Bells Up Winery’s Pinot Blanc with Creamy Leek “Tartine”

Posted on by caitlin

Fall has arrived, but that doesn’t mean it is time to put away the white wine.

While often associated with warm summertime weather, refreshing white wines deserve a place at your table year-round. When the weather gets cold, all you need to do is serve your white wine with some heart-warming comfort food and you’ve got a perfect fall pairing!

I recently paired the 2020 Bells Up Rhapsody Pinot Blanc with a newly-created recipe of mine: Creamy Leek Puff Pastry “Tartine”. It was a perfect fall dinnertime meal.

Photo of the puff pastry tartine with Bells Up Pinot Blanc in the background.
This Puff Pastry Tartine has ‘comfort food’ written all over it!

The Rhapsody Pinot Blanc is a great wine to serve in the cooler months. While dry and high in acid, the Pinot Blanc grape has a fuller body which allows it to stand up to richer foods. The fruitiness of the wine is balanced by minerality and flavors of biscuit and pastry, which is created by aging the wine on its lees (yeast) for 6 months before bottling.

My Creamy Leek Puff Pastry “Tartine” recipe is loaded with flavors to compliment the Rhapsody Pinot Blanc. The buttery, flakey puff pastry crust acts as a vessel for rich mushrooms, tangy goat cheese, creamy leeks, savory pancetta, dried herbs, and fresh lemon zest. Each component of the tartine plays with a part of Rhapsody’s flavor profile.

Photo of Tartines baking
As the Tartine bakes, the puff pastry rises to form a buttery, flaky crust around the flavorful filling.

The leeks and mushrooms give a subtle umami quality that satiates the palate. The goat cheese brings a creamy, tangy flavor to the party which is cut by the acid in the Rhapsody Pinot Blanc. The body of the Pinot Blanc stands up to the buttery, rich taste of the puff pastry. The salty pancetta, aromatic herbs, and lemon zest round out the flavor profile and keep you going back for another sip of wine.

This pairing is complex enough to savor, yet simple enough to quaff away without thinking too hard about it. It’s a perfect pairing for everyone!

The Creamy Leek Puff Pastry Tartine is substantial enough to serve as a meal, or you can make bite-sized versions of this delicious puff to serve as an appetizer. No matter how you slice it (see what I did there?!), make sure you’ve got some Bells Up Rhapsody Pinot Blanc on hand to serve alongside!

Here’s what you need:
Photo of the ingredients needed for the Tartine.
Here’s a quick snapshot of the ingredients you will need to make the Tartine!

18 oz frozen puff pastry

6 oz leeks, trimmed (white part only)

4 oz mushrooms

3 cloves garlic

4 oz pancetta, diced

5 oz goat cheese

2 tablespoons salted butter

Herbs de Provence

Salt and Pepper to taste

Zest of one lemon

Instructions:
  1. Defrost puff pastry according to package instructions (this may take up to two hours).
  2. Preheat oven to 400 degrees.
  3. Slice leeks into ¼ inch slices. Dice mushrooms into ½ inch pieces. Mince garlic. Over medium heat, melt two tablespoons of salted butter. Add leeks, mushrooms, and minced garlic. Season with salt and pepper to taste. Cook until leeks are translucent and the mixture has reduced. Let cool.
  4. Unroll puff pastry and place on a lined baking sheet. Cut pastry into 4” squares and place 1-inch apart on the baking sheet. Gently place the leek and mushroom mixture in the center of each square, leaving about a ½ inch border around the edges.
  5. Crumble goat cheese on top of each square of pastry. Gently spread about 1 teaspoon of pancetta on each pastry square. Sprinkle pastry squares with Herbs de Provence.
  6. Place the baking sheet in the center rack of the oven and bake for 20-22 minutes. The edges of each pastry should be puffed and golden, and the bottom should be an even golden brown color. Remove from oven and let cool on the baking sheet for 10 minutes. Move to serving dish and garnish with lemon zest. Serve with Bells Up Rhapsody Pinot Blanc!

Pro tip: Cut the pastry into smaller 1.5” squares for a bite-sized appetizer!

Arial view of the Tartines and Pinot Blanc wine.
The finished product. Each of my puff pastry sheets made four large Tartines. You could easily cut the pastry into smaller pieces to make a bite-sized appetizer. Just be sure to adjust the baking time if making smaller portions.

Bells Up Winery is a micro-boutique winery located in Newberg, Oregon, in the heart of the Willamette Valley. Dave and Sara Specter and the owners, operators, visionaries, and winemakers. Talk about a family enterprise!

Photo of the Bells Up tasting room
The Bells Up Tasting Room is located at the top of the property overlooking the estate vineyards.

If you pay a visit to Bells Up Winery, you will get an experience unlike any other. Tastings, referred to as “Maestro Classes”, are by appointment only and are led by Dave Specter himself. Dave, a former classical musician, speaks about his wines as if he is describing an arrangement of music. In fact, all of the Bells Up wines are named after a piece of classical music that mimics the tasting experience of that particular wine.

A selfie with Dave and Sara Specter
A selfie with Dave and Sara Specter! I had so much fun visiting Bells Up again this summer. As you can see, I think we all enjoyed our afternoon together!

If you can’t make it for a visit, consider ordering wine directly from Bells Up. There’s a selection of wines perfect for a relaxing evening at home or a holiday gathering! I truly love each of the wines on the Bells Up tasting menu. When I visited in August, I also got a sneak peak of the next wine to be added to the lineup: a Washington Cabernet Sauvignon that is out-of-this-world. I can’t wait for another glass of that!

If you’re looking for more information about other Bells Up wines or recipe pairings, check out the links below!

3 Unique Oregon Wines (plus recommended food pairings!)

Ahi Nicoise Salad with Bells Up Prelude Rosé 

Wine Country Potato Salad with Bells Up Titan Pinot Noir

Using “Body” for a Food & Wine Pairing

Here’s the geeky info about the Bells Up Rhapsody Pinot Blanc:

Color: Pale lemon

Nose: Lemon, pear, wet stone, floral, a hint of stone fruit, a hint of pastry

Palate: Dry, high acid, medium + body, medium alcohol, pronounced flavors, long finish, round texture

Flavor: lemon zest, peach, nectarine, wet stone, gooseberry, green apple, pear, minerality, very slight pastry/biscuit notes

Wine Country Potato Salad with Bells Up Titan Pinot Noir

Posted on by caitlin

There are a few things that are guaranteed whenever I take a trip to Santa Ynez Valley wine country: great wine, beautiful scenery, tri tip sandwiches, potato salad. Yes, potato salad.

Close up shot of a tri tip sandwich and potato salad from Los Olivos Grocery
This is my go-to lunch at Los Olivos Grocery every time we visit wine country. A trip to Santa Ynez/Los Olivos just isn’t complete without this tri tip sandwich and potato salad!

Now, this wine country potato salad that I’m talking about comes from Los Olivos Grocery and believe me when I say it is not your average potato salad. It’s loaded with bacon, olives, garlic and lots of pepper, and it hits the spot between wine tasting stops. I crave this potato salad so often that I’ve been working to replicate the recipe at home so I can indulge in this dish anytime I like!

Photo of Los Olivos Grocery
This unassuming little market is our beacon of light as we drive through wine country between tastings!

It’s only natural that this Wine Country Potato Salad recipe comes with a recommended wine pairing.

When I tried Bells Up Winery’s 2018 Titan Pinot Noir recently, I knew it was a perfect accompaniment to my version of the Wine Country Potato Salad. Notes of black pepper, baking spice, and the characteristic earthiness of Oregon Pinot Noir give a savory quality to this wine that compliments the rich, umami flavors of the potato salad. The bright red fruit flavors and balanced acidity of the Titan Pinot Noir kick in to provide a palate-cleansing flavor contrast between bites of luscious potato salad.

Bottle of Bells Up Titan Pinot Noir with a glass of wine
It’s only right to serve this beautiful ruby red Pinot Noir in Willamette Valley’s specially-designed Riedel wine glass. You’ll find this wine glass in most Willamette Valley wineries, and it was specifically designed for the aromatics of Oregon Pinot Noir!

