Vegan and Vino Pairing: Dining Out at Katie’s Healing Kitchen

Many times, I like leaving the cooking to the professionals. My friend, Julie, and I received such a culinary treat at Katie’s Healing Kitchen Pop Up Dinner hosted at The Wine Vault and Bistro. Katie is vegan- trained chef who graduated from the Natural Epicurean Academy of Culinary Arts, a Professional Chef Training Institute. She … Continue reading Vegan and Vino Pairing: Dining Out at Katie’s Healing Kitchen

Curried Lentils

    Ingredients 1 cup washed green lentils ½ sweet onion, chopped 1-2 Tablespoons Penzey’s Hot Curry Powder 2 cups vegetable broth 2 minced garlic cloves ½ cup chopped carrots 1 tablespoon olive oil   Directions Heat olive oil in a 1-2 quart pan. Add the chopped onion, garlic and carrots to the oil and … Continue reading Curried Lentils

Olive Tapenade

  Ingredients 1 cup of whole, pitted black olives 1/2 cup of whole, pitted (or stuffed) green olives 1/4 cup of whole pitted greek olives 1 teaspoon of thyme 1/2 teaspoon of marjoram 2 tablespoons olive oil dash of cayenne salt and pepper to taste Directions Place all ingredients in food processor and chop until … Continue reading Olive Tapenade

Food & Wine Paired Dinner Fundraiser

Appetizers Steamed artichoke with spicy ginger dipping sauce White bean dip Sweet & Spicy Pecan Crumble Dr. Beckermann Riesling 2012, Piesporter Michelsberg, Germany   Salad Beet and Citrus Salad with Pomegranate seeds and Pepitas Sauvignon Blanc, Marlborough, New Zealand   Wine to Prepare Your Palette Magna Reserva, Carmenere 2011, Curico Valley, Chile   Entrée Renee’s Bomb-Diggity Veggie … Continue reading Food & Wine Paired Dinner Fundraiser