Peanut Butter Chocolate Chip Cookies


Ingredients: 3/4 cup refined coconut oil, at room temperature 3/4 cup creamy natural peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup unsweetened almond milk (or your favorite nondairy milk) 2 teaspoons pure vanilla extra 1 1/2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips

Directions: Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper. In a large mixing bowl, use an electric mixer to beat together the oil and peanut butter. Beat in sugars until fluffy. Add the milk and vanilla. Sift in 3/4 cup of the flour, along with the cornstarch, baking powder, and salt. Beat until smooth. Add the chocolate chips and use a fork to distribute them throughout. Add the remaining 3/4 cup flour and mix with a fork until well combined. Place twelve 2-tablespoon scoops of dough on each baking sheet, a few inches apart. Lightly flatten them with your hand. Bake until golden on the edges, about 10 minutes. Let the cookies cool on the baking sheets for a few minutes then transfer to a cooling rack to cool completely.

Wine Pairing: Prosecco ✨


Apple Crisp

Original recipe & food photography by Mandy Nash

Filling: 7 cups apples, peeled, cored, and cubed (2.5 lbs. or approx. 6 apples )  2 tbsp (1/8 cup) organic white granulated sugar 1 1/2 tbsp fresh lemon juice 1/2 tsp cinnamon 1 tbsp all-purpose white flour

Topping: 3/4 cup all-purpose white flour 1/2 cup quick oats 3/4 walnuts, toasted 4 Tbsp organic butter, semi-softened 1/4 cup coconut sugar (or sub brown sugar) 1/4 tsp all spice (or sub apple pie spice) 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp salt

Directions: Mix all filling ingredients in a large bowl and place in a greased 2.5-quart dish. Place all topping ingredients in a medium bowl. Mix with fingers and then sprinkle evenly on top of filling. Bake in a 375°F oven with cover on, for 45-60 minutes or until bubbly. Serve warm with coconut whipped cream or vanilla ice cream.

Wine Pairing: Sauternes or Late Harvest Riesling ✨


Black Bean & Lentil Dip with olives!

Original recipe & food photography by Mandy Nash

No need to feel guilty chowing down on this high-protein dip! Serve with pita chips or veggies for a healthy snack.

Yields: 1 cup


1 garlic clove 1 (15-oz.) can organic black beans, drained & rinsed 1 (15-oz.) can organic black lentils, drained & rinsed 1/2 cup fresh parsley or cilantro 1/2 tsp cumin 1/4 tsp chili powder 1/2 tsp salt 1/2 tsp freshly ground black pepper Juice of 1/2 lime 2 Tbsp extra virgin olive oil 1/2 cup black olives, finely chopped

Directions: Pulse garlic in large food processor until minced. Add beans, lentils, parsley or cilantro, cumin, chili powder, salt, pepper, and lime juice. Mix ingredients just until well incorporated. With the food processor running, gradually add olive oil through the food chute until desired consistency is achieved. Stop and scrape down sides a few times. Place dip in serving bowl and mix in chopped olives.

Wine Pairing: Red wine or Champagne ✨


Olive Tapenade with Crostini

Recipe by “Men’s Health” magazine. Food photography by Mandy Nash

Instructions: Using a food processor, pulse 1/2 cup each pitted black olives (Kalamata or Nicoise) and pitted green olives (Castelventrano or picholine), 2 Tbsp each drained capers and roughly chopped parsley or basil, and 1/2 tsp dried oregano or rosemary until a chunky paste forms. Transfer to a bowl, stir in 1 Tbsp extra-virgin olive oil, and season with black pepper.

Crostini: Toast slices of baguette in a 350°F oven until lightly golden brown on both sides (flipping over to achieve browning on both sides). Place 1-2 tbsp of olive tapenade on toasted bread. Optional: top with finely chopped green olives & finely chopped white cheddar cheese or crumbled feta.

