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Food & Wine — Vegetarian

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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Alsatian Onion Tart

Posted by Plume Ridge Bottle Shop on

Alsatian Onion Tart

Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon.  The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our Culinary Specialist Nanette Berning-Pate is super simple and has the correct texture you would get in Alsace. Pair with a Riesling, Gruner Veltliner or Pinot Grigio. Makes 3 12 inch thin crusted tarts Ingredients for crusts: 365 grams unbleached all-purpose flour...

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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:...

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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...

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Grilled Nectarine Salad with Crisped Goat Cheese

Posted by Monica Yu on

Grilled Nectarine Salad with Crisped Goat Cheese

Since grilling season is still underway, throw some nectarines on the heat while you've got the coals burning. This is an excellent salad to prelude any grilled main course. This salad combines ripe fruit flavors with a touch of smoke from the grilled nectarines, combined with the creamy and crispness of the fried goat cheese. The dressing rounds out the palate with it's tangy citrus dressing. These flavors compliment wines perfectly. An aromatic Rosé or a delightful a Sparkling to pair with your salad. Salad Ingredients: Spring Mix Lettuce 1 or 2 Nectarines Thinly sliced Red Onion to taste Pistachios, roasted and...

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