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Apple, Rosemary and Sausage-Stuffed Pork Tenderloin

Adapted from

Rich, tender and comforting, and ideal for autumn, this pork tenderloin is stuffed with a sweet and savory combination of apples, sausage, rosemary and shallots. 

1/2 c. diced shallot

6 oz. uncooked breakfast sausage, casings removed

1 tsp. salt, divided

1 apple, cored and chopped

2 Tbs. chopped fresh rosemary

1 lb. 4 oz. pork tenderloin

1 Tbs. olive oil

1/4 tsp. black pepper

Directions: Preheat oven to 375ºF. In a large skillet over medium heat, sauté the shallots with the sausage and 1/4 teaspoon of salt, breaking up the sausage as it cooks, until the sausage is nearly cooked through and the shallots are transparent. Fold in theapples and rosemary, and continue cooking for another 3 minutes. Remove from heat and set aside.

Slice the pork tenderloin lengthwise down the middle, stopping about an inch away from the other side. Unfold and lay flat on top of a sheet of plastic wrap. Top with another sheet of plastic wrap, then use a mallet to flatten the meat.

Remove plastic and rub both sides of the pork with the olive oil, black pepper and remaining 3/4 teaspoon of salt. Scoop the shallot-apple-sausage filling onto the pork and arrange it in a line down the center of the tenderloin. Start at one side and roll up the pork tenderloin like a log. Use cooking twine to tie up the roll, keeping the seam at the side. 

Once rolled, transfer to a roasting pan with the seam down. Add about 1/4 inch of water to the pan and set in the oven. Roast 1 hour and 10 minutes to 1 hour 30 minutes, until the internal temperature reaches 145 F. Let rest for 3 minutes before carving and serving. Makes 5 servings

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Blue Cheese Grits with Kale and Sweet Potatoes

Adapted from

If you like savory breakfasts, this will be right up your alley. Satisfying and warming, coarse-ground cornmeal grits are combined with blue cheese, then served with sautéed shallots, sweet potato and kale. Just the thing for a lazy weekend morning.

1 Tbs. olive oil

1 shallot, thinly sliced

1 small sweet potato, peeled, cut into 1/2-inch dice

3/4 c. vegetable stock

1 small carrot, peeled, grated

1 clove garlic, thinly sliced

3 large Lacinato kale leaves, stems removed, finely chopped


black pepper

crushed red pepper flakes

1/2 c. grits

2 c. water

1/2 c. shredded blue cheese

2 tsp. butter, divided

Directions: In a large, heavy pot, heat the olive oil over medium-high heat. Stir in the shallot and sauté until tender and golden. Stir in the sweet potato and continue to cook for 2 more minutes. Add the vegetable stock and carrots. Increase heat to high and bring to a boil. Partially cover and boil for 2-3 minutes, until the sweet potato begins to get tender. Remove lid and continue to boil, stirring frequently, until the sweet potatoes are tender and the liquid has evaporated. Fold in the garlic and kale and cook for 2 more minutes, until the kale is bright green and wilted. Season to taste with salt and pepper and crushed red pepper. Remove from heat and transfer the vegetables to a bowl. Cover to keep warm.

In the same pot, combine the water, grits and a pinch of salt. bring to a boil over high heat. Reduce to a simmer, and cook, stirring frequently, until the grits are fluffy and porridge-like, and most of the water has absorbed. Stir in the blue cheese, then season with salt and pepper. 

Divide the grits between two bowls. Set a teaspoon of butter on top of each bowl, then top with the vegetable mixture. Enjoy immediately. Serves 2.

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Thai Yellow Coconut Mango Curry

Adapted from

In just 30 minutes (with just one pot? yes!), you’ll be sitting in front of a steaming bowl of perfectly spicy, better-than-takeout curry. Set a pot of rice on the stove to steam while you make the curry for a well-rounded meal.

1 1/2 Tbs. coconut oil (or neutral oil)

1 large shallot, minced

2 Tbs. minced fresh ginger

2 Tbs. minced garlic

1 serrano pepper, stemmed, thinly sliced (remove seeds prior to slicing to avoid the heat)

3 Tbs. red curry paste

2 cans coconut milk (at least one of which is light)

3 Tbs. coconut sugar (or brown sugar)

1/4 tsp. salt, plus more to taste

2 1/2 tsp. tamari

2 tsp. ground turmeric

1 red bell pepper, stem and seeds removed, sliced into bite-sized chunks

1/4 c. peas (frozen is fine)

2 ripe mangos, cubed

1/4 c. roasted cashews

juice of 1 lemon

fresh cilantro, Thai basil or regular basil, for serving

Directions: Heat a large skillet over medium heat. Add the coconut oil, shallot, ginger, garlic and serrano pepper. Stir in a pinch of salt and sauté 2-3 minutes. Stir in the curry paste and cook, stirring, for 2 more minutes. Pour in the coconut milk, sugar, salt, tamari and turmeric. Bring to a simmer. Add the red pepper and peas, and reduce heat to medium-low. Simmer gently for 5-10 minutes, until the red pepper is softened to your liking. Taste the broth and adjust the seasoning as needed, adding more sugar, tamari or salt, turmeric or curry paste until very flavorful. Fold in the mango, cashews and lemon juice. Serve hot, with fresh herbs. Makes 4 servings

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Puff Pastry Apple Galette

Adapted from

With the pastry element of this dessert so simple to prepare (just take a sheet of puff pastry out of the package, thaw, and roll out), you can pour your energy into a show-stopper of a filling. Toasted pistachios are finely ground into a frangipane-inspired paste to form the base layer, and lemon-scented apple slices are baked on top. Served with creamy vanilla ice cream or on its own, this is a dessert that’s sure to please.

