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A Memorial Day White Wine to Fit All Festivities

A Memorial Day White Wine to Fit All Festivities


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Supposedly fashion law dictates that white is only to be worn after Memorial Day, and while I prefer more of a rule-free style of sipping, it only seems fitting to choose a white wine to accompany the holiday weekend. But Memorial Day festivities can take many forms — barbeques, picnics, or maybe even a trip to the beach if weather cooperates — and often involve many varying tastes, so which bottle will fit regardless of the occasion?

That’s where the 2012 Domaine Philémon Perlé Blanc ($15) comes in. It comes from Gaillac, a region in southwestern France, which produces wines of all colors, from dry to sweet and still to sparkling. The Vieules family of Domaine Philémon has been producing wines within the region since 1804, where they now organically grow not only grapes, but wheat and sunflowers as well. The Perlé has been made for over 60 years now, primarily from a grape called loin de l’oeil, a white grape that is virtually extinct outside of Gaillac. It’s also blended with sauvignon blanc, for acidity, and muscadelle, for aromatic intensity.

At just fifteen bucks, the Perlé so much more than one would expect from a bargain wine, in the best way possible. At first sniff, it’s both intensely fruity and minerally at the same time, an addictive amalgamation of red and yellow apples, orange blossom, limestone, and riverbed that will keep your nose in the glass for far longer than anticipated. Dry and crisp, the wine is refreshingly acidic without having that overly mouth-pucker-inducing tart quality. All of the lemon, apple, and tangerine fruit rounds together, and the finish is especially salty and savory.

Drink the Domaine Philémon Perlé Blanc with seafood, with cheese and charcuterie, or with nothing at all - it goes with everything! If I had to guess, after one sip, you’ll be wearing this white long after Memorial Day.

Read More About the World of Wine.


White Sangria Popsicles

Memorial Day is this weekend already! The unofficial start to summer feels like a bit of a surprise since it snowed in Park City just last week. But there’s no denying that school is almost out for a couple of months. Kids are getting antsy as the days are getting longer. The details of family trips are being worked out and adventures are being anticipated. Gardens are being tended or planted, cars are being washed, and this is the weekend to throw a big BBQ to say, “Welcome, summer!” with a crew of close friends.

Warm-weather food is a far cry from the way we eat during the snowy months in Utah. When the sun comes out, I crave something light, fresh, preferably grilled, preferably eaten barefoot at the table on the patio. I have put together Memorial Day menu compilations before (click here to drool) but I recently made something so fun and summery that it must be added to any BBQ menu…White Sangria Popsicles!

As a judge for the AOL Spring Food Awards, I got to test out these Zoku popsicle molds. Instead of a classic popsicle, I decided to make something for grown-ups! Remember when I made two kinds of sangria for our big summer fiesta? Sangria is easy to make and a great warm-weather cocktail, full of fruit and an absolute crowd-pleaser. These popsicles let you take your sangria on the go! How fun is that?

I started by cutting up some fruit, opting for grapes, apples, and strawberries. Any fruit will do, as long as you chop it small enough to fit into the mold. I wanted to be able to see the different fruits in the popsicle, so I sliced them thin. To make the sangria juice mixture, I used some apple juice, pineapple juice, and some of my favorite white wine. (I don’t care for the buttery, oaky flavor of Chardonnay and don’t think it would be as good in this sangria as a fruitier wine.)

Some cool features about the Zoku molds: it stands up on its own so it’s easy to fill, and the sticks have a base that snaps into the mold to keep things in place and prevent spills. To make the pops, I added fruit to each mold, making sure that some of each one was against the side so it would be extra pretty when they were done. Then I poured the wine/juice mixture over the fruit to the “fill” line, snapped the sticks and lids into place, and popped the whole thing in the freezer. I took a peek underneath and could tell these were going to be gorgeous!

I was right. The next day, despite a late-season storm, I pulled out one of the popsicle molds. I ran it under lukewarm water for just a second before sliding the popsicle out. YUM! Full of fruit and begging for me to take a bite!

These particular pops are sweet and have the distinct flavor of the wine I chose to use. You could mix up the juice- orange juice, lemonade, anything you like. You could switch up the fruit- oranges, blueberries, melon. You could use champagne or Prosecco instead of wine to make it fizzy. And don’t forget, there’s RED wine sangria, too!

