Shop LOCAL + Eat LOCAL + Play LOCAL

Summertime is about being out in the beautiful outdoors with family and friends enjoying life. Life for me is all about great food, wine, craft beer, and family. There’s nothing better than being in the middle of a vineyard with stunning views soaking up the sun, sipping on something tasty. Being from here, some would think I’d want to get away to enjoy life, but really, life is so good right here in my backyard. I love the idea of hanging out at Trione {or any of the gorgeous wineries in Alexander Valley} enjoying a good, fresh picnic, playing bocce, and letting the day slip away. I’m excited that at Trione we are offering an incentive to keep people local, keep the money in our area… shop at any of these local cafe’s and grocery stores, bring your picnic to the winery, show us your receipt to receive a 10% discount on wine purchases that day!!

Here are the stores:

Big John’s Market

Geyserville Market

Oliver’s Market- Windsor

Jimtown Store

Geyserville Mud

The Dry Creek General Store 

I shop at these places regularly. I love the cold pressed coffee and breakfast sandwich at the Geyserville Mud. The freshly made burritos at the Geyserville Market are to die for. The Jim Town Store and Dry Creek General made killer sandwiches. The lines for these places can get a bit long so be patient, it’s worth it. And…Big John’s Market and Oliver’s have everything you could possibly want to add to any picnic. I love Oliver’s, I go all the time and they’re 2 minutes from my house, so naturally when they opened {just last month}, my life got a little bit better!

Here’s my perfect picnic:

Here is my perfect whole30 compliant picnic:

  • Salami
  • Butter lettuce leaves
  • Roasted red bell peppers & onions
  • Fresh cut baby bells, carrots, and cucumbers
  • Radishes
  • Castelvetrano olives
  • sliced avocado
  • Meyer lemon olive oil & balsamic {for dipping}
  • Roasted red pepper dip
  • strawberries & blackberries
  • tomatoe salad with olive oil
  • fresh fruit flavored water
  • sparkling water with fresh fruit cubes

http://jessposhepny.com/2015/04/fresh-fruit-cubes/

 

Here is more info on Trione’s Summertime special. Enjoy the Summer!!

Sweet Chili Lime Sauce

Sweet Chili Lime Sauce

Whole30 Approved

 

This is amazing on grilled chicken, stewed vegetables, or as a dipping sauce for vegetables in replacement of hummus. This is a great, fresh tasting sauce/dip to bust out for an appetizer with sliced cucumbers, peppers, carrots, and celery too!

It does not have a lot of heat so if you like strong heat then add in some of the seeds.

You’ll Need:

  • 1 2 oz. package dried Pasila Ancho Chili
  • 1 2 oz. package dried Chili Negro Entero
  • 1 can pineapple
  • 3/4 c. pineapple juice
  • 3/4 c. apple cider vinegar
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 c. pepper water
  • 1 tsp. salt

Method:

With gloves on, use kitchen shears to cut the top of the peppers off and pour the seeds into the trash can. Fill a large bowl with hot water, put the peppers in the water and let sit for about 30 minutes to re-hydrate.

In a Vitamix add in pineapple, apple cider vinegar, garlic, lime juice, and pineapple juice and blend until smooth. Add in the pepper water and salt, blend again. Taste, if you need to adjust by adding more of the seeds or salt, do so now. Keep refrigerated.

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Eat Clean, Eat Healthy, & Eat Well.

 

 

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Easter Chowder

Easter Chowder

Potato, Leek, Corn & Ham Chowder

Did someone say Chow-da?!?

 

You’ll Need:

 

  • 1 pound of smoked ham, cut into small cubes
  • 5 stalks of celery, finely chopped
  • 12 small to medium yukon gold potatoes, peeled and cut into cubes
  • ½ yellow onion, diced
  • 2 leeks, cleaned and thinly sliced
  • 3 cans of corn, drained
  • 8-10 cups homemade vegetable stock
  • Salt and pepper to taste

Method:

Heat a large stock pot and brown the ham, stirring constantly so that it doesn’t burn, 7-10 minutes. Remove from pot and set aside.

