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Recipes and Drink Recommendations

Pork Stir fry with Asparagus and Sugar Snap Peas
Adapted from
Pork tenderloin and spring vegetables are glazed in a rich, garlicky sauce in this quick meal (after you’ve chopped all your vegetables, this only takes about 20 minutes!)

  • 1 cup white rice

  • 1/4 cup soy sauce or tamari

  • 2 Tbs. sherry

  • 2 Tbs. brown sugar

  • 1 Tbs. rice vinegar

  • 1 tsp. sesame oil

  • 1 tsp. cornstarch

  • 1 pork tenderloin, 12-16 oz., sliced into 1/2-inch-thick medallions, each medallion sliced into 2-3 strips (see note)

  • 2 tsp. canola oil, divided

  • 2 shallots, thinly sliced

  • 1 lb. asparagus, trimmed, sliced into 1-inch pieces 1 1/2 cups sugar snap peas, trimmed

  • 2 cloves garlic, minced

  • 1-inch piece fresh ginger, peeled and minced

  • 1/2 tsp. crushed red pepper flakes

  • Salt

  • Pepper

Directions: Combine the rice, 2 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, then stir, reduce heat to very low, and cover. Cook for 20 minutes, until the rice is tender and the water is ab- sorbed.

In a small bowl, whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and cornstarch. Set aside.

Season the pork tenderloin generously with salt and pepper. Heat the canola oil in a large sauté pan over high heat. Add the pork and cook, turn- ing occasionally, for 5-7 minutes, until the edges begin to brown and the pork is just cooked through. Transfer to a dish and set aside.

Add the last teaspoon of canola oil to the pan, and sauté the shallots until soft, 2-3 minutes. Add the asparagus and cook for 1 minute. Stir in the sugar snap peas. Add 2 tablespoons of water, and scrape any browned bits from the bottom of the pan. Add up to 2 more tablespoons of water if there are still a lot of browned bits. Sauté the vegetables until the asparagus and sugar snap peas are crisp-tender and bright green. Add the garlic, ginger, and crushed red pepper flakes, and sauté for another 30 seconds. Add the reserved soy sauce mixture, and fold in the cooked pork. Toss to coat in the sauce, and cook, stirring, until the vegetables are glazed and the sauce has thickened, just a minute or 2 longer. Serve hot, with the rice. Makes 4 serv- ings.

Note: Chill the pork in the freezer for 20 minutes before preparing—it will be easier to slice.

Star Recommends: Monkey bay Sauvignon blanc
Monkey bay Sau- vignon blanc has captivating aromas of longan fruit, pineapple, zest, green apple, light honeyand minerality. It is a medium bodied, dry, fruity wine; with crisp acidity and a light, honey-coating, medium finish. It is a food-friendly or good sipping wine.

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Adapted from
Subtly spicy mizuna contrasts with crispy snow peas and savory, mari- nated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.

  • 2 Tbs. apple cider vinegar

  • 2 Tbs. soy sauce or tamari

  • 2 Tbs. water

  • 1 tsp. grated ginger

  • 1 tsp. toasted sesame oil

  • 8 oz. tempeh, sliced into thin strips

  • 2 Tbs. miso

  • 1 Tbs. Dijon mustard

  • 1/4 cup olive oil

  • 3 Tbs. lemon juice

  • 1 clove garlic, minced

  • 1 Tbs. maple syrup

  • 2 tsp. coconut oil

  • 6 oz. snow peas, trimmed

  • 2 cups shredded red cabbage

  • 1 large carrot, grated

  • 2 cups mizuna

  • 2 green onions, thinly sliced

  • 1/4 cup cilantro, chopped

Directions: In a small bowl, whisk the apple cider vinegar, soy sauce or tamari, water, grated ginger, and sesame oil. Place the tempeh in a small casserole dish or wide, shallow bowl, and pour the marinade over the tem- peh. Refrigerate and allow to marinate at least 2-3 hours.

In a medium mixing bowl, whisk together the miso, Dijon mustard, olive oil, lemon juice, garlic, and maple syrup. Season to taste with salt and pepper, and set aside.