These are just fun to have as an alternative to dessert or a cocktail at a party and ideal for a Memorial Day BBQ. I suggest kicking off your shoes, finding a sunny spot on a porch, welcoming summer, slurping a fruity sangria pop, and taking a moment to remember the servicemen and women who have died to give us the freedom to enjoy moments like these. That’s what Memorial Day is all about!

White Sangria Popsicles

  • ½ bottle of fruity white wine, like Pinot Grigio
  • 2/3 cup apple juice
  • 1/3 cup pineapple juice
  • 12 grapes, halved
  • ½ apple, sliced
  • 6 strawberries, sliced
  • A popsicle mold (Zoku mold can be found here)

Combine the wine and juices. Place a few pieces of each type of fruit into each popsicle mold. Pour the wine mixture over the fruit to the “fill” line. Insert the popsicle sticks and freeze for a few hours. Hand these out at your Memorial Day BBQ or serve in a fun glass for a summertime happy hour treat! YUM.


Tag: wine

If you’ve visited a winery lately, or paid any attention at all to the wine industry, you’ve heard of a wine club. There are more and more club options popping up in all areas as well as solely internet based options. So what’s the deal? Are they worth it? What do you get? Aren’t they expensive?

The answers to those questions are all based on preference. Each club is different, though they mostly follow the same idea, and offers something unique for members. Clubs run by the winery itself often include complimentary tastings for you when you visit, invitations to exclusive events and/or access to very limited production wines. With each payment/shipment, clubs offer anywhere from 2 bottles to a half case and sometimes even a full case, though the last option is much harder to find. The frequency of payments/shipments varies by club. Most commonly I’ve seen quarterly clubs but I also know of a number that are monthly or offer the option for you to choose how often you’d like to receive a shipment with options between quarterly, bi-monthly or monthly. Larger clubs and wineries often offer options like all whites, all reds or a combo of both while others simply decide what you’re getting each time based on what they feel is their best wine available at the time.

Currently, I belong to two very different clubs and love them both.

One is through a local Maryland winery which I’ve grown extremely fond of. My fiancé gifted me the membership to Boordy’s Landmark Club for my birthday 2 years ago which originally sparked my interest in wine clubs. The club option I am signed up for includes 3 bottles every quarter. Boordy has three different lines of wine, the Landmark series, the icon series and the just-for-fun series. The Landmark is their ‘nicer’ or higher-end wines which are limited in production so they are the only ones you receive in your club packages. When signing up you can choose whether you will receive 3 or 6 bottles but do not have a red or white option as each package varies and can include any combination of white, red, rose or port. As a member of their Landmark club I am able to visit the winery and receive a complimentary Landmark Series tasting for myself and three friends as often as I like, discounts on wine purchases and the freedom to cancel whenever I want (like that will happen…). Each quarter Boordy hosts a pick-up event for the club which included tastings, small food options (think cheese, bread, soup), a food truck, live music and a unique special event. The special event has ranged from barrel tastings to vertical port tastings paired with chocolates to the chance to taste fresh squeezed chardonnay grapes before they are turned to wine followed by a sample of chardonnay. Each time I’ve learned something about the wine-making process and furthered my exploration of wine. If you cannot attend the event they will hold your wine and the winery or ship it to you.