Deglaze the pot with stock, add in the onion and leeks, cook for 10 minutes. Add the celery and potatoes, stir and deglaze the pot with stock as needed to get all the flavorful juices off of the bottom. Cook for about 10-15 minutes, stirring regularly, then add the stock {enough to cover the ingredients} and the corn. Add the smoked ham, bring to a boil, then turn down to a simmer, cover, and cook for 45 minutes to 1 hour. Season with salt and pepper to taste.

*Remember the ham is salty so may not need to add any additional.

http://jessposhepny.com/category/recipes/
Enjoy!

Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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A Mid-Summer Night’s Cherry Roast

Recipe from Tomatomania Cookbook. Tomatomania coming to Trione Winery on April 30th, all day. Join us!! 

http://jessposhepny.com/category/sonoma-county-2/discover-local/

FROM SCOTT: “The unsung heroes of the garden in my book? Cherry tomatoes. Many ’maniacs scrunch their noses when I suggest they grow cherries. Some say they have a “unique” taste. Others complain they had way too many cherries one year because they tend to grow like crazy. This is a problem?

Great on their own, these tomatoes are also fantastic companions for homemade hummus, goat cheese, steamed green beans . . . I could go on. And by all means, play around with the vegetables and herb combos—and tomato varieties. This is a very pile-it-on friendly recipe.”

RECIPE: 

2 pints (4 cups) cherry, grape, or other small tomatoes
¼ medium red onion, thinly sliced and roughly chopped (optional)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed
1 small sprig rosemary, cut in half, or 2 tablespoons mixed chopped garden herbs such as oregano, thyme, and basil
Kosher salt
Freshly ground black pepper

  1. Preheat the oven to 400°F. If the tomatoes are large, slice them in half. On a large rimmed baking sheet, toss the tomatoes with the onion, if using. Sprinkle the olive oil, balsamic vinegar, and brown sugar over the tomato and onion mixture. Season with a generous pinch of salt and scatter the herbs on top.
  2. Bake for 10 minutes and stir the tomatoes with a heat-proof spatula, mixing any stray pools of vinegar and tomato juice back together as much as possible. The juice from the tomatoes will help deglaze the baking sheet. Bits of vinegar will stick to the spatula; that’s fine (when it cools, it turns into a handy “vinegar candy” snack for the cook). Reduce the oven temperature to 325°F.
  3. Continue to bake, stirring every 10 minutes, until the tomatoes begin to wrinkle but are still very juicy, 20 to 30 minutes, depending on the size, variety, and ripeness of the tomatoes.
  4. Remove the tomatoes from the oven and transfer to a bowl to cool, scraping the baking sheet well, and season with additional salt and pepper to taste. Refrigerate for up to 1 week.

Makes about 2 cups

Prime Picks: Any cherry, grape, pear, or other small variety.

Best left on the vine: Any super-large tomatoes. They release water immediately as they bake so they won’t caramelize well.

Recipe located on page 166-168 of the Tomatomania cookbook.

I {Moxie Lady} enjoy this delightful mix with Laura Chenel Goat Cheese and a sip of Trione Sauvignon Blanc or Route 128 Viognier. This is one of those great recipes you can whip up before hand and look like a superstar for your guests on a nice Spring or Summer afternoon by “throwing together” a delicious appetizer. Want to turn this into a full meal? Roll out some dough and use this as the topping for a seasoned flat bread!

Cheers!

 

 

 

Roasted Cauliflower- A Staple for the Healthy Household

Roasted Cauliflower:

Kid Tested…Mother Approved 🙂 My boys LOVE this as does my chef hubby!!