Wine Pairing: Argyle Vintage Brut ✨


Apple Pecan Spread

Cheers to the whomever created this recipe! Food photography by Mandy Nash

Ingredients: 1/2 cup butter 1 medium apple, peeled, cored and chopped 1 cup pecan pieces 2 Tbsp pure maple syrup 1 tsp cinnamon

Directions: Melt butter in a medium saucepan over medium heat. Add apple and cook for 10-15 minutes or until very soft, stirring frequently. Stir in pecans, syrup and cinnamon and let cool. Puree in a small blender or food processor until fairy smooth. Serve on waffles, pancakes, toast or biscuits.

Wine Pairing: La Marca Prosecco (enjoy on its own or with Mimosas!) ✨


Vegetable Potato Curry with Naan

Recipe and food photography by Mandy Nash

Premade curry sauce turns this is into an quick weeknight meal that’s both healthy and delicious!

Ingredients: 1-2 Tbsp avocado oil 1/2 large yellow onion, chopped 2-3 garlic cloves, sliced 1 (4 oz.) can yellow curry paste (I used MAESRI brand) 1 (400 ml) can organic coconut milk + half a can of water 2 cups of vegetables (potatoes, bell peppers, celery, cauliflower, and/or carrots) Cooked white or brown rice Fresh cilantro Fresh lime wedges Jalapeno, sliced Scallion, chopped

Directions: Heat oil in a large sauté pan over medium-high heat. Once oil is warm, add the onions and garlic and cook for 5-7 minutes or until translucent. Add curry paste, coconut milk, and half a can of water. Bring to a simmer, then add 2 cups of chopped vegetables.

Serve over a bed of fluffy white or brown rice and garnish with fresh basil, cilantro, lime wedges, jalapeno peppers, and/or scallions.

Wine Pairing: Dry Riesling ✨


Roasted Cauliflower, Caper, and Red Onion Pasta

Recipe and food photography by Mandy Nash

Ingredients: 1 package of pasta (Farfalle “Bowtie” shown here) 7 cups organic cauliflower, separated into florets (~1 head) 1 large organic red onion, sliced thick 3 cups organic mushrooms, sliced thick or quartered 1/4 cup capers, rinsed 1/4 cup avocado oil 1/2 tsp salt 1/2 tsp freshly ground pepper 2 Tbsp organic grated lemon peel 1/4 cup fresh organic parsley, chopped Extra virgin olive oil, for drizzling

Directions: Preheat oven to 475°F. In a large roasting pan, toss together the cauliflower, red onion, mushrooms, capers, avocado oil, salt, and pepper. Roast vegetables in preheated oven for 30 minutes or until golden brown and crispy. (A fork should easily glide through the cauliflower.)

While vegetables are roasting, bring a large pot of water to a boil. Add pasta to boiling water with a sprinkle or two of salt, reduce heat to a simmer and cook for 9-11 minutes (or until desired doneness). Drain and set aside. If pasta is done way before the vegetables, gently mix in a little bit of extra virgin olive to keep the pasta from sticking.

Serve roasted vegetables over pasta and sprinkle with the lemon peel and parsley. Option to finish the dish off with a drizzle of extra virgin olive oil.

Wine Pairing: Rucksack Cellars Cabernet Franc ✨


Molasses Cookies

Original recipe & food photography by Mandy Nash

Ingredients: 2 cups all-purpose white flour 1 tsp baking soda 1/2 baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp ground allspice 1/2 cup coconut sugar (or brown sugar) 1/2 cup organic butter, softened 1 large organic egg (room temperature) 1/4 cup organic molasses Coarse raw sugar or granulated sugar 

Directions: Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices. In a medium bowl beat together the butter and sugar until well blended. Add the egg and molasses and beat until smooth. Stir wet ingredients into dry ingredient, and mi until well incorporated. Using a cookie scoop for uniformity, scoop dough out into your hand and roll dough into a ball in the coarse sugar. Place cookies on a parchment-lined cookie sheet. Bake in a 350°F oven for 9 to 15 minutes or until set and tops are cracked. 

