Whisk 1/2-1 cup plain or Greek yogurt with:

1-2 Tbsp chopped fresh dill

pinch salt

freshly cracked white or black pepper

juice of 1 lemon wedge (1-2 tsp)

olive oil to taste and desired consistency

Bon appétit!

This recipe is adapted from Marcel Desaulnier’s Salad Days, one of my favorite resources for healthy meals.

Soak 1 cup of black beans in 4 cups cold water for 8 hours or overnight. Rinse well, drain, and place in sauce pan with 4 cups of cold water. Bring to a boil, add a large pinch of salt, and reduce heat to simmer until the beans are tender, about 1 hour.

Rinse well under cold running water and drain. Mash with a potato masher or your hands until about 3/4 the beans are mashed.

Mix in a minced shallot or 1/4 cup minced onion, 1-2 cloves minced garlic, and 1 minced jalapeno.Season with salt and pepper.

Form the mixture into 4 bean cakes. Coat the cakes in a light dusting of flour.

Pan-fry the cakes over medium heat in vegetable oil for about 4 minutes per side until they are golden.

Place on a baking sheet and into a 350F oven for 10-15 minutes to heat through.

Serve the cakes on salade greens dressed with vinaigrette and chopped tropical fruits – kiwi, mango, papaya, etc., and Greek yogurt or sour cream.

These bean cakes would also be delicious served over rice with sauteed spinach or collards.

Bon appétit!

Wine pairing: I prefer an earthy red wine with black bean cakes – Spanish (Rioja), Southern French (Maderain, Hermitage), South American (Chilean Cabernet), or South African (they are all funky earthy) wines would all pair nicely. A crisp white Albarino or Sauvignon blanc would compliment the fruit and salade as well. Cheers!

I actually prefer this veggie chili to meat versions, maybe because I was a vegetarian for 11 years, but more likely because it is rich and warming without being heavy or greasy. It makes a great winter meal. This being chili, all measurements are approximate.

Rinse and pick over 1 cup of dried kidney or red chili beans. Soak in 4 cups cold water for 8 hours or overnight. Rinse. Cover with 4 cups water in saucepan. Bring to boil, reduce heat to simmer for about 1.5 hours, until beans are cooked through but still al dente. Drain and rinse well again.

1 medium onion, chopped

1-2 celery stalks, chopped

1 medium-large green pepper, chopped (substitute some with red pepper for color and sweetness)

1-2 carrots, shredded

1-2 jalapenos, chopped (seeded for less heat)

Cook above vegetables in 1/2 cup water over medium heat until softened. Then add:

2 cloves minced garlic (let this cook for 1-2 minutes before adding the rest)

1 cup chopped mushrooms

1/4 tsp red pepper flakes

1/4 tsp black pepper

pinch salt

1/2 Tbsp ground cumin

1 Tbsp chili powder

1 15-oz can diced tomatoes and juice

1 cup tomato puree or juice

2 Tbsp tomato paste

1/4 cup bulgar wheat

prepared kidney beans

dashes to taste of preferred hot sauce (Tabasco is a great choice)

2 Tbsp lemon juice

2-4 Tbsp red wine, to taste and desired consistency

Bring to boil, stir, reduce heat to simmer uncovered for 20-30 minutes. Check and adjust seasonings.

We serve the chili with shredded cheddar cheese, Greek yogurt or sour cream, a variety of bottled hot sauces, and crusty bread. Fresh chopped herbs – parsley, cilantro, or chives would make a great garnish. A green salade completes the meal.

Bon appétit!

Wine pairing: Think tannic reds that still have some fruit character – Cabernet Sauvignon, Syrah/Shiraz, Cotes du Rhone, or Malbec would all be lovely in the chili and paired with it. Looking for something off the beaten path? Try a Tannat from Uruguay or a Pinotage from South Africa. Cheers!

