Nectarine Olive Oil Cake

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Recipe Courtesy of Real Simple Magazine. Food Styling 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
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.


White Chocolate Cranberry Bark with Sea Salt

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Recipe and Food Styling by Mandy Nash
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
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!


Linguini with Gremolata

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Recipe courtesy of Food & Wine. Food styling by Mandy Nash
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
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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Recipe and Food Styling by Mandy Nash

4 cups Brussels Sprouts, washed, trimmed, and outer leaves removed.
3 Tbsp grass-fed, organic butter
3 small fresh sage leaves.
Salt & Freshly grounds pepper, to taste

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 Styling by Mandy Nash
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 stying by Mandy Nash

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
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.]


Arugula Salad with White Wine Vinaigrette

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Recipe & Food stying by Mandy Nash

Bowl of 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. .
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 Styling by Mandy Nash
2lbs fresh 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
1. 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.
2. 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.
3. Add sprouts to dressing; toss to coat. Transfer to plate; spinkle with remaining 1 Tbsp parsley. .
Wine Pairing: Viognier from @donodalcielowines . 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 styling by Mandy Nash
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
1. 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.
3. Combine 3 Tbsp green onions and the next 5 ingredients (through red pepper) in a bowl.
4. 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: 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 styling by Mandy Nash
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
1. 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.
2. Whisk together the almond butter, water, and 1 tablespoon lemon juice. Set aside.
3. 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.
4. 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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Click here for my Grandmother’s buttery pie crust!

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

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.

Wine Pairing:  Sparkling Rosé Wine or Champagne


Mushroom Crostini

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Recipe & Food Styling by Mandy Nash

3 cups mushrooms, sliced
1 large shallot, minced
1-2 garlic cloves, minced*
1 Tbsp Olive Oil
1/8 cup dry white wine (I used Vermentino)
1/4 tsp salt
1/4 tsp fresh ground black pepper
12 pieces of diagonally cut French Baguette, toasted
1 Tbsp fresh parsley, chopped

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 Styling 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, with flavors of bell-pepper and lime. 🍷



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

1 large fresh 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)

1.) 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.

2.) 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.

3.) 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 styling by Mandy Nash

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

1. 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.
2.) 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). Makes 2 side salads

*Original recipe includes 1/2 cup celery leaves, which I omitted.
*Original recipe includes 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 Styling by Mandy Nash. 

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

Extra powdered sugar for rolling

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 ungreased cookie sheet. Bake until set but not brown, about 8-9 minutes. While still warm, roll in extra powdered sugar. Let cool completely. Any try eating just one! 

Makes about 4 dozen

Wine Pairing:  Champagne ✨


Black Bean & Corn Salsa with Avocado

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Recipe & Food Styling by Mandy Nash

1 cup tomatoes, chopped
1 cup corn
1/2 cup black olives, sliced
1/2 avocado, cubed
1/2 orange bell pepper, chopped
1/3 cup fresh parsley, chopped
1/4 cup red onion, finely chopped
1 can black beans
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

Serve this delicious salsa with corn chips or over rice for a meal!

Wine Pairing:  Champagne ✨


Arugula and Fennel Salad with Champagne Vinaigrette

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Recipe & Food Styling by Mandy Nash

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.

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 Styling by Mandy Nash

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

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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Recipe & Food Styling by Mandy Nash

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 Styling by Mandy Nash

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

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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Recipe & Food Styling by Mandy Nash

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 glass of crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vino Verde ✨


Kale Salad with Peanut Vinaigrette

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Food Styling by Mandy Nash

The Salad:
1 bunch of kale, chopped
1-2 tbsp fresh mint, finely chopped
1-2 tbsp fresh parsley, finely chopped
1/4 of a small head of 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! .

Pairing: a glass of red wine like Cabernet Sauvignon  ✨


The Best Vegan Basil Pesto

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Recipe & Food Styling by Mandy Nash

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

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


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