Wine Pairing: Champagne or any dessert wine ✨


Olive Oil Cake with Strawberries & Mint

Cake recipe by EatingWell – May 2019. Coconut Whipped Cream & Balsamic Reduction recipes by Mandy Nash. Food photography by Mandy Nash

Ingredients: 2 cups white whole-wheat flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoons baking soda 1/4 teaspoon salt 3 large eggs 3/4 cup buttermilk* 3/4 extra-virgin olive oil 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon lemon zest Fresh Strawberries, chopped or sliced Coconut Whipped Cream Balsamic Reduction

Directions: Preheat oven to 350° F. Coat a 9×5-inch loaf pan with cooking spray and dust with flour. Whisk flour, baking powder, baking soda, and salt in large bowl. Whisk eggs, buttermilk, oil, sugar, and vanilla and lemon zest in a medium bowl. Add the wet ingredients to the dry ingredients and stir just until combined. Scrape the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour. Optional: Serve with coconut whipped cream, strawberries, fresh mint, and balsamic reduction. Yields: 12 slices.

*Notes: I used made my own buttermilk by mixing 1 Tbsp lemon juice with enough milk to measure 1 cup. I didn’t have white-whole wheat flour, so I just used 1 cup white flour and 1 cup of whole wheat flour. Orange zest works as a substitute for lemon zest. Any I didn’t wait an hour before consuming. 🙂

Coconut Whipped Cream: 1 (14-ounce) can coconut cream (chilled overnight or longer in the fridge), 2 Tbsp powdered sugar, 1/2 tsp vanilla. Remove the firm coconut cream from can (leaving the coconut water behind) and place in bowl. Beat coconut cream with hand-mixer just until blended. Slowly add the powdered sugar (adjusting how much you put in based on how sweet you like it) and add the vanilla. Continue blending until smooth. Be careful not to over-beat, as it can cause the cream to separate!

Balsamic Reduction: 1 cup good-quality balsamic vinegar, 2 Tbsp maple syrup or honey. Place ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10-15 minutes. Remove from heat. The sauce thickens as it cools, and placing it in the fridge will speed up the process.

Wine Pairing: Brut Champagne ✨


Blackberry Crostata

Original recipe and food photography by Mandy Nash

Blackberry Filling:
4 cups fresh organic blackberries
1 Tbsp fresh lemon juice
1/4 tsp cinnamon
1/2 cup organic white sugar
3 Tbsp arrowroot powder or Non-GMO cornstarch 1 Tbsp butter, chilled

Filling directions: Combine all filling ingredients, except the butter, in a large mixing bowl.

Grandma’s Pie Crust: 3 cups all-purpose white flour 1 tsp salt 1 & 1/4 cups butter, softened 1 egg 1 Tbsp distilled white vinegar 2 Tbsp ice water

Dough directions: Mix flour and salt with whisk in a large bowl. Using a pastry blender, cut butter into flour mixture until well blended. Whisk together egg, vinegar, and ice water in small bowl. Drizzle liquid into the flour mixture, stirring to form dough. Turn dough out onto a floured surface and divide into two equal portions. Flatten into two thick disks and Refrigerate dough for at least 30 minutes before using.

Crostada directions:Preheat oven to 425° F. Roll one disc into a large 11-inch circle on a lightly floured surface (or roll in between sheets of Saran wrap to reduce the use of flour). Transfer to a large, square cookie sheet lined with parchment paper. Spoon the filling into center of dough, leaving a 1 1/2- inch border. Cut 1 tablespoon of butter into small pieces and sprinkle on top of filling. Fold edges of dough over filling, working quickly to prevent berry juices from seeping out the sides. Place crostada in preheated oven for 15 minutes. Reduce oven temperature to 375° and bake until crust is golden brown and filling is bubbly, about 25-30 minutes more. Let cool before serving.

Wine Pairing: French Champagne or Italian Prosecco ✨


Simple Coleslaw

Original recipe and food photography by Mandy Nash

Ingredients: 8 cups shredded green cabbage
2 medium carrots, shredded (I used a cheese grater)
1 cup Vegennaise*
2 Tbsp white wine vinegar
1 Tbsp organic white sugar
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Directions: Mix all ingredients in a large bowl.

