Chorizo Jam
Adapted from alifeofgeekery.co.uk
Ingredients
1 tbsp. olive oil
1 red onion, finely diced
6 oz. cooked Chorizo
1 garlic clove, minced
1 tbsp. tomato puree
¼ tsp. rosemary
¼ tsp. thyme
½ cup apple juice
1 tbsp. brown sugar
1 tsp. balsamic vinegar
½ tsp. soy sauce
Instructions
- Brown Chorizo in a small saucepan. Remove and drain.
- In the same saucepan, heat olive oil and cook onions until translucent. Add garlic, rosemary and thyme and continue cooking for another two minutes.
- Add the remaining ingredients and cooked Chorizo. Bring the mixture to a gentle simmer and reduce until consistency thickens.
- Pour into a jar and seal. Once cool, the jam can be stored in the fridge for 14 days. You will need to have properly sterilized jars and follow a canning process if preserving the jam.
Strawberry Balsamic Chutney
Adapted from rockrecipes.com
Ingredients
1 tbsp. olive oil
1 chopped shallot
½ clove minced garlic
2 cups ripe strawberries, quartered (cut, then measure)
2 tsp. honey
Pinch salt
¼ tsp. ground thyme
½ tsp. ground cinnamon
½ tsp. freshly ground black pepper
1½ tbsp. balsamic vinegar
Instructions
- Heat olive oil in a saute pan. Add shallot and garlic.
- Saute until shallot is softened but not browned.
- Add strawberries, honey, salt, thyme, cinnamon and pepper.
- Saute together over medium high heat until mixture reaches thick, jammy consistency.
- In the last couple of minutes of cooking time, stir in the balsamic vinegar.
- Recommended: Serve on toasted baguette pieces with a tsp. of goat cheese.
Zingy turkey meatballs
Serve with Nero d’Avola or another medium-bodied red wine
Ingredients
1 lb. ground turkey
1 egg, slightly beaten
3/4rds cup Italian-style breadcrumbs
1 tbsp. pepper adobo seasoning
1 tbsp. ketchup
1 tsp. Worcestershire sauce
½ tsp. salt
¼ tsp. onion powder
¼ tsp. black pepper
Instructions
1. Preheat oven to 400 degrees F.
2. Mix ingredients together in a large bowl.
3. Shape into 16 to 24 meatballs.
4. Bake for 18-20 minutes.
5. Add to favorite sauce.
Curry Chickpea Salad
Adapted from The “I Don’t Want To Cook” Book by Alyssa Brantley.
Ingredients
1 can chickpeas, rinsed and drained
1 celery stalk, chopped
1/4 cup mayonnaise
1/2 tbsp. red wine vinegar
1/2 tsp. curry powder
1/4 ground turmeric
Salt and black pepper to taste
Instructions
1. In a medium bowl, use a potato masher or fork to mash chickpeas until about 3/4 are smashed.
2. Add rest of ingredients. Mix until well combined.
3. Serve on pita bread with sliced tomatoes and greens.
Whipped Feta Dip
Adapted from The “I Don’t Want To Cook” Book by Alyssa Brantley.
Ingredients:
4 oz. feta cheese, broken into chunks
2/3 cup plain Greek yogurt
Zest from 1/2 lemon
1 1/2 tbsp. extra-virgin olive oil
1/2 tsp. dried oregano
Dash red pepper flakes
Salt and black pepper to taste
Instructions:
1. Add feta, yogurt, lemon zest and seasonings together in a food processor or blender.
2. Slowly drizzle in olive oil while blending.
3. Transfer to a serving plate and top with oregano and red pepper flakes.
Herby Chicken Stew
Serve with Cabernet Franc or other medium-bodied red wine
Ingredients
1 ½ lbs. chicken thighs
1 small onion, diced
3 cloves garlic, diced
2 stalks celery, chopped
2 carrots, chopped
2 tsp. dried rosemary
2 tsp. dried thyme
2 tsp. dried basil
2 tbsp. olive oil
2 tbsp. flour
1 cup chicken stock
15-oz. can, Cannelloni beans (drained and rinsed)
2 bay leaves
Swiss chard, spinach or kale
Salt and pepper to taste
Instructions
- Pat-dry the chicken thighs and coat in a mixture of the dried herbs, salt and pepper.