The other club I’m currently a member of is The California Wine Club which has been around for 25 years now. They have 5 club level options which allow you to explore a variety of wines from small family owned wineries in various locations around the globe. I joined the International Series club because I wanted to opportunity to try wines from around the world that I would not be able to find in any stores around the US. The California wine club allows you to select all white, all red or a mix as wells as shipment frequencies of monthly, bi-monthly or quarterly. One thing I love is that I can change my mind at any time, all I have to do is call and request that my shipping frequency or bottle preference be changed and they take care of it right away. When I need to be more budget conscious I get quarterly shipments, when I’ve got extra money in the budget I can switch to bi-monthly shipments. Now, don’t go calling all the time and be ‘that person’ constantly changing your mind but know that if you sign up for an option and realize it’s not what you wanted to expected, they will help get you into the right arrangement. Another thing I love about this club is the information they send along with your shipment. Since it is internet based and you don’t actually get to pick your wine up from the winery, each package includes a printed edition of ‘Uncorked’ which gives you all kinds of information about the winery, the family who owns and runs it, the history and details on what wine you’ve received including tasting notes and food pairings. I’ve only belonged to the International club for about a year and have consistently received wonderful wines from places like Germany, Austria and Australia. Uncorked came in very hand when the labels weren’t in English! If there is ever a bottle that you absolutely hate you can call to let them know and they will replace it for you, how awesome is that? Talk about a guaranteed way to ensure your money is well spent. As a member of any of their club levels, you have access to order any wines they distribute at a discounted rate, though occasionally very limited productions are limited to only members of the club to which the wine was sent. The prices are fabulous and they often run sales, promotions and free shipping options. The only down side is that when ordering bottles you must order a half case (note this is for individual orders NOT for wine club shipments). Overall this is a great club for exploring wines you may not otherwise get your hands on! They even reward you with $100 for referals, so if you think you’d like to join comment below (or email me) with your email and I’ll send you a link!

So that’s the deal. Do some exploring and see what clubs interest you. Check with local wineries, any wineries you visited during a trip and loved or even online! If you gravitate towards wine from a certain region, research wineries in that area and see if they have club options. The possibilities are endless and there is something out there for every wine lover in every price range, you just have to look!


A Memorial Day White Wine to Fit All Festivities - Recipes

The Carneros Reserve bottling cherry picks the family’s favorite lots to blend into a harmonious explosion – nearing a sensory overload. The nose is like sticking your face in a freshly baked peach/apple cobbler pie. Equally assertive flavors of melon, apples, and pears swim around the palate. Everything you expect from a classic Cakebread.

Cascade Heights Cabernet Sauvignon Columbia Valley 2018

Drawn from two choice spots in the Columbia Valley where Washington’s high desert land meets the Columbia River – the 2018 Cascade Heights is a juicy, inky purple, full-bodied Cabernet. Despite the bright tannins that argue for a successful drinking window of over 10+ years, this big, juicy cab is drinking excellent right now. The ‘X’ factor though is the price. At just $15/btl on bottle 1, this is unrivaled value territory.

Chad Pinot Noir Willamette Valley 2019

Obviously, I can’t tell you all the details of the vineyard source but I can let you in on a few of the details. Crafted using fruit from 1000-1500 ft in elevation, Chad’s 2019 is cool climate Pinot at its best– especially given the price tag. While similar wines (very similar wines) will fetch a $45 price tag, you can snag it today just less than half off that price on bottle one. There’s no surprise this is the #1 wine of the year in 2020.

Chad Sonoma Mountain Reserve 2019

Chad’s 2019 SMR Bordeaux blend came from what is widely considered to be the best old-patch, old-vine vineyard for Cabernet Sauvignon and Merlot in the Mayacamas Mountains. It’s a vibrant purple color with killer aromatics of wild blueberry, sage and mint. This baby is full-bodied and lush on the pallet, with juicy, ripe plum and cassis flavors and just a touch of dark chocolate. The tannins are fine and long. There’s a lot to like — this is a classy wine.

Chateau Peyrassol Cotes de Provence Rose 2019

This is classic Cotes de Provence Rosé from one of the oldest, most respected producers in the region. With over 800 years of winemaking, Peyrassol is best known for their iconic clay and limestone soils that produce mouthwatering Rhone blends. Their 2019 Reserve Des Templiers Rosé is wonderfully crisp and energetic. With a mix of cherries, mango, nectarines and lemon zest flavors and a piercing, dry backbone that ties it all together and gives it a lasting finish.

Clos Julien Price Canyon Chardonnay 2019

The 2019 Clos Julien is a classic example of California coastal Chardonnay, zippy-fresh and long on the palate. It starts out with a great nose of Granny Smith apple, citrus rind and acacia. In the mouth, the fruit is pure, with plenty of extract and the finish is clean and crisp. This Pacific-influenced wine is the perfect house white, delicious by itself as an aperitif but a fantastic foil to the cuisine of summer, scallops, grilled poultry, and summer corn.

