Serve this delicious appetizer with a lush Oregon Pinot Noir, like A to Z Pinot Noir.
1 onion, chopped
6 large cremini mushrooms, chopped
2 large cloves garlic, minced
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Covered up with zucchini in the garden? Here is a tasty way to put those prolific veggies to good use. Open a chilled bottle of Ruffino Orvieto Classico (a light Italian white) as you prepare for this summer vegetable feast.
This authentic and exotic creation deserves a unique and interesting wine. Try Hopler Gruner Veltliner, a crisp, refreshing white wine from Austria.
5 small eggplants
3 fresh green chile peppers
4 cloves garlic, peeled
1 tablespoon chopped fresh cilantro
1 small onion, quartered
3 teaspoons light
Pick the vegetables straight from your garden to create delicious Stuffed Green Peppers.
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt