I love winter, and the excuse to hunker down and get cozy. Put on a wooly sweater, some fluffy socks and break out the red wine. But pairing red wines with the food we normally eat – fish, veggies, salads – can be challenging. So this recipe, which relies on the earthy, umami-ness of mushrooms and miso and a long, slow cook for depth and complexity, has become a cold weather staple. It’s rich and satisfying, and I might venture to say, even better than the meaty original.
Archive | Veggie Mains RSS feed for this section
There was a glut of arugula. Somehow when I signed up for the extra 5lb bag of wild arugula with my Mariquita Farms CSA box, I didn’t understand what exactly 5lbs of arugula looked like. It’s a huge pile of arugula. And it doesn’t last forever, like, say, the 15 lbs of extra carrots I took on a few months ago. So I had to move fast to use it up before the slime set in.
I’m a mom of two young boys, a sommelier, a former restaurateur, and a passionate home cook. I believe in eating well and celebrating life every day, not just on weekends or holidays or vacation. With delicious, healthy food, good wine and family and friends gathered around the table. This is my happy place.
My goal is to inspire to get you into the kitchen, and to take the mystery out of serving wine with food. On a Tuesday night. With picky eaters, even toddlers. It’s totally doable. Especially with a glass of wine. Trust me.