Domaine Cornu Camus Hautes Côtes du Beaune Rouge 2019

Lydia’s 2019 Haut-Côtes-du-Beaune is a product of super old vines and a low yield with no new oak in the ageing process. The wine is an absolute joy to drink– a bowl full of berries on the nose, high-toned, racy fruit in the mid palate with the structure and length that is the hallmark of Cornu-Camus wines. It’s delicious now. It’ll be delicious in a decade. As the first non-tariffed Burgundy in a while, the price is truly absurd.

Domaine Dominque et Janine Crochet Sancerre Blanc 2020

A Nicholas Wines favorite and the perennial by-the-glass Sancerre at Gramercy Tavern and Danny Meyer’s other Union Square hot spots, this is a killer bottle of wine. Super intense aromatics with crisp stone fruits, Asian pear and that signature Bué minerality streak. Vibrant fruit and acidity with tremendous balance and depth. It’s only going to get better over the next couple of years.

Donnachiara Aglianico Campagnia IGT 2019

93 Points, James Suckling

Riccardo Cotarella is a winemaking superstar and the most famous and well-respected consultant in Italy. Robert Parker Jr. himself heaped perhaps the highest praise possible, referring to him as “one of the most influential personalities in the world of wine in the last 20 years.” His 2019 Aglianico is a sensational red wine with deep, robust flavors of plum and black raspberry and a complexity that no doubt in part due to its six months slumber in barrique. It’s a full-bodied beauty that is absolutely ready to be drunk right now.

Falesco Sodale Merlot Umbria 2015

Riccardo Cotarella has earned some serious accolades in his career. He’s won winemaker of the year honors from multiple publications and Robert Parker Jr. called him, “one of the most influential personalities in the world in the last 20 years.” Farmed and produced by Riccardo and his brother Renzo off the family winery in Lazio, the 2015 Sodale Merlot hits you with concentrated waves of blackberries, raspberries, and cherries with slight baking spice and leather aromas. This is tightly woven and super fresh– an absolute gem in the warm 2015 vintage.

Mazzei Badiola Toscana 2017

The historic vineyard is located at high elevation within the heart of Chianti Classico. Mazzei could have easily just thrown the Merlot in the dirt and bottled the Sangiovese alone for a much bigger pay day. I’m certainly glad they didn’t. This is deep, dark and luscious with intense aromas of red berry and cocoa. Fresh and lively on in the mouth – and will be an excellent companion to any red sauce – yes, even pizza – pot roast, etc.

Sueno Profundo Cabernet Sauvignon Napa Valley 2019

The newly released 2019 Sueno Profundo is already drinking incredibly but is clearly just getting started. It’s jet-black to the rim with dense, layered purple and black fruits, creme de casis and a bit of coffee and cocoa on the finish. It shows great depth and boasts a mouth watering finish. What is special to me is that it’s deeply concentrated yet high toned. The 2019 vintage of Sueno Profundo has all the makings of Ry’s best one yet.


Labor-Free Lobster for Memorial Day

Legal Sea Foods chef Richard Vellante shares an easy bake-in-a-bag shellfish recipe, plus Wine Spectator picks 7 great Chardonnays to pair with the meal.

For more than 20 years, executive chef Richard Vellante has been running the collection of Legal Sea Foods and sibling restaurants that sprawls across five East Coast states, plus Washington, D.C., and includes eight venues that hold Wine Spectator Restaurant Awards for excellent wine lists. Though the chain's cuisine is rooted in New England classics, today the menus showcase a range of foodways, including Mediterranean, Korean, Thai and Chinese.

Naturally, he's asked a version of this question often: How do you manage it all? The response isn't a simple one, but there's no hesitation in his answer. Vellante immediately thinks back to college—the time he spent abroad, in Rome, where he befriended the owner of a small restaurant and fell in love with his dedication to serving fresh food daily.

"Everything was done by hand—the best quality," Vellante says. "And it wasn't just the restaurants that did it that way it was the people that lived down the street, it was the people that had you over for dinner it was the vernacular of the Italian culture."

Though Vellante doesn't focus on Italian cuisine, it's this attitude that he's been trying to infuse into his restaurants: "How we handle the fish, how we choose our products and how we try to relay that to our people that are on the front lines," he says. "What we try to do here at Legal Sea Foods is take that independent restaurant mentality and bring it to the multiple restaurants that we have. Instead of it being with one restaurant, I do it with 35."

For a Memorial Day meal, managing a group efficiently without sacrificing quality is also a common concern for hosts. To solve this problem, Vellante looks to his recipe for baked lobster, steamers, mussels and clams combined with sausage and seasonal vegetables, which are all cooked and served in the same bag.

"When you're cooking lobster and shellfish, it can be a little cumbersome because you’re using three, four, five different pots to do everything separately sometimes, and you don't have the ability to have that flavor kind of blend together," says Vellante. "A bag is a unique way to cook the lobsters and the shellfish." And since everyone gets their own bag, each person can elect to add in their vegetables of choice to accompany the seafood.

The most important steps to remember are oiling the bags and making sure they are fully sealed before placing them in the oven. "But once you put everything in, you really don't have to worry that much about it," Vellante says.

For a wine pairing that works with the lobster and all the other elements, Legal Sea Foods' vice president of beverage operations Sandy Block knows exactly what to turn to: a buttery but balanced California Chardonnay. From a cool-climate site in Sonoma County's Petaluma Gap, the Chappellet Chardonnay Grower Collection Calesa Vineyard 2017 offers butter, green apple, toast and citrus flavors on a velvety texture, Block says, "but the overall impact is subtle and understated, so it doesn't clash with, or overpower, any of the seafood."

Below, Wine Spectator shares a selection of recently rated Chardonnays.

Beyond its simplicity, Vellante loves that the meal creates the feeling that "it's time to start summer time to start the warm weather." And for those who don't live by the water, it's also a temporary substitute. He adds, "It's a kiss of the ocean that just engulfs you.”

Lobster Bake In a Bag

Ingredients

  • 1 cup canola oil or spray can of canola oil
  • 4 large generic brown paper bags
  • Four 1 1/4 pound lobsters
  • 1 pound soft-shell clams (steamers)
  • 1 pound mussels
  • 12 littleneck clams
  • 8 small to medium Yukon Gold potatoes
  • 2 Vidalia or 8 spring onions
  • Rockweed (optional)
  • 4 ears of corn
  • 2 links linguica sausage (or your favorite sausage), cut in half
  • 2 cans/bottles of your favorite beer

Preparation

1. Preheat oven to 375˚ F. Oil paper bags inside and out thoroughly, covering all creases and folds the bags should absorb the oil.

2. Wash all shellfish to get rid of sand and other grit reserve in refrigerator. Put lobsters in freezer (no more than 20 minutes) to anesthetize them.

3. To a pot of salted cold water (it should taste like the ocean), add potatoes and whole onions. Bring to a boil, then cook for 3 more minutes. Remove vegetables from water, let cool and then quarter the onions.

4. Assemble lobster bake by evenly dividing ingredients among 4 bags: place rockweed inside bottom of each bag, if using. Place a lobster on top of rockweed or on bottom of each bag. Arrange shellfish on and around lobsters. Place corn, potatoes, onions and sausage in bags. Pour beer inside bags over all ingredients.

5. Close bags, place onto two sheet trays and cook in oven for 20 to 25 minutes.

6. Pull tray from oven and tear open bags, serving from them. Serves 4.

7 Recommended Chardonnays

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More options can be found in our Wine Ratings Search.

BOUCHAINE

Chardonnay Napa Valley Carneros 2015

WS review: Big, rich and buttery, offering luscious apple pastry, almond tart and ripe pear flavors. The long finish lingers with smoke notes and plenty of spice details. Drink now through 2021. 3,650 cases made.—Kim Marcus

CANTINA TERLANO

Chardonnay Alto Adige Terlano Kreuth 2016

WS review: An elegant, medium-bodied white, framing flavors of glazed apple and baked apricot fruit, lemon pastry cream and slivered almond, with well-cut acidity. A clean tang of stony mineral defines the creamy finish. Drink now through 2024. 4,500 cases made, 300 cases imported.—Alison Napjus


Grilled Striped Bass and White Burgundy for Memorial Day

America's summer vacation towns have a unique vibrancy and energy on Memorial Day weekend. Nine months of dormancy end in an instant. Streets flood with bathing suits and pastels. The first smells of barbecue waft through the air. Vacationers from Nantucket to Ocean City to Lake Michigan cheer the arrival of summer.