1 sheet puff pastry (about 10x14 inches), thawed

1 1/2 c. shelled pistachios, toasted

2/3 c. sugar

1/4 tsp. coarse salt

2 eggs, lightly beaten, plus 1 more egg, beaten with 1 teaspoon of water

1 tsp. vanilla extract

1 tsp. almond extract

2 Tbs. butter, melted

4 tart apples (like Granny Smith), large, peeled, cored and thinly sliced

juice of 1/2 lemon

Directions: Preheat oven to 350ºF. On a lightly floured surface, gently roll out the pastry into a rectangle about 16x14 inches across. Roll the pastry around your rolling pin and transfer to an ovenproof skillet. Press the pastry into the bottom and up the sides. Place in the refrigerator while you prepare the filling.

Combine the pistachios, sugar and salt in the bowl of a food processor. Process until the pistachios are finely ground. Add the 2 beaten eggs, vanilla extract, almond extract and the melted butter. Pulse until the mixture comes together. 

Place the sliced apples in a large bowl and add the lemon juice. Toss to coat.

Remove the pastry from the fridge and pour the pistachio mixture into the skillet. Spread it into an even layer. Arrange the sliced apples on top, overlapping them slightly to form an even layer. Fold the edges of the pastry dough back over the apple filling to form a rim (this can be messy.) Brush the pastry with the egg-water mixture. 

Bake 4-45 minutes, until the crust is golden-brown and the apples are tender. Serve warm or at room temperature. Serves 8.

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Apple Cobbler with Salted Caramel Sauce

Adapted from

Truly the perfect fall dessert.

4 tart apples, cored and thinly sliced

1/4 c. brown sugar

2 Tbs. all-purpose flour, plus 1 1/2 cups, divided

1/2 tsp. cinnamon

3/4 tsp. salt, divided

juice of 1/2 lemon

3/4 c. white granulated sugar, divided

1 tsp. baking powder

1/2tsp. baking soda

1/2 c. coconut oil (at room temperature - not melted)

1/4 c. almond milk

1/4 c. water

2 tsp. corn syrup

1/4 c. coconut milk (shaken before measuring)

Directions: Preheat oven to 375ºF. Lightly oil an 8-inch cast iron skillet or 8x8-inch baking dish.

Combine the apples, brown sugar, 2 tablespoons of flour, cinnamon, 1/4 teaspoon of salt and lemon juice in a large bowl. Toss well to coat the apples. Transfer to the prepared skillet or baking dish.

In a small bowl, whisk together the remaining 1 1/2 cups of flour, 1/4 cup of the granulated sugar, baking powder and baking soda. Stir in the coconut oil and almond milk, and use your hands to form a thick dough. Use a large spoon to drop spoonfuls of dough on top of the apples in an even layer - the dough doesn’t need to cover them completely though, since it will get puffy when it bakes.

Bake 30-35 minutes, until the cobbler is lightly browned and the apples are bubbling.

While the cobbler is in the oven, make the caramel sauce. Stir together the remaining 1/2 cup of granulated sugar with the water and corn syrup in a medium saucepan. Bring to a boil over high heat. Boil, without stirring, until the sugar is melted and is turning a rich golden brown. Remove from heat and while whisking continuously, slowly (and cautiously - the sauce will bubble up) pour in the coconut milk and whisk until combined. Pour the caramel sauce into a jar through a sieve. Serve the cobbler warm, with warm caramel sauce. Serves 6.

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Oven-Toasted Ham, Brie and Apple Sandwiches

Adapted from

For best results, use thinly sliced ham steak, not deli ham, and a very fresh (not sourdough) baguette. 

1 large baguette, about 1 pound, cut into 4 pieces, sliced lengthwise (not all the way through)

7 oz. Brie, thinly sliced (slice cheese when cold)

2 Tbs. unsalted butter

1 1/2 medium tart apples, cored, sliced thinly

3/4 lb. ham steak, thinly sliced on the diagonal

2 Tbs. Dijon mustard

1 Tbs. honey

Directions: Preheat oven to 425ºF. Open the baguette pieces up and top one side of each of the four pieces with Brie. Arrange them on a parchment-lined baking sheet. Bake about 5 minutes, until the cheese melts and the bread is lightly golden.

