Grapefruit Chicken Salad
Adapted from
A tart and sweet twist on traditional chicken salad. Great way to use leftover chicken.

  • 1 1/2 c. grapefruit segments; cut into bite size pieces
  • 2 c. diced, cooked chicken
  • 1/4 c. chopped celery
  • 1 scallion, minced
  • 1/4 c. mayonnaise
  • 1/4 c. plain yogurt
  • 1/4 c. fresh parsley, minced

Directions: Combine all ingredients and mix thoroughly. Serve on a bed of salad greens. Serves 3 to 4.

Star Recommends: Monkey Bay Sauvignon Blanc
Monkey Bay Sauvignon Blanc is crisp and refreshing, with vibrant flavors of ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the palate with some pleasant fruit sweetness providing some weight to the palate.

Butter Fried Parsnips
Adapted from

  • Parsnips + butter + pan = delicious.
  • 6 parsnips, quartered lengthwise
  • 1/4 c. all-purpose flour (for coating)
  • 1/2 tsp. seasoned salt
  • 1/2 c. butter, melted

Directions: Slice your parsnips and boil them until tender (about 10 minutes). In a Tupperware large enough to hold your parsnip slices, combine the flour and seasoned salt. Dip parsnips in the melted butter and place them in the bag. Shake bag to coat parsnips with seasoned flour. Heat remaining butter in a large skillet over medium-high heat. When it starts to sizzle, add the parsnips. Cook over medium high heat, turning occasionally, until all sides are golden brown. Serves 4.

Star Recommends: Tikal Patriota
Deep reddish purple with aromas of bright berry/cherry fruit. Like swallowing a whole bowl of mixed ripe berries at once. Big body yet very balanced, with luscious layers of raspberry, cherry, and cocoa flavors. Just a hint of baking spice at the end brings it all together.

Roasted Carrot and Parsnip Soup
Adapted from
Simple, nourishing and beautiful to behold.

  • 1 lb. carrots, cut into 1/2 inch rounds
  • 1/2 lb. parsnips, cut into 1/2-inch rounds.
  • 1 yellow onion, quartered
  • 5 Tbs. olive oil
  • kosher salt and pepper
  • 1/2 baguette, cut into 16 thin slices

Directions: Heat oven to 400ºF. Combine the carrots, parsnips, onions, 3 Tbs. oil, 1 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Toss until all are thoroughly coated. Spread in an even layer on a baking sheet and roast, stirring occasionally, until tender and golden brown. This will take about 45 minutes. Arrange slices of bread on a baking sheet and brush with remaining oil. During the last 10 minute of roasting, put the slices of bread in the oven and toast until crisp. Blend the veggies and puree with 3 c. water, adding more water if necessary. Blend until smooth. Transfer to a pot and heat thoroughly over medium-low heat, if it gets too cool. Divide among bowls and serve with olive oil toast.

Star Recommends: Villa Maria Sauvignon Blanc
A beautifully pure and lively wine overflowing with aromas of ripe gooseberry and passionfruit with hints of grapefruit, lime and nettle. The wine is concentrated and juicy with vibrant fruit and fantastic mid-palate weight, finishing with crisp acidity.

Broiled Grapefruit
Adapted from
A new twist on grapefruit for breakfast.

  • 2 grapefruit
  • 1/2 Tbs. ground cinnamon
  • 1/2 Tbs. sugar
  • 2 tsp. butter

Directions: Preheat your oven’s broiler. Line a cookie sheet with tin foil. Cut the grapefruit in half and use a small knife to loosen the flesh from the skin. Pour juices and sections of grapefruit into a bowl. Scrape out the remaining pulp from the skins, creating little grapefruit skin bowls. Spoon the sections of grapefruit back into your new grapefruit skin bowls. Sprinkle with sugar and cinnamon as you like. Place small dots of butter across the surface. Place the halves on the prepared cookie sheet and broil for 3-5 minutes, until the butter is melted and the sugar is starting to brown. Allow to sit and cool a minute or two before serving. Enjoy! Serves 4.

