A homemade flaky pie crust with creamy ricotta cheese and ripe heirloom tomatoes. Perfect during tomato season, and with a glass of Frey Organic Sangiovese.
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup Unsalted Butter
1/4 cup ice water
2 tablespoons olive oil
1 pound heirloom tomatoes
1 pound whole milk ricotta cheese
1 clove garlic, sliced thin
Fresh chives and basil, garnish
Coarse salt and pepper
Crust: Start the crust by stirring together the flour and salt and then cut in the cubed cold butter until pea-sized pieces. Mix in the ice water by the tablespoon. The dough should be a bit shaggy. If you press it together it should stick, but just barely.
Scoop the dough out onto a clean surface and fold it over itself a few times to form a loose ball. Wrap it tightly in plastic and put it in the fridge for at least 30 minutes. You know you did it right if you can see chunks of butter in the dough.
Filling: The most important part of this recipe is to salt and drain the tomatoes of any extra liquid. Slice the tomatoes and line a colander with them. Then sprinkle them with salt and let them rest for about 10-15 minutes.
When you’re ready to make the tart, roll your dough out into about a 14-inch round. It doesn’t have to be perfect. Then drizzle the dough with olive oil and spread the ricotta cheese. Leave about a 2-inch border around the edges so you can fold the dough over later. Add some slivered garlic to the cheese and top with tomatoes. Carefully fold the dough edges over the top and sprinkle it with a little salt and pepper and put it in the oven!
Bake the tart at 400 degrees F. for about 50 minutes. Rotate it once halfway through to make sure it’s cooking evenly.
After out of the oven let the tart rest for about 10 minutes to allow the filling to set up. Sprinkle chopped chives and basil on top and serve with a glass of Frey Organic Sangiovese.
Use fresh heirloom tomatoes in season, if possible.
Fresh basil, garlic, and chives.
Tomatoes ready for topping.
Ready to roll!
Ricotta cheese spread on the dough, then the garlic...
...and tomatoes on top. Ready for the oven.
The eyes get the first bite!
Fresh spring rolls should offer a pleasing contrast in texture (soft wrapper, chewy noodles, and crunchy vegetables) and flavors (fresh mint, basil, and cilantro; peanuts, spicy chilies, and salty sauce) which will pair perfectly with a cold glass of our Organic Pinot Grigio. Try to source organic ingredients for the health of farmworkers, your own health, and for future generations.
1 large carrot, peeled and shredded
1 large cucumber, peeled, halved lengthwise, and cut into matchsticks
½ cup chopped green onion
½ cup fresh basil and/or mint leaves torn into ½ inch pieces
½ cup fresh cilantro leaves
1 cup lettuce leaves chopped
2 cups cooked rice noodles
8 (8-inch) round brown rice paper wrappers
Peanut Sauce Ingredients and Recipe
¼ cup creamy organic peanut butter
1 tsp Asian chili-garlic sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
1 tbsp brown sugar
Cream together peanut butter and brown sugar, then add vinegar, chili-garlic sauce and soy sauce. Blend together to make a rich & creamy peanut sauce perfect for dipping in your Spring Rolls.
1. Prepare all ingredients in individual bowls.
2. Spread clean, damp dishtowel on counter. Fill 9 inch pie plate with 1 inch of room-temperature water. Submerge each wrapper in water until just pliable, about 2 minutes. Lay softened wrapper on towel. Scatter about 4 basil leaves, 4 mint leaves and 6 cilantro leaves over wrapper. Arrange 5 cumber sticks horizontally on wrapper, leaving 2 inch boarder at bottom. Top with carrots, lettuce leaves, green onion, and about 2 tbsp noodles. Fold bottom of wrapper up over filling. Fold sides of wrapper over filling and then roll wrapper up into tight spring roll.
3. Repeat with remaining wrappers and filling. Serve immediately with peanut dipping sauce and a glass of Frey Organic Pinot Grigio.