*This recipe hasn’t been tested with regular mayo or any other mayonnaise substitute.
Wine Pairing: Any chilled white or pink wine. ✨


Nectarine Olive Oil Cake

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Recipe Courtesy of Real Simple Magazine. Food photography by Mandy Nash

1 1/2 cups all-purpose flour
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 ripe organic nectarines
3/4 cup organic white granulated sugar, plus more for pan
2 large organic, cage-free eggs
1 tsp. pure vanilla extract
3/4 cup extra virgin olive oil, divided
Coconut oil spray*
Powdered sugar, for serving
1 tsp. flaky sea salt

Directions: Preheat over to 350°F. Coat 9-inch round cake pan with coconut oil spray and line bottom with parchment paper; coat the top of the parchment paper with coconut oil spray and sprinkle with granulated sugar. Whisk flour, kosher salt, baking powder, baking soda in a medium bowl. Pit and roughly chop 2 nectarines. Puree in a blender or food processor until smooth. Whisk granulated sugar, eggs, and vanilla in a large bowl. Whisking constantly, gradually add 1/2 cup of extra virgin olive oil. Add flour mixture in 2 batches, whisking until evenly incorporated. (Batter will be thick.) Fold in nectarine puree and pour batter into prepared pan. Bake until cake is golden and pulls away from sides of pan, 28-30 minutes. Let cool in pan for 10 minutes. Remove cake from pan and transfer to wire rack to cool completely. To serve, dust cake with powdered sugar. Slice remaining 2 nectarines and toss with flaky sea salt and remaining 1/4 cup extra virgin olive oil. Serve cake with the nectarine / olive oil mixture.

*I used organic fruit & sugar – so that is what’s mentioned here. Also, if you have a Kitchenaid, it would make the mixing part of this recipe way easier! I had to switch from using a whisk to a large wooden spoon.

Wine Pairing: French Champagne or Italian Prosecco


White Chocolate Cranberry Bark with Sea Salt

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Original recipe and food photography by Mandy Nash

Ingredients: 1 (12-ounce) bag of white chocolate chips
Dried cranberries (one heaping handful)
Pink Himalayan sea salt or other coarse, colorful salt

10×15-inch (Jellyroll pan) or cookie sheet with edges (that will fit in the refrigerator)
Parchment Paper

Directions: Line jellyroll pan or cookie sheet with parchment paper. Melt white chocolate in double broiler (or use the heat-proof glass bowl method over a saucepan filled with water). Once chocolate is melted, stir in dried cranberries. Pour chocolate into the parchment-line pan and spread into an even, thin then layer. Sprinkle on sea salt. Place in fridge for a few hours, and allow to set. Break into pieces and enjoy!

Wine Pairing: French Champagne or Italian Prosecco


Linguini with Gremolata

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Recipe courtesy of Food & Wine. Food photography by Mandy Nash

Ingredients: Grated zest from 2 large lemons (about 2 tsp)
Grated zest from 1 orange (about 2 tsp)
4 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1 1/2 tsp fresh lemon juice
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1/2 extra virgin olive oil
1 pound linguine

Directions: In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon juice, salt, pepper, and olive oil. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.

Wine Pairing: a bright, acidic white wine like Albarino, Vinho Verde, or Muscat 


Brussels Sprouts with Sage Butter

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Original recipe and food photography by Mandy Nash

Ingredients: 4 cups organic Brussels Sprouts, washed, trimmed, and outer leaves removed.
3 Tbsp grass-fed, organic butter
3 small fresh sage leaves.
Salt & freshly ground black pepper, to taste

Directions: Place prepared Brussels Sprouts in a single layer, in a large saute pan. Add a little water and bring to a boil. Reduce heat and cover with lid slightly cocked. Cook until tender, and drain. .
Sage Butter: Place butter and fresh sage leaves in small sauté pan. Melt the butter over low heat until browned. Remove from heat then add to cooked Brussels Sprouts. Season with salt and pepper.

Wine pairing: Any red or white wine would round out a meal that includes these sprouts! [Zinfandel is the wine shown in the picture.]