Heat the coconut oil in a large skillet over medium-high heat. Pan-fry the marinated tempeh, cooking each side 3-4 minutes, until golden-brown and crispy. Remove from heat and set aside.

Bring a small pot of water to a boil. Cook the snow peas in boiling water for just under 30 seconds. Drain in a colander and rinse under cold water immediately to stop the cooking process. Slice into halves or thirds.

In a large serving bowl, combine the snow peas, cabbage, carrot, mizuna, green onions, and cilantro. Dress with the miso-mustard dress- ing, and toss to coat. Serve immediately, topped with the tempeh. Makes 4 servings.

Star Recommends: Orleans Hill zinfandel
This is a true Califor- nia zinfandel with both oak and spice. It boasts plummy, jammy aromas and notes of cherry/red berry flavor with a medium- bodied mouthfeel. This wine will appeal to all types of wine enthusiasts.

Chicken with fresh Apricots, Ginger, and Cracked Almonds
Adapted from
Fresh apricots lend themselves nicely to savory dishes. They turn plump and release their sugars when cooked, making this chicken meal the perfect balance of salty and sweet.

  • 16 whole blanched almonds

  • 2 tsp. butter

  • 4 ripe apricots, pitted and quartered

  • 1 Tbs. olive oil

  • 4 boneless chicken breast halves, about 6 ounces each

  • Salt

  • Pepper

  • 1 tsp. grated fresh ginger

  • 1 scallion, white and green parts separated, thinly sliced

  • 1/2 tsp. lime zest

  • 1/2 habanero chile, seeded, thinly sliced

  • 1/2 cup dry white wine

  • 2 Tbs. maple syrup

Directions: Preheat oven to 350 ̊F. Place the almonds in a baking dish and bake 6-8 minutes, until golden-brown and fragrant. Transfer to a cutting board to cool. Use the flat side of a large, heavy knife to coarsely crack the almonds. Set aside.

Melt the butter in a large skillet over medium-high heat. Arrange the apricots cut side down, and cook 3-4 minutes, until lightly browned. Flip the apricots and cook for 1 more minute. Transfer to a plate.

Heat the olive oil in the same skillet over medium-high heat, and add the chicken breasts. Season with salt and pepper. Cookabout 3 minutes, until browned. Turn the chicken over and reduce the heat to medium-low. Continue to cook about 7 minutes, until white throughout. Transfer the chicken to the dish with the apricots.

Add the ginger, white parts of scallion, lime zest, and chile to the skil- let and cook, stirring, over medium-high heat. Add the wine and simmer, scraping up browned bits from the bottom of the pan. Stir in the maple syrup, then return the apricots and chicken to the skillet. Simmer just until heated through, and season to taste with salt and pepper.

Serve the chicken with the sauce spooned on top, and topped with the almonds and scallion greens. Serves 4.

Star Recommends: Cetamura Chianti
Bright light red. Enticing aromas of red cherry, cinnamon, flowers and licorice. Juicy and vi- brant in the mouth, with harmonious acidity framing the red fruit, spice and floral flavors. finishes long and crisp.

black Sesame Sugar Snap Peas
Adapted from
Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.

  • 1 lb. sugar snap peas, trimmed

  • 2 green onions, white and light green parts, sliced

  • 1 1/2 tsp. toasted sesame oil

  • 1 tsp. black sesame seeds

  • Salt

Directions: Place the sugar snap peas in a steaming basket set over sim- mering water, Cover, and steam 3-4 minutes, until crisp-tender and bright green. Place in a serving bowl, and add the green onions. Drizzle with sesame oil, and toss to coat. Sprinkle with sesame seeds and a pinch of salt. Enjoy! Makes 4 servings

Star Recommends: bonterra Sauvignon blanc
Intense aromas of grapefruit, citrus, kiwi and fresh cut grass greet the nose. As you drink, the crisp acidity gives the wine a fresh vibrant feel with flavors of grapefruit, lime zest and grass that closes with flavors of melon and a nice tart finish.

