We finally (!) have some greens in our garden ready for picking. One of my favorite ways to serve them is tossed with pasta:

Cook whole wheat pasta until al dente. (We use about 5.5 ounces for 2 servings; rotini is a good choice for catching the bits of feta and oregano.)

Meanwhile, sweat 1-2 cloves of minced garlic over medium-low heat in 3-4 Tbsp olive oil until tender and fragrant, but not browned.

In a separate bowl combine 2 Tbsp fresh lemon juice and 1 Tbsp chopped fresh oregano. Add the garlic and olive oil, freshly cracked pepper and a big pinch of salt, Whisk to blend.

Add the pasta. Toss in some greens – baby spinach, arugula, fresh basil, tsatoi, etc.

Crumble 2-3 ounces of feta cheese and stir to combine.

Finish with a drizzle of really good olive oil.

Bon appétit!

Wine pairing: There are some fabulous whites from Greece that would compliment the Greek flavors in this dish. I am most familiar with the grape Assyrtiko, but there are several others worth trying (Roditis, Savatiano). This dish would also pair well with Pinot grigio from Italy, Albarino from Spain, most any crisp white wine with little malolactic fermentation or oak influence. 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!