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Frey Vineyards

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Frey Organic Wine Blog

Lisa Batson
 
April 6, 2018 | Lisa Batson

Potato, Kale, and Sausage Soup

 

This delicious, hearty soup is full of flavorful Italian sausage, kale, and potatoes.  It’s sure to warm your soul and it is a quick and easy recipe to share with your family.  Pair with Frey Organic Sangiovese.

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, finely chopped
  • 1 package (14-ounces) Italian sausage sliced into 1/4-inch rounds (for a vegetarian option use a vegan Italian sausage such as Field Roast)
  • 4 cups torn kale leaves
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon dried thyme
  • 3 cups cubed potatoes
  • 6 cups chicken stock
  • 2 cups cream

Instructions:

  1. Heat olive oil in a large soup pot over medium-high heat
  2. Add diced onions and garlic and sauté until translucent 
  3. Add sliced sausage, cook until lightly browned
  4. Add potatoes and chicken stock and reduce to a simmer and continue to cook for 10 to 12 minutes, or until potatoes are fully cooked and tender
  5. Add chopped kale, salt, pepper, thyme and cream; stir to combine and cook for 8 minutes, stirring occasionally
  6. Remove from heat
  7. Taste for seasonings and adjust accordingly
  8. Ladle soup into bowls and serve with a glass of Frey Organic Sangiovese. Enjoy!

 

 

Lisa Batson
 
December 29, 2017 | Lisa Batson

Mushroom Herb Pinwheels

Ingredients:

2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 pound baby bella (or crimini) mushrooms, minced
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons flour
1/4 cup Frey Biodynamic Sauvignon Blanc wine
1/2 cup full fat Greek yogurt
1/3 cup shredded Gruyere cheese
2 sheets thawed puff pastry

Instructions:

  1. Preheat oven to 375 degrees.
  2. In a sauté pan over medium-high heat, melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through.
  3. Add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs.
  4. Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes.
  5. Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes.
  6. Add the white wine and Greek yogurt, mixing everything together.
  7. Once everything is combined turn off the heat and add the shredded Gruyere cheese. Stir to combine and set aside.
  8. On a floured surface roll out the puff pastry into a large rectangle.
  9. Spoon the mushroom mixture to the middle of the puff pastry, top with cheese then roll into a log.
  10. Cut log into 1 inch rounds.
  11. Lay spirals on the parchment-lined baking sheet, sprinkle with thyme leaves, and put into the oven.
  12. Bake until golden brown, about 15 minutes.
  13. Serve them while they're warm with a glass of Frey Organic Totality Sparkling wine. Enjoy!

 

 

Time Posted: Dec 29, 2017 at 12:50 PM
Lisa Batson
 
August 7, 2017 | Lisa Batson

Organic Fig Bars, Gluten and Dairy Free

Organic Fig Bar

These delicious, flaky, chewy, sweet fig bars are nothing like the store bought cookies. These are easy to make and a perfect treat when paired with Frey Organic Pinot Noir.

Ingredients
Biscuit Dough
3 cups organic almond flour
4 tbsp organic unrefined coconut oil, melted
4 tbsp raw honey
1 tbsp vanilla extract

Filling
1 cup fresh organic figs
2 tbsp organic apple or lemon juice
2 tsp vanilla extract

Instructions
Preheat oven to 350F.

Combine all biscuit dough ingredients in your food processor until it begins to stick together and forms into a ball. In a bowl, put the ball of dough in the fridge for 30 minutes to chill.

Place figs in your food processor and finely chop.  Add in other filling ingredients and blend to a paste. Set aside until ready to assemble fig rolls.

Divide dough in four and roll each between two pieces of parchment paper.

You want each bout 1/2 an inch thick, rectangular in shape, approx. 10 x 4 inches. Leave the dough lying on the parchment paper.

Divide the fig filling into four and place each along the inside edge of each rectangle of biscuit dough. Leave a little gap of the biscuit dough, ¼ inch, on the inner side.  Spread the filling evenly length-wise and thickness-wise as much as possible.  See photo.

Fold over topside of the roll by lifting up the parchment paper. Seal the edge tight. Remove parchment, slice each roll into 6-10 fig rolls.

Place on a non-stick baking tray lightly greased with coconut oil. Bake for 10-15 minutes, until golden brown.

Allow cooling for 10 minutes before transferring to a wire rack to cool fully.  Serve with a glass of Frey Organic Pinot Noir.

 

Lisa Batson
 
June 8, 2017 | Lisa Batson

Grilled Soy-Ginger Glazed Tofu


 
This tofu has a wonderfully soft, silky texture that contrasts nicely with the crisp, sweet and spicy Asian style grilled glaze. Enjoy this tasty meal with friends, family, and a bottle or two of Frey red wine. Cheers! 
 
Marinade:
5 cups water
¼ cup soy sauce
2 tablespoons Asian Chili-garlic sauce
 
Glaze:
1/3 cup soy sauce
1/3 cup water
1/3 cup sugar
¼ cup mirin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 teaspoons cornstarch
1 teaspoon Asian chili-garlic sauce
 
Tofu:
28 ounces firm tofu, sliced lengthwise into 1 inch think planks
2 tablespoons vegetable oil
Salt and pepper
¼ cup minced fresh cilantro
 
1. For the Marinade: bring water to a boil, add soy sauce and chili garlic sauce, turn off heat and add tofu. Allow tofu to marinate for 20 minutes.
2. For the Glaze: simmer the soy sauce, water, sugar, mirin, ginger, garlic, cornstarch, and chili-garlic sauce in small saucepan over medium-high heat until thickened and reduced to ¾ cups, for 5-7 minutes.
3. For the tofu: Drain tofu from marinade and spread over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Brush tofu with oil and season with salt and paper
4. For the Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Gently place tofu on grill, perpendicular to grate bars. Cook until lightly browned on both sides, 6-10 minutes. Gently flip tofu halfway through cooking using 2 spatulas. Next, turn all burners to medium and brush tofu with glaze and cook until well browned, 1-2 minutes. Flip tofu, brush with glaze and cook until well browned. Transfer tofu to platter, brush with remaining ¼ cup glaze, and sprinkle with cilantro. Serve with Asian coleslaw and a glass of Frey organic Sangiovese or Zinfandel.  Enjoy!