Each town has its own personality and traditions, as well as devotees who deem their summer spot to be the best. For regulars of Newport, R.I., their case is bolstered by decades of history and tradition. As chef Tom Lyon of 22 Bowen's Wine Bar and Grill puts it, "Newport is the original vacation spot of America." The seaside town has hosted families with the last names Vanderbilt, Astor and Kennedy over the years and is known for its breathtaking historic mansions and fresh, local seafood.

Newport has everything from ultraluxe fine dining to decades-old hotdog stands, but its fresh ocean fare defines the summer season. "Rhode Island is huge for striped bass and the tautog [blackfish]," Lyon explains. "Calamari is huge, oysters, littlenecks, mussels—anything coming out of the water here, people will go crazy for. We're a very seafood-heavy state."

For a traditional Newport-style kickoff to summer, you can never go wrong with a clam or lobster boil, Lyon says. But for a less messy seasonal option, he suggests a recipe for striped bass with summer vegetables, basil couscous and green tomato gazpacho sauce.

The dish can be prepared almost entirely on the grill, so you can stay out of the hot kitchen as the weather heats up. To do this, Lyon says to turn on only half of the grill and keep the other half off. "With the lid down, it will become a holding oven on the cold side, but the hot side will be raging and ready to sear," he explains. On the hot side, you can give zucchini and squash golden grill marks and bring a pot of water to a boil to make the couscous.

The striped bass, however, should be cooked on the unlit side of the grill. "Striped bass is an achievably grillable fish, but it's not like a tuna steak or a swordfish steak, so if you just throw it on the high side of the grill, it'll end up sticking and it will all fall apart," Lyon says. "It doesn't have a lot of fat to it like salmon or mackerel, and it's very delicate and flaky." But cooked with ambient heat, the flesh will separate from the skin, which will stay behind on the grill as the perfectly cooked fish peels right off.

As chef Lyon's cuisine lightens with the season, so does his preference for wine. He recommends a dry white with a bit of body to balance the acidity in this recipe. "It's a very light, acidic, crisp dish," he says. "The sauce is cold and refreshing. There are a lot of herbs, lemon and lime laced through it, plus you get a lot of acidity from the tomatoes." He suggests a white Burgundy from the Mâconnais, Domaine Talmard's Mâcon-Chardonnay, a selection from the restaurant's Best of Award of Excellence–winning wine list, or a similar Chardonnay in a crisp, fruity style.

Grilled Striped Bass Fillet With Basil Couscous and Grilled Baby Vegetables

  • 2 7-ounce striped bass fillets, deboned, skin left on
  • 1/2 cup dry Mediterranean couscous
  • 2/3 cup water
  • 1 large bunch fresh basil, leaves removed, stems saved
  • 4 each: baby zucchini, pattypan squash, baby carrots, baby bell peppers
  • 1 pint cherry tomatoes
  • 2 cups baby arugula
  • 2 green tomatoes
  • 1 English cucumber, peeled and seeded
  • 1 avocado
  • 2 cloves garlic, crushed
  • 1 shallot, peeled and sliced
  • 2 ounces aged balsamic vinegar
  • Olive oil
  • Juice of 2 lemons, keep separate
  • Juice of 2 limes
  • Salt and pepper to taste

1. Prepare grill by lighting high heat on 1 side, no heat on the other.

2. Pat fish fillets dry with paper towel and season with salt, pepper and some torn basil leaves.

3. Cook fish, skin-side down, on cold side of grill until fish can be pulled from skin, around 7 minutes depending on thickness of fillet.

1. Bring water, basil stems (wrapped in cheesecloth for easier removal, if desired) and a pinch of salt to boil on grill in a small sauce pan.

2. Add dry couscous, cover and remove from grill. Let steep for 5 minutes until liquid is absorbed. Fluff grain with fork, adjust seasoning.

3. Remove basil stems and fold in half the bunch of basil leaves. Keep warm.

To make the baby vegetables:

1. Wash zucchini and pattypan squash in cool water, and cut in half lengthwise.

2. Peel baby carrots and cut in half lengthwise.

3. Wash baby bell peppers and leave whole.

4. Season vegetables with salt, pepper and olive oil.

5. Start by cooking carrots cut-side down on hot side of grill, moving often to prevent flare-ups. Once a good char has occurred, move carrots to cold side of grill until tender.