Enjoying this Wine Country Potato Salad with a bottle of Bells Up Titan Pinot Noir is a surefire way to experience a wine country-esque afternoon in your own backyard. Here’s how to make my Wine Country Potato Salad at home:

 

Wine Country Potato Salad

Makes about 10 cups

Overhead shot of the Wine Country Potato Salad
Vibrant in both color and flavor, this Wine Country Potato Salad is sure to be a showstopper on your table.
Ingredients:
  • 1 pound red and yellow potatoes
  • 12 oz bacon
  • 1 tablespoon Minced garlic
  • ½ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain Dijon mustard (if you don’t have this, just double the amount of Dijon used)
  • Salt to taste (go easy on the salt at first…the bacon and olives add a lot of salt on their own!)
  • 1 tsp black pepper (more to taste if needed)
  • ¾ cup Kalamata olives, sliced
  • ¾ cup Chopped scallions
  • Chopped parsley, to taste
Steps:

First, decant the wine! For the best tasting experience, allow the Titan Pinot Noir to open up for at least an hour. This Pinot Noir is bold and can easily age for 7-10 years, but if you want to drink it on the younger side like I did, an hour or so in the decanter will allow the wine to oxidize slightly. As it opens, the flavors and aromas become more recognizable and distinct. It is worth the wait to allow this wine to open up!

Close up of the Bells Up Titan label.
If you don’t have a decanter, you can use a wine aerator instead. The most important thing is introducing some oxygen to the wine to allow it to open up!

Meanwhile, in a large pot, add the potatoes and cover them with water. Bring water to a boil and cook potatoes until fork tender.

While potatoes are cooking, cut bacon into approximately 1-inch pieces and set aside.

Once the potatoes are cooked, drain the pot and move the potatoes to a cutting board to cool. Once cooled, cut the potatoes in half or quarters if needed. You should have fairly large, bite-sized chunks for the salad. Set aside.

Return the large pot to the burner. Add bacon and cook until crispy. Remove bacon bits with a slotted spoon, leaving bacon grease behind—you should have about ¼ cup. This will form the base of your dressing (now do you understand why this potato salad is so good?!).

Close up shot of bacon cooking.
Who wishes they had smell-a-vision right now?

Turn off the burner temporarily and allow the bacon fat to cool slightly before proceeding.

Now it’s time to make the dressing! Over low heat, add garlic to the bacon grease and cook for 1-2 minutes until it is fragrant and slightly browned. Add apple cider vinegar, pepper, salt, and both Dijon mustards (regular and whole grain). Whisk until well combined. Carefully taste the dressing and adjust seasonings if desired.

Potato salad dressing
Once the dressing is mixed together, it should be a fairly thick consistency. If you draw a line in the pan with your spoon, it should take a few seconds to fill back in again.

Once the dressing is seasoned to your liking, remove from heat. Add potatoes back into the pot with the dressing and fold gently to mix. The potatoes will slowly absorb the dressing over the next several minutes. Add bacon, Kalamata olives, and sliced scallions. Mix well, and continue to stir every few minutes until all of the dressing is absorbed. Add parsley once potato salad is mostly cooled.

Now, the fun part—taste! If you like your potato salad to pack a punch, you may want to add more black pepper. The Los Olivos Grocery potato salad—the inspiration for this recipe—doesn’t shy away from the pepper. Plus, the kick of pepper pairs beautifully with the Titan Pinot Noir!

Potato salad and bells up Titan pinot noir
The finished product: a perfect pairing of food and wine!

Speaking of Pinot Noir, here are all the details for Bells Up Winery’s 2018 Titan:

Production: 111 cases

Clones: 41.4% Pommard (Chehalem Mountains AVA) – 10-year vines

                 29.3% 115 (Yamhill-Carlton AVA) – 18-year vines

                 29.3% 777 (Yamhill-Carlton AVA) – 18-year vines

Soils: Loess (Chehalem Mountains AVA) & Willakenzie (Yamhill-Carlton AVA)

Harvest: October 4, 2018

Harvest Brix: 25.3 (average)

Cooperage: Aged 12 months in French oak (38% new)

Bottled: December 17, 2019

Released: September 1, 2020

Alcohol: 13.7%

pH: 3.46

TA: 6.8 g/L

Price: $44 per bottle

Fun Fact: Willamette Valley is now on the world wine map!

In July 2021, the Willamette Valley (home to Bells Up Winery and many other world-class wineries) was given “Protected Geographical Indication” (PGI) status by the European Union. They are only the second region in the United States to be given this recognition—Napa Valley was the first.

PGI status is a big deal. From a practical standpoint, this designation helps ensure authenticity and quality worldwide. Perhaps even more importantly, PGI status puts the Willamette Valley on a world stage, recognizing the wine growing region as special, unique, and of the highest caliber. Check out this article on WineBusiness.com to learn about the significance of this designation.

The view of the beautiful Willamette Valley in the springtime.
The view of the beautiful Willamette Valley in the springtime. The valley becomes even more vibrant as the vineyards fill in and the hillsides become lined with vines.

If you’ve considered visiting the Willamette Valley but haven’t done it yet, now is the time! Throughout the vast region, you’ll find top quality wine but with significantly fewer crowds than other wine regions like Napa. As a result, the Willamette Valley feels more down-to-earth and approachable.

Sara and Dave Specter, the “brains” behind the Bells Up Winery operations, are perfect examples of the relaxed, hospitable environment that you’ll find in the Willamette Valley. As a micro-boutique winery, they focus on building relationships with their clients through private wine tastings geared toward winos of all types—from newbie to expert! It’s worth a visit to Bells Up to try their award-winning wines and experience a pure example of all that the Willamette Valley has to offer.

Dave and Sara Specter, owners, winemaker (Dave), "Money Honey" (Sara), and visionaries behind Bells Up Winery.
Dave and Sara Specter, owners, winemaker (Dave), “Money Honey” (Sara), and visionaries behind Bells Up Winery.

If you can’t find the time to make a trip to the region, considering purchasing wine from reputable Willamette Valley winemakers instead. Bells Up Winery is a great place to start! They have something on the wine menu for everyone, from the complex-yet-refreshing Prelude Rosé of Pinot Noir, to the mineral-driven Helios Seyval Blanc, to earthy, peppery Pinot Noirs and even a Syrah from the Walla Walla Valley AVA in Washington. Purchasing from Bells Up means supporting a small, family-owned and operated business that is driven by a passion for producing and sharing fine wine. There’s nothing better than that!

View of the Bells Up property
Here’s a view of the Bells Up property as you drive up the road. In the summer months, the vines fill in and the view from the tasting room overlooks the estate vineyard.

I hope you serve this Wine Country Potato Salad as a side dish at your next BBQ or family dinner, and pour a glass of Titan Pinot Noir (or whatever other Bells Up wine suits your fancy!) alongside it. Cheers!

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Bells up wine with potato salad
Cheers to good food, good wine, and hopefully enjoying both of them in good company!

Sips N Tips Wine Country Potato Salad

Enjoy this unique potato salad recipe inspired by my favorite lunchtime snack in Los Olivos wine country.
Print Recipe
Course Main Course, Side Dish, Snack
Cuisine American
Servings 10 cups

Ingredients
  

  • 1 lb red and yellow potatoes
  • 12 oz bacon
  • 1 tbsp minced garlic
  • 1/2 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp whole grain Dijon mustard (if you can't find whole grain Dijon, just double the amount of regular Dijon used)
  • 1 tsp kosher salt (approximate amount, season to taste)
  • 1 tsp freshly cracked black pepper (more to taste if needed)
  • 3/4 cup Kalamata olives sliced
  • 3/4 cup scallions chopped
  • parsley chopped, to taste

Instructions
 

  • In a large pot, add the potatoes and cover them with water. Bring water to a boil and cook potatoes until fork tender.
  • While potatoes are cooking, cut bacon into approximately 1 inch pieces
  • Once the potatoes are cooked, drain the pot and move the potatoes to a cutting board to cool. Once cooled, cut the potatoes in half or quarters if needed. You should have fairly large, bite-sized chunks for the salad. Set aside.
  • Return the large pot to the burner. Add bacon and cook until crispy. Remove bacon bits with a slotted spoon, leaving bacon grease behind—you should have about ¼ cup. This will form the base of your dressing (now do you understand why this potato salad is so good?!).
  • Turn off the burner temporarily and allow the bacon fat to cool slightly before proceeding.
  • Over low heat, add garlic to the bacon grease and cook for 1-2 minutes until it is fragrant and slightly browned. Add apple cider vinegar, pepper, salt, and both Dijon mustards (regular and whole grain). Whisk until well combined. Carefully taste the dressing and adjust seasonings if desired.
  • Once the dressing is seasoned to your liking, remove from heat. Add potatoes back into the pot with the dressing and fold gently to mix.The potatoes will slowly absorb the dressing over the next several minutes. Add bacon, Kalamata olives, and sliced scallions. Mix well, and continue to stir every few minutes until all of the dressing is absorbed. Add parsley once potato salad is mostly cooled.
  • If you like your potato salad to pack a punch, you may want to add more black pepper. The Los Olivos Grocery potato salad—the inspiration for this recipe—doesn’t shy away from the pepper. Plus, the kick of pepper pairs beautifully with the Titan Pinot Noir!
Keyword potato salad

Food & Wine: Ahi Nicoise Salad & Bells Up Prelude Rosé

Posted on by caitlin

I don’t know about you, but this hot summer weather has me craving white and rosé wines like never before.