Salmon with Apricot Salsa
Adapted from

  • 1 Tbs. lime juice

  • 1 Tbs. honey

  • 2 Tbs. rice wine vinegar

  • 1 cup diced cucumber

  • 4 apricots, pitted, diced

  • 1/4 cup chopped green onion, white and green parts Coarse salt

  • Black pepper

  • 1 Tbs. olive oil

  • 4 salmon fillets, skin on, about 7 oz. each

Directions: Preheat oven to 350 ̊F. In a medium bowl, whisk together the lime juice, honey, and rice wine vinegar. Add the cucumber, apricots, and green onion, and toss to combine. Sprinkle with salt and pepper to taste. Set aside.

Heat a large, ovenproof, nonstick skillet over medium-high heat. Add the olive oil. Pat the salmon dry with paper towels, and season the flesh side with salt. Add the salmon, skin-side down, to the oil when hot. Sear until the skin is crispy and golden-brown, about 5 minutes. Gently flip the fillets over, and transfer the skillet to the oven. Cook until the tip of a sharp knife is just warm to the touch when inserted into the middle of the salmon. It will be about 5 minutes for medium-rare, and 9 minutes for fully cooked. Transfer to four plates and let rest for 2 minutes. Serve topped with the apricot salsa. Serves 4.

Star Recommends: Domaine Gournier Rose
Sports a dark rose color and has a perfumed red berry nose with a dried cherry note. It is soft and lush on the palate with good acidity, depth and intensity of flavor. An attractive blend of Merlot, Grenache, Syrah, Mourvedre and Sangiovese.

Strawberry Rhubarb Crumble
Adapted from
What’s not to love about a classic strawberry rhubarb crumble? This one has a generous 2-to-1 fruit to topping ratio.

  • 1/3 cup flour

  • 1 Tbs. baking powder

  • 3/4 cup. turbinado sugar, plus 2 tbsp., dividedzest of one lemon

  • 4 oz. unsalted butter, melted

  • 1 1/2 cups chopped rhubarb

  • 1 quart strawberries, hulled and quartered

  • juice of one lemon

  • 3 Tbs. cornstarch

  • pinch of salt

Directions: Preheat oven to 375˚F. In a medium bowl, combine the flour, baking powder, 6 tablespoons of the sugar, and lemon zest. Stir in the melted butter, mixing until clumps form. Cover and place in the refrigerator.

In a 9-inch pie dish, combine the rhubarb, strawberries, and lemon juice. Sprinkle with cornstarch and toss to incorporate.

Remove topping from refrigerator. If needed, break up the topping so that it forms crumbles again. Cover the fruit evenly with the crumble topping, creating a thick layer. Place pie dish on a parchment-, foil-, or Silpat-lined baking sheet, and place on middle rack of oven. Bake 40-50 minutes, until the crumble is beginning to turn golden and the fruit is bubbling. Allow to cool at least 20 minutes on a wire rack before serving. Serves 6-8.

Star Recommends: Domaine de Tariquet Rose
Slightly spicy with notes of raspberry and rose petals. Full body for a rosé and of course, really fresh, crisp and nicely acidic. The salty spiciness of the finish is exquisite!

Apricot Macaroon Tart
Adapted from
This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour giving it a toasted, nutty flavor.

  • 1/3 cup buckwheat flour

  • 1/3 cup brown rice flour

  • 3/4 cup tapioca flour, plus 2 tbsp.

  • 2 3/4 cup shredded coconut, unsweetened, divided 1/2 cup sugar, plus 1/3 cup, divided

  • 1/2 tsp. salt

  • 10 Tbs. butter, melted, slightly cooled

  • 4 egg whites

  • 1/2 lb. apricots, pitted and quartered

  • 1/3 cup pistachios, chopped

Directions: Preheat the oven to 350 ̊F. Butter a 9-inch round tart pan with a removable bottom. Place on a rimmed baking sheet.

Combine the flours, 3/4 cup of the coconut, 1/2 cup of the sugar, and salt in a large mixing bowl. Add the butter, and mix until the flour is absorbed. Transfer the mixture to the buttered tart pan, and press to form an even, solid layer. Bake until it just begins to turn golden, about 15 minutes. Set aside to cool. Mix together the remaining 2 cups shredded coconut, 1/3 cup of sugar, and a pinch of salt. Stir in the egg whites. Arrange the apricots evenly over the crust in the tart pan. Drop spoonfuls of the coconut mixture over and in between the apricots. Bake 20-30 minutes, until the coconut filling turns deeply golden. Allow to cool, then sprinkle with chopped pistachios. Slice and serve.