- Heat oil on medium-high heat in a Dutch oven until translucent. Add chicken thighs and brown on each side for 4 minutes, turning once. Remove to a plate.
- Sauté onions, carrots and celery for 4-5 minutes. Add garlic for an additional minute.
- Sprinkle flour over vegetables and mix to coat.
- Add a little chicken stock to deglaze the pot. Then add the rest of the stock, beans and bay leaves. Place chicken thighs carefully on top of mixture. Reduce heat to simmer, cover and cook for 30 minutes.
- Stir in greens of choice until wilted.
- Serve over couscous.
Veggie Flatbread Pizza with Seitan
Serve with Merlot or other medium-bodied red wine
Ingredients
½ pkg. Chorizo-style seitan
8 oz. fresh, thinly sliced Mozzarella cheese
¼ to ½ cup grated fresh Pecorino Romano cheese
½ cup Marinara sauce
1 tbsp. olive oil
Flatbread
Instructions
1. Preheat oven to 425 degrees F.
2. Spoon marinara sauce over flatbread to cover. (Note: I prefer flatbread, but any pizza dough will work.
3. Thinly slice the Mozzarella cheese and place on top of the sauce.
4. Oil a pan and fry seitan for about 3-4 minutes, breaking up with a fork.
5. Sprinkle cooked seitan evenly over Mozzarella cheese.
6. Grate Pecorino Romano (or Parmesan) cheese and sprinkle over seitan.
7. Bake for 8 minutes or until crispy.
Mushrooms will add to the savory quality of this dish and its pairing potential. If using, roughly chop 8 oz. button mushrooms and pan-fry with the seitan. Other add-ons might include shallots or green onions and green pepper, chopped and pre-cooked.
Turkey/Red Bean Chili
Pair with Merlot or other medium-bodied red wine
Ingredients
1 lb. ground turkey
1 tbsp. olive oil
½ yellow onion, chopped
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
14-oz. can fire-roasted, diced tomatoes with chilis
½ cup medium salsa
2 tbsp. tomato paste
¼ cup water
14-oz. can red beans, drained and rinsed
Salt and ground pepper to taste
Instructions
1. Brown ground turkey on a medium heat in a large pot, breaking up with a fork. Drain and discard fat.
2. Add olive oil to pot and sauté chopped onions on medium heat for about 4 minutes, until translucent.
3. Stir in chopped garlic for a minute, until aromatic.
4. Stir in diced tomatoes, chili powder, paprika, cumin and salsa.
5. Stir in tomato paste and add water to desired consistency.
6. Lower heat to simmer; add red beans and cooked turkey. Cook for 20-30 minutes.
7. Add salt and pepper to taste.
Tuna and Cannellini Bean Salad
Adapted from The Essential Mediterranean Cookbook
Ingredients
1 can white tuna in water
1/2 red onion, thinly sliced
1/2 small red pepper, thinly sliced
1 can (14 oz.) Cannellini beans
1-2 cloves garlic, crushed
1 tsp. chopped thyme
3 tbsp. chopped flat-leaf parsley
2 tbsp. freshly squeezed lemon juice
½ cup extra virgin olive oil
1 tsp. lemon zest
Arugula
Instructions
- Rinse and drain the Cannelloni beans. Add to a large bowl with the garlic, thyme, parsley, onion, and red pepper.
- Bring the lemon juice and oil to a boil in a small saucepan. Reduce heat to simmer and stir for 1 minute. (If you prefer, you can dissolve ½ tsp. of honey into this dressing.)
- Drain and flake the tuna. Add to the salad.
- Pour on the warm dressing on the salad and toss well. Place the salad on a bed of arugula and top with lemon zest, sea salt, and additional chopped parsley.
