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Food & Wine — Vegetables

Squashetti with Mushrooms

Posted by Monica Yu on

Squashetti with Mushrooms

Spaghetti squash is also referred to as "spaghetti di zucca," or vegetable spaghetti in Italian, is a wonderful starter dish that is jam packed with fiber and nutrients. This easy to prepare Spaghetti Squash dish is delicious with umami flavors. We like to pair this with medium bodied whites such as Bordeaux White or complex Sauvignon Blanc to compliment the soft texture of the squash. Ingredients: 1 Spaghetti Squash 3 tbsp Olive Oil 1 tbsp Butter 6 oz Large Crimini Mushrooms Salt & Pepper 2 tsp Granulated Garlic 1.5 tbsp of Italian Seasoning or Dried Oregano Shaved Parmesan for garnish Italian Parsley...

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Quinoa, Brown Rice and Avocado Salad

Posted by Monica Yu on

Quinoa, Brown Rice and Avocado Salad

Ready to make a dish that will save you time and keep your tummy healthy and asking for more? This flavorful bowl is vegan and packed with nutrients, fiber and protein. Perfect as an entree or as an appetizer. A zesty Sauvignon Blanc is a good companion for bringing out the nuttiness in the quinoa and compliment the tomatoes and cooked spices just right. Ingredients 2 cups of cooked quinoa 1 cup cooked brown rice 1 can of black beans 1 can corn 1 red onion chopped fine 1 red bell pepper chopped 2 large tomatoes chopped 1 medium size avocado...

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Tuna Sashimi Salad

Posted by Monica Yu on

Tuna Sashimi Salad

Japanese dishes tend to be on the delicate and light side. Often presenting a challenge to pair with wines that might dominate the subtle flavors. This particular sashimi dish should elevate the wines and offer balance if you provide the optimal pairing. Perfect for warm weathers and long days, prepare this dish as instructed or finely dice the tuna as you would for tuna tartare, then mix in the dressing. Try this dish with Rosé, Sparkling Rosé and Grenache Blanc.  While the Rosés offer lightness and balance, the round and oily texture of Grenache Blanc is perfect with the soft...

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Take It To Heart: Roasting Artichokes

Posted by Leo Coulourides on

Take It To Heart: Roasting Artichokes

                      It is artichoke season and there's nothing quite like the ritual of devouring them leaf by leaf while drowning each petal in butter or aoli. While a few squirts of fresh lemon juice with melted butter is the usual choice, there are also so many other delicious dipping options. Here we explore a couple more savory condiments as well as going through the steps of preparing and cooking the artichoke. There are many ways to cook an artichoke, however roasting is our favorite since it accentuates their nutty flavor....

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White Asparagus with Sabayon Sauce

Posted by Monica Yu on

White Asparagus with Sabayon Sauce

Fresh ingredient is the key to this Spring inspired dish. While traveling in France during the month of March and April, you will almost always see restaurant signs for this seasonal treat. Waiters will encourage you to order it because it is the season's hottest vegetable. White asparagus is grown underground, thus the lack of chlorophyll which turns them green. Slightly milder in flavor and a bit more tender, we don't mind pairing this with a nice White Wine.  White Asparagus with Sabayon Sauce Ingredients: 1 cup dry white wine 3 tbs white wine vinegar Sea salt 1 lb white asparagus...

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