My favorite bottles in the chilled wine category are the ones that go a step beyond “porch pounder” and pack a punch with both flavor and complexity. A standout wine that checks these boxes is the Bells Up Winery’s Prelude Rosé of Pinot Noir!

Glass of prelude rose alongside the bottle
Just look at that beautiful ruby red rosé from Bells Up Winery!

Last year I sampled the Bells Up 2019 Prelude Rosé of Pinot Noir. I paired it with my Mediterranean Farro Salad recipe during a live cooking class I hosted for Gerber Kawasaki. I also had the opportunity to sample the 2018 vintage when I visited Bells Up in Newberg, Oregon a couple years ago. Since that first sip in 2018, the Prelude Rosé has been a benchmark rosé wine for me.

I was excited to get my hands on a bottle of the 2020 vintage this year to compare tasting notes and create another food and wine pairing. I eagerly chilled, opened, poured, smelled, and sipped from a fresh glass of this ruby red rosé. Here’s what I found:

Bottle and glass of Prelude Rosé with wine paintings from Elysia Myers Wine Art in the background.

Color: Dazzling and ruby red as ever, the 2020 Prelude Rosé is certainly a standout in appearance.

Aromas: Strawberry distinctively hits your nose on your first whiff of the 2020 Prelude, followed by other red fruits such as raspberry and red cherry. Dried herbs serve as a backbone for the red fruits, along with a hint of baking spice and vanilla—likely imparted from oak aging. These aromas are tell-tale signs of a wine made from Pinot Noir!

Palate: Strawberry is once again the dominant red fruit on your palate, but it is supported by an abundance of other flavors such as cherry, raspberry, pomegranate, baking spice, and dried herbs. The herbal quality of the Prelude truly sets it apart from other rosés and points to its origin in the Willamette Valley—a region known for producing wines with a distinct earthy quality.

Body: The 2020 Prelude Rosé of Pinot Noir is a dry wine with high acidity, a light body, medium intensity, and a medium finish. It is complex in flavor and aroma, and pairs beautifully with food, especially my Grilled Ahi Nicoise Salad recipe that I created specifically for pairing with the Prelude Rosé!

Large platter of grilled ahi nicoise salad with Bells Up Prelude Rosé
The featured pairing! Not only do the Bells Up Rosé and Grilled Ahi Nicoise Salad taste great together, but they look beautiful on the table, too!

Why this pairing works:

As you can see from my tasting notes for the Prelude, the herbal quality of this rosé brings an earthy character that is not only unique, but provides a clear pathway to matching food flavors. In addition, the high acidity in the wine makes it food friendly, especially when paired with a meal that mimics the acidity level.

To me, Grilled Ahi Nicoise Salad is a perfect pairing, especially with my Dijon Herb vinaigrette. The addition of Herbs de Provence to the dressing subtly echoes the savory quality of the Prelude, while the Dijon mustard and freshly squeezed lemon juice bring the right amount of “tang” to your palate.

The best part of the Prelude and Grilled Ahi Nicoise Salad pairing is that they balance each other perfectly. Neither the food nor the wine overpowers the other. Even after finishing my salad, I could clearly pick up each of the individual aromas and flavors offered by the Prelude. Likewise, throughout my meal I could pick up subtle hints of lavender and thyme in the salad dressing. The fresh ahi, eggs, and vegetables serve as a perfect balancing act and palate cleanser, giving the wine time to shine.

Photo of salad and wine featuring jammy hardboiled eggs
Bright pink sliced ahi tuna and eggs with jammy yolks are what you’re looking for on your serving platter!

Learn more about wine and food pairing techniques by checking out my recent blog post all about it!

Grilled Ahi Nicoise Salad

Makes 4 entrée sized portions

birds eye view of Grilled Ahi Nicoise Salad

Ingredients

2 tablespoons Dijon mustard

2 tablespoons champagne vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon black pepper, plus more for seasoning

1 teaspoon Herbs de Provence

2 cloves of garlic, minced

10 ounces mixed salad greens

1 pound fresh ahi tuna (this comes out to be about one large tuna steak)

4 eggs

12 ounces mini potatoes

8 ounces green beans

¾ cup Kalamata olives

2 tablespoons capers

Maldon sea salt flakes for garnish

 

Directions
  1. In a small mason jar with a lid, combine Dijon, vinegar, lemon juice, salt, pepper, herbs, and garlic. Close lid and shake well. Ta-da! You’ve just made your salad dressing.

    Mason jar with the salad dressing
    This is the best salad dressing trick in the book…quick, easy, and mess-free!
  2. Add eggs to a pot and cover with cold water. Bring water to a boil. Once water begins boiling, set a timer for 6 minutes. At the 6-minute mark, transfer eggs to a bowl of ice water using a slotted spoon. Let eggs cool in ice bath for a few minutes before peeling the shells off the eggs. Set aside.
  3. Add 12 ounces of mini potatoes to the same pot of water used to boil the eggs. Top off water if needed. Boil potatoes until fork tender. Remove with a slotted spoon and set aside.
  4. Using the same pot of water (again!), steam the green beans. Place a steaming basket filled with green beans above the boiling water and cover with a lid. If you don’t have a steaming basket, you can cheat by using a metal colander. Steam green beans until they turn a bright green color and are tender but still have a crunch (about 4 minutes). Set aside.
    Green beans from my garden
    I’m very proud that some of the green beans used in this Grilled Ahi Nicoise Salad came straight from my garden!

    Photo of baby green beans in my garden
    As you can see, there are lots more baby green beans on the way! Follow along on Instagram (@sips_n_tips) more more garden updates!
  5. Pre-heat the barbeque for the ahi. Make sure the barbeque is hot to prevent the ahi from sticking. Coat the ahi with olive oil, salt, and pepper (to taste). Sear the ahi for 1-2 minutes per side. If you have a particularly thick ahi steak like mine, aim for 3-4 minutes per side. When finished, the ahi should be raw inside with grill marks on the outside. Remove from grill and set aside.

    Sliced ahi after grilling
    If you don’t have access to a grill, you can sear your ahi in a hot cast iron pan instead. I personally like getting the grill marks on my tuna steaks, plus the BBQ means easy clean up!
  6. Prepare the salad ingredients. Cut potatoes into bite-sized pieces. Cut green beans into 1-inch pieces. Slice the Kalamata olives. Using a serrated knife, gently slice each of the hardboiled eggs.

    Cutting board with potatoes, olives, and green beans for the salad
    Salad toppings getting prepped and ready for their big debut.
  7. Prepare the mixed greens. In a large salad bowl, combine the mixed greens and the desired amount of salad dressing. Toss to combine.
  8. Sprinkle 2 tablespoons of capers onto mixed greens and arrange the vegetables, eggs, and olives on the salad. Slice the grilled ahi tuna against the grain of the fish. Place your grilled ahi on the salad, garnish with Maldon sea salt flakes, and pair with a glass of Bells Up Prelude Rosé!
The finished product! Serve this platter as a show-stopping centerpiece at your next dinner party and make sure you have plenty of Bells Up Prelude Rosé of Pinot Noir on hand to pair with!

This food and wine pairing is perfect for a warm summer day.

The salad is light and healthy, and can be served in individual portions or on a serving dish (as pictured) if entertaining. The Bells Up Prelude Rosé of Pinot Noir will surely impress any crowd of wine lovers or connoisseurs. Be sure to have a few bottles on hand—you’ll be glad to have more once that first bottle runs out!