Star Recommends: Domaine Guindon Muscadet
Melon and some slight citrus on the nose. Sharp minerality and almost saltiness with a hint of citrus peaking through on the palate. Good structure and great acidic backbone. The mineral matches well with the acid and smoky flavors in this dish.

Baked Tilapia with Grapefruit
Adapted from
A surprisingly tasty combination!

  • 4 Tbs. butter, melted
  • 2 tilapia fillets
  • 1/4 tsp. sea salt
  • Freshly ground black pepper to taste
  • 1/2 c. bread crumbs
  • 2 Tbs. sesame seeds
  • 1/4 tsp. minced sage
  • 6 fresh grapefruit segments

Directions: Preheat oven to 350ºF. Prepare a baking dish by greasing it with 1 Tbs. butter. Place your tilapia in the greased dish and season with salt and pepper. Combine breadcrumbs with 1 tablespoon butter, sesame seeds and sage. Sprinkle mixture over tilapia and bake for 6 to 8 minutes or until just about cooked through. Arrange grapefruit segments on fish and brush with butter. Bake for another 2 to 3 minutes or until fully cooked. Makes 2 servings

Star Recommends: Verget Macon-Villages
Clean wine with pear, apple, spice and minerals. Short and refreshing finish. A tasty pairing with both the fish and the fruit.

Spicy Collard Greens
Adapted from
Awesomely tasty greens with a kick.

  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 c. chicken broth
  • 1 pinch red pepper flakes
  • 1 lb. fresh collard greens, cut into 2-inch pieces

Directions: Cook bacon over medium high heat until crispy. Remove and crumble, then return to the pan. Add onion and cook in the oil from the bacon, adding a bit more olive oil if needed. Cook onions until tender, about 4-5 minutes. Add garlic and cook until fragrant. Add the collard greens to the pot and cook until they begin to wilt. Pour in chicken broth and season with salt, pepper and red pepper flakes. Reduce heat to low and simmer, covered, for 45 minutes, or until greens are very tender. Serves 3-4.

Star Recommends: Trapiche Broquel Torrontes
An elegant wine with aromas of flowers and fruits. A great pair with spicy foods. The minerals on the palate surprise with the fruit on the nose.

Basic (Blue!) Cornbread

  • 1 c. local blue corn meal
  • 1 c. all-purpose flour
  • 1/4 c. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 c. milk
  • 1/3 c. vegetable oil
  • 1 egg

Directions: Preheat oven to 400ºF. Grease an 8X8 inch pan. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Pour wet ingredients into dry and mix until just combined. Do not over mix! Pour into your prepared pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and serve warm!

Star Recommends: Gascon Reserva Malbec
Burgeoning with distinctive dark fruit flavors and aromas, this full-bodied, intensely flavorful wine offers layers of ripe plum, blackberry and dark cherry, accented by hints of chocolate and black pepper. Round tannins and final notes of brown spice and oak combine to create a firm, persistent finish.

Garlicy Collards from Brazil
Adapted from
This healthy, tasty side dish recipe comes from the Minas Gerais region of Brazil. They go with almost anything!

  • 2 lbs. collard greens (2 to 3 large bunches)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 Tbs. olive oil
  • 2 Tbs. butter
  • salt and pepper to taste

Directions: Clean your collard greens thoroughly. Remove leaves from stalks and slice into thin strips. Bring a pot of salted water to a boil. Add the collard greens and cook for 5 minutes, until bright green. Remove the collard greens from the hot water and set aside. Heat olive oil and butter in a skillet. Add onion and garlic—cook until soft and translucent. Add the greens and sauté 3-4 minutes. Season with salt and pepper and enjoy!

Star Recommends: Troublemaker by Austin Hope
Troublemaker combines elegance and power. Bright aromas of black cherry and licorice evolve into a stronger bouquet reminiscent of smoked meats. The wine shows amazing depth and intensity with a rich and textural mouthfeel. Complete with bright red fruit flavors along with hints of leather and cocoa, it is a well-balanced wine that culminates with an extended finish.