Tag: sonoma wine

Local Food, Wine, and Craft Beer Events in Sonoma County

Just because the rain won’t let up doesn’t mean that should keep you inside! There are so many great events coming up in April and May in Sonoma, here are a few you should put on your radar. APRIL EVENTS St. Florian’s Brewery hosts Trivia […]

Lemon Garlic Dandelion Greens

Lemon Garlic Dandelion Greens Whole30 Approved I love dandelion greens. I love the bitter taste and the grainy texture of the raw green. I have been trying experiment with creating a less bitter taste and this is not that… this dish is flavorful, but bitter. […]

Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

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

 

Eat Clean, Eat Healthy, & Eat Well.

 

Balsamic caramelized onions

Balsamic caramelized onions Whole30 Approved   This is a must have in the kitchen. I love onions any way- raw, pickled, roasted, sauteed, caramelized… give me an onion any day of the week! But these are a necessity on whole30. They give that nice sweetness […]

Cucumber Radish Spring Salad

Cucumber Radish Spring Salad Whole30 Approved You’ll Need: 1 English cucumber, peeled and quartered lengthwise, then sliced 10 radishes, sliced thin 1 large avocado cut into chunks 2 tbsp lemon herb vinaigrette  salt & pepper to taste Method: In a bowl mix all produce with vinaigrette […]

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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TomatoMania!! Is back at Trione!

Owner Scott Daigre of Tomatomania is headed back up North with over 300 tomato varieties! They’ll be at Cornerstone Gardens in Sonoma Valley for one weekend and then head further North to Geyserville and will be at Trione Winery on April 30th. Scott has been coming […]

Sonoma Wine Country Weekend

The highly anticipated Wine Country Weekend is right around the corner on one of the busiest weekends of the year: Labor Day. People are scrambling to find a room for a night or two because the weekends festivities are not to be missed! I have […]

Roasted Red Bell Pepper & Cauliflower Soup

This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

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Eat Clean, Eat Healthy, & Eat Well.

Enjoy!

 

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup You’ll Need: 1 22 ounce bottle of Eclipse Stout 5 cups of cremini mushrooms, sliced 1 ½ red onion, roughly chopped 1 stalk celery, sliced 8 carrots, peeled and sliced thick 2 32 ounce cans of diced tomatoes 4 medium […]