The Week is Half Over Let's Celebrate!
Rosé: Shinn Estate Vineyards rosé. Last summer I was introduced to this winery's rosé at one of my favorite restaurants in Brooklyn, Henry's End. I was hooked! It was a nice dry rosé that had some vibrant fruit to it. I haven't had the Shinn rosé yet this summer and am looking forward to trying it (and loving it) again this season. Experiment along with me and give it a try!
White: Wild Horse Chardonnay 2010. I found this wine stuck in a corner at the wine store for $9.99 a bottle and just couldn't resist the temptation of a bargain. It was a good gamble. This is a delicious chardonnay with apple, pear and lemon flavors that went perfectly with the lemony chicken.
Red: Since you are having pasta, how about Brancaia Tre 2010? We visited this vineyard in Tuscany and have enjoyed the wine ever since.
1 5 oz box baby arugula
1 small head raddichio
1 head Belgium endive
1 head garlic
2 bunches basil
1 pt strawberries
2 navel oranges
boneless chicken breasts
1 8 oz container lemon yogurt
extra virgin olive oil
1 box penne rigate
Organization and Other Thoughts
- Check your pantry. Do you already have: extra virgin olive oil, garlic, lemons?
- The plastic boxes that arugula comes in are usually 5 oz.
- The raddichio should be small, the size of a tennis ball.
- The lemons and the orange should not be as hard as a rock. When you squeeze them they should give a little.
- Assume 1-2 breasts per person depending upon their size.
- If you are going to grill the chicken on a gas or charcoal grill, buy regular bonelss chicken breasts. If you are going to grill the chicken on a stovetop in a grill pan, we recommend buying the thin cutlets.
- You can use whole milk or low fat yogurt both are equally good in the "ambrosia".
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays