Saturday, May 21, 2016

Beat the Heat! Wine Infused Summer Recipes

When the weather gets hot, it's time to cool down with a bottle of crisp and refreshing wine and nosh on light flavorful foods. VOGA wine is perfect for both drinking and incorporating into great recipes. Get more bang for your buck and pour a little in your glass and a little into your next meal. One basic rule when cooking with wine: always use a good wine and VOGA’s Italian made Pinot Grigio and Merlot are sure to enhance the flavor of the delicious summer recipes below. “Good wine” doesn’t always mean a big price tag either. Thankfully VOGA wines retail anywhere from $10.99-$15.99/bottle and feature a unique resealable cap instead of the traditional cork to keep your wine fresh for multiple uses.

Summer Garden Pasta
(Serves 4)

- 2 tablespoons olive oil
- ½ small onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 1 medium zucchini, cut into julienne strips
- 1 medium green bell pepper, seeded and cut into julienne strips
- 1 medium red bell pepper, seeded and cut into julienne strips
- 1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried oregano, crushed
- Pinch red pepper flakes
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 2 medium plum tomatoes, seeded and cut into thin strips
- 1/3 cup
VOGA Pinot Grigio

- 8 ounces penne pasta, cooked according to package directions
- ¼ cup minced fresh parsley
- 1/3 cup freshly grated Parmesan cheese

1. Heat olive oil over medium-high heat in a large skillet. Add onion and garlic; sauté for 2 minutes. Add zucchini, bell peppers, oregano, red pepper flakes, salt and pepper. Sauté vegetables for 3 minutes; add tomatoes and heat through for 1 minute. With a slotted spoon, remove vegetables to a plate.
2. Pour wine into pan and boil until slightly reduced, about 2 minutes.
3. Cook and drain pasta; put back into the hot pot. Stir in vegetables and reduced wine, parsley and Parmesan. Stir to coat pasta and serve immediately.

Gorgonzola Pear Salad with Merlot Shallot Dressing
(Serves 4)

Merlot Shallot Dressing

-1 large shallot, finely minced

-2 cups VOGA Merlot

-1/4 cup red wine vinegar

-1 tablespoon brown sugar

-1 garlic clove, minced

-2 teaspoons Dijon mustard

-3/4 cup olive oil

-Salt and pepper to taste



-5 ounces mixed baby greens

-1/2 cup gorgonzola, crumbled

-1/2 cup walnuts, toasted and chopped

-3 slices smoked bacon, cooked and crumbled

-1 pear, cored, and chopped

1. Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
2. Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
3. In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.

Easy Herb Grilled Salmon
(Serves 4)
-Vegetable oil spray
-1-1/2 pounds boneless salmon filet about 1-inch thick
-1/2 lime
-2 Tablespoons VOGA Pinot Grigio
-1 teaspoon mayonnaise (may substitute butter)
-1/2 teaspoon kosher salt
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-1/2 teaspoon lemon pepper
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/2 teaspoon dried dill weed
-1/4 teaspoon Hungarian sweet paprika

1. Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

2. Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
3. In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

4. Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

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