This sweet and spicy noodle dish is Thai inspired. It’s light and fresh and pairs nicely with Frey Organic Pinot Grigio.
o 16oz wide rice noodles or regular linguini pasta
o 4 chicken thighs, diced (optional)
o 3 tablespoons soy sauce
o 3 tablespoons hoisin sauce
o 4 tablespoons honey
o 2 tablespoons chili garlic sauce
o 1/8 teaspoon red pepper flakes to taste
o ¼ cup sesame oil
o 2 cups shredded carrots, about 2 large carrots
o ¼ cup sliced green onion
o 1 cup roasted, salted peanuts
o ½ cup fresh cilantro, chopped
1. In a large sauté pan heat about 1 tablespoon oil and cook chicken thighs until golden, then set aside. (To make vegetarian you can omit from recipe.)
2. Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
3. Meanwhile, shred carrots, chop green onions and cilantro
4. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, garlic, and red pepper flakes.
5. A couple of minutes before the noodles are done, in the large sauté pan, heat sesame oil over medium heat and add sauce and stir, and cook the garlic.
6. When noodles are done, drain, then add immediately to pan with sauce, add chicken, and stir until the noodles are well coated.
7. Top with carrots, peanuts, cilantro, green onion. Mix and serve with a chilled glass of our organic Pinot Grigio. Enjoy!
We always try to use organic ingredients when possible.
Perfect for a summer’s evening is this refreshing twist to the classic beverage, white wine peach sangria!
3 ripe peaches
1 handful fresh mint
1 bottle Frey Organic Viognier
2 table spoons simple syrup
¼ cup Elderflower liquor
Lots of ice
Slice 3 ripe peaches. Put peaches, mint, a bottle of Frey organic Viognier and the syrup into a large mason jar or pitcher. (Optional: a splash of St. Germain, ¼ cup or more, to taste.) Refrigerate and marinate for at least 4 hours, or preferably overnight. As the sangria marinates, the peaches may turn a little brown after a few days. This may look unappealing, but the flavor is much improved. If serving to guests we recommend straining out the browned peaches and adding fresh sliced peaches as well as a handful of fresh mint. Serve over ice and enjoy on a warm summer evening!
2 large carrots, cut into dime-sized cubes
1 red onion, finely sliced
2 medium sized sweet potatoes, cut into dime-sized cubes
3 tbsp olive oil
2 tbsp balsamic vinegar
1 cup French lentils
2 1/2 cup vegetable broth
Feta cheese, crumbled
Salt and pepper to taste
Preheat the oven to 375ºF. Put the carrots, onion and sweet potatoes in large shallow baking tray. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and roast. Turn occasionally for 30 minutes or until tender and browning.
Put 1 cup lentils in medium-size pot and add 2½ cups vegetable broth. Bring to a boil. Reduce heat to medium-low, cover, until tender or about 35 minutes. If water level gets low, add water and reduce the cooking temperature.
Scatter the cooked lentils over a serving platter. Top with the roasted vegetables, crumbled feta and arugula, then drizzle with the balsamic vinegar and the rest of the extra-virgin olive oil.
Enjoy with a glass of Frey Organic Chardonnay!
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.
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
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.
3 cups organic almond flour
4 tbsp organic unrefined coconut oil, melted
4 tbsp raw honey
1 tbsp vanilla extract
1 cup fresh organic figs
2 tbsp organic apple or lemon juice
2 tsp vanilla extract
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.
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!
5 cups water
¼ cup soy sauce
2 tablespoons Asian Chili-garlic sauce
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
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!
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