Melt the butter in a large skillet over medium-high heat. Cook the apples in the butter, stirring occasionally, until they begin to soften and turn brown, 3-4 minutes. Add the ham and toss. Cook, stirring occasionally, until heated through. Remove from heat and stir in the mustard and honey. Toss to coat evenly. Use tongs to divide the ham mixture between the four pieces of warm baguette. Slice each in half and serve. Serves 4.

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Chicken Broccoli Cheddar Quinoa Casserole

Adapted from

Here’s a healthier take on chicken casserole. 

1 lb. boneless chicken breasts, cutinto cubes

2 Tbs. olive oil, divided



1/2 large onion, diced

2 cloves garlic, chopped

1 c. button or crimini mushrooms, trimmed, roughly chopped

2 Tbs. all-purpose flour

1 1/2 c. milk

1 c. low-sodium chicken broth

3/4 c. quinoa (uncooked)

2 c. roughly chopped broccoli

1 Tbs. chopped fresh thyme leaves

1 c. shredded cheddar cheese

1/4 c. grated Parmesan cheese

Directions: Preheat broiler to high. In a large, ovenproof skillet or Dutch oven over medium heat, cook the chicken in 1 tablespoon of olive oil for 8-10 minutes, stirring occasionally, until the chicken is cooked through. Season with salt and pepper. Transfer the chicken to a plate. Add the last tablespoon of olive oil to the skillet with the onion, garlic and mushrooms. Season with salt and pepper. Cook, stirring occasionally, for 5-6 minutes, until the onion and garlic are fragrant and the mushrooms are golden. Stir in the flour and cook another minute.

Pour in the milk and chicken broth and bring to a simmer. Stir in the quinoa, broccoli and thyme. Return the chicken to the pan and stir to combine. Reduce heat to low, cover, and cook for 15-20 minutes until the quinoa is tender. Remove from heat. Sprinkle the top evenly with cheese, then broil for 4-5 minutes, until the cheese is melted and golden brown. Makes 6 servings.

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Slow-Baked Broccoli Frittata 

Adapted from

Cookedslowly in a low oven, this frittata comes out creamy and custardy.

10 eggs

2 1/2 Tbs. Parmigiano Reggiano

1 tsp. kosher salt

black pepper

7 Tbs. olive oil, divided

4 cups broccoli florets (evenly sized, with stems)

1/2 red onion, thinly sliced

3 cloves garlic, chopped

1/8 tsp. crushed red pepper flakes

1 lemon

Directions: Preheat oven to 400ºF. Crack the eggs into a large mixing bowl, add the Parmigiano Reggiano, salt, black pepper, and whisk to combine. Set aside.

Heat 4 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Cook the broccoli in oil, allowing it to turn a deep brown color before flipping it over to brown on the other side. Season with salt. Transfer the skillet to the oven and roast 10-15 minutes, until tender. 

In a separate sauté pan, cook the sliced onions in 2 tablespoons of olive oil over medium-high heat for 3-5 minutes, until golden brown. Set aside.

Transfer the skillet of broccoli back to the stovetop, reducing the oven to 300F. Add 1 tablespoon of olive oil to the broccoli with the garlic and chili flakes. Cook for 1 minute over medium heat, stirring frequently. Stir in the cooked onions, then pour in the egg and cheese mixture. Increase the heat to high and cook for 30 seconds. Transfer the skillet to the oven and let cook for 25-30 minutes, just until the eggs are set. 

Use a rubber spatula to loosen the frittata from the pan and turn onto a serving plate. Squeeze a bit of lemon juice on top and drizzle with a little olive oil. Serve warm. Make 4 generous servings

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Bang Bang Broccoli

Adapted from

Battered and bread crumb coated broccoli florets fry up crispy and light. Drizzled with some spicy chili-mayonnaise sauce, this makes a flavorful, filling meal.

1/4 c. vegan mayonnaise

2 Tbs. chili paste 

1 Tbs. agave 

1 c. almond milk

1 tsp. apple cider vinegar

3/4 c. all-purpose flour

1/2 c. cornstarch

1 tsp. salt

2 tsp. hot sauce

2 c. panko bread crumbs

1 lb. broccoli, cut into florets

vegetable oil for frying

In a small bowl, whisk together the mayonnaise, chili paste and agave. Set aside.

Stir together the almond milk and vinegar. Allow to sit for 5 minutes. In a medium bowl, whisk together the flour, cornstarch and salt, then stir in the hot sauce and almond milk mixture, stirring until combined.

Place the panko breadcrumbs in a separate bowl. Line a plate with paper towels.

Pour about 1/2-inch of oil into a cast iron (or other heavy) skillet. Heat over medium-high heat.

Dip each broccoli floret into the batter, then dredge in the breadcrumbs to coat. When the oil is hot, add the broccoli. Fry for 1-2 minutes per side, or until brown and crispy. Place the florets on the paper towel-lined plate as you cook them. Serve drizzled with the chili-mayo dipping sauce. Makes 4 servings

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