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Food & Wine — Vegetables

Baked Acorn Squash Stuffed with Sweet Italian Sausage and Golden Raisins

Posted by Plume Ridge Bottle Shop on

Baked Acorn Squash Stuffed with Sweet Italian Sausage and Golden Raisins

This is a versatile fall dish that can be served on the side or as a main course. One can easily substitute with a plant based sausage to make this vegetarian friendly. A nice white dry wine with medium body such as Riesling or Chablis would pair well. Serves 4Ingredients 2 acorn squash, scrubbed and halved from the stem to the base with the seeds removed 3 tablespoons olive oil Salt and pepper to taste 1 pound traditional Italian sausage or plant based 1/2 cup small diced yellow onion 1/4 teaspoon sweet paprika 1/4 teaspoon ground cinnamon 1 tablespoon finely chopped...

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Truffle Corn Risotto

Posted by Plume Ridge Bottle Shop on

Truffle Corn Risotto

A warm and hearty Fall dish that is easy to prepare with your own corn stock or store bought vegetable or chicken stock. Chef's choice of pairing with this fresh and creamy dish is a nice Chardonnay or even a dry Chenin Blanc. Yield: 4 servings   Ingredients For Corn Stock: 2 corn cobs ( kernels reserved for risotto ) 1/2 small onion 1 celery rib 1 small carrot 1 small clove garlic Salt and pepper to taste   For Risotto: 6 cups corn stock 1 tablespoon butter 1 small onion finely chopped about 1 cup 1 teaspoon salt Pinch black...

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Fall Harvest Garden Roast

Posted by Plume Ridge Bottle Shop on

Fall Harvest Garden Roast

Serves 4 *Vegetarian 2 Medium Turnips 2 Medium Rutabagas 2-3 Large Carrots 1 Large Red Onion 2 tbsp of Olive Oil 1 tbsp of Dried Thyme Salt & Pepper to taste Preheat your oven to 375 degrees. Peel the Turnips, Rutabagas and carrots. Then, cut roughly into 1.5-2 pieces. Peel the onion leaving root end intact, then quarter. Add all the vegetables to a large bowl, drizzle olive oil and sprinkle the salt & pepper. Toss the vegetables until they are entirely coated. Then, transfer to a cookie sheet. Place the cookie sheet into the oven uncovered and roast for...

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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...

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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...

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