We enjoy this family favorite with roasted root vegetables and a farm fresh garden salad. This dish pairs nicely with Pinot Noir due to the earthy flavors of the nuts, dried berries, and root vegetables.
Serves 4 to 6
4.5 cups water
1 cup sugar
6 (2-inch) strips orange zest thinly sliced
2 large carrots, peeled and cut into ¼-inch pieces
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
¾ teaspoon saffron threads, crumbled
½ teaspoon ground cardamom
1½ cups basmati rice, rinsed
½ cup dried cranberries
½ cup dried currants
¼ cup almonds, roughly chopped and toasted
¼ cup pistachios, roughly chopped and toasted
1.) Bring 2 cups of water and sugar to boil in small saucepan over medium-high heat. Stir in orange zest and carrots, simmer until carrots are tender, 12-15 minutes. Drain and allow to cool on a plate.
2.) Heat olive oil in a large saucepan over medium heat. Add the onion and 1 ½ teaspoons salt and cook until the onion is softened, about 5 minutes. Stir in saffron and cardamom and cook until fragrant, about 1 minute. Stir in rice, and cook for about 3 minutes or until the edges begin to turn translucent. Stir in 2 ¼ cups water and bring to a simmer. Reduce to low, cover, an simmer until liquid is absorbed and rice is tender, 18-20 minutes.
3.) Remove pot from heat and sprinkle candied carrots and orange zest, cranberries, and currants over rice. Place clean, dry dish towel over pot and return the lid to the pot with the towel underneath. Allow to stand for 10 minutes. Add almonds and pistachios and gently fluff with fork. Season with salt and pepper to taste.
Vegan Holiday Cinnamon Chocolate Chip Cookies
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12-15 cookies
½ cup coconut oil
1 cup brown sugar
¼ cup chocolate almond milk
1 tablespoon vanilla extract
2 cups all purpose flour (please note alternate flours WILL change the outcome of the recipe!)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup vegan chocolate chips
Pre-heat oven to 350 degrees. Cream (thoroughly mix) together the coconut oil and brown sugar, then add the almond milk and vanilla. The mixture may be liquidy. This is OK. In a separate bowl mix the flour, baking soda, baking powder and salt. Combine the wet and dry ingredients (it WILL BE crumbly - this is OK), then fold in the chocolate morsels and any other mix-ins of your choosing. Roll into Tbsp sized balls and place them on an ungreased cookie sheet (or on a sheet of parchment paper on the baking sheet), then flatten them out a bit with your palm. The dough may be a little crumbly, but just smoosh it together and it will work fine. Bake for 7-10 minutes. (We did 8 which was perfect). Enjoy with a glass of Frey Biodynamic Cabernet
Panzanella Salad with Frey Organic Pinot Grigio
• ½ loaf of Sourdough bread (about 10oz), cubed
• 2 cups cherry tomatoes
• 2-3 large heirloom tomatoes
• ½ red onion, thinly sliced
• 1 English cucumber, peeled and cut into chunks
• Handful of basil leaves, torn into small pieces
• 1 tablespoon of red wine vinegar
• ½ cup of extra-virgin olive oil (divided)
• 3 cloves of garlic (crushed)
• Salt and pepper to taste
• Heat the oven to 350 degrees.
• Heat 1/4 cup of olive oil in a large oven-proof skillet over medium heat.
• Remove the skillet from the heat, add crushed garlic and bread and mix well.
• Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown. Let it cool down.
• In the meantime, prepare the tomatoes. Cut the cherry tomatoes in half, and core and slice the large tomatoes into medium cubes.
• In a large bowl, mix tomatoes, cucumbers and onions.
• Combine vinegar with remaining olive oil, salt and pepper and pour over the salad. Mix well.
• Add toasted bread and basil, and toss everything together.
• Enjoy with a glass of Frey Organic Pinot Grigio!
