As soon as the leaves start falling off the trees, I look forward to the availability of Brussels sprouts. This salad recipe calls for the help of a food processor which makes prep incredibly easy. Plus, it can be made in advance, so is a terrific side when company is coming. What’s more, its shades of red and green make it a festive addition to meals during the holiday season. So what are you waiting for? It’s time for Brussels sprout salad and wine!
One of the most popular recipes here on the VinoSocial Blog is for romesco sauce. It’s one of my favorites, too. After all, preparation takes mere minutes with a toss of ingredients into the food processor to whirr them up. Plus the robust sauce pairs well with red wine. Not only is the preparation vegan and vegetarian friendly, the recipe can be used to prepare a meal in minutes. With that in mind, here are 5 easy tartines with Romesco sauce and wine.
While in Walla Walla this summer to interview Washington wineries for the Slow Wine Guide USA, I took a lunch break at the newish Valdemar Estates. This wildly popular destination where fifth generation Rioja producers and Washington wine intersect serves a tasty Spinach and Garbanzo Tartine. Essentially an open-faced sandwich, it makes a satisfying meal when served with a salad or additional tapas. Pair with Tempranillo and put a fork in me, I am done!
My secret sauce for pairing red wine with food is Romesco sauce. The trick is that the sauce is what gets matched with the wine. Ingredients may be tweaked to best match Cabernet Sauvignon, Merlot, Syrah, or even a red blend. In other words, this is one way to go meatless and drink red wine, too!
True confession: I am a lazy cook. The original recipe from chef and acclaimed cookbook author Joanne Weir calls for additional steps to fry the bread, roast red peppers, and toast the nuts. However, I usually don’t. Instead, everything goes in the food processor and gets blitzed up. This dish is ready in a flash!
The best smoky Baba Ganoush starts with charred eggplant – the trick is to put it directly on the coals of the barbecue. If you’re firing up the barbecue anyway, you might as well give this recipe a try. The eggplants can char while you’re enjoying whatever has already been cooked. This recipe is probably easier than you think – and it pairs great with wine!
2 Italian eggplants 2 cloves garlic, minced Juice of 1 lemon 1/3 cup tahini 1/4 teaspoon salt Paprika Extra virgin olive oil
In an effort to elevate our staycation, we have upped our dinner game with this crab salad recipe and wine. If you want to treat yourself, this is the way to do it!
When we know that crab will grace our table in the forthcoming weekend, it is the eagerly anticipated highlight of our week. After all, if there’s one food that makes us feel special, it’s crab. At roughly $40 a pound give or take, it’s not cheap. Consequently, it’s not a seafood that we feast on regularly. Since these aren’t normal times, it’s something we now splurge on a couple of times a month. Mind you, the portions are small. However, that keeps us eagerly awaiting the next crab dinner.
The hubby is not a mayo fan, so I add just a touch to give the crab salad that rich textural element, then complement it with yogurt for some tang and mustard for a flavor boost.