I love this recipe for “Ramequins au Fromage” from Jacques Pepin’s memoir, The Apprentice. Rather than an overly-heavy, thick, cheesy soup (which certainly also has its place!), his version is as much about the wine. In the final preparation, a layer of wine floats on top of the cheese; so your bread gets soaked in wine as you swirl it around the bottom layer of cheese. I cut the recipe in half for two servings, and follow the fondue with a green salade as Jacques suggests.

Melt 2 Tbsp butter in a heavy saucepan.

Add 1 tsp finely chopped garlic and let cook for 10 seconds over high heat.

Add 1.5 cups fruity white wine, about 3/4 tsp salt (or to taste), and 1/2 tsp freshly ground black pepper.

Bring to a boil to evaporate the alcohol. (This shouldn’t take too long, just wait until the steam starts to smell more interesting and less pungent).

Add 3 cups (about 12 oz) packed Swiss cheese – preferably Gruyere and/or Emmenthaler, and stir until dissolved.

Taste and correct seasoning if necessary.

Carefully transfer the mixture to your fondue pot (if necessary). Bring to the table and set over a burner to keep hot.

Serve with crusty French bread (about 36 2-inch cubes), and sliced apples and pears.

The technique: impale bread with fork through the soft side. Stir gently in the fondue until coated with cheese, with a twist of the wrist, lift bread from cheese and set on a plate for a few seconds to cool.

When about 1 cup of the fondue is left at the bottom of the pan, add a dozen or so pieces of bread to the pot add stir to coat with cheese and absorb the remainder of the wine. The best part? Any crusty cheese at the bottom of the fondue pot.

Bon appétit!

Wine pairing: Vouvray (Chenin blanc – be sure to pick a dry one!) and Sauvignon blanc work well in the fondue. Viognier would be an intesting choice to consider. Most medium-bodied reds would pair well with the finished fondue. Since we tend to indulge in fondue on occassions, we can vouch that Champagne is fabulous with this fondue as well! Cheers!

Black-eyed peas are traditionally served on New Year’s Day in the South symbolizing good luck and prosperity for the New Year. I grew up with Hoppin’ John being served on New Year’s, though I was not a fan as a child. Having come to my senses, here is my recipe for this healthy and rich (in both the culinary and cultural senses) dish:

Rinse and pick over 1 cup of dried black-eyed peas. Cover with 5 cups of water in a medium saucepan and bring to a rolling boil for 2 minutes. Turn the heat off and let peas soak for an hour.

Prepare 3 cups of cooked rice: Rinse 1 cup of dry rice, cover with scant 2 cups of water and bring to a boil. Add a pinch of salt. Cover and reduce heat to low (about 50 minutes for brown rice and 30 minutes for white rice). Turn off heat and let sit for 10 minutes more. I prefer brown whole grain rice for the flavor, texture, and nutritional benefits.

Sweat the following for 5-10 minutes over medium heat in about 2 Tbsp fat. I use 1 Tbsp bacon grease and 1 Tbsp olive or other vegetable oil:

1 chopped medium onion (about 1 cup)

1/2-1 cup chopped bell pepper – I use a mix of green, yellow, red

1 chopped chile pepper (jalapeno, serrano, cayenne)

1-2 cloves minced garlic

Once the vegetables are soft and shiny, but not browned, add the peas, 2 cups of water, a bay leaf, 1 tsp salt, and a generous dash each of black and cayenne pepper. Add a ham hock or fat back for extra flavor and porcine goodness if you desire.

Cover and simmer for 30 minutes.

Remove bay leaf (and pork fat if added) and stir in the 3 cups of rice.

Simmer until all liquid is absorbed.

Traditionally Hoppin’ John is served with collards or mustard greens. We will be enjoying ours alongside a ham steak with red-eye glaze and a green salade.

Bon appétit!

Wine pairing: Served on New Year’s Day, Champagne or sparkling wine would be an appropriate and delicious choice. Albarino, Sauvignon blanc, Chenin blanc, Chardonnay, or a dry rose would also be lovely. Cheers!