Sitarani Palomar, co-host of "An Organic Conversation" made this delicious soup for us served with an arugula salad with beluga lentils at a recent organic food event.
¼ cup extra virgin olive oil
3 cloves garlic, smashed and peeled
1 large yellow onion, sliced
¼ cup + ¼ cup Frey Vineyards Biodynamic Chardonnay
5 threads of saffron
2 ½ pounds heirloom tomatoes
2 cups vegetable stock or water
1 tablespoon sea salt
1 teaspoon freshly ground pepper
Preheat oven to 300 degrees F. Core and quarter the tomatoes and set aside.
Heat a large saucepan over medium heat. Add the olive oil and when warmed, add the garlic, sautéing until golden, but not browned. Add the sliced onions, sea salt, and black pepper, and sauté until onions begin to soften. Add ¼ cup of white wine and saffron, and simmer until the wine cooks off, about 10 minutes. Remove from heat add tomatoes, and then divide the ingredients between high-sided sheet trays or casserole dishes. Place in oven and roast for 1 hour.
Remove roasted tomatoes, garlic and onion from the oven and deglaze with the remaining ¼ cup of wine, stirring to dissolve as much of the browned ingredients as possible. Transfer all vegetables and juices to a high-speed blender with vegetable stock or water. Purée until smooth, and pour back into the larger saucepan. Bring to a boil, reduce to simmer, and simmer for 15 minutes, or until desired consistency is reached and flavors have melded. Season with additional salt and pepper to taste.
Pairs perfectly with Frey Vineyards 2014 Biodynamic Chardonnay at lunch for its balanced acidity and complementary depth from light oak flavor. Alternatively, enjoy with the velvety richness of Frey Vineyards 2014 Organic Merlot for a satisfying dinner. Serves 4.
By Darlene Buerger, 1st place winner in our Frey Wine Recipe Contest.
I love summertime and the abundance of sweet berries. For me that means berry pie, berry sauce, berries and ice cream or just about anything I can make to enjoy fresh berries. I also love the fresh taste and sweet aroma of Frey Organic Natural Rosé Wine. I decided to incorporate my two favorites into this easy to make, elegant recipe. Who says “You can’t have your wine and eat it too?” This recipe is best when served with an additional glass (or two) of Frey Organic Natural Rosé Wine. Enjoy!
1-8oz roll phyllo dough, thawed
½ cup butter, melted
1½ cup walnuts, chopped
½ cup cherries, pitted, chopped
½ cup sugar
2 tablespoons flour
1 teaspoon lemon zest
½ cup honey
½ cup sugar
½ cup Frey’s Organic Natural Rosé Wine
2 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 tablespoons walnuts, chopped
2 tablespoons shredded sweetened coconut, toasted
1 tablespoon grated ginger
1 teaspoon lemon zest
Spray 9x11 inch baking pan with cooking spray.
1) In a medium saucepan combine berries, sugar, flour and 1 teaspoon lemon zest. Cook over low heat 2 to 3 minutes or until berries have broken down and sauce has started to thicken. Cool slightly.
2) Unroll phyllo and remove single sheet. Place on flat surface. Brush with butter and repeat until you have 5 layers. Place phyllo in pan and place ¾ cup walnuts on top of phyllo. Top walnuts with 5 more layers phyllo and butter. Top this layer with berries and 5 more sheets of phyllo and butter. Top this layer with remaining walnuts and 5 more sheets of phyllo and butter. Generously butter top of final layer of phyllo and score top, cutting through all layers into desired size pieces. (3x3 inch squares or diamonds)
3) Bake baklava at 350 degrees for 25 to 35 minutes or until golden brown.
4) Glaze: In a saucepan combine honey, sugar, wine and lemon. Heat to a boil and then reduce heat to low and simmer 6 to 8 minutes or until sauce starts to thicken. (Stir sauce to keep it from burning.) Remove sauce from burner and stir in balsamic vinegar.
