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Recipes and Drink Recommendations

GREEN GARLIC AND CREAMY AVOCADO PESTO GNOCCHI

Adapted from Erin Gleason of The Forest Feast on www.thekitchn.com

Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.

1 avocado (ripe, pitted, flesh scooped out)

3 green garlic (bulbs, some green stalk still attached, roots sliced off)

1 c. basil leaves (fresh, packed)

1/4 c. parmesan (grated, plus more for garnish)

1/4 c. olive oil

1/4 c. sunflower seeds (roasted and salted)

pinch coarse salt

32 oz. gnocchi


Directions:

Combine the avocado, green garlic, basil, Parmesan, olive oil, sunflower seeds, and salt in the bowl of a food processor or a blender. Process until smooth, scraping down the sides occasionally. Taste and add more salt if needed.

Bring a large pot of water to a boil, and cook the gnocchi according to package directions. Drain, and place in a large bowl. Top with the pesto, and toss gently to coat. Eat right away, while hot, garnished with more grated Parmesan. Makes 6 servings.


STAR RECOMMENDS

Caricature Red Blend: A delicious blend of predominately Cabernet Sauvignon and Old Vine Zinfandel that is absolutely vibrant! With rich cherry fruit flavors imparted from the Cabernet, the Old Vine Zinfandel brings concentrated ripe berry fruit to the relationship. A bit of French and American oak-aging adds a nice layer to this fresh, deliciously-jammy wine.


AVOCADO BLT PIZZA

YUM! We highly recommend using the Co-op’s pre-made pizza dough for the crust of this tasty entrée.

1 pizza crust (pre-baked until solid but not browned)

3 Tbs. mayonnaise

3 c. mixed greens (lightly packed)

2 tomatoes (roughly chopped)

1 avocados (halved, pitted, peeled and diced)

4 slice bacon (cooked until crisp and than crumbled)

Oregano (dried, sprinkled across pizza)


Directions:

Preheat oven to 450ºF. Place pre-cooked pizza crust in oven until crisp (approximately 10 minutes). Remove crust from oven and allow to cool slightly on a wire rack. Spread mayo evenly over the crust. Place remaining ingredients on top of the pizza. Garnish with dried oregano, if using. Cut into slices. Eat and enjoy.


STAR RECOMMENDS

Roagna Dolcetto d’ Alba: Dolcetto at its best. Often considered more of a ‘table wine’ next to Piedmont’s celebrated Nebbiolo grape, winemaker Luca Roagna reveals all the potential that this grape can achieve. With its lush raspberry and red cherry fruit paired with refreshing acidity, this wine is great year-round.


GODDESS BOWL

Reprinted with permission from StrongerTogether.coop

Vegetables, whole grains and Sriracha-tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

1 c. quinoa (rinsed)

1 1/2 c. water (plus 1 Tbs., divided)

1/4 c. tahini

1 Tbs. apple cider vinegar

1 Tbs. sriracha sauce

1 Tbs. tamari (plus 1 tsp., divided)

1 Tbs. honey

1/2 c. pumpkin seeds (raw, unsalted)

1 bunch Lacinato kale (ribs removed and discarded, thinly sliced)

2 carrots (large, peeled, shredded)

2 avocado (halved and pitted)


Directions:

In a small pot, bring 1 1/2 cups water to a boil, then add the quinoa. Return to a boil, stir, reduce the heat to low and cook for 14 minutes, covered. Fluff the finished quinoa with a fork.

While the quinoa cooks, place the tahini, cider vinegar, tamari, honey, Sriracha sauce and one tablespoon water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.

Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the dressing. The dressing will coat the seeds and the pan will be dry. Transfer to a bowl to cool.

Place a quarter of the cooked quinoa in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.


Star Reccomends

Le Secret des Capitalles Blanc: A white wine that offers beautiful notes of citrus and white flowers on the nose. A fine wooded frame is also felt, due to a partial aging in barrels. The attack is lively and very fresh. Following a generous and creamy mouth ending on a good length.


