Raw Lasagna with Bay Laurel Olive Oil and Red Wine “Syraw” Marinara

This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.

The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!

Makes one 8x12 casserole or six pieces of Lasagna

Bay Laurel Olive Oil
1/2 cup extra virgin, cold pressed olive oil
3 Bay Laurel leaves

Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.

“Noodles”
2 medium zucchini
12 large swiss chard leaves
2 wide heirloom tomatoes

The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.

Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.

With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.

With a serrated knife, slice the heirloom tomato into several thin rounds.

“Syraw” Marinara
4 paste tomatoes, such as Roma, (or any other tomato, but the sauce will be more watery)
1/3 cup Frey Organic Syrah wine
1 red or green bell pepper
1 fresh cayenne pepper
1/2 cup roughly chopped onion
1/2 cup fresh basil leaves
4 cloves garlic
nutritional yeast (optional)
sea salt to taste

Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.

Olive Pine Nut Paste
3/4 cup sun cured black olives
3/4 cup pine nuts
1/2 cup goji berries or date meat

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Herbed Cashew “Cheese”
1 1/2 cup soaked raw cashews
3 Tbs. Thyme
3 Tbs. Fresh parsley
3 Tbs. Fresh Basil
sea salt to taste

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!

Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!

Organic Chardonnay Chicken in Tarragon Mushroom Sauce

This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
 
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced

Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
 
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
 
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
 
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.

Organic Sangria

This may be the most refreshing way to drink red organic wine during these hot, summer months, a favorite from Spain and Portugal. It’s a real crowd-pleaser, too -- so feel free to double or triple this easy recipe, as needed. Just keep in mind that once made, you’ll want to chill from 2 to 6 hours before serving. One bottle serves about 5.

Organic Sangria
1 bottle Frey Organic Natural Red wine
2 organic oranges (one sliced, one juiced)
1 organic lemon
3 T organic sugar
¼ cup Triple Sec
 
Wash fruit thoroughly.  For each batch, slice the lemon and 1 of the oranges and place in your pitcher or jar.  The sangria pictured here was made in a large canning jar. Sprinkle with the sugar, and mash into the fruit with a wooden spoon until the sugar is dissolved.  Add the juice of the second orange along with the Triple Sec. Then add the wine and stir.
 
Place in the refrigerator to chill.  The longer it sits, the smoother it will taste.  When ready, serve over ice and enjoy!

Organic Strawberry Tart

Here's an amazing Organic Strawberry Tart with an elegant twist.

Organic Strawberry Tart
(plan for 2-1/2 hours, which includes cooling time)

For Tart Shell - (to fill a 10-inch fluted tart pan with removable bottom)

3/4 cup Organic Whole Wheat Pastry Flour
1/2 cup Organic Unbleached White Flour
3 tablespoons Organic Sugar
1/4 teaspoon Salt
6 tablespoons Organic Unsalted Butter, cut into small pieces
1 tablespoon Organic Whole Golden Flax Seeds
1 large Organic Egg Yolk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Fresh Lemon Juice
3 tablespoons iced water

For Filling & Dessertage Glaze

1-1/2 lb strawberries (about 1-1/2 qt) trimmed and quartered
1/4 cup Organic Sugar
3/4 cup Frey Organic Dessertage Port Wine
2 cups Mascarpone (1 lb)
1/4 cup Organic Confectioner's Sugar
1 teaspoon Fresh Lemon Juice
1/2 teaspoon Grated Lemon Zest
1 teaspoon Pure Vanilla Extract

MAKE TART SHELL by blending flours, sugar, salt, and butter in a bowl with a pastry blender (or pulse in a food processor) until mixture looks like coarse meal. Don't overwork -- pieces of butter should be pea-sized. Beat together yolk, vanilla, lemon juice, and water, then drizzle over flour mixture and stir with a fork (or pulse) until mixture is blended together.

Gently knead with floured hands on a lightly-floured surface until a dough forms, then gently knead a few times. Press into a 5-inch disk. Place in the center of the tart pan, and using your fingers, spread and push dough to evenly cover the bottom and sides of the pan. Prick the bottom of the tart shell all over with a fork and place in the freezer while the oven is preheating (about 10 minutes).

Preheat oven to 350°F with the rack in the middle.

Line tart shell with foil and fill with pie weights or dried beans. Bake until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue baking until your shell is deep golden color, about 15 minutes more. Allow tart to cool thoroughly, about 45 minutes.

PREPARE FILLING WHILE TART SHELL COOLS
Stir together prepared strawberries and sugar in a bowl and let stand about 30 minutes, stirring occasionally. Strain in a sieve set over a small saucepan, reserving berries. Add Dessertage to the liquid in the saucepan and boil until reduced to about 1/4 cup, which may take up to 30 minutes. Transfer to a small bowl to cool slightly.

In the meantime, blend the mascarpone, confectioner's sugar, lemon juice, zest, vanilla, and just a pinch of salt.

TO ASSEMBLE THE TART
Spread the mascarpone mixture evenly into the cooled tart shell, then top with the strawberries. Drizzle the Dessertage glaze all over the tart.

Makes 8 Servings

Organic Leeks in Wine Sauce

Katrina Frey's Leeks in Wine Sauce is appropriate this time of year when the leeks are in full allium! Begin your Spring cooking expedition by pouring for yourself and friends a glass of one of the Frey dry organic red wines, and save about 2 cups for the following recipe:

Leeks in Wine Sauce

Take 6 medium sized leeks from your Spring or Fall garden, or organic food store
Slice them all lengthwise, and clean them really well (all the folds)
Then slice them into 5 inch pieces and they're ready
Heat about 5-6 tbsp olive oil in a deep cast iron skillet
Add the leeks and stir them on medium heat until they have all wilted
Pour two cups wine (we recommend the Frey Natural Red, although any of the reds would work well) over the mixture
And add water as necessary to submerge the leeks in liquid
Mix in 2 tbsp tamari or 1 1/2 tsp salt
Cover the mixture, turn to low heat, and let stew for about 35 minutes (or until very tender), checking every 10 or so minutes to make sure they aren't sticking
Enjoy your vegan meal as an entrée or as a delectable side dish