6. Repeat previous step for zucchini and pattypans.

7. Place seasoned whole peppers on hot side of grill and treat in same fashion as other vegetables.

8. When all vegetables are at desired tenderness, remove from heat, toss in just enough olive oil to lightly coat and add lemon juice to taste, with a small amount of torn basil leaves, and adjust salt and pepper. Keep warm.

1. Wash and remove core from green tomatoes.

2. Add tomatoes, cucumber, avocado, garlic and shallot to blender. Puree with lime juice. Add small amounts of olive oil until the puree is smooth. Season with salt and pepper. Keep cool until serving.

Note: You may find yourself with excess gazpacho. Chef Lyon recommends refrigerating and having for lunch the next day.

To make the cherry tomato arugula salad:

1. Wash and halve tomatoes. Mix in bowl with arugula, salt and pepper to taste (arugula is naturally peppery in flavor, so taste often during seasoning), olive oil and as much of the juice of the second lemon as desired.

2. To plate, use a spoon to drizzle gazpacho on the plate. Top with couscous, then fish and vegetables. Top with the salad, which should fall into place and cover the dish beautifully. Serves 2.

Recommended White Burgundies

Note: The following list is a selection of outstanding and very good wines from recently rated releases. More wines can be found in our Wine Ratings Search.

DROUHIN VAUDON Chablis 2014
This is all about texture and balance, allowing the apple, lemon and stone flavors to flow effortlessly. Cleansing and elegant, with a lingering aftertaste of lemon and mineral. Drink now through 2018. 3,000 cases imported.

LOUIS JADOT Pouilly-Fuissé 2014
Ripe and fleshy, this exhibits peach, apple and floral aromas and flavors. There's a citrus element courtesy of lemony acidity, and the lingering finish evokes mineral. Drink now through 2022. 55,000 cases imported.

JOSEPH DROUHIN St.-Véran 2014
Though rich, this is offset by vivid acidity, creating a nice tension to the lemon, apple and melon flavors. Long and tangy on the finish. Drink now through 2018. 8,000 cases imported.

WILLIAM FÈVRE Chablis Domaine 2014
This is delicate, featuring lemon, herb and stone flavors lifted by the fine acidity. Touches of seashore and oyster shell add depth as this coasts to a clean finish. Drink now through 2018. 4,000 cases imported.

LES HÉRITIERS DU COMTE LAFON Mâcon-Milly-Lamartine 2014
Smoke and flint aromas lead off, backed up by ripe peach, apple and lemon fruit. This is rich, with fine acidity imparting focus and length. The mineral element returns on the finish. Drink now through 2021. 2,500 cases made.

DOMAINE GILLES NOBLET Pouilly-Fuissé La Collonge 2014
A balanced, succulent white, with lemon, white peach, apple and spice flavors in harmony with the smooth texture. Seamless from start to finish, lingering with a mouthwatering impression. Drink now through 2019. 5,000 cases made.

J.J. VINCENT & FILS Pouilly-Fuissé Marie-Antoinette 2014
A clean, focused style, this offers peach, apple and mineral flavors matched to a supple texture and lemony acidity. Stays sleek and stony on the lingering finish. Drink now through 2018. 4,424 cases imported.

BOUCHARD PÈRE & FILS Pouilly-Fuissé 2014
Aromatic and flavorful, sporting herb and spice accents to the core flavors of melon, apple and lemon. Finishes with a saline element. Drink now through 2018. 1,000 cases imported.

CAVE DE LUGNY Mâcon-Villages La Côte Blanche 2014
Fruity, offering peach, white flowers and lemon curd notes. Fresh and elegant, with a lingering citrus finish and a hint of stone. Drink now through 2018. 7,000 cases imported.

WILLIAM FÈVRE Chablis Champs Royaux 2014
A fresh, steely version, displaying apple, lemon and mineral flavors. Fades quickly, but has a fine sense of place. Drink now. 5,500 cases imported.

THIERRY & PASCALE MATROT Bourgogne White 2014
Rich and juicy, sporting peach, apple and lemon flavors. Tends toward the racy side, with a mouthwatering, minerally finish. Drink now through 2018. 3,000 cases imported.

LOUIS JADOT Bourgogne White 2014
Spiced apple and melon flavors mark this fleshy white. Vibrant, with a lemon note driving the moderately long finish. Drink now. 12,500 cases imported.

