Volume 84: Eat This! Drink That!
Cozy One Pot Meals:
Fall calls for comforting one-pot meals that warm you from the inside out. From rich stews to creamy pastas and hearty seasonal soup, these cozy recipes are as easy to make as they are satisfying. To take things up a notch, we’ve paired each dish with a handpicked wine that highlights the flavours in every bite. It’s the perfect way to savour the season, one pot and one pour at a time.
Wines:
Yealands’ Marlborough Sauvignon Blanc 2023
Crisp and refreshing New Zealand Sauvignon Blanc layered with ripe tropical fruit and citrus notes complemented by a bright acidity and mineral finish.
Blasted Church Vineyards Washington Grenache Rosé 2024
Crafted in BC Grenache with grapes sourced from Washington State. This well balanced Rosé has flavours of red berries, peach and cranberry.
Monte Creek Winery Living Land Gamay Noir 2022
Light and juicy BC Gamay Noir with aromas of cherry and lilac followed by delicate spice and gentle tannins.
Melini all’Uso Toscano Chianti DOCG
This Tuscan Red Blend has intense aromas of dark cherries and sun-ripened fruit with flavours of dark berries, vanilla, and chocolate, with a smooth, balanced finish.
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Winemaker's CUT Sauvignon Blanc 750 mL Canada$24.99Warehouse delivery Pick up, delivery from store - Sale
Rust Wine Co. White Crush 750 mL CanadaSpecial Price $22.99 Regular Price $25.99 Save $3Warehouse delivery Pick up, delivery from store -
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Lock & Worth Winery Cabernet Franc Rose 750 mL Canada$26.99Warehouse delivery Pick up, delivery from store
Recipes
Sausage Tortellini Soup
Author: I am a Homesteader
Serves: 4 Prep Time: 5 mins Cook Time: 20 mins
Wine pairing:
Melini Governo all’Uso Toscano Chianti
Ingredients:
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1 pound ground mild Italian sausage
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½ medium yellow onion, diced (approximately ½ cup)
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1 can diced tomatoes
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2 tbsp tomato paste
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3 cups chicken broth
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2 tsp garlic, minced
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2 tsp Italian seasoning
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1 tsp kosher salt
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½ tsp black pepper
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1 bag (20 ounces) fresh cheese tortellini, refrigerated
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1 cup heavy cream
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2 cups fresh spinach
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parmesan cheese, shaved, for garnish
Instructions :
Step 1:
In a large heavy-bottomed pot over medium heat, add the Italian sausage. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
Step 2:
Add diced onions to the pot. Cook until they are translucent.
Step 3:
Add the tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.
Step 4:
Add tortellini, heavy cream, and spinach. Stir to combine. Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).
Step 5:
Serve with shaved parmesan.
Sweet Potato and Black Bean Stew
Author: Hedi Hearts
Serves: 3 Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Monte Creek Living Land Thompson Valley Gamay Noir
Ingredients:
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1 onion, diced
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1 large sweet potato, peeled and chopped
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1 (14oz) can black beans, drained and rinsed
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1 (14oz) can chopped tomatoes
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1 tsp smoked paprika
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1 handful spinach
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2 tsp cumin
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1 tsp olive oil
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2 cloves garlic, minced
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Salt and pepper to taste
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2 cups vegetable stock
Instructions :
Step 1:
In a large pan heat the olive oil and add the onions. Cook for 2 -3 minutes until translucent, then add in the garlic for another 30 seconds.
Step 2:
Add the sweet potatoes and cook for another 2 - 3 minutes. Next, add in the smoked paprika, and cumin; give it a good stir.
Step 3:
Pour in the tomatoes along with the beans and the vegetable stock. Put a lid on and cook for around 15 minutes.
Step 4:
Once the potatoes are soft, stir in the spinach and adjust the seasoning to taste.
Chicken Broccoli Alfredo Pasta
Author: Pudge Factor
Serves: 6 Prep Time: 15 mins Cook Time: 30 mins
Wine pairing:
Blasted Church Vineyards Washington Grenache Rosé
Ingredients:
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1 tbsp Olive Oil
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1 lb Boneless Skinless Chicken Breasts cubed
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1 tsp Kosher Salt divided
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1 tsp Freshly Ground Black Pepper divided
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3 Garlic Cloves freshly minced
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4 cups Low-Sodium Chicken Broth
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1 lb Dry Pasta such as farfalle, penne, or rotini
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1 tbsp Italian Seasoning
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1 Broccoli Crown cut into florets
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1 cup Heavy Whipping Cream
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2 oz Parmesan Cheese freshly grated, plus additional for topping
Instructions :
Step 1:
Heat the olive oil over in a large pot. Add the cubed boneless skinless chicken breast pieces, and stir to coat. Season the chicken with ½ teaspoon each of Kosher salt and freshly ground black pepper. Cook, stirring frequently until the chicken is cooked through. Remove the chicken and set aside, keeping warm until ready to return to the pot.
Step 2:
Add the garlic to the pot, stirring constantly and cook until fragrant. Then, add the chicken broth, increase the heat to high, and bring to a simmer. Add the dry pasta and stir into the broth. When the liquid begins to simmer again, place the lid on the pot and reduce the heat to medium-low. Cook for 8 minutes, stirring occasionally.
Step 3:
Add the Italian seasoning and broccoli florets, then stir them into the pasta. Replace the lid on the pot and cook for about 4 minutes, or until the pasta has cooked through.
Step 4:
Add the heavy whipping cream and stir into the pasta. Add the freshly grated Parmesan cheese and stir into the pasta. Season with the remaining ½ teaspoon each of Kosher salt and freshly ground black pepper. Then, add the cooked chicken back to the pot and stir into the pasta.
Step 5:
Top with additional freshly grated Parmesan cheese. Serve immediately.
Thai Lentil Curry
Author: Nora Cooks
Serves: 6 Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Yealands’ Marlborough Sauvignon Blanc
Ingredients:
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1 tbsp olive oil
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1 medium yellow onion chopped small
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3 cloves garlic minced
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1 tbsp grated fresh ginger
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2 tbsp curry powder
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1 medium sweet potato peeled and cubed small
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2 cups cauliflower florets
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2 cups broccoli florets
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2 medium sized carrots peeled and cut into chunks
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1 red bell pepper seeded and sliced
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15 oz can lentils drained and rinsed
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2 13.5-oz cans coconut milk
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2 tbsp Thai red curry paste
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1 ½ tsp salt, or more to taste
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1 tbsp cornstarch
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2 tsp sugar or pure maple syrup
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1 lime, juice squeezed
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3 cups fresh baby spinach
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fresh chopped cilantro, optional
Instructions :
Step 1:
Heat the oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes. Now add the garlic and ginger, and cook for 1 more minute. Add the curry powder and sauté 1-2 minutes more, until fragrant.
Step 2:
To the pot, add the sweet potato, cauliflower, broccoli, carrots, red pepper and lentils. Pour in the coconut milk, red curry paste and salt and stir well. Bring to a boil, then simmer for about 10 minutes, until the sweet potatoes and other vegetables are tender.
Step 3:
In a small bowl, whisk together the cornstarch with 2 tablespoons water, then stir into the curry to thicken.
Step 4:
Now stir in the sugar, lime juice and the spinach until it wilts. Taste; season with more salt if desired. Serve hot with rice, fresh cilantro, hot sauce.