For all the wine geeks like me, here are the nitty-gritty technical notes for the 2020 Prelude Rosé:

Caitlin photographing a glass of the Prelude Rosé at Bells Up Winery
I loved photographing the beautiful color of the Bells Up Prelude Rosé when I visited Bells Up Winery in Newberg, Oregon a couple years ago.

Production: 109 cases

Varietal & Clones: 100% Pinot Noir: 50% Pommard—7-year vines; 50% 667—7-year vines

Soils: Jory

Harvest date: October 3, 2020

Harvest Brix: 23.9

Cooperage: Aged 6 months in neutral French oak

Bottled: March 1, 2021

Released: March 15, 2021

Alcohol: 13.5%

pH: 3.20

If you haven’t already, head to the Bells Up Winery website and order a few bottles of wine to try for yourself.

The Prelude Rosé is obviously a favorite of mine, but you truly can’t go wrong with any bottle! Red wine lovers will appreciate the Titan Pinot Noir or the Firebird Syrah. White wine lovers will obsess over the mineral-driven quality of the Helios Seyval Blanc and the Rhapsody Pinot Blanc. By ordering a bottle (or five) from Bells Up, you’ll be supporting a micro-boutique, small-production, high-quality, family-owned business that is driven by nothing more than Dave and Sara Specter’s passion for creating and sharing fine wine.

Photo of Dave and Sara Specter of Bells Up Winery
Dave and Sara Specter of Bells Up Winery in Newberg, Oregon. Dave is the winemaker, and Sara is the “Money Honey” (ha!).  Together they are the visionaries and creators of Bells Up Winery.

If you happen to visit the Willamette Valley (which I HIGHLY recommend), stop by the Bells Up tasting room, where you will be guided through a private tasting while overlooking the Bells Up vineyard. One-on-one private interactions are the only way that Bells Up has ever operated, and it is a treat to learn about the wines directly from the family that makes them!

Cheers—happy cooking and happy sipping!

If you tried this recipe or enjoyed this post, let me know in the comments below and share on social media!

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Grilled Ahi Nicoise Salad

caitlin
A perfect recipe pairing for Bells Up Winery's Rosé of Pinot Noir!
Print Recipe
Course Main Course, Salad
Cuisine American, French
Servings 4

Ingredients
  

  • 2 tbsp Dijon mustard
  • 2 tbsp champagne vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp kosher salt plus more for seasoning
  • 1 tsp black pepper plus more for seasoning
  • 1 tsp Herbs de Provence
  • 2 cloves garlic minced
  • 10 oz mixed salad greens
  • 1 lb fresh ahi tuna
  • 4 eggs
  • 12 oz mini potatoes
  • 8 oz green beans or Haricots Verts
  • 3/4 cup kalamata olives sliced
  • 2 tbsp capers
  • Maldon Sea Salt flakes for garnish

Instructions
 

  • In a small mason jar with a lid, combine Dijon, vinegar, lemon juice, salt, pepper, herbs, and garlic. Close lid and shake well. Ta-da!You’ve just made your salad dressing.
  • Add eggs to a pot and cover with cold water.Bring water to a boil. Once water begins boiling, set a timer for 6 minutes. At the 6-minute mark, transfer eggs to a bowl of ice water using a slotted spoon.Let eggs cool in ice bath for a few minutes before peeling the shells off the eggs. Set aside.
  • Add 12 ounces of mini potatoes to the same pot of water used to boil the eggs. Top off water if needed. Boil potatoes until fork tender. Remove with a slotted spoon and set aside.
  • Using the same pot of water (again!), steam the green beans. Place a steaming basket filled with green beans above the boiling water and cover with a lid. If you don’t have a steaming basket, you can cheat by using a metal colander. Steam green beans until they turn a bright green color and are tender but still have a crunch (about 4 minutes). Set aside
  • Pre-heat the barbeque for the ahi. Make sure the barbeque is hot to prevent the ahi from sticking. Coat the ahi with olive oil, salt, and pepper (to taste). Sear the ahi for 1-2 minutes per side. If you have a particularly thick ahi steak, aim for 3-4 minutes per side. When finished, the ahi should be raw inside with grill marks on the outside. Remove from grill and set aside.
  • Prepare the salad ingredients. Cut potatoes into bite-sized pieces. Cut green beans into 1-inch pieces. Slice the Kalamata olives. Using a serrated knife, gently slice each of the hardboiled eggs.
  • Prepare the mixed greens. In a large salad bowl,combine the mixed greens and the desired amount of salad dressing. Toss to combine.
  • Sprinkle 2 tablespoons of capers onto mixedgreens and arrange the vegetables, eggs, and olives on the salad. Slice thegrilled ahi tuna against the grain of the fish. Place your grilled ahi on thesalad, garnish with Maldon sea salt flakes, and pair with a glass of Bells UpPrelude Rosé!
Keyword Ahi, Nicoise, Salad
Close up photo of smoked buffalo chicken drumsticks with bleu cheese dipping sauce

Simple Smoked Buffalo Drumsticks: The Perfect Game Time Food!

Posted on by caitlin

T-5 days ‘til the biggest game of the year: Super Bowl Sunday! My new recipe, Simple Smoked Buffalo Drumsticks, are easy, DELICIOUS, perfect for game time!

There’s two types of Super Bowl fans: the ones who are true football fans, in attendance at viewing parties for the sake of the game. Or, there are the ones who know that game day typically brings with it excellent food, delicious drinks, and good company. I’m in the latter category. #HereForTheFood

Close up photo of smoked buffalo chicken drumsticks with bleu cheese dipping sauce
Specifically, I’ll be showing up for the Super Bowl to indulge in THIS food!

Whether you’re a food-fanatic or a football-fanatic, this simple recipe requires only a few steps, allowing you more time to socialize and spectate. These Simple Smoked Buffalo Drumsticks can be prepped the night before, cooked with little oversight, and can be plated in just a minute’s time.

I recently acquired a Traeger smoker, and have loved the process of experimenting with different recipes on it. If you have a smoker of any kind, these Simple Smoked Buffalo Drumsticks are great with some subtle smoky flavor. If you don’t happen to have a smoker, this recipe can easily be replicated using an oven and finishing the drumsticks on a hot grill. I’ve included directions for both cooking styles below!

I also have to give a quick plug (this is not sponsored) to one of my new favorite finds at the grocery store, which is a staple of this recipe: Noble Made Medium Buffalo Sauce by a company called The New Primal.

The Noble Made brand features paleo-friendly (meaning no added sugar) sauces, including BBQ sauce, salad dressing, and of course buffalo sauce. I found this Noble Made Medium Buffalo Sauce at Sprouts Market and have been addicted ever since. It’s great on meat, veggies (hello, buffalo cauliflower!), and as a dipping sauce or spread on sandwiches. And for those Frank’s Red Hot fans out there, Noble Made will give you a run for your money taste-wise!

Photo of noble made buffalo sauce.
Here’s the label in case you want to keep your eyes out for this delicious buffalo sauce!

To get started with this Simple Smoked Buffalo Drumsticks recipe, you’ll need:

Some good quality chicken drumsticks (about 3 lbs. worth), Noble Made Buffalo Sauce (choose mild, medium, or hot according to your heat preference), and a container or Ziploc bag to marinade the meat in. Simply toss the drumsticks in the buffalo sauce until the meat is completely coated. Refrigerate for at least 4 hours while the drumsticks soak in that delicious tangy sauce. For best flavor, refrigerate the buffalo-coated drumsticks in the marinade overnight.

When you’re ready to cook, set your smoker to “smoke” setting and allow to pre-heat for 10-15 minutes. Place drumsticks on the smoker, and attach a temperature probe to a couple of the drumsticks for temperature monitoring. These Simple Smoked Buffalo Drumsticks will be fully cooked when they hit an internal temperature of 165 degrees Fahrenheit. If you have smaller drumsticks than what mine look like, you will need to adjust your cooking times so they don’t overcook. A simple lesson concerning smoked meats: temperature is king!

Photo of drumsticks on the Traeger grill with temperature probes.
I love the Weber temperature probes pictured here. The device has bluetooth capability, so I can go about my day without any worry that my food will overcook. My phone alerts me when the food is near it’s target temperature!
Drumsticks on the grill as they are finishing cooking.
An hour later, your Simple Smoked Buffalo Drumsticks should look a little something like this.

Once your drumsticks are on your smoker, allow them to cook at low heat on the “smoke” setting for 30-minutes. After 30-minutes, up the smoker temperature to 350 degrees and allow the drumsticks to cook for 30-minutes more, or until they reach 165 degrees internal temperature. When they are finished, the skin should be slightly crispy and there should be grill marks on the bottom of the drumsticks.

