Apple Crumb Bars

A few weeks ago I came across this post from CookingClassy.com. As I went on a jam-jarring rampage last fall, I sure have plenty to make some treats with.

But instead I decided to try my apple sauce. I followed the rest of the recipe as is, except I used vegan butter, and about 1 cup instead of a half.

These came out really well. They almost seem like they're good for you!

I plan to make more of this with some of my jams, and might try using some gluten-free flour - hopefully the crumble won't crumble TOO much.

Wine of the Week - Spin the Bottle 2012 Chardonnay

While mostly smelling of pear and honey, there's also a tiny bit of fall leaves to be found on the nose.

A surprising amount flavor. Somehow both sweet and sour, with notes of green veggies. More complex than I anticipated, and very good.

13.8% alcohol

Wine of the Week - Oakville Winery 2010 Zinfandel

Deep, dark licorice and other dark flavors, along with earthy sweetness like fresh tobacco and tomato. A long middle, which makes this wine particularly enjoyable. When it finally finishes, it finishes tart.

Well rounded and very enjoyable.

14.5% alcohol

Veggie & Hummus Sandwich

I can't get enough of veggie sandwiches and am always trying to find ways to tweak it. So here's my latest reincarnation:

All you need is:
Toasted multi-grain bread
Roasted red peppers, sliced
Mixed greens
1-2 large fresh basil leaves
Cherry tomatoes, sliced
2-3 tbsp garlic hummus

Wine of the Week - STO 2012 "Suited" Muscat

I don't have too much to say about this one. Muscats are known for their sweet dessertiness, and this entry from Sort This Out Cellars doesn't disappoint on that front. Some pear and honey on the nose carries over to the taste. Slight syrupy texture.

10.5% alcohol

Beautiful Beet salad

It's that time of year when the sun stays out long enough that I can take my time at the farmers' market. And last week, there was an abundance of beets which meant I had to get some, right? And I decided to whip up a tasty beet salad.

Ingredients
Golden and red beets, skinned and chopped
Arugula
Radishes, sliced
Gorgonzola crumbles
Roasted pistachios
Citrus Olive oil

1. Boil beets in a pot of water for about 30 minutes and drain.

2. Combines all ingredients, drizzle with oil (I used orange olive oil and a vanilla fig vinegar) and serve.

Wine of the Week - Ponte Family Estate 2010 Super T

This wine is great! I can't say enough about it.

Strawberry and blueberry on the nose, with some sour notes coming through underneath (not in a bad way).

So many red fruits on the tongue. Strawberries. Cherries. Raspberries. Maybe even some pomegranate. Excellent bite and sourness. Some earthy cocoa grounds the whole thing.

Just delicious. Highly recommended.

13.7% alcohol

Quinoa Veggie Bowl

Joe and I recently visited a new neighborhood restaurant that focuses on organic and locally grown veggies and meat. I ended up super happy with my meal choice, and had to try something similar at home! Three easy steps to a yummy meal!

Ingredients
(choose the quantities to your liking)
Olive oil
Garlic clove, diced
Cauliflower florets
Broccoli
Summer squash, chopped
Zucchini, chopped
Asparagus tops
Sun-dried tomatoes
1/2" tofu slices (or chicken for you carnivores)
1 cup quinoa
Salsa

1. In olive oil on a stovetop pan, lightly brown the garlic. Add the veggies and tofu and saute until browned. 2. Prep quinoa according to package directions. Mix in a few tablespoons of salsa. 3. Mix veggies into the quinoa and serve.