Category Archives: Recipes

Oven Roasted Potatoes

Posted on May 25, 2013 | Leave a comment

Oven roasted vegetables add something special to the table during any season. Consider coming up with your own selection of vegetables as the season changes and different produce becomes available.

Roasted Vegetables

Preheat oven to 350 F.  Serves 4.

Ingredients

  • 2 Onions peeled and quartered
  • 6 Potatoes washed and quartered (optional peeled)
  • 3 Carrots quartered
  • Red Peppers
  • 2 tsp FRESH Fresh Rosemary chopped (1/2 tsp dried)
  • 1 tsp Salt
  • 1/4 tsp Pepper to taste
  • 1/4 c. Olive Oil

In an oven proof dish, add all ingredients and mix well with a spoon.  Place into oven and allow to bake for 1 hour. Stir after 30 minutes. For a crispier outside place under broiler for 5-7 minutes

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Pasta Primavera

Posted on May 24, 2013 | Comments Off
Perfect for spring or summertime pasta!

Perfect for spring or summertime pasta!

A popular spring and summertime pasta is easy to prepare and can be served with hot or cold. Best prepared 12 hours in advance to allow the flavors to be enhanced through the marinating of time.

ENJOY!!!!

Ingredients to serve 4

  • 1/4 cup olive oil
  • 1 garlic minced
  • 1 cup cherry tomatoes halved
  • 1/4 c sliced olives
  • 1 carrot minced
  • 1 celery minced
  • 3/4 cup broccoli sliced and steamed for about 5 minutes
  • 10 basil leaves cut into strips (or 1 tablespoon of pesto)
  • optional: sunflower seeds
  • optional 1 tsp of red pepper flakes
  • Pasta of choice: Rotini or Farafalle (Bow tie) allow to cook about 1 minute less than indicated on box.

In a large pan fill with water, bring to a boil and add pasta. Heat oil and garlic in skillet for 2 minutes, when the garlic turns beige in color add tomatoes to skillet and quickly cover to prevent splatter. Also add olives, carrot, celery, broccoli. Allow to simmer on medium-low heat for 5 minutes.

Drain water from pasta. Turn off all stove burners. Add pasta to skillet of vegetables thoroughly incorporate the foods by turning with 2 spoons. May serve warm OR place into a bowl and allow to marinate in the refrigerator if serving cold.

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Wine Pairing under $8.00

Posted on May 1, 2013 | Comments Off

Pair wines to food to optimize every morsel you enjoy!

Spumante or Champagne:  Salty Foods, Parmesan (with fig jam) and Berries

Dry Rose` Cheese (Brie, Guoda, Fontina)

Syrah is a perfect match to Blue Cheese, Walnuts and Syrah Cheese

Syrah; Blue Cheese, Walnuts, Arugula

Sauvignon Blanc is a great match to all vegetables!

Sauvignon Blanc: Vegetables

Pinot Grigio & Chablis: Seafood. Linguine with Herbs.

 Chardonnay:  Chicken, Leeks, Fatty Fish and Pine Nuts

Pinot Noir: Earthy Flavors:  mushrooms, truffles, roasted garlic, Rib Eye Steak

(Chianti) Tuscan Wines:  Game, Salami Sausage (3-5 year old Chianti)                Pesto, Cherry Tomatoes (2 year old Chianti)

Dry Riesling & Malbec: Hot and Spicy Foods, Curry, Coconut

Cabernet Sauvignon: Pork, lamb, duck, turnips, dark greens

Merlot: Beef

 Moscato, Marsala, Lambrusco:  Sweet Desserts

Priced under $8.00. Great Wines to brighten up the table & enhance your meals, from Trader Joe’s.

  • Prosecco Zonin $7.99  pair with Crostini, Parmesan and Berries
  • Pinot Grigio delle Venezia $5.39  pair with Mussels and Seafood
  • Savignon Blanc from Chile $6.99 perfect with Grilled Vegetables, Grilled Olives, Caprese, Bruschetta
  • Salice Salentino Riserva Epicuro $6.99 Provole w honey and pepper flakes, Salami
  • Trader Joe’s Coastal Syrah $5.99 Best with Walnuts, Blue Cheese, Syrah Cheese
  • Reggiano Lambrusco $6.99 enjoy the following recipe for Peaches and Wine

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Pesche al Vino (Peaches and Wine)

Posted on May 1, 2013 | 1 Comment

Peaches and Wine! Simply delicious!

Applying simple pairing principles, you may wish for an inspired dessert. Feel free to vary quantities, proportions and ingredients; all you really need is your peaches and vino.

 Ingredients

  • 4 Nectarines or Peaches
  • 2 cups Lambrusco
  • 1/4 cup sugar
  • A cinnamon stick
  • Mint Leaves

Preparation

4 peaches each cut with a small crosswise incision where the stem is. Place into boiling water, blanch for 2 minutes. With a slotted spoon remove each peach and place into a bowl of ice water. After 10 minutes, remove the peach and place cross wise cut down into a bowl and set aside.

In a saucepan over a medium heat, pour two glasses of Lambrusco, 1/4 cup of sugar, a stick of cinnamon.

Simmer together for 3 minutes over medium heat, and then pour the hot liquid over the peaches in the bowl.

Cover the bowl with plastic wrap and allow it to stand for at least 2 hours to overnight. Can be served warmed from the oven (bake 20 minutes 170 F) or placed into a scoop of vanilla ice cream.

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Mussels in Creamy Wine Sauce

Posted on May 1, 2013 | Comments Off

Mussels enjoyed in a white wine sauce will leaving your guests wanting for more!

Italians enjoy seafood!  This plate full of mussels can be served with or without cream. Mussels can be prepared as an appetizer or as an entrée with pasta. Enjoy the sauce and dip into it with grilled italian bread or ciabatta.  Recommended wine is a Pinot Grigio. Use the wine finder to choose a wine at the following link,  wine

Serves 6 people

Ingredients

  • 1/2 cup Onion minced
  • 1/4 cup Olive Oil
  • 1 tsp Salt
  • 4 Cherry Tomatoes
  • 2 pound Mussels
  • 1 cup Pinot Grigio white wine. (optional)
  • 1 cup Heavy Whipping Cream
  • 1 Garlic Clove ( minced and set aside)
  • 2 Tbsp Parsley ( chopped and set aside)
  • Pepper to taste (cracked black pepper of red pepper flakes)

Directions

Place oil, onion and salt into a large skillet and allow to sauté  over medium heat for 4-5 minutes until the onion is translucent. Add tomatoes, allow to cook for 4 minutes. Meanwhile, place clams and mussels in a colander, wash and scrub shells with cold water and place into skillet. (Only for fresh mussels.)  Frozen mussels have been pre-washed and can be added directly into the heated skillet. Add wine and cream to mussels , stir for 30 seconds. Add garlic. parsley and pepper allow to simmer for 5 minutes.

Can be served over pasta or with toasted Italian bread.

Second large pan: Healt 1/2 cup Olive oil on Medium heat with two garlic cloves for 5 minutes. Remove from heat.

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