Everyone likes to start to think “Healthy” for a new year, and we all have those New Year’s resolutions… but how can we eat healthy all of the time when carbs taste so good?! I know that’s my trouble area- bread, potatoes, tortillas, pizza… it’s just SO good!! Here is something that I have been using for many meals, as a snack, as a side, an addition to a dish, in lieu of pasta. I will be adding this to the menu for my family, friends, and myself during 2016 and on my journey to a healthier, happier lifestyle.
It’s delicious, and it’s great for you.

This is a staple in my kitchen and will be something I use in many recipes going forward to help in my weight-loss journey. I keep heads of cauliflower handy in my fridge but always wait to clean them up and roast until at least 2 days before use. I like it freshly roasted and hot, but this can be done in advance and served cold.  It’s the perfect vegetable that can be dressed up in so many ways! Here is my basic technique.

Preheat oven to 375

Use a sheet of foil, put the head of cauliflower in center, drizzle with olive oil {vigorously}, season with salt and pepper. Wrap up the head loosely but making sure the ends are closed.

http://jessposhepny.com/category/healthy-lifestyle/

http://jessposhepny.com/category/healthy-lifestyle/

Place on sheet tray and in oven for 45 minutes.

To Serve:

  • Cut in bite sized pieces for snacks
  • Cut the florets off head and then in half, use with pasta sauce
  • Cut into pieces for a side dish
  • Mash up, a substitute for mashed potatoes
  • Gently smash and serve with sauteed zucchini
  • puree with roasted red peppers for a soup
  • Let cool, cut and serve with spinach salad

There are countless ways to use this dish. This has been a staple for me in my kitchen and my boys love it. It’s tasty, healthy, and so versatile. You can spice it up, drizzle balsamic over it, eat it with pretty much anything. Add this to your kitchen repertoire. The best part about this veggie dish- it’s simple and cheap!

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Amy’s Drive Thru- Sonoma County Fast Food

Amy’s Drive Thru is the world’s first ever fast food vegetarian, vegan, and no GMO restaurant. Amy’s opened Wednesday, July 22, 2015 at 10am. They will be open everyday for service from 10am until 10pm in Rohnert Park, near the entrance of the Graton Casino. This is a seriously healthy alternative to the fast food restaurants available now.

You may know Amy’s kitchen as the premier purveyor of frozen foods that are available nationally in stores. Amy kitchen has been producing fine frozen foods for the busy families who want to eat more healthy. NOW, instead of stopping at a fast food burger joint, or picking up some greasy tacos, families can swing into a,us drive through and pick from fresh made salads, 5 different pizzas,  fresh burritos, or turkey burgers, and more. Almost everything is organic {95%}.

The prices are right too, and approachable for nearly every income:
The burgers range from $2.69-$4.29
Burritos are $4.69
Mac n’ Cheese are $4.69
Pizzas are $5.89-$6.50

Amy’s staff produces everything from scratch and really believe in the locally grown and farmed rule {some refer to as the 100 mile radius rule}; they support local farms, growers, and purveyors for most, if not all of their foods. Sour cream for the burritos and chili come from the Clover Stornetta Farms, the pickles are brined at the local Sonoma Brinery and fair trade coffee is served. Amy’s is strictly non GMO, period. They make all of their tortillas, buns, pizza sauce, veggie burgers, pasta, and tofu from SCRATCH! That’s way cool! That is the kind of fast food I want to feed to my own kids!

http://jessposhepny.com/category/restaurant-reveiws/

http://jessposhepny.com/category/restaurant-reveiws/

Amy’s concept is hopefully going to change Sonoma County for the better, changing the way people think about the food they put in their bodies, and hopefully go beyond our county.

