Roasted Chicken with Celery Root and Onion
Adapted from Everyday Food, December 2011
A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper.

  • 1 whole chicken (3 1/2 -4 pounds), patted dry
  • Salt
  • Ground pepper
  • 1 large red onion, cut into 1/2–inch wedges, root end left intact
  • 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
  • 1/2 tsp. crushed red pepper flakes
  • 4 tsp. lemon zest
  • 4 Tbs. lemon juice

Directions: Preheat the oven to 425˚F. Generously season chicken with salt and pepper. Tuck the tips of the wings under the chicken and tie the legs together with twine. Place in a metal roasting pan and roast for 20 minutes.

Remove the chicken from the oven and place the onion and celeriac around the chicken. Using a wooden spoon, toss the onion and celeriac in the pan, coating well with the pan drippings. Sprinkle the vegetables with crushed red pepper flakes and salt and pepper.
Put the pan back in the oven and roast, flipping the vegetables after about 15 minutes. Remove from oven when the juices run clear when the chicken is pierced between the breast and leg, and the vegetables are tender, about 30 minutes. Let the chicken rest for about 10 minutes before carving. To serve, sprinkle the chicken and vegetables with the lemon zest and juice. Serves 4.

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Named for the former ranch owned by Butch Cassidy and the Sundance Kid. Deep purple color. Aromas of ripe plum and mulberry with violet hints. Ripe black fruits and fig on the palate with touches of smoke and vanilla. A truly powerful yet balanced wine with a persistent finish.


Avocado, Jicama and Orange Salad
Adapted from Vegetarian Cooking for Everyone by Deborah Madison
A refreshing salad to complement a heavy winter meal.

  • 8 oz. jicama, peeled
  • 1 large avocado, peeled and pitted
  • 2 navel oranges, peeled
  • 4 large radishes
  • 2 c. baby spinach leaves
  • 2 limes
  • Salt, to taste
  • 1 jalapeño chili, seeded and finely diced
  • Sunflower sprouts, optional, for garnish

Directions: Slice the jicama into thin rounds, then slice into strips. Slice the avocado. Cut the oranges into rounds. Slice the radishes into matchsticks.

Place the baby spinach on a serving dish and top with the jicama, avocado, oranges and radishes. Squeeze both limes over the salad, then sprinkle with salt to taste, and garnish with the sunflower sprouts. 4 large servings.

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The Chateau Ste. Michelle Pinot Gris offers fresh aromas and flavors of pear, fig and a hint of spice. A touch of Viognier contributes texture and an attractive floral character.


Avocado Salad with Carrot-Ginger Dressing
Adapted from smittenkitchen.com
The carrot-ginger dressing is a snap to make and is the perfect complement to the salad’s creamy avocado and soft Bibb lettuce.

  • 1 large carrot, scrubbed well or peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 Tbs. ginger, roughly chopped
  • 2 Tbs. sweet white miso
  • 2 Tbs. rice vinegar
  • 2 Tbs. toasted sesame oil
  • 1/4 c. grapeseed oil (or other neutral oil)
  • 2 Tbs. water
  • 1 small-medium head Bibb lettuce, rinsed & dried well, torn into bite-sized pieces
  • 1/4 red onion, thinly sliced
  • 1 avocado, peeled, pitted, and quartered

Directions: Place the carrot, shallot, and ginger in a food processor and pulse until finely chopped. Scrape down the sides of the bowl with a spatula and add the miso, rice vinegar and sesame oil. With the machine running, drizzle in the grapeseed oil and water.
Divide the lettuce among four bowls and add onion and avocado. Top with a generous amount of dressing, and serve. Serves 4.

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Vanilla, mango and papaya notes are offset by strong green pear and floral aromatics. The mouth is full and broad with a refreshing hit of lemon custard. This is a fantastic value for a wine of this quality from Oregon.


Kumquat and Dried Cherry Chutney
Adapted from www.npr.org
This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.