FIRECRACKER SPINACH SALAD WITH ASIAN SESAME DRESSING

6 c. baby spinach (washed and dried)

1/4 c. sprouts (alfalfa or radish)

1/4 c. carrot (julienned)

1/4 c. jicama (julienned)

2 Tbs. sesame seeds

1 1/2 c Asian sesame dressing (bottled)

1/2 tsp. crushed red pepper (or to taste)

Directions: Place the spinach, sprouts, carrot, and jicama in a large bowl and combine. Drizzle with the dressing and crushed red pepper, and toss to coat well. Garnish with the sesame seeds, and serve.

Notes: If you want a more substantial salad, top with some sliced avocado or chicken.


STAR RECCOMENDS

Dunham Riesling: Crisp, refreshing and elegant, our Riesling truly shines. This wine balances complex components of key lime, meringue, lemongrass and savory spices with honey and pine nuts. Crisp, mouth-watering green apple and kiwi combine with vivacious acid and minerality.


SLOW COOKED BOEUF BOURGUIGNON

Adapted from www.thekitchn.com

Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!

8 oz. bacon (thick-cut, diced)

3 lb. beef chuck roast (or round roast, cut into 1-inch cubes)

2 c. red wine (Burgundy or Cotes du Rhone)

2 onions (medium, yellow, thinly sliced)

3 carrots (medium, diced)

3 celery stalks (diced)

2 clove garlic (minced)

1 Tbs. tomato paste

4 thyme sprigs (fresh)

1 bay leaf

1 c. chicken broth

1 lb. button mushrooms (sliced)

1/2 c. flat-leaf parsley (fresh, chopped)

 

Directions:

Heat a large skillet over medium-high heat. Cook the bacon until golden and crispy and the fat has rendered. Transfer to a paper towel-lined plate and set aside. Pour off (and reserve!) all but a tablespoon of the bacon fat from the skillet.

Pat the beef dry and season with salt and pepper. Return pan to medium-high heat, and when the fat is shimmering and there is a wisp or two of smoke, arrange a single layer of meat in the pan, being sure not to crowd the pan. Sear without moving it, until the beef releases easily from the pan and the underside is golden-brown, 1-3 minutes. Turn over and sear the other side the same way. As you work, transfer the beef to a slow-cooker (if using) or to a Dutch oven or heavy, 6-quart, covered baking dish. After each batch of meat, pour 1/4 cup of the wine into the hot pan, and deglaze over medium-high heat. As the wine simmers, scrape up the crispy bits and the dark glaze from the bottom of the pan. Simmer for 1-2 minutes, then pour the wine over the meat. Before placing the next layer of meat in the skillet, melt a tablespoon of reserved bacon fat in the pan. Finish by pouring the wine and de-glazed bits over the meat so you have a clean pan.

After you’ve seared all the meat, add one more tablespoon of reserved bacon fat to the pan and reduce the heat to medium. Add the onions and a generous pinch of salt, and cook 6-8 minutes, until soft and browned. Stir in the carrots and celery, and cook until softened. Stir in the garlic and tomato paste, and cook 1-2 minutes, until fragrant. Transfer the vegetable mixture to the slow-cooker (if using) or to the Dutch oven. If using the oven, turn it on now to 300˚F.

With a paper towel, wipe the pan clean, and if some is remaining, add one more tablespoon of reserved bacon fat to the pan (if not, use vegetable oil). Add the mushrooms and a pinch of salt, and cook over medium heat for 8-10 minutes, until they have released their liquid, the liquid has evaporated, and the mushrooms are golden brown. Transfer the mushrooms to a small bowl.

If using slow-cooker: Sprinkle the beef and vegetable mixture with 1 teaspoon of salt, and stir. Add the thyme sprigs and bay leaf, then pour in remaining wine and broth (the liquid will not quite cover the mixture—it should only come up about 3/4 of the way). Cover, and cook on low for 6-8 hours, until the beef is very tender.

If using the oven: Add 1 teaspoon of salt to the beef and vegetable mixture and stir. Add the thyme sprigs and bay leaf, then pour in remaining wine and broth (the liquid will not quite cover the mixture). Cover and place in the preheated oven. Cook for 2 hours, then check the meat for doneness every 15 minutes. The beef should be very tender, and exact cooking times can vary.