For those without a smoker:

Replicate this recipe by placing your Buffalo Drumsticks in a 350-degree oven for 30 minutes, or until they reach an internal temperature of 155 degrees. Then, pre-heat your grill, and finish your drumsticks over a hot flame to finish the cooking process and add some char to the skin.

Serve your Simple Smoked Buffalo Drumsticks garnished with cilantro (yes, cilantro-it pairs wonderfully with the spicy buffalo flavor!) and plated alongside some Bleu Cheese dressing or ranch dipping sauce. Crumble Bleu Cheese on the top of your drumsticks to allow for an extra tangy hit when you and your guests take a bite. Pair with some ice cold beer (like this Institution IPA) to round out the game day experience!

The finished product plated with bleu cheese dipping sauce, and a bleu cheese and cilantro garnish.
The finished product plated and ready to be served! If you love an extra spicy kick, drizzle some more buffalo sauce on top of your drumsticks before serving.

The indirect heat from the Traeger grill makes these drumsticks moist, juicy, and packed with flavor. The heat from the Noble Made Buffalo Sauce is balanced with the cool bleu cheese and fresh cilantro. These Simple Smoked Buffalo Drumsticks are reminiscent of all the best parts of buffalo wings, but are a much healthier alternative.

So, there you have it! This super simple recipe can be prepped in advance and requires almost no hands-on monitoring during the cooking process. It’s perfect for entertaining on game day, and will be sure to impress your guests (regardless of whether they’re there for the football or the food!).

Close up view of smoked buffalo drumsticks.
Trust me, these drumsticks won’t sit on that plate for long!

Want to see more recipes like this one? Let me know in the comments below, and share on social media to show your support!

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Close up photo of smoked buffalo chicken drumsticks with bleu cheese dipping sauce

Simple Smoked Buffalo Drumsticks

caitlin
This easy-prep dish is the perfect game day food!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Marinating Time 1 day
Total Time 5 hours 5 minutes
Cuisine American
Servings 6

Equipment

  • Traeger smoker OR oven and grill
  • Container or Ziploc bag for marinade

Ingredients
  

  • 3 lbs Chicken Drumsticks
  • 3/4 cup Noble Made Medium Buffalo Sauce (or your favorite buffalo sauce)
  • 1 cup Bleu Cheese dipping sauce for serving
  • 1 bunch Cilantro for garnish
  • 1/2 cup Crumbled Bleu Cheese for garnish

Instructions
 

  • Combine drumsticks and buffalo sauce in a container for marinading. Coat well. Refrigerate marinaded drumsticks for at least 4 hours, or overnight if possible. Note: I highly recommend an overnight marinade for this recipe!
  • Pre-heat Traeger smoker on "smoke" setting for 10-15 minutes. Alternatively, pre-heat your oven to 350 degrees.
  • Place drumsticks on smoker and insert temperature probes into a couple of the drumsticks. Leave Traeger on "smoke" setting for 30-minutes.
  • After 30-minutes on the smoker, turn the Traeger temperature up to 350 degrees and allow the drumsticks to cook until they reach an internal temperature of 165 degrees.
    If using an oven, place drumsticks in the oven for 30-minutes or until they reach an internal temperature of 155 degrees. Then, remove drumsticks from the oven and place on a hot grill to finish the cooking process and add some char to the skin. Ensure internal temperature reaches 165 degrees while on the grill.
  • Plate drumsticks alongside Bleu Cheese dressing for dipping. Garnish with cilantro and crumbled Bleu Cheese. Serve and enjoy every bite!
Keyword Buffalo, Chicken, drumsticks
Goldendoodle dog wearing a turkey drumstick headband.

How to Host Your First Thanksgiving: 7 Tips for Success

Posted on by caitlin

This time last year, I agreed to host Thanksgiving dinner (for the first time) for our very large family. Think 30+ people. How hard could it be? Just make a giant turkey, some side dishes, and call it a day, right? Needless to say, I learned some lessons along the way!

Outside of my Sips N Tips life, I work on a college campus and actually live in a residence hall on campus. (Oh, the stories I could share!) We have a little apartment that we call home, and it’s attached to a big lounge space that students occupy for study sessions and programs throughout the academic year. Part of the reason hosting Thanksgiving seemed like such a great idea was because of the huge amount of space we could use in the residence hall. It was the perfect place for 30 plus people to spread out, play games, watch football, and enjoy each other’s company.

A long table decorated with flowers, candles, and other Thanksgiving decorations.
The beautiful, yet casual, table scape put together by my mother-in-law, including fresh flowers from Downtown LA! Little place cards allowed everyone to choose their seats early on so there was no fussing once dinner was ready. Photo taken by my photographer father Brian Moore, follow his photography here!

As we now prepare to host for a second time (yes, last year was so successful that people actually wanted to come back!), I thought I’d share some tips on how you can be a great Thanksgiving host, no matter what size of group you’ll be inviting over. Keeping these things in mind will help keep you sane throughout the day and make sure you actually enjoy the holiday with your family and friends.

 

  1. Start with Mimosas

A little sparkling wine with some spiced apple cider is a perfect way to start the holiday. I call it my Thanksgiving Mimosa, and I’ve made it a tradition. Ease the nerves and get into the holiday spirit before you dedicate your day to the kitchen. Pair it with a sweet treat for breakfast, put on the Thanksgiving Day Parade or some good music, and make sure you sip alongside some good company. It’s a foolproof way to put you in a good mood before the chaos ensues!

A glass of champagne and a glass of apple cider surrounded by fall decor
Mimosas can be so much more exciting than OJ and champagne. This spiced cider can be found at Trader Joe’s. It’s a great juice to have on hand for Thanksgiving for kids or others who don’t drink. Try serving it warm with dessert! What’s your perfect ratio of juice to wine in your mimosa? That’s mine up there!

  1. Lists, lists, and more lists!

Of course, you’ll be sure to make your grocery lists and get shopping done before Thanksgiving morning. Go a step further than grocery lists and write out a day-by-day list leading up to Thanksgiving morning. On each day, write down a few simple tasks that you can chip away at to alleviate some of the bird-en (HA! Get it?) on the big day. Things like washing your produce, seasoning your turkey, or even making your pumpkin pie filling ahead of time can be huge time-savers, and will allow you to enjoy more of Thanksgiving Day with friends and family instead of your kitchen utensils.

 

  1. Make it a potluck.

It takes a lot of food to feed 30 people, especially on Thanksgiving Day. So, encourage your guests to contribute their favorite Thanksgiving dishes to your party! It’s a great way to honor individual family recipes and traditions. Create a sign-up sheet in advance of the big day to make sure that the appropriate number of appetizers, side dishes, desserts, and drinks are provided. That will prevent ten pumpkin pies and zero mashed potatoes from showing up the day-of. Bonus tip: put out some little food labels and markers so your guests can indicate what their dish is called and who made it. You’ll hear people appreciating each other’s great cooking throughout the meal!

Small food labels surrounded by fall decor
How cute (and easy!) are these little labels? A sturdy toothpick hot glued to some nice paper is all you need. Mix it up with fun colors or markers!

  1. Say “yes” when others offer to help…to a point.

Thanksgiving is all about the food, which means it is the one holiday where people are generally aware that it takes days of kitchen preparation to feed the masses. It also means that you will find guests wandering into your kitchen throughout the day asking how they can help you! The more organized you are, the better you will be able to delegate out tasks. Take advantage of the help if you need it. With that said, don’t be afraid to ask people to get out of your kitchen, too. Sometimes the chef just needs some space and time to think to get the job done! Redirect your guests to some games, football, or other family members instead. Better yet, put them on drink refill service for everyone!

Four people gathered around a table with Thanksgiving food.
My wonderful family helping set up the buffet table. This was a huge help while I stayed in the kitchen! Notice those little labels in the dishes, too! Photo thanks to Brian Moore Photography.
Man throwing a bean bag during a game of cornhole
Other guests passed the time playing cornhole outside! 

  1. Don’t try to do it all.

Hosting Thanksgiving doesn’t mean it’s your time to show off all the awesome recipes you are capable of making. There’s no time for that on a day like Thanksgiving. Pick a few things that you definitely want to contribute (obviously, you should plan to make the main dish if you’re the host) and call it a day. I speak from experience on this one: doing too much just ruins your ability to enjoy the holiday! Instead, find little munchie appetizers like seasoned nuts or a cheese board to contribute. These don’t require much additional cooking (if any), but will still please your crowd.