Cauliflower Salad with Tahini Dressing

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Recipe courtesy of Eating Well. Food photogaphy by Mandy Nash

Instructions: Grate 1 medium (1.5-lb.) head cauliflower into a large microwaveable bowl. Stir in 1 tsp. olive oil and 1/4 tsp. kosher salt. Cover with plastic wrap, and microwave 3 minutes. Spread on a baking sheet; let cool 10 minutes. Stir together 1/4 cup finely chopped shallot and 3 Tbsp. fresh lemon juice. Let stand 10 minutes; stir in 2 Tbsp. tahini. Place cooled cauliflower in a large bowl; stir in tahini mixture, 1/2 cup chopped fresh parsley, 1/3 cup chopped dried cherries, 1 Tbsp. chopped fresh mint, and 1/4 tsp. kosher salt. Sprinkle with 3 Tbsp. chopped salted roasted pistachios.

Wine Pairing: AIX Rose Wine, France 2018


Avo-tahini Toast

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Recipe courtesy of Eating Well. Food photography by Mandy Nash

Ingredients: 1 tsp fresh lemon juice
Dash of kosher salt
1 (1-oz.) slice whole-grain bread, toasted
3 grape tomatoes, quartered
2 pitted kalamata olives, chopped
1 hard-cooked egg, peeled and sliced
1 tsp tahini
Directions: Combine juice, salt, and avocado in a bowl, mashing with fork. Spread avocado mixture evenly over toast; top with tomatoes, olives, and egg. Drizzle with tahini. Serves 1.
[I used a fried egg and two slices of multigrain bread.]

Beverage Pairing: an Oatmilk Cappuccino, Aeropress, or Turkish Coffee – made with Organic coffee beans.


Arugula Salad with White Wine Vinaigrette

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Original recipe & food photography by Mandy Nash

Ingredients: Organic arugula
Red bell pepper, julienned
Radishes, chopped
Pumpkin seeds
White beans (drained & rinsed)
Salt & pepper
3 Tbsp white wine vinegar
9 Tbsp California extra virgin olive oil.
Whisk and serve.

Directions: Place all ingredients in varying proportions in individual bowls or one large serving bowl. Serve with dressing.

Wine Pairing: a bright, acidic white wine like a dry Riesling, Verdicchio, Sauvignon Blanc, or Chablis


Roasted Brussels Sprouts with Mustard Dressing

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Recipe courtesy of Cooking Light. Food photography by Mandy Nash

Ingredients: 2lbs fresh, organic Brussels sprouts, halved lengthwise (washed and outer leaves removed)
6 Tbsp extra-virgin olive oil, divided
1/2 tsp plus 3/8 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 Tbsp sherry vinegar
1 Tbsp grainy mustard
2 Tbsp chopped fresh flat-leaf parsley, divided

Directions: Preheat oven to 450° F. Toss together Brussels sprouts, 2 Tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450° F until golden brown and just tender when pierced with a tip of a knife, about 20 minutes, stirring once after 10 minutes. Meanwhile, whisk together vinegar, mustard, 1 Tbsp parsley, remaining 3/8 tsp salt, and remaining 1/4 tsp pepper in a large bowl. Add remaining 1/4 cup oil in a slow, study stream, whisking until emulsified. Add sprouts to dressing; toss to coat. Transfer to plate; spinkle with remaining 1 Tbsp parsley.

Wine Pairing: Viognier from Dono Dal Cielo Vineyards. The bright, tropical flavors of this delicious wine pairs beautifully with the acidic dressing


Tempeh and Broccolini Stir-fry

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Recipe courtesy of Cooking Light. Food photography by Mandy Nash

Ingredients: 1/2 lb. Broccolini
6 Tbsp chopped green onion, divided
4 1/2 Tbsp rice vinegar
3 Tbsp lower-sodium soy sauce
2 Tbsp hoisin sauce
2 tsp honey
1/4 tsp crushed red pepper
5 tsp avocado oil (original recipe uses canola oil)
1 (8-ounce) package tempeh, cut into 1/2-inch cubes
1 cup snow peas, halved (I used snap peas)
2 2/3 cups hot cooked long-grain white rice
3 Tbsp chopped, unsalted, dry-roasted peanuts

Directions: Cook Broccolini in boiling water for 2-3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces. Combine 3 Tbsp green onions and the next 5 ingredients (through red pepper) in a bowl. Heat a large, heavy skillet or wok over medium-high heat. Add 1 Tbsp oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 tsp oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 Tbsp green onion and peanuts.

