Time sure flies when you're having fun! One year ago today, Grapes and Greens was created. It has been a great year loaded with great recipes and fun wine pairings! Deb and I have had a blast and we thank you for enjoying what we do!
I recently discovered a wonderful cookbook by author Andrea Chesman, that I wanted to share with you! It is The New Vegetarian Grill: 250 Flame-Kissed Recipes For Fresh, Inspired Meals (it was a James Beard Award-nominee). If you love veggies as much as I do, I highly recommend it! Included in the book is a terrific variety of pastas, pizzas, sandwiches, and burgers - all vegetable - all designed for the grill. In it, Ms. Chesman offers a tremendous tip which I have found incredibly useful. She recommends cutting up the vegetables before grilling, and then cooking them on a grill pan. They can be tossed with a plethora of marinades and vinaigrettes before meeting the grill as well. I absolutely love this bit of advice!
Last Saturday night, I invited two of my most avid food and wine loving friends over for dinner. On the menu? One of my favorite recipes from The New Vegetarian Grill. I made pasta with a Grilled Tomato, Fennel and Leek Sauce. As I already knew from my previous dates with this dish, it was outstanding! I began our dinner with a simple salad of a variety of tomatoes (all shapes and colors) with fresh mozzarella and a drizzle of olive oil, of course topped with some chopped basil leaves. We enjoyed it with a delightful bottle of white Bordeaux (a blend of Sauvignon Blanc and Semillon). Outside on my patio, under a summer sky, this was a match made in heaven. The light, crisp, fresh wine was perfect with the tomato salad.
A little blurry, but this is the sauce in its final steps!
This is one of many, many wonderful recipes from Andrea Chesman. I gave the abbreviated version - the full recipe of course can be found in her book!