Note: If you’d like, you can substitute the tapioca and brown rice flours for regular all-purpose flour, but keep the buckwheat flour for its nutty fla- vor. Makes 8-12 servings.

Star Recommends: Rinaldi Pink bug Juice
This is an addictive, light pink-colored, frothy rosé that is quite low in alcohol, with delicious- ly sweet strawberry and cherry notes intermixed with hints of peach and apricot.

Spring Potato Salad with Sugar Snap Peas
Adapted from
This fresh and crunchy potato salad is accented with fresh spring and early summer vegetables, a great dish for upcoming picnics and potlucks. 11/2 lbs. potatoes (fingerlings or new potatoes) cut crosswise into 1/2-inch thick slices

  • 8 oz. sugar snap peas, trimmed

  • 1 bunch radishes, trimmed, sliced

  • 1/2 small red onion, thinly sliced

  • 3 Tbs. lemon juice, fresh

  • 1 Tbs. Dijon mustard

  • 1 clove garlic, pressed

  • 1/4 cup olive oil

  • Salt

  • Pepper

  • 1/2 cup freshly grated Parmesan cheese, optional

Directions: Steam potatoes over a large pot of boiling water until almost tender, about 10 minutes. Arrange the sugar snap peas over the po- tatoes and steam until the peas are crisp-tender and the potatoes are tender, about 1 more minute. Transfer the potatoes and peas to a large bowl. Top with the radishes and red onion, and set aside.

In a small bowl, whisk together the lemon juice, Dijon mustard, and pressed garlic. While whisking, drizzle in the olive oil, and whisk until incorporated. Season generously with salt and pepper. Pour the dressing over the potatoes, and toss gently to coat. Sprinkle with Parmesan, if using. Season to taste with more salt and pepper if necessary. Serve still warm, or at room temperature. Makes 6-8 servings.

Star Recommends: Anne Delaroche Cotes du Rhone
Clear ruby wine with overtones of red berry fruits. Round and supple with smooth aftertaste. Subtle as CDR goes. Much more refinement and spice as opposed to overwhelming fruit.

beet and Rhubarb Salad
Adapted from Yotam Ottoleghi’s recipe from
Rhubarb, also known as pieplant, is used mostly for desserts in the United States, but in other parts of the world it’s often prepared as a veg- etable. Try it out in this main-dish salad, dazzling with vibrant shades of red and pink.

  • 1 3/4 lbs. beets

  • 3/4 lb. rhubarb

  • 1/4 cup powdered sugar

  • 2 tsp. champagne or white wine vinegar

  • 2 tsp. pomegranate molasses

  • 2 Tbs. maple syrup

  • 2 Tbs. olive oil

  • 1/2 tsp. allspice, ground

  • 1 small red onion, thinly sliced

  • 3/4 cup fresh flat-leaf parsley, coarsely chopped

  • 1 cup crumbled creamy blue cheese

  • Salt

  • Black pepper

Directions: Preheat oven to 400 ̊F. Wrap each beet in aluminum foil, and bake for 40-70 minutes, depending on how large they are, until tender when pierced through the middle. Set aside to cool. When cool enough to handle, peel and chop.

Combine the rhubarb and powdered sugar in a mixing bowl, stirring well. Place on a parchment-lined baking sheet, and roast for 10-12 minutes, until tender but not mushy. Set aside.

In a large bowl, whisk together the vinegar, pomegranate molasses, maple syrup, olive oil, allspice, and a pinch of salt and pepper. Add the red onion and allow to sit for a few minutes in the dressing. Add the beets and parsley, and gently fold to combine. Taste, and add more salt and pepper as needed. Just before serving, gently fold in the rhubarb and its juices. Serve topped with crumbled blue cheese. Serves 4.

Star Recommends: Domaine St. Eugenie Le Clos
Les Clos is lively and complex, with notes of red and black fruits. Refined oak fra- grance with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco. It is very soft on the palate, with a fresh, tangy acidity. The wine shows a wonderful balance, is well- structured and elegant, and finishes with fine tannins.

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