Wine Pairing: a crisp white wine like Clos Floridene Grand Vin De Graves 2015, France


Sweet Potato Medallions with Almond Sauce and Chickpea Salad

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Recipe courtesy of Cooking Light. Food photography by Mandy Nash

Ingredients: 4 small (4-oz.) sweet potatoes
1/4 cup creamy natural almond butter
3 1/2 Tbsp warm water
3 Tbsp fresh lemon juice, divided
2 Tbsp olive oil, divided
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3/4 tsp kosher salt
1 tsp black pepper

Directions: Prick potatoes all over with fork; place on a microwave-safe plate, and microwave on HIGH just until tender, about 5 minutes. Cut into 1/2-inch rounds. Whisk together the almond butter, water, and 1 tablespoon lemon juice. Set aside. Brush potato slices on 1 side with 1 tablespoon of olive oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, 2 to 3 minutes. Combine chickpeas, arugula, salt, pepper, 2 tablespoons juice, and 1 tablespoon oil in large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce. Serves 4.

Wine Pairing: Terlato Vineyards Pinot Grigio


Raspberry Pie

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Original recipe & food photography by Mandy Nash

Raspberry Pie Filling:
4 cups fresh raspberries
1 Tbsp fresh lemon juice
1/4 tsp cinnamon
1/2 cup organic white sugar
3 Tbsp cornstarch

Directions: Combine filling ingredients in large mixing bowl. Pour mixture into an 9-inch pie plate lined with one crust. Lay other crust on top, trim and crimp edges. Bake in preheated 425° for 15 minutes to set the crust. Reduce oven temperature to 375° and bake until crust is golden brown and filling is bubbly, about 25 minutes more. Let cool before serving. *Scroll up for my Grandmother’s Buttery Pie Crust Recipe (Under “Blackberry Crostada)

Wine Pairing:  Sparkling Rosé Wine or Champagne


Mushroom Crostini

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Original recipe & food photography by Mandy Nash

Ingredients: 3 cups organic mushrooms, washed & sliced
1 large organic shallot, minced
1-2 garlic cloves, minced*
1 Tbsp extra-virgin olive oil
1/8 cup dry white wine (I used Vermentino)
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 pieces of diagonally cut French Baguette, toasted
1 Tbsp fresh, organic parsley, chopped

Directions: Heat 1 tablespoon of olive oil over med-high heat in a large sauté pan. Add mushrooms, shallot, and garlic and sauté for 5 minutes or (until onions are translucent). Add wine, salt, and pepper; sauté for 3-4 minutes or until most of the liquid is absorbed. *Rub toasted baguette slices with cut side of garlic (before mincing and then top with 2 Tbsp of the mushroom mixture and sprinkle parsley on top! Makes 12 crostini’s

Wine Pairing: a bold red wine like Petite Sirah or a crisp white wine like Vermentino 


Coconut Curry Tempeh Bowls

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Recipe courtesy of Cooking Light. Food photography by Mandy Nash

Instructions: Stir together 1 (8-oz.) pkg. tempeh, cubed; 1 Tbsp. soy sauce (I used Bragg’s Amino Acids); 2 tsp. sesame oil; and 1 tsp. curry powder in a bowl. Cook in a skillet over medium heat until browned, about 5 minutes. Remove tempeh; set aside. Add 1 cup sliced red bell pepper, 1 cup matchstick-cut carrots, 4 tsp. sesame oil, 2 tsp. minced garlic, 2 tsp. minced peeled fresh ginger to skillet. Cook until crisp-tender, about 3 minutes. Remove from heat; stir in 1 cup light coconut milk and 2 Tbsp. yellow miso until smooth. Divide 3 cups cooked brown rice among 4 bowls; top with vegetable mixture and tempeh. Sprinkle with 1/4 cup fresh cilantro leaves. Garnish with fresh lime wedges.

Wine Pairing: a dry white wine Gruner Veltliner . 