5) Pour cooled sauce over the baklava. Sprinkle with *Topping. Allow to set for at least 1 hour before serving.
Éva-Marie Lind, parfumeur and CEO/founder of EM Studios Arome in Portland, Oregon, provides us with her next installment of tasting notes for Frey organic and Biodynamic wines. EM Studios Arome specializes in aromatic and olfactory artistry, with a concentration on whole earth ingredients, sensory attunement, and botanical beauty. We love how Éva-Marie’s poetic descriptions take us out of the ordinary Wine Tasting 101 textbook and into a fecund and ethereal world.
2013 Organic Sauvignon Blanc
Sheer delight met my nose as cherries, vanilla and the inference of the sweet, honeyed 2-penylethyl acetate found in freesia danced forward. In the mouth, a symphony of tropical fruit, the blush of apricot feathered with bergamot, and the fragrance of blackberry flowers where they join at the vine. She unfolds as a mountain creek tumbling over rock, opening into deeper and brighter clarity that is held fast to the zest of Sicilian lemon embellished with the slight tang of star fruit.
2013 Organic Chardonnay
Near luminescent in her aroma, she blossoms into hints of pale early spring tulip petals and the inner breath of white lotus, kissed by moon glow, just before dawn. This one jumps forward with a lovely clarity, yet she is surprisingly voluptuous in the mouth where a momentary splash of pink grapefruit announces the structured waltz of d’anjou pear with the inner blushed heart of a pink lady apple, delicately hugged by a butterscotch cape and offering a lovely crisp, well-lingering finish.
2013 Organic Pinot Noir
Meeting my nose appealingly soft with a subtle floral heart sidling to a blush of blueberries and a whisper of balsam fir and clean earth. What appears more simple and straight forward, begins to triumph in the mouth as her elegantly crisp, drier bouquet opens into a more pronounced impression of golden osmanthus blooms and a layering of fruity leather, a touch of tabac, a sheathing of black licorice, and a smooth velour finish.
2013 Biodynamic® Merlot
The delightful surprise of slight toffee malt and new bud spruce meets your nose, with an inference of tamarind, greeting a blushing orchestration of dark berries on the vine. In the mouth, plush and full-bodied, expressing a marion berry compote, teased by the outer shell notes of pink pepper playing tag at the edges, holding hands with the sheerest inference of the sweetened dry-down notes of saffron. Tannins fill the mouth, drawing all these chords together into a brilliant subtlety, as when standing at the center of an orchard at nightfall when sunset blushes upon warm fruit and exhausted air settles into a harmonious center.
We created Organic Agriculturist Blanc exclusively for Whole Foods customers nationwide, later to be available everywhere. It comprises a delicious blend of Chardonnay, Sauvignon Blanc, and Riesling grapes. Blended as a counterpart to the original Frey Organic Agriculturist red wine, the Blanc follows suit as a food-friendly and versatile white.
Fermentation in stainless steel and minimal manipulation in the cellar keep the flavors crisp and clean. Aromas of honeysuckle lead the way to refreshing tropical fruit flavors, nuanced by starfruit and lychee. Lush Chardonnay forms the body of the blend and Sauvignon Blanc delivers a hint of sweetgrass. A whisper of 5% Riesling provides a delicate touch of citrus-honey on the finish. Like the floral wreath engraving on the label, the Organic Agriculturist Blanc is the epitome of summer’s bounty waiting to burst forth.
Pairs well with grilled fish topped with peach salsa, or Vietnamese lettuce wraps with a sweet chili dipping sauce.
The label features Lily & Rosie Frey at work in the vineyard. The "A Day in the Life..." column reminds us that we know how to intersperse the hard work with good times here at Frey Ranch. The QR code leads to our upcoming video about young organic farmers and our commitment to caring for the earth for future generations.
Look for Organic Agriculturist Blanc at your local Whole Foods market later this spring!