A line of people filling their plates at a buffet table.
It was so fun to try every family’s favorite recipe on Thanksgiving Day. Our plates were very full! Photo thanks (once again) to Brian Moore Photography.

  1. Collect and share recipes.

Chances are you and your guests will be trying new, delicious dishes throughout the holiday. Sharing each other’s recipes after the big day will be a nice little “souvenir” that your guests can take home and use to recreate the dish! Plan on doing this ahead of time by asking your guests to bring a few copies of their recipe. Or, start an email chain after the holiday where everyone can share their recipes, tips, and techniques digitally. If you really want to go over the top, collect everyone’s recipes in advance and design a recipe card collection for each family to take home after the night is over. A true host never forgets a party favor, right? This one is perfect!

 

  1. Stop and smell the turkey.

Even for the most organized host, the day will be a whirlwind. Make sure to stop every now and then, engage with your guests, admire your efforts, and soak in the experience. You’ll only be a first-time host once! Make sure to take pictures throughout the day, too. I was so busy last year that I don’t have a single picture from Thanksgiving, despite days of preparation and lots of help from family members. After the fact I had to collect a few photos from other guests! (Thanks, Brian Moore Photography!) As hard as it may seem, make it a point to stop and smell the roses…uhhh, I mean turkey.

Goldendoodle dog wearing a turkey drumstick headband.
This is the one photo I took last Thanksgiving. It’s a rare species called a “Turkeydoodle” that appears once every Thanksgiving Day, and only for a few moments before it reverts back to a regular Goldendoodle by ditching it’s drumsticks. Can’t wait for it to reappear this year!

Tips 1 and 6 are my personal favorites, what about yours? What other tips can you share for first-time Thanksgiving hosts? Let me know in the comments below, and share this post with your friends and family, too!

Happy feasting!

4 Tips for Creating The Perfect Cheese Board

Posted on by caitlin

If you’re looking for ways to take your ordinary cheese board to extraordinary this holiday season, I’ve got 4 simple plating tips for you. I was inspired to put together this post after seeing new, creative ways to arrange a cheese board while I was at the Wine Bloggers Conference this month. The Cheese Twins led us through a wine and cheese pairing using Cheeses of Europe, and their presentation (both the PowerPoint and the cheese board!) did not disappoint. Check out my post about them here!

A wooden board topped with a variety of cheeses, meats, and fruits.
A bird’s eye view of my most recent charcuterie board creation!

 

If you follow these four tips, I can guarantee your fromage board will be an eye-catching centerpiece on your table. Not only that, they will also make serving a breeze for your guests! Anything that makes hosting a party easier is a win in my book.

Without further ado, here they are!

 

  1. Pre-portion your cheeses.

A close-up view of cheese on a wooden board.
I’ve done all of the hard work in advance for this cheese board. All guests need to do is pick up a bite-sized piece of cheese! No cheese knives necessary.

The Cheese Twins recommend estimating that each of your guests will consume approximately one ounce of cheese. This seems like a modest estimate to me…but I’ll take their word for it. (I LOVE cheese.) Cut your cheeses ahead of time to ensure that your guests stick to the portions you estimated. Leaving that cheese knife on the board next to a block of cheese can allow your guests to be a little greedier then you may want. It’s also less messy and fuss-free to do the cutting for them!

 

  1. Add dimension.

A flat fromage board is a sad fromage board.

A wooden board with three types of cheese.
This is an example of a very sad cheese board. It’s totally flat, and there’s nothing special about it.

Add some dimension to your platter with both the cheeses and the accompaniments!

A wooden board with cheese and accompaniments.
And here’s a board filled with much more dimension!

One of my favorite ways this was displayed at the Wine Bloggers Conference was with the Camembert, where slices of the round were divided into bite-sized triangles using round crackers (I duplicated this technique on my board!).

A close-up view of bleu cheese with small flags.
Another example from the Wine Bloggers Conference (you can read more about the session I attended here!). Just imagine these little flags replaced with colorful pom-poms on toothpicks, or another festive pop of color!

Easy to separate, easy to eat, and visually pleasing. Another great example was the Cheeses of Europe flags standing tall in the bleu cheese slices. It adds dimension, can be adapted for any celebration, and you’ve got your serving tool in the cheese before your guests even arrive. Brilliant!

 

  1. Add splashes of color.

A close up view of fruits on a cheese board.
Green apples, dark green rosemary, orange apricots, and dark red cranberries add a beautiful assortment of fall colors to this board.

Cheese doesn’t come in a wide variety of colors, nor should it. So, it is up to you and your creative elements to make your board pretty. Add fresh fruit, dried fruit, herbs, and nuts to decorate your fromage board for the occasion. For example, if you’re going for a holiday theme, add some cranberries, pomegranate seeds, rosemary, and cinnamon-spiced pecans. For a summery occasion, display dried apricots, granny smith apples, or even dried coconut to add both flavor and color to the plate.

 

  1. Mix your mediums.

While we all tend to have a favorite type of cheese, you can’t fill your cheese board with just that kind. You need to be aware of the flavors, colors, and textures of your cheeses, and make sure you have a variety available on your plate. As a general rule, aim for a bleu, a soft cheese, and a firm cheese on any fromage board.

A view of a large charcuterie board.
For this board I chose an assortment of Camembert de Normandie, Point Reyes Bleu, and a Dutch Gouda with Truffle. It offered a variety of textures, flavors, smells, and colors. Also, who said all cheese has to be perfectly cut? I love the way a good bleu cheese crumbles, and that adds to much more texture to your board!

For bigger boards, you can start duplicating textures, but make sure you are still adding diversity in flavor or color. A board with Gouda, White Cheddar, and Manchego might taste delicious, but it definitely won’t be visually or texturally diverse. Don’t be afraid to mix it all up, and add accompaniments that compliment at least a couple different cheeses on your plate.

 

So, there you have it. So simple, but so effective! Do you have other tips to share about how you arrange your cheese board? Let me know in the comments below!

 

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5 Summer Side Dishes (Healthy, Simple, and Delicious!)

Posted on by caitlin

I’ve developed some new side dishes recently that are both healthy and refreshing, perfect for summertime! What each of these dishes have in common is how healthy and simple they are to make. You can add these as side dishes at your next summer barbecue, or throw them together for an easy weeknight meal. Regardless of when you use them, these flavor-packed recipes are sure to impress!

 

Spinach, Avocado, & Tomato Salad

White bowl with tomatoes, spinach, and avocado.
Healthy, filling, and pretty, too!

Ingredients:

¾ cup julienned spinach leaves

1 large avocado

6 oz grape tomatoes

1 tbsp olive oil (more to taste if needed)

Salt and pepper to taste

 

It’s amazing that just a few simple ingredients can pack such a punch with flavor. That’s the case with this salad, which is hearty, filling, and refreshing all at the same time. You can easily turn this into a meal on its own by adding chicken or even bacon to the mix. Perfect for an on-the-go meal!

Cutting board with tomatoes and spinach.
This is the trick to julienned spinach leaves!

Wash and dry spinach leaves, removing any excess stems. Stack and roll the spinach leaves, then cut into thin strips (julienne). Halve the grape tomatoes and add them to a bowl with the spinach. Score the avocado into 1-inch cubes, and scoop the chunks into the salad bowl. Add olive oil, salt, and pepper, and gently mix until the salad appears creamy. Adjust seasoning if needed, then serve! (Note: If you are making this dish in advance, add a couple teaspoons of lemon juice to help prevent the avocado from browning.)

Serves: 4

 

Lemon Herb Zucchini

White plate with ribbons of zucchini.
These ribbons may look simple, but they are totally packed with flavor!

Ingredients:

2 zucchini

1.5 lemons

2 tbsp Herbs de Provence

Salt to taste

 

This French-inspired, no-cook (yes, you read that right, NO COOK!) side dish is one of the most simple and delicious ways to enjoy zucchini in my opinion. I adapted this from a recipe that my mother-in-law learned while visiting France. It has since become a staple in our home!