 

Either method:

When the meat is cooked, fold in the reserved bacon and the mushrooms. With the slow cooker, cook on HIGH for 10 more minutes. With the oven method, move the Dutch oven to the stovetop and simmer over medium heat for 10 more minutes.

To serve, sprinkle with chopped parsley. Pour yourself a glass of wine, and enjoy!

 

STAR RECCOMENDS

Perrin Cotes du Rhone: Shows lots of fruit, good freshness and character. The Grenache/Syrah duo blends perfectly. Pretty aromas of red and black fruit, good aromatic intensity, the mouth is fresh and generous. The silky tannins accompany a long aromatic finish.

 

CARROT “SPAGHETTI” WITH LEMON THYME BUTTER SAUCE

www.injennieskitchen.com

A wonderful way to satisfy the craving for pasta while getting all the delicious health benefits of carrots.

6 carrots (medium—about 7 oz.—scrubbed clean)

5 lemon thyme (sprigs, fresh, stemmed and chopped)

2 tsp. butter (unsalted)

salt

pepper (freshly ground)


Directions:

Place a pot of water on the stove and bring to a boil.

Using a vegetable peeler, peel thin lengthwise strands from each carrot, stopping just before you get to the core.

Cook carrot “noodles” in the boiling water until al dente. Remove from water. Toss the hot noodles with the lemon thyme and butter. Season with salt and pepper. Serve and enjoy.


STAR RECCOMENDS

Sand Point Sauvignon Blanc: A fresh and fragrant Sauvignon Blanc that opens with honeydew melon and Meyer lemon aromas. With juicy citrus-melon flavors, a round mouthfeel and crisp finish, it is an easy drinking wine. Certified Lodi Rules for Sustainable Winegrowing

 

MOROCCAN CARROT AND CHICKPEA SALAD

Adapted from www.101cookbooks.com

This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.

1 Tbs. cumin seeds

1/3 c. olive oil

2 Tbs. lemon juice

1 Tbs. honey

1/8 tsp. cayenne pepper

10 oz. carrots (shredded on a box grater, or sliced thin on a mandoline)

2 c chickpeas (1 15 oz. can, drained and rinsed)

2/3 c. dates or prunes (pitted, diced)

1/3 c. mint (fresh, torn)

1/4 c.

almonds (sliced, toasted)


Directions:

Toast the cumin seeds in a dry skillet until fragrant and beginning to brown, 1 or 2 minutes. Let cool, then grind with a mortar and pestle. In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne, and set aside.

In a large bowl, combine the carrots, chickpeas, pitted dates, and mint. Drizzle with the dressing, and gently toss until evenly coated. Serve immediately, garnished with sliced almonds.


STAR RECCOMENDS

Perrin Cotes du Rhone Blanc: 50% Grenache, 20% Viognier and the rest Marsanne and Roussanne is a crisp, minerally, fresh, medium-bodied white displaying notes of lemon oil, quince and white currants.


VEGGIE SANDWICH WITH DILL SAUCE

Feel free add or substitute other fresh vegetables such as radishes, spinach, or grated carrot to this delicious, refreshing sandwich.

1/2 c. plain yogurt

3 Tbs. chopped fresh dill

1 1/2 tsp. Dijon mustard

1 Tbs. cooking oil

1 tsp. wine vinegar

Salt

Fresh-ground black pepper

8 thick slices multigrain bread

8 lettuce leaves

1/2 lb. sliced provolone

2 tomatoes, sliced

1 cucumber, peeled and sliced thin

1 small red onion, sliced very thin

1 ripe avocado, preferably Hass, sliced

1 c. alfalfa sprouts


Directions:

Mix the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Spread a tablespoon of the dill sauce on four slices of bread. Top each slice with the ingredients, and then drizzle another tablespoon of dill sauce over each sandwich. Cover with the rest of the bread slices.


STAR RECCOMENDS

Bernier Chardonnay Vin de Loire: This Chardonnay tastes crisp and bright. It comes from the western Loire Valley, an unexpected place for this Burgundy grape variety, and is made in a fresh, unoaked style, nothing like the famed (and costly) Burgundy crus. Though unconventional, it’s delicious, with fruit flavors that echo pears and apples, and an enticing hint of minerality beneath the surface.


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