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Food & Wine — White Wines

Greek Spinach Pie

Posted by Leo Coulourides on

Greek Spinach Pie

With the arrival of a couple new wines this month, we take a look at the Mediterranean for inspiration. Let's be honest, we all want to make a meal of spanakopita. We love the flakey outer crust of those perfect little triangles filled with gooey hot cheese and fresh spinach. You can make this heavenly fantasy a reality with this recipe for spinach pie! With the stunning phyllo top, this pie is very presentational and can be perfect for dinner parties and potlucks as well as family dinner. Try pairing this entree with an Assyriko Athiri blend from Domaine Sigalas...

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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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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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