MISCHIEF & MAYHEM Bourgogne White 2013
A lean, racy white, whose lemon, green apple and spice flavors are matched to a smooth texture and vivid acidity. Fine length. Drink now. 2,000 cases made.

DOMAINE TALMARD Mâcon-Chardonnay 2014
A crisp, compact style, sporting peach, lemon curd and grapefruit peel flavors. Drink now. 4,200 cases imported.


A Last-Minute, On-the-Fly Family Meal

In Food Network Kitchens, Family Meal is usually a topic we talk about the minute we walk through the door. As you can imagine, we're juggling numerous projects at once, so it sometimes slips off our radars. That's exactly what happened yesterday.

Around noon, I got up from my desk and noticed nobody was making lunch — so I stepped in. I saw peeled shrimp left over from a grilling photo shoot and two quarts of marinara sauce. After a little hunting I also found mozzarella cheese. All of these ingredients together equals pure bliss, otherwise known as Shrimp Parmigiana.

To cook the dish, I added oil, chopped garlic and fresh thyme into a pan over medium heat. After two minutes, I added the shrimp and sauteed them until they were cooked through. Next, I deglazed the pan by adding a splash of white wine and the marinara sauce. I finished the dish by topping the shrimp with slices of mozzarella cheese and throwing it under the broiler until the cheese was melted. You can serve it with a loaf of crusty bread on the side and watch everyone smile.


Recipe of the Day: White Wine Frozen Cocktails

With the weekend in full swing, why not? I make variations on this recipe all the time with whatever frozen fruit I have. The cocktails taste better with farmers market frozen fruit too! Any berries work – nectarines – even watermelon.

Pinot Grigio Peach Frozen Wine Cocktail
Serves: 4

Ingredients
• 1 bottle Pinot Grigio (750ml) – aww heck have an extra bottle on hand!
• 2 cups frozen peaches (unsweetened)
• Large strawberries for garnish

Instructions
Add frozen peaches to blender
Pour in bottle of wine – you may want to have an extra bottle on hand.
Blend.
Garnish glasses – serve immediately.

Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
Want more from me? Find me on Facebook, Instagram, or Pinterest.


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Recipe of the Day: Kale Pesto Potato Salad

I know, I know, more kale! This is a great way to utilized the most popular green we’ve had in years. I have never been a fan of traditional potato salad since I have an aversion to mayonnaise. It just does not work for me. I usually create potato salads, with a vinegar / mustard base dressing and add in lots of different colorful vegetables. It always turns out great. I found this recipe from Red Moon Farm when searching for different options for the upcoming holiday. In this recipe also, I think I will add yellow and red bell peppers to brighten up the salad. I hope you like this one!

KALE PESTO POTATO SALAD

Ingredients:
Pesto
1 lemon, juice and zest
1 garlic clove
2 bunches kale, stems removed
1/4 c walnuts
1/4 c parmesan cheese, shredded
1/4 t red pepper
1/4 c olive oil
salt and pepper to taste

Salad
2.5 lb potatoes
2 or 3 extra small, mild onions, thinly sliced
1 carton peas
2 T red wine vinegar
1/3 c low sodium chicken broth + 3 T

Directions
• Put the potatoes in a pot, just covered with cold salted water. Place on the stove to boil, and cook until just tender throughout. Drain the potatoes and cover with a towel, allowing them to steam for 10 minutes or so.
• Meanwhile, bring a second pot of water to boil and blanch the kale and then the peas, just until they turn bright green. Rinse in cold water to halt the cooking process. Drain well. You’ll want to wring all the water out of the kale using your hands, then spread out on a clean towel to continue draining.
• When the potatoes are cool enough to handle, cut into bite size pieces. Gently toss with the onions, peas, red wine vinegar, and 3 tablespoons chicken broth. Set aside, allowing the potatoes to soak up the liquid.
• In a food processor, combine all the pesto ingredients and process until a fine paste forms. Add the remaining chicken broth (1/3 cup) and mix in to the pesto.
• Add the pesto to the potatoes and gently toss to combine. Best served immediately, while warm, or if needed, refrigerate until ready to serve.

Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
Want more from me? Find me on Facebook, Instagram, or Pinterest.