Layers of zucchini ribbons in a dish.
Layer the zucchini ribbons like lasagna to marinate. It should look a little something like this…

Using a mandoline (or some of your own excellent knife skills if you so choose), slice zucchini as thinly as possible, no thicker than 1/8th inch thick. Once sliced, arrange zucchini slices into layers in a rectangular dish. After each layer, season with a pinch of salt, sprinkle of Herbs de Provence, and lemon juice (about 1 tbsp per layer). Repeat until all zucchini has been layered and seasoned in the dish. Set the zucchini aside to marinate for at least 30-minutes, or as long as overnight. As the zucchini marinates, the acid from the lemon juice will essentially “cook” the zucchini, leaving it tender and full of flavor. Gently mix the zucchini before serving.

Serves: 4

 

Grilled Fruit Salad

Assorted fruits in a bowl.
This may be the juiciest fruit salad you’ll ever enjoy!

Ingredients:

1 lime

2 white peaches

2 nectarines

2 kiwis

½ cup kumquats

1 cup strawberries

1 tbsp honey

 

What’s a summer barbecue without a fruit salad? Put a twist on the old classic by grilling the fruit before serving! Grilling allows the sugars in the fruit to caramelize and gives you an end product that is sweet, juicy, and exploding with flavor.

Cut the strawberries, peaches, and nectarines into large chunks—no need to be fancy with this! Halve the kumquats or leave them whole, your choice. Then, Halve the lime and kiwis and place them face-down in a grilling rack for the barbecue. Add the rest of the fruit and grill them over medium heat for about 10-minutes, or until slightly charred and juicy. (Note: If you don’t have a grilling rack, you can use skewers and grill the fruit like kabobs. Just make sure the chunks are plenty big if you do it this way…the fruit will shrink up as it cooks.)

Cutting board full of raw fruits.
The medley of fruit before cooking.

Remove the fruit from the grill and allow it to cool slightly before transferring the fruit to a serving bowl. Using a small spoon, scoop the kiwi fruit out of its skin and add it to the bowl (this is so much easier than peeling the kiwi beforehand!). Squeeze half of the lime over the fruit, add honey, and gently mix. Taste the fruit salad—if desired, the other half of the lime juice can be added. Then, serve!

You can swap any of the fruits I used in this recipe for fruits of your choice. Charred grapes would be delicious in this salad, and any type of stone fruit (apricots, plums, etc.) would work well, too. I suggest saving the leftover fruits and juices (if there is any!) for other recipes. Add them to a smoothie for extra sweetness, or if you’re in the mood for dessert, serve the leftovers with some ice cream or whipped cream. It’s delish!

Serves: 4

 

Lemon Garlic Kale

White plate with sauteed kale and lemon zest.
My mouth is watering just looking at this picture…who knew kale could be so good!

Ingredients:

1 bunch of Tuscan Kale (approximately 6-8 large stalks)

2 cloves garlic

2 tbsp olive oil

2 tbsp lemon juice

Salt & Pepper to taste

Zest of 1 lemon (for garnish)

 

This recipe is my recent obsession. I make it at least twice a week, and I think I could eat it every day and never get tired of it!

This simple recipe has a trick to it that should become part of your veggie-cooking arsenal. As backwards as it may seem, all of the seasoning happens before the kale is even added to the pan. Seasoning the dressing allows for the flavor to spread evenly throughout the kale leaves as they cook. Try this trick for all of your sautéed veggies moving forward!

Frying pan with olive oil, garlic, salt, pepper, and lemon juice.
The magic takes place before the star of the show goes in the pan…just let it do its thing on low heat and the rest will fall into place!

Wash and dry the kale, and remove the leaves from the stalks. Slice leaves into 1-inch strips and set aside. In a medium sauté pan, combine olive oil, lemon juice, garlic, salt, and pepper. Heat the pan over medium-low heat until the garlic is fragrant, but not browned, and the salt has dissolved into the oil/lemon juice mixture. Then add in the sliced kale and gently mix until the kale is evenly covered in the dressing and it has begun to wilt. Remove from heat and serve immediately, garnished with lemon zest (if you’re feeling fancy that is…I usually can’t wait long enough to make it look pretty before I start devouring this dish!). This 5-minute side dish is packed with flavor and is the perfect accompaniment to any meal!

Feel free to substitute the kale with other hearty greens like chard, or repeat this process with spinach if you prefer.

Serves: 2

 

Pickled Onion and Kumquat Relish

White bowl with pickled red onion, sliced kumquat, and cilantro.
This might be the prettiest dish I’ve ever created, just look at those colors!

Ingredients:

1 cup pickled red onion, thinly sliced

½ cup thinly sliced kumquats

4 tbsp cilantro, chopped

½ tsp sugar (optional)

 

This simple dish is packed with flavor and brightens up any plate with both its color and flavor. This relish can be served on its own, or can be served over chicken, pork, or even fish. It is so simple to make, but will surely impress any crowd.

If you don’t have pickled red onions on hand, don’t fret. They are super easy to make and are a great staple to have in the fridge! I used this recipe from Budget Bytes to make mine and they turned out great. The pickling itself took less than an hour, too!

While onions are pickling, cut the kumquats into thin slices. Taste your kumquats to gauge their flavor…if you’ve got a sweet batch, lucky you! More often than not, kumquats tend to be pretty tart. If they are too tart for your liking, sprinkle ½ tsp of sugar on them to sweeten them up.

Birds eye view of kumquat salad.
So simple, yet so perfect.

Combine your red onion, kumquats, and cilantro in a bowl and mix well. And…that’s it. It’s really that simple, but oh so impressive. And what a unique combination of flavors to showcase at your next summer barbecue!

Serves: 4

 

Which of these recipes will you feature with your next summertime meal? Let me know in the comments below!

Where Does Your Food Come From? Food System Facts

Posted on by caitlin

I recently bought a deep freezer for my apartment. It lives in our guest room along with Tucker’s surf board and tool boxes (#weneedagarage). Buying a deep freezer for a tiny apartment sounds excessive, I know. But it was for good reason.

An assortment of meat and seafood in a basket.
Some of the many things being stored in my freezer!

Over the course of the past several months, I’ve read a lot and watched a lot of documentaries about our food system in the US. And with each new piece of information I gather, the more skeptical I become about the food I’m eating. The lack of transparency in our food system is nothing short of a crisis, and I’ve decided to change the way I eat as a result.

EatWild logo.

I stumbled upon a website called Eat Wild a couple months ago, which was exactly what I needed as I figured out next steps in making this change.

Eat Wild’s mission is to inform consumers about the importance of eating nutritious, unadulterated meats (and produce), free of hormones, antibiotics, unhealthy diets, and gruesome living conditions. (Note: If you haven’t educated yourself about the “standards” of raising livestock in this country, and the effect it has on the food you eat, you should.)

Eat Wild provides a directory of farmers throughout the US that subscribe to providing consumers with healthy, grass-fed, free-range meats, many of which offer subscription services that will ship the food directly to your door.

Side note: Can you be passionate about supporting local businesses? If so, I am.

This was another major consideration for me as I ventured in the direction of healthier eating. Maybe it’s the wannabe-entrepreneur in me (I’m just waiting for my “ah-ha!” moment, if that’s a thing), but I find it extremely rewarding to be able to support a family business over a big-box store or company.

Eat Wild has identified specific criteria for the farms that are featured in their directory.

The assurance of knowing that each farm I read about met these healthy food standards was encouraging. I spent hours sifting through the farm directory, looking for a farm that met my needs as a consumer.

Here are a few of the criteria that really resonated with me (taken from eatwild.com):

  • Animals are raised in a low-stress, natural environment and treated humanely from birth to market.
  • Animal grazing patterns are managed to enhance the growth of the pasture, the health of the land, and the nutritional value of products, taking into account the specific soil conditions, vegetation, altitude, growing season, and temperature range of our climate.
  • When high-quality pasture is not available, beef and other ruminants (goats, sheep, bison, deer) are fed stored grasses, which can include hay, haylage, and grass silage. They are not fed grain, soy, corn silage, or concentrate.
  • Animals are not treated with hormones.
  • Animals are not treated with routine, low-level antibiotics. Animals that do receive antibiotics due to health problems or injury are removed from the program.
  • Animals are not confined indoors or in areas without pasture except to protect their welfare during brief periods such as prior to and during birthing, or during extreme weather conditions.

If you’re curious about the rest of the Eat Wild criteria, click here to read them all!

My research led me to find that there were several farms that would allow me to purchase meat directly from local farmers in my area.

Honestly, this surprised me a little bit considering I live in the metropolis that is the greater-Los Angeles area. That said, it also showed me that there are no excuses for not subscribing to this healthy lifestyle with all of these options available!

