freeze for at least 3 hours. Thinly slice peaches. Top each serving of ice cream with peaches. Enjoy!

Star Recommends: Soil to Soul Riesling
This beautiful Riesling from Terry Thiese Imports is the Riesling for the everyperson. Orange blossom, musky narcissus, pear distillate, green herbs, and smoked meat make for an emphatic aromatic display, and the musky, meaty, and high-toned fruit essences combine with bittersweet orange and grapefruit oil as well as invigorating salinity on a subtly oily-textured and refreshing palate.