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Recipe courtesy of The New York Times. Food photography by Mandy Nash

Ingredients: 1 large fresh organic bell pepper, roasted
1/2 cup chopped scallions (3-4 scallions)
1 tsp freshly squeezed lemon juice
1 tsp ground cumin
1 tsp kosher salt

3 tsp pomegranate molasses
1 tsp red pepper flakes (recipe calls for Aleppo – but I used regular crushed red pepper flakes)
5 Tbsp olive oil
3/4 cup walnuts, lightly toasted
4 to 6 fresh bread crumbs (I used cracker crumbs)

Directions: Combine pepper, scallions, lemon juice, cumin, salt, 2 tsp pomegranate molasses, 1/2 tsp red pepper flakes, 4 Tbsp olive oil and all but 2 of the walnuts in a food processor and puree until smooth. Add 4 Tbsp bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining breadcrumbs and pulse again. Season to taste with salt and red pepper flakes. Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 Tbsp olive oil, 1 tsp pomegranate molasses and 1/2 tsp red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle on top.

Wine Pairing:  Vina Castellano’s award-winning Cabernet Franc, Sierra Foothills 


Celery and Parsley Salad with Wine-Soaked Raisins

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Recipe courtesy of Food and Wine. Food photography by Mandy Nash

Ingredients: 1/2 cup golden raisins
3 Tbsp dry sherry, Madeira, Marsala, or other white wine
2 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
2 cups thinly diagonally sliced celery
2 cups fresh flat leaf parsley

Directions: Place raisins in small microwaveable bowl. Microwave on high until mixture boils. Let stand for 10 min or until most of the liquid is absorbed. Whisk together oil, lemon juice, salt, and pepper in medium bowl. Stir in sliced celery and let sit for 10 min. Add raisin mixture (including any wine that hasn’t been absorbed), parsley, and celery leaves (if using). Stir well. Divide mixture among plates and serve with Parmigiano cheese (if not vegan). *Original recipe includes 1/2 cup celery leaves, which I omitted. *Original recipe includes serving salad with Parmigiano cheese, which I omitted to keep it vegan. *I found that chopped walnuts are delicious sprinkled on top!

Wine Pairing: a light-bodied, bright & citrusy white wine like Sauvignon Blanc or Vermentino ✨


Russian Teacakes

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Food photography by Mandy Nash. 

Ingredients: 1 cup organic butter, softened
1/2 cup organic powdered sugar
1 tsp pure vanilla
2 1/4 cups all-purpose white flour
1/4 tsp salt
3/4 cup finely chopped nuts (I like pecans)

Extra powdered sugar for rolling

Directions: Heat oven to 375°. Mix butter, 1/2 cup powdered sugar, and vanilla together in a large bowl until well blended. Stir in flour, salt, and nuts. Shape dough into 1-inch balls. Place on un-greased cookie sheet. Bake until set but not brown, about 8-9 minutes. While still warm, roll in extra powdered sugar. Let cool completely.  And, try just eating just one! 

Makes about 4 dozen

Wine Pairing:  Champagne ✨


Black Bean & Corn Salsa with Avocado

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Original recipe & food photography by Mandy Nash

Ingredients: 1 cup organic tomatoes, chopped
1 cup canned corn, drained
1/2 cup black olives, sliced
1/2 avocado, cubed
1/2 organic orange bell pepper, chopped
1/3 cup fresh, organic parsley, chopped
1/4 cup organic red onion, finely chopped
1 can black beans, rinsed & drained
1/4 cup extra virgin olive oil
Juice of 1/2 lime (~ 1 Tbsp)
1 clove of garlic, minced
1/4 tsp cumin
1/4 tsp chilli powder
1/4 tsp salt
1/4 tsp freshly ground black pepper

Corn Chips
White Rice

Directions: Mix all ingredients in large bowl. Serve with corn chips or over rice for a meal!

Wine Pairing:  Champagne ✨


Arugula and Fennel Salad with Champagne Vinaigrette

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Original recipe & food photography by Mandy Nash

Instructions: Top a plate full of arugula (or mixed greens) with the following:
Fennel (sliced and chopped)
Green olives
Shaved Carrot

The 3:1 dressing: 3 tbsp extra-virgin olive oil and 1 tbsp Champagne vinegar.