Not only is the food healthy, but they recycle everything too. There is a living roof and solar panels to help conserve energy, a water tower for reclaimed water to feed the living roof, take out boxes are printed with non GMO inks, and environmentally friendly tableware is used and recycled correctly. They’re certainly doing their part.

http://jessposhepny.com/category/restaurant-reveiws/
This concept is a great example for our community and visitors alike; it really presses the point to feed yourself and your family well and healthy {when in a rush} and treat the environment with respect. Be mindful of what you need and don’t need, and try to do your part to support local business to keep the economy thriving and do your part to use all of the pieces of the land-no waste. I am excited to see them be successful with the drive thru and dine in restaurant here.
http://jessposhepny.com/category/restaurant-reveiws/

White Wine Spritzers: 31 days of Deliciousness for Summer

Summertime is the best time to enjoy a wine spritzer. It’s the perfect drink for the mom who wants to sip on something refreshing but also wants to be able to have more than one! The bubble water dilutes some of the alcohol and adds a little more excitement to the drink. Here is a list of recipes for the HOT July afternoons.
31 days of deliciousness created with the starting base of the 2013 Trione Sauvignon Blanc {you can use any white wine that you like because all recipes are still driven by the wine, you want to make sure it’s one you dig!} and bubble water.
ENJOY!!
Base wine and bubble water recipe:
3 parts wine to 1 part bubble water

Adjust as needed for larger groups

Basic simple syrup recipe:
3 cups water
3 cups sugar
Method:
In medium sauce pan bring water to boil then add sugar and stir until sugar dissolves (about 4-6 minutes). Turn heat down and simmer for 3 minutes then remove from heat and chill completely before using.
Buy a soda stream to have bubble water all year round! 

http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/ http://jessposhepny.com/2015/04/fresh-fruit-cubes/

One
Sauvignon Blanc
bubble water
squeeze of lemon

 

Two
Sauvignon Blanc
1 ounce of Aperol
bubble water
garnish with orange twist

 

Three
Sauvignon Blanc
1 ounce of mint simple syrup
raspberry bubble water

 

Four
Sauvignon Blanc
thyme simple syrup
lemon bubble water
2 squeezes of Meyer lemon
garnish with Meyer lemon wedge

 

Five
Sauvignon Blanc
jalapeno zest
2 wedges of lime
simple syrup
lime bubble water
floater of 7up
garnish with jalapeno zest

 

Six
{Bloody Mary}
Sauvignon Blanc
3 ounces fresh tomato juice
basil
lime and lemon bubble water
garnish with lime

 

Seven
Sauvignon Blanc
bubble water
floater of St. Germain
lemon twist

 

Eight
Sauvignon Blanc
orangina
garnish with strawberries

 

Nine
Sauvignon Blanc
3 ounces of fanta

 

Ten
Blend:
Prickly pear peeled
2 ounces margarita mix
1 lime squeezed
1 lemon squeezed
simple syrup
Sauvignon Blanc

 

Eleven
Sauvignon Blanc
1 package of blueberries, pureed
simple syrup
lemon bubble water
a splash of sprite

 

Twelve
Sauvignon Blanc
1 grapefruit, squeezed
bubble water

 

Thirteen
Blend:
basil simple syrup
10 strawberries
add:
Sauvignon Blanc
bubble water

 

Fourteen
Cheryl-Temple:
Sauvignon Blanc
1 ounce grenadine
bubble water
garnish with cherry

 

Fifteen
Sauvignon Blanc
peach puree
bubble water
garnish with mint

 

Sixteen
Sauvignon Blanc
lemon bubble water
muddle blueberries
garnish with frozen raspberries {use the raspberries as ice cubes}

 

Seventeen
Watermelon soaked in Sauvignon Blanc blended
then add Sauvignon Blanc
bubble water
garnish with watermelon wedge

 

Eighteen
Sauvignon Blanc
Lemon grass simple syrup
1 blood orange, juiced
bubble water
garnish with a blood orange slice

 

Nineteen
Sauvignon Blanc
muddled mint and cucumber
{or make cucumber water by shredding it, blending, then straining}
lime bubble water
garnish with mint and slice of cucumber

 

Twenty
Blend:
Rosemary simple syrup
2 peaches, peeled
Sauvignon Blanc
Add:
bubble water
garnish with peach.