Easy Linguine and Sardines
Pair with Cava or other sparkling wine
Ingredients
8 oz. linguine
1 tin sardines packed in water
1/3 cup olive oil
1 tbsp. freshly squeezed lemon juice
2 cloves fresh garlic, crushed
1/2 tsp. dried basil or thyme
1/4 tsp. red pepper flakes
1 tbsp. grated Parmesan cheese
Sea salt and ground black pepper to taste
Instructions
1. Cook linguine according to package instructions. Drain well.
2. While the pasta is cooking, whisk together olive oil, lemon juice, garlic, basil (or thyme), and red pepper flakes in a small bowl. Drain sardines, slice open, remove spine, and flake with folk.
3. Toss dressing with cooked pasta.
4. Season with salt and pepper to taste.
5. Spoon into bowls. Top with sardines and Parmesan cheese.
Tortilla Española (Spanish egg and potato omelette)
Adapted from The Essential Mediterranean Cookbook
Pair with Cava or other sparkling wine
Ingredients
2-3 potatoes, thinly sliced
3 tbsp. olive oil
½ white onion, thinly sliced
2-3 cloves garlic, thinly sliced
2 tbsp. finely chopped flatleaf parsley
4 eggs
Instructions
- Place potato slices in a medium pan, sprinkle with salt, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and set aside.
- Heat the oil in in a deep-sided non-stick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens. (If using a regular frying pan, make sure you have enough oil to keep the onion and garlic from burning.)
- Add the potato and parsley to the pan and stir to combine. Cook over low-medium heat for 5 minutes, gently pressing down into the pan.
- Sprinkle the eggs with salt and freshly ground black paper and pour evenly over the potation. Cover and cook for about 20 minutes on low-medium heat until the eggs are just set. Slide onto a serving plate or serve directly from the pan.
Potato Gnocchi in Sage Butter
Pair with Cava or other sparkling wine
Ingredients
1 pkg. potato gnocchi
2-3 tbsp. butter
½-1 tbsp. dried sage
½-1 tsp. lemon zest
1 tbsp. grated Parmesan cheese
Instructions
- Cook gnocchi according to package instructions. Drain well and set aside.
- In the same pot, melt the butter, sprinkle with sage, and whisk together.
- Add the gnocchi back to the pot and toss well.
- Spoon into bowls and top with lemon zest and Parmesan cheese to taste.
Easy White-Wine Coq au Vin
Serve with a full-bodied white wine
Ingredients
4 slices turkey bacon
4 chicken breasts or thighs
6-8 oz. Cremini mushrooms, sliced
¼ cup chopped onions
4 cloves garlic, crushed
½ tsp. dried thyme
½ tsp. smoked paprika
1 tsp. dried parsley
¼ cup chicken broth
¾ cup white wine
2 tbsp. flour
3 tbsp. chicken broth
Salt and pepper to taste
Instructions
- Cook the turkey bacon in a large skillet for a few minutes on each side. Remove and drain on a paper towel.
- Brown the chicken about 5-7 minutes on each side. Remove to a dish.
- Sauté the mushrooms and onions about 3 minutes or until soft. Stir in the garlic, thyme, paprika, and parsley for about a minute.
- Add the chicken broth and deglaze the pan. Add white wine and bring mixture to a boil.
- Return the chicken and cut-up bacon to the skillet. Cover and simmer for 30 minutes.
- Remove the chicken to a plate. Whisk together the flour and 3 tbsp. chicken broth in a small bowl. Stir into the sauce, bring to a boil, and cook for 1-2 minutes. Season to taste.
- Serve chicken and sauce over noodles or rice.
Bison Steaks in Red Wine and Fig-Balsamic Sauce
Adapted from a Food & Wine recipe by Garrett Weber-Gale
Serve with a full-bodied red wine
Ingredients
4 Bison steaks
4 gloves garlic
1 cup dry red wine
2 tbsp. fig vinegar
1/2 tbsp. cornstarch
2-3 tbsp. butter or oil
Instructions
1. Preheat oven to 350 degrees F.
2. In small saucepan, bring red wine and fig vinegar to a boil; then reduce to medium-low heat for 15 minutes or until sauce thickens.
3. Stir in cornstarch for 2 to 3 minutes.
4. In a large skillet, melt butter or oil. Add thinly sliced garlic and the steaks, seasoned to your liking.
5. Brown steaks on both sides for 10-15 minutes.
6. Wrap browned steaks in aluminum foil and place in oven for 5-10 minutes or until desired doneness.
7. Add any remaining steak juices to the sauce.
Chicken Fried Rice with Broccolini and Cashews
Pair with white or rosé wine
Ingredients
1 cup cooked brown rice
1 bunch broccolini
1 lb. boneless, skinless chicken breasts
1 large egg
2 tbsp. olive oil
1/2 cup diced carrots
1/2 cup chopped onions
1/4 cup chopped cashews
1/4 cup low-sodium soy sauce
2 tbsp. ginger
1 crushed garlic bulb
1/4 tsp. red pepper flakes
Instructions
1. Cook the rice according to package directions.
2. Cut the chicken into small cubes. Heat 1 tbsp of the olive oil in a skillet and brown the chicken until cooked through.
3. While the chicken is cooking, cut the broccolini into 1-inch pieces, dice the carrots and chop the onions.
4. Transfer chicken to a plate and cover loosely. Add remaining oil olive, ginger, garlic bulb and red pepper flakes. Sauté for a minute or two, and then add and sauté the vegetables for 4 minutes. Chop the cashews.
5. Push veggies to one side of the pan and add egg. Scramble until cooked through and mix in with veggies.
6. Return chicken to pan and mix in the rice. Add soy sauce and toss to coat.
7. Serve in bowls and top with cashews.
Chicken Veronique ala Florence
Pair with white or light to medium-bodied red wine
Ingredients
6 boneless, skinless chicken breasts
1 cup flavored bread crumbs
1/4 cup diced onion
1/2 cup chicken broth
3/4 cup white wine
3/4 cup sliced seedless grapes
1/2 lb. sliced mushrooms
Instructions
1. Preheat oven to 375 degrees F.
2. Coat chicken in dry bread crumbs and brown well on both sides in a skillet.
3. Place browned chicken in shallow, 10-inch casserole dish.
4. In same skillet, add onions and cook until soft. Place on top of chicken.
5. In same skillet, add soup and wine, and bring to a boil. Pour around chicken.
6. Bake for 20-25 minutes.
7. While the chicken is baking, sauté sliced grapes and mushrooms in the same skillet used for cooking chicken.
8. Place on top of chicken, cover and bake for another 20 minutes.
Green Beans with Roasted Onions
(Adapted from Timeless: Four Generations of Creative Kosher Cuisine
Serve as a side to roasted turkey; pair with Merlot or another medium-body white or red wine.
Ingredients
6 medium onions, vertically cut through root end into 12-14 wedges
2 tbsp. butter
2 tbsp. olive oil
2 cups chicken stock
2 tbsp. brown sugar
2 tbsp. red wine vinegar
3 lbs. green beans, ends trimmed
Instructions
1. Preheat oven to 450 degree F.
2. Arrange onion wedges in a single layer on 2 large greased baking sheets. Dot onions with half of butter and olive oil. Season with salt and pepper. Bake 35 minutes or until onions are dark brown on the bottom.
3. Meanwhile, bring stock to a boil in a heavy large skillet over high heat. Cook 6 minutes or until reduced to 1/2 cup. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to a boil.
4. Add roasted onions to sauce and reduce heat to medium-low. Simmer 5 minutes or until liquid is slightly reduced. Season with salt and pepper. Cover and refrigerate for up to 1 day. Rewarm over low heat before continuing.
5. Cook green beans in a large pot of boiling salted water 5-10 minutes, depending on desired crispness. Drain well and return beans to same pot. Add remaining butter and olive oil. Toss to coat
6. Transfer beans to a large bowl, making a well in the middle. Spoon onion mixture into well and serve.