I also expected to have to set aside more of our monthly budget for groceries in order to purchase meat directly from farmers. But, once again, I was surprised to learn that ordering in bulk from these farmers meant I wouldn’t be spending much more than my normal grocery bill. Another reassurance for sure!

Primal Pastures logo.

The farm I ended up settling on for my meat is called Primal Pastures.

They are based in Temecula, California (fun fact: that’s where Tucker and I got married!), and their box shipments offer a variety of meats in them (which was my personal preference). I appreciated the story of how the founders got into the farming business, and the emphasis on sustainability and responsible farming. For paleo diet fans out there, all of the Primal Pastures meat is paleo-friendly. I ordered the “Cowboy Stash” variety box from them, and here’s what I got in my first shipment:

Several frozen meats in a basket.
Meats on meats on meats!
  • 1 whole chicken
  • 2 packages of chicken bone broth
  • 1 package of chicken thighs
  • 2 packages of ground white meat chicken
  • 1 package of boneless skinless chicken breast
  • 2 packages of chicken drumsticks
  • 1 (large) package of chicken wings
  • 1 package of ground beef
  • 1 top sirloin steak
  • 1 pork leg roast
  • 1 pork shoulder
  • 1 large jar of honey from the farm (and it is delicious!)
  • 2 cans of wild caught tuna

Altogether, the box weighed about 22 pounds.

 

Sea To Table logo.

Now, as much as I love cooking with meat, I’m also a big seafood fan.

I did some extra digging on my own to find a sustainable, healthy seafood company that would allow the same health benefits that I found with Primal Pastures. Sea to Table was the answer I was looking for. All of their fish is wild caught, traceable, domestic, and sustainable, and is never pumped with hormones or antibiotics. I purchased a box of seafood to round out my stash of protein for the next several weeks. Here’s what came in my first shipment:

Packages of seafood.
I love the packaging on these…it tells you the best ways to store and defrost your fish!
  • 2 portions of Alaska Coho Salmon
  • 2 portions of Alaska Sockeye Salmon
  • 2 portions of Gulf of Maine Redfish
  • 2 portions of Atlantic Winter Skate
  • 2 portions of Atlantic Spiny Dogfish
  • 2 portions of Northwest Pacific Cod
  • 2 portions of Wild Gulf Shrimp
So, now you understand why I bought a deep freezer.

I’m looking forward to the challenge of developing recipes with each of these different foods, and hopefully reaping the health benefits in the process. My next step is to identify how I can be purchasing more sustainable produce to round out this newfound passion for healthy eating. Let me know your suggestions in the comments!

If this post made you think twice about the food you’re consuming, I encourage you to dig a little deeper and learn about the flaws within our food system. If you’re inspired to change your eating habits altogether, look into how you can support local farmers or fishermen in your area, and ideally receive better quality food as a result. It is easier than you think, and extremely rewarding to be able to give back to your community. I’ve linked the Eat Wild directory below to give you a head start in finding farms in your area.

Eat Wild Directory

Goldendoodle curious about the meat.
Oakley couldn’t figure out why I wouldn’t let him eat the meat. He tried several times…
A dog's furry head with meat in the background.
And this was more or less how the photoshoot went. Several photographs were interrupted by a furry head.

Have you already made the switch to healthy eating? Thinking of making the switch for the first time? Let me know in the comments below!

 

Happy Healthy Eating!

Mediterranean Farro “Salad”: Your New Go-To Recipe

Posted on by caitlin

If you’re looking to be transported to the Mediterranean for an upcoming meal, look no further than this recipe! This “salad” of sorts is healthy, filling, and loaded with whole foods.

Fun fact: all of the produce used in this recipe happens to be a fruit!

Here’s what you’ll need to make 4 portions:

All of the ingredients for the recipe.
Ready for some meal prep!

8 ounces of Farro

1/2 English cucumber

6 ounces mini heirloom tomatoes

2 ripe avocados

Approximately 30 medium-sized shrimp (more if you like bigger portions)

1 lemon

1/2 tsp. garlic

1 teaspoon Herbs de Provence

1 tablespoon ghee

2-4 ounces freshly crumbled feta cheese (to taste)

Salt & Pepper to taste

 

Here’s what to do:

Cook the farro in boiling water until tender. It cooks like pasta (just dump it into a big pot of water!), so no need to measure out the liquid. Strain out the water, and then place the farro in a bowl to cool. While the farro is still warm, add the garlic, the juice of half a lemon, lemon zest (if you desire), Herbs de Provence, and Salt & Pepper to taste. Mix well and let cool.

Wondering why the French masterpiece that is Herbs de Provence is making an appearance in a Mediterranean-inspired meal? This unique blend of herbs (which consists of Thyme, Marjoram, Rosemary, Basil, Sage, and Lavender) really does make the dish. The lavender and marjoram compliment the sharp taste of the cucumber perfectly, and, strangely, add a minty essence to the salad. Sure, you could add an Italian seasoning blend instead, but I guarantee the dish won’t be nearly as tasty as it is with the Herbs de Provence!

Now, back to the recipe!

While the farro is cooling, cut the cucumber and tomatoes into bite sized pieces. I personally like quartering the tomatoes and cucumber…the triangle shapes add a nice visual appeal to the dish. Once the farro is cool, gently stir in the cucumber and tomatoes. Spoon into serving bowls and top with freshly crumbled feta (however much you desire!).

Tomatoes and cucumbers on a cutting board with avocado and lemons.
Can we take a moment to appreciate the avocado in the background? I don’t think there is a better feeling than cutting open an avocado to find that it has a tiny seed…more avocado for me!
A quick tidbit about farro:

Farro is a whole grain that comes from wheat. There are several varieties of Farro, and it is related to barley, quinoa, and wheat berries. Farro has a more substantial texture than quinoa or rice, which is why I like it for this dish. It’s mild, nutty flavor is really enjoyable, too. Especially with some freshly squeezed lemon juice and Herbs de Provence!

Just before you are ready to eat, preheat a sauté pan over low heat and add the ghee (you could use olive oil or butter if you prefer). Add the shrimp to the sauté pan and cook over medium-low heat. Add the remaining lemon juice, salt, and pepper. Remove the shrimp from the heat once they turn pink and opaque. Portion out the shrimp and serve over the farro salad, spooning the liquid from the pan over the top of each portion. Add 1/2 an avocado on the side of each bowl and serve!

A bowl filled with farro, fruits, and shrimp.
The finished product! It makes me hungry just looking at this picture…

This dish has become a go-to in our household, especially when I’m craving Mediterranean flavors. I hope it becomes a favorite for you, too!

Green Olive Tapenade: Recipe for an Easy Meal

Posted on by caitlin

I went looking in my pantry for a couple staple ingredients to put together dinner last night. I could have sworn I had the ingredients, but I quickly found out I did not. Instead, I was forced to be creative with the (very limited) ingredients I found in there. I also got to add the chore of “grocery shopping” to my to-do list. Sigh.

I ended up settling on making a green olive tapenade to go with some pasta and chicken. Not the healthiest meal in the world, but it would do! Much to my surprise, the meal ended up being one of the tastiest I’ve made in a while.

Here’s what you need to do to make it for yourself!

A bowl of pasta
This is my pasta dish with the tapenade mixed in!

Ingredients

10 oz. Spanish Manzanilla Olives stuffed with Pimentos (or another green olive of your choice)

6 oz. freshly grated Pecorino Romano cheese

½ cup extra virgin olive oil (or enough until your tapenade reaches your desired consistency)

1 tsp garlic

½ tsp salt

½ tsp white pepper

1 tsp freshly ground black pepper

Using an immersion blender, take half of your olives and half of your olive oil and blend them together until they have a smooth consistency. This is the base for your tapenade. Freshly grate the cheese and mix it into your base. Roughly chop the rest of your olives and stir them into your tapenade base. Add garlic, salt, pepper, and the remainder of your olive oil. The tapenade should be chunky and moist, but not soupy. Mix the tapenade into your pasta, or serve it on some bread as an appetizer.

This recipe will make about 2 cups of tapenade. I only used half for my pasta, and I froze the second half for a future recipe!

 

The sharp cheese, salty olives, and spicy pepper make this tapenade a flavor bomb. It’s a quick and easy recipe that is sure to impress whoever eats it!

Did you try this recipe? Let me know what you thought in the comments below!