  • 1/2 tsp. mustard seeds
  • 1/2 tsp. aniseed
  • 1 1/2 c. of sliced, de-seeded kumquats (about 7 to 8 ounces)
  • 1 c. sugar plus 2 Tbs.
  • 1 1/4 c. freshly squeezed navel orange juice (prepared juice may be substituted)
  • 1/2 c. dried cherries
  • 1 Tbs. plus 1 teaspoon minced fresh ginger
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. ground cinnamon

Directions: Toast mustard seeds and aniseed in a small dry skillet over medium heat, shaking the pan back and forth until the seeds are aromatic, about 1-2 minutes. Place the seeds in a heavy saucepan with the remaining ingredients and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until the kumquats become translucent and the chutney thickens, 10-15 minutes.

Transfer to a bowl and let cool before serving. The chutney will keep for up to 2 weeks in a sealed container in the refrigerator. Makes 2 cups

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Kumquat Poppy Seed Scones
Adapted from Vegan Desserts by Hannah Kaminsky.
Kumquats make a short appearance in the produce department, so when they’re here, be sure to pick some up. There’s nothing like their tart and bright flavor!

  • 1 1/4 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 1 tsp. baking powder
  • 1 Tbs. poppy seeds
  • 1/4 tsp. salt
  • 1/4 c. non-dairy margarine
  • 1/2 c. kumquats, seeded, then diced into raisin-sized pieces
  • 3 Tbs. non-dairy milk

Directions: Preheat oven to 375˚F, and line a baking sheet with parchment paper. In a medium bowl, mix together flour, sugar, baking powder, poppy seeds, and salt. Use a pastry cutter or a pair of forks to cut in the margarine. The mixture should be crumbly and have clumps the size of a pea. Add the chopped up kumquats to the mixture and stir well to coat the fruit thoroughly in flour. Slowly add the soymilk, about a tablespoon at a time, and mix just until the dough comes together into a ball. Turn the dough onto a lightly floured surface and pat it into a smooth, flattened ball. With a sharp knife, cut the dough into 4 wedges, and place on the prepared baking sheet. Bake for 15-18 minutes, until the tops are nicely browned and a toothpick inserted into the center of a scone comes out clean. These are delicious served while still warm! Makes 4 scones.

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Intense color, varying between deep garnet and dark ruby. This Moulin-a-Vent is suggestive of both flowers and fruit, particularly violets and cherries. Well-structured with moderate tannins, delicately spiced, it offers complexity and good length, elegance and harmony, power and velvet.


Stewed Lentils with Celery Root and Walnut Oil
Adapted from The Savory Way by Deborah Madison

  • 2 1/2 c. lentils, rinsed and drained
  • 2 Tbs. olive oil
  • 1/2 c. finely diced onion
  • 2/3 c. finely diced carrot, divided
  • 1/2 c. finely diced celery
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 4 Tbs. fresh parsley, chopped, divided
  • 1 medium celery root, peeled and cut into small cubes*
  • Salt, to taste
  • 6 c. chicken stock
  • 2 Tbs. walnut oil, or more to taste
  • 2 tsp. red wine vinegar or sherry vinegar
  • Black pepper, freshly ground

Directions: In a large stockpot, heat the olive oil over medium heat. Add the onion, half the carrots, the celery, bay leaves and garlic. Sauté for 4-5 minutes, taking care not to brown the garlic. Add the lentils, 2 Tbs. of the parsley, celery root and salt to taste. Add the stock, raise the heat to high and bring to a boil. Lower the heat and let simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Add the remaining carrots during the last 10 minutes of cooking. There may be an excess of liquid. If so, ladle it out and save it for another use. (It is very flavorful and would be good in soup.) Add the walnut oil, remaining parsley and vinegar to the pot. Check the seasonings and finish with plenty of black pepper.

Note: Celery root will turn brown if exposed to the air for more than 10 minutes, so if it will be longer than that, squeeze lemon juice into a bowl of water, put the celery root in it, and coat with the lemon water. 6 servings

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Intense purple color. On the nose, notes of rosemary and red pepper with chocolate and tobacco aromas. Medium structure with pleasant acidity and juicy red fresh fruit at the finish.