As temperatures continue to rise, so does the appeal of a crisp glass of chilled wine at the end of the day. Rosé weather has arrived, and we have the perfect fare to pair with the classic summery wine: Delicate imported pasta topped with earthy local morel mushrooms, fresh pumpernickel bread with green-garlic compound butter, plus an array of housemade provisions including our own creamy fromage blanc and red raspberry preserves. Cheers!
Here are a few recipe ideas for this week:
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Baby Lettuce Greens with Chive Blossom Vinaigrette
Whisked with honey and olive oil, this truly unique vinaigrette adds a light, crisp finish to a salad of baby greens.
Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Roasted Walla Walla Onions with Pine Nut Butter
This classic side dish from Tom Douglas’ Dahlia Lounge restaurant is often served over a bed of sautéed Swiss chard.