Savory Zucchini Cakes

INGREDIENTS

¼    cup uncooked quinoa

¼   cup finely chopped walnuts or pecans

¼   cup all-purpose flour

4    cups grated zucchini

¼   cup thin sliced green onions

2    tablespoons dried dill

2    large eggs, lightly beaten

2-3    tablespoons olive oil

METHOD

Place quinoa in a mini food processor and process until powdered. (Get it as close to a powder as possible.) Pour out of the processor into a bowl. Add the walnuts to the food processor and process until smooth. Add to the quinoa in the bowl. Add the flower to the bowl and stir to thoroughly mix. Set aside..

Press the zucchini with paper towels to remove as much moisture as possible and place into a large bowl. Spread the quinoa/walnut/flour mix over the zucchini and add the green onions, dill and eggs,  mixing to form a moist dough-like mixture.

Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Add 3 or 4 mounds of the zucchini mix, about 1/3 cup each, to the skillet and flatten to about 3 inches with a spatula. Cook them for about 3 minutes on each side or until well browned. Remove to a plate and repeat with another tablespoon of olive oil and 3 to 4 more fritters until all ther batter is used.

Serve the cakes with a dollop of yogurt on top, 1 or 2 per serving.

NOTE: These could make great vegetarian hamburger patties.

Adapted from a recipe in  Cooking Light  magazine

Radish Tea Sandwiches

INGREDIENTS

4    ounces soft cream cheese or creamy goat cheese

1    tablespoon dried dill

2    tablespoons capers, rinsed, chopped

12    whole wheat round crackers

6-8   thinly sliced radishes

METHOD

 In a medium bowl, mash together and mix well the cream cheese, dill and capers. Spread about 2 teaspoons of the cheese mix onto each cracker, add a few sliced radishes, pressing them into the cheese spread. Garnish with a sprig of dill, fennel or other fresh herb and they are ready to enjoy

Adapted from a recipe in Eating Well  magazine

Cannellini in Tomato Ragu

INGREDIENTS

1 ½      pounds vine ripened tomatoes

2          tablespoons unsalted butter

2          tablespoons olive oil

1          medium onion, finely chopped

1          rib celery, finely chopped

3          cloves garlic, minced

1          teaspoon dried thyme leaves

1          teaspoon sugar

2          cans (15 ounce) cannellini beans, rinsed and drained

            fresh grated Parmigiano-Romano cheese

METHOD

Cut one medium sized tomato into ½ inch pieces and set aside. In a blender or food processor, puree the rest of the tomatoes and set aside. Preheat the oven to 450 F degrees and place a rack in the center of the oven.

In a large skillet, heat .the butter and olive oil over medium heat. Add the onion, celery and garlic and cook for 5 to 6 minutes until softened. Add the tomato puree, thyme and sugar. Stir in the beans and cook this mixture, stirring occasionally, until the liquid has slightly thickened, about 5 minutes.

Transfer to a 3 quart baking dish. Arrange the tomato pieces on top and place in the oven. Cook for 20 to 25 minutes until the liquid is reduced and the beans are more saucy than soup-like. Serve immediately after cooling for a few minutes and sprinkle the cheese over each individual serving.

Adapted from a recipe in Food and Wine magazine

Spicy Wine Braised Chicken

Shown here with both Ginger Lime Brown Rice and with white rice. Can be made with optional ingredients that produces a bolder, spicier dish.


INGREDIENTS
2    tablespoons olive oil
1    teaspoon cumin seeds
2    medium white onions, quartered and sliced thinly
3    cloves garlic, minced
1    cup dry white table wine
1    cup low sodium chicken broth
1    teaspoon powdered ginger
1    teaspoon smoked paprika
2    bay leaves
3    each chicken legs and thighs, skinless

METHOD
I a large skillet, add two tablespoons olive oil over medium heat. When the oil heats up, add the cumin seeds and cook for 10 to 15 seconds until you can smell the fragrance. Add the onions and simmer for 6 to 7 minutes until they are tender and translucent. Add the garlic and cook for 1 minute. Add the white wine and chicken broth and bring to a boil. Add the ginger, smoked paprika and bay leaves. Reduce the heat to a simmer.

Add the chicken to the skillet and cook over low heat for about 15 to 20 minutes, turning once, until the chicken is cooked through. Discard the bay leaves and serve with either brown or white rice (about 4 to 6 servings.)

The spices in this dish match the spicy taste of the Guglielmo Private Reserve Barbera and bring out the fruitiness of the wine at the finish.

For a different approach to this dish, add a 15 ounce can of diced tomatoes, drained, substitute red wine for the white wine and add 1/2 teaspoon crushed red pepper flakes, all before adding the chicken to the sauce. The PR Barbera will still mesh with this dish but in a different way, since it now will closely match the flavor profile of the food.