 

Twenty-One
Sauvignon Blanc
1 ounce lillet blanc
bubble water
2 wedges of tangerine, squeezed
garnish with a slice of tangerine

 

Twenty-Two
Sauvignon Blanc
10 strawberries thinly sliced
1 thyme sprig
6 ounces of lillet Blanc
2 lemon wedges, squeezed
bubble water

 

Twenty-Three
{Sangria}
2 bottles of Sauvignon Blanc
2 cups orange juice
2 cups pineapple juice
½ pineapple, cut into chunks
4 apples, cut into chunks
4 pears, cut into chunks
4 peaches cut into chunks
Add:
Floater of brandy
top with bubble water for each serving

 

Twenty-Four
Sauvignon Blanc
bubble water
4 dashes of bitters
orange twist for garnish

 

Twenty-Five
1 ounce lemon thyme simple syrup
Sauvignon Blanc
bubble water

 

Twenty-Six
Sauvignon Blanc
1 ounce ginger simple syrup
1 pear, pureed
Bubble water

 

Twenty-Seven
Sauvignon Blanc
Bubble water
fruit cube {link to JPV fresh blackberry, lime, grapefruit ice cubes}

 

Twenty-Eight
Sauvignon Blanc
1 ounce limoncello
1 lemon, squeezed
top with bubble water
garnish with lemon slice

 

Twenty-Nine
¼ cup of black cherries, blended or muddled
1/2 ounce agave nectar
Sauvignon Blanc
bubble water
top with ice
garnish with blueberries

 

Thirty
{Martini}
Sauvignon Blanc
1.5 ounces dry vermouth
top with bubble water
garnish with a sprig of tarragon
serve in a martini glass

 

Thirty-One
{Aper-tini}
Sauvignon Blanc
bubble water
apple juice
garnish with apple slice

 

 

 

Spiced Shrimp and Zoodles

Spiced Shrimp and Zoodles

{Whole30 Approved}

Kid Tested 🙂 My little loves this. It’s good for them too! 

I have been pinning recipes with “Zoodles” {zucchini noodles} for the last couple of days and thought I’d better buy a spiral cutter and try them out! After seeing what all of the fuss is about, I wonder if I’ll ever need real pasta again!!

Spiced seared shrimp, steamed broccoli, and zucchini noodles tossed in olive oil, lemon, and parsley. It’s so good you won’t even know it’s healthy and even the toughest critics {the teenagers} will love it! Mine sure did!

You’ll Need:

  • 4 zucchini, spiraled
  • 2 heads of broccoli, cleaned and cut into bite size pieces
  • 20 shrimp, peeled and deveined
  • Olive oil
  • 1 lemon
  • half a bunch of parsley chopped
  • Salt & Pepper
  • Red pepper flakes (2 shakes)
  • Uncle Timmy’s Spice Rub {or use paprika and a little cayenne}

 

Method:

Drizzle olive oil over the shrimp and season, flip and season the other side.

Lightly coat a pan with olive oil and add red pepper flakes. Add the broccoli,mix up and cover. Cook on medium heat until dark green and al dente {3/4 of the way cooked}, then set aside.

Heat another pan with olive oil, add the shrimp, cook on one side for a couple of minutes to get some caramelization, then flip and cook for about 30 seconds. Take shrimp out of the pan and set aside. Add a touch more olive oil and throw in the noodles, toss, and season with salt and pepper. Cook until soft, then add in the broccoli, and shrimp, mix up and then squeeze the lemon over and chopped parsley and mix again, then serve.

Serves 4 hungry people.

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.

A Cruciferous Salad

Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.

You’ll Need:

  • 4 Broccoli heads with some stem
  • 1 cauliflower head, cut into bite size pieces
  • 1/2 head red cabbage sliced thinly and about 1.5 inch long
  • White wine or apple cider vinegar for drizzling
  • Salt & pepper to taste

The amounts of the ingredients will depend on how much you really want to make.

Method:

Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.

http://jessposhepny.com/category/whole-30-life/

Eat Clean, Eat Healthy, & Eat Well.