Menu
Cart 0

Food & Wine — Vegetables

Fried Green Tomato Salad with Buttermilk Dressing

Posted by Plume Ridge Bottle Shop on

Fried Green Tomato Salad with Buttermilk Dressing

Have an abundance of tomatoes from  your summer garden? This is the perfect way to use up this key ingredient, balanced by the perfect buttermilk dressing. Serves 4Ingredients: 3 to 4 green tomatoes, sliced 1/4 inch thick 2 eggs beaten 1/4 cup buttermilk 1 cup all-purpose flour 1 teaspoon onion salt 1 teaspoon sweet paprika 1 teaspoon ground black pepper 2 cups panko Canola oil for frying 1 medium cucumber slices 4 hard boiled eggs cut into wedges 1/2 red onion thinly sliced 1 bag baby spinach 1/2 small head red leaf lettuce, cleaned Buttermilk Dressing, recipe follows Buttermilk Dressing:...

Read more →

Cold Gazpacho with Avocado and Crabmeat

Posted by Plume Ridge Bottle Shop on

Cold Gazpacho with Avocado and Crabmeat

  With the weather heating up, fresh tomatoes and cucumbers are abundant either in your home garden or local farmer’s market.  This is the perfect time to indulge in this delicious cold soup. Pair with a refreshing Rose or Chardonnay. Ingredients for soup: 24 oz. large ripe red tomatoes, peeled, seeded and cut into chunks  1 medium cucumber, peeled, seeded and cut into chunks  1 large stalk celery, chopped 1 large red pepper, seeded and cut into chunks  1 Serrano Chile (optional), seeded and cut into chunks  1/2 small red onion, chopped 2 cloves garlic, minced  12 oz. tomato juice...

Read more →

Ratatouille Gratin with Goat Cheese Crumbles

Posted by Plume Ridge Bottle Shop on

Ratatouille Gratin with Goat Cheese Crumbles

Serves 6-8  *Vegetarian Ingredients: ½ cup Extra Virgin Olive Oil 1 tsp. Herbs de Provence, dried 6 cloves Garlic, smashed and peeled 2 large Yellow Onions quartered 1 Bay Leaf 2 medium Zucchini (about 1 ¼ lbs), cut into 2 pieces 1 medium Eggplant (about 14oz.), cut into 2 pieces 1 Red Bell Pepper seeded and quartered 1 Yellow Bell Pepper seeded and quartered 2- 16oz can Whole Peeled Tomatoes with juices. Kosher Salt and Freshly Ground Black Pepper to taste 1 tbsp. Chopped Fresh Italian Parsley 2 tbsp  Thyme dried 2-3oz Goat cheese 1-2 cups Bread Crumbs Instructions: Preheat oven...

Read more →

Roasted Cauliflower and Tomato Curry with Paneer

Posted by Plume Ridge Bottle Shop on

Roasted Cauliflower and Tomato Curry with Paneer

    A quick and easy fall dish that will satisfy both your vegetarian and meat lover alike. To make it vegan, leave out the Paneer cheese. This wild, exotic array of spices and flavor will pair well with Gewurztraminer, Pinot Grigio or Riesling.  Serves 4For Roasted Cauliflower: 2 tablespoons grape seed oil (or other neutral flavored oil) 1 large cauliflower cut into florets 1 teaspoon turmeric 1teaspoon ground pepper 1teaspoon salt For Curry Sauce: 2 tablespoons grape seed oil 1 teaspoon cumin seeds 1 medium bay leaf 1 clove garlic minced 2 teaspoons finely grated fresh ginger 1/2 cup...

Read more →

Grilled Tuscan Style T Bone Steak

Posted by Plume Ridge Bottle Shop on

Grilled Tuscan Style T Bone Steak

The official grilling season has began. Here is a delicious recipe to enjoy this summer and all the sun filled fun days that are just around the corner.  We recommend pairing this with Buehler Napa Valley Cabernet Sauvignon. This wine is brimming with fruit aromas and flavors. With notes of plums, blackberry, and black currant. This wine is full-bodied on the palate that will pair perfectly with the Tuscan Grilled Steak. All around yum!!! Ingredients: 2 1-inch T Bone steaks, about 2 ½ pounds total 1/4c good quality olive oil Zest of 1 small lemon 8 to 10 cloves crushed garlic depending on how garlicky you...

Read more →


Sale

Unavailable

Sold Out