Wine Pairing: a bright, crisp white wine like Pinot Gris, Sauvignon Blanc, or Vino Verde ✨


Roasted Winter Vegetables

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Recipe courtesy of Cooking Light. Food photography by Mandy Nash

Ingredients: 1 cup each: carrots, parsnips, golden potatoes, Brussels sprouts, chopped
Half lemon thinly sliced, organic
5-7 whole garlic cloves
2 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup parsley, de-stemmed and packed tight
2 tbsp fresh dill
2 tbsp fresh chives
1 tbsp lemon juice
Zest from one large organic lemon

Directions: Mix vegetables in olive oil and roast in a 450° oven for 30-35 minutes. Vegetables are done when golden brown and a fork can easily glide through. Mix in herbs, lemon juice, and zest. Add salt & pepper as needed. Serve!

Wine Pairing: a medium-to-full bodied red wine, like Zinfandel  ✨


Beautiful Vegetarian TACOS

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Original recipe & food photography by Mandy Nash

Instructions: Layer however much – of each of the following ingredients – in this order:

Organic corn tortillas
Black beans, drained and rinsed
Hot sauce (I prefer Cholula)
Shredded lettuce
Tomatoes, chopped
Black Olives, sliced
Sweet Onions, chopped

*Serve with fresh lime, chips, and salsa and guacamole

Wine Pairing: Castilla – La Mancha Tempranillo from Spain ✨


White Beans ‘herbs on Toast

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Recipe courtesy of Bon Apetit page 34 – March 2017. Food photography by Mandy Nash

Ingredients: 1 finely chopped shallot
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (I used mint, parsley, chives, and dill)
1/3 cup olive oil
Two 15-ounce cans navy beans, rinsed
(I used one can of white beans and one can of black-eyed peas)
1 teaspoon hot pepper flakes

Directions: Mix shallot and white wine vinegar in a small bowl and let sit for five minutes. Mix herbs and olive oil in a large bowl. Add beans and hot pepper flakes and toss to combine. Season with salt. Add shallot mixture to bean mixture and toss gently to combine. *Serve over toast!

Wine Pairing: this dish would pair beautifully with any wine! For a light lunch, pair it with Champagne or Rose! ✨


Greek Salad

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Original recipe & food photography by Mandy Nash

Instructions: This salad is super easy to make: top a bowl of freshly chopped lettuce with:

Kalamata olives
White beans (protein!)
Fresh tomatoes, chopped
Avocado (or cucumber) or both! 
Two 15-ounce cans navy beans, rinsed
(I used one can of white beans and one can of black-eyed peas)
Salt & Freshly ground black pepper

Serve with homemade balsamic vinaigrette: 1/4 c. balsamic vinegar + 3/4 c. extra virgin olive oil = whisk and use.

Wine Pairing: a crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vino Verde ✨


Kale Salad with Peanut Vinaigrette

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Recipe & food photography by Mandy Nash

The Salad:
1 bunch of organic kale, chopped
1-2 tbsp organic fresh mint, finely chopped
1-2 tbsp organic fresh parsley, finely chopped
1/4 of a small head of organic purple cabbage, cut into strips
Sprinkle of dry-roasted peanuts

The Dressing:
1/2 cup peanut oil
1 tbsp brags liquid aminos (or sub soy sauce)
2 tbsp dark sesame oil
2 tbsp rice vinegar
1.5 tbsp honey
Dash of red pepper – Whisk and enjoy! .

Wine Pairing: any red wine! I paired it with Cabernet Sauvignon  ✨


The Best Vegan Basil Pesto

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Original recipe & food photography by Mandy Nash

Ingredients: 2 garlic cloves
3 cups fresh basil leaves
2-3 Tbsp pine nuts, toasted
1 Tbsp fresh lemon juice
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 extra virgin olive oil

Directions: Place garlic in a large food processor and process until minced. Add basil and next four ingredients (through pepper). With processor on, slowly pour oil through food shoot and process until smooth, scraping down the sides. Enjoy!

Wine Pairing: a herbaceous white wine like Vinho Verde, Verdejo, Vermentino, or Gruner Veltliner✨


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