red wine & pizza

As I write this my mouth is currently on fire…I must have gone a little overboard on the sriracha tonight… oh well, it was worth it!  Dinner consisted of red wine and pizza.

Obviously I was in total food heaven… It doesn’t really get any better than that!
This meal was about as local as could be – the crust (which was a delicious gluten-free crust from French Meadow Bakery), Sun-dried tomato basil gouda cheese from Eichten’s, and some veggies from Lund’s (ok, I will admit – I don’t think the green pepper and onion are local).
Sometimes the simple things in life are the best, huh?
What are your favorite pizza toppings? I am not picky at all when it comes to pizza and will pretty much take anything! :)
I’m off to pack for a short trip to Chicago – it is one of those days where I don’t like ANY of the clothes I have….ahhh, what to pack, what to pack??

in my cupboard: the walnut burger

I will admit that I’m not actually a huge fan of walnuts, so I wasn’t instantly drawn to the Walnut burger but I had the chance to sample it at a food show and it really is delicious. It is so different from the other “veggie” aka soy burgers I’ve had – in a good way!
This burger was made famous at the Trempealeau Hotel restaurant in Trempealeau, WI and is their top-selling item. They serve it on a whole-wheat kaiser roll with sprouts, tomatoes and mayo along with a variety of other ways (think stuffed mushrooms, walnut balls and spaghetti, etc.) I’m also trying to send my parents there for a weekend (the hotel looks adorable) if they can ever get away :)
I know they will be available around the Wisconsin, Minnesota, Iowa area so check your local co-ops!

I served mine with a salad, broccolini and a spicy sriracha remoulade sauce. In the sauce: 1 Tbsp. sriracha sauce and 1 Tbsp. mayo.
Walnut Burger Ingredients:
Walnuts, cheddar cheese, low fat mozzarella (we are in Wisconsin here….), bread crumbs, onions, tamari, organic eggs, canola oil, herbs and spices.


As I was reading an article in the most recent Gourmet, it occurred to me. I was meant to live in the 50’s, host fabulous cocktail parties – complete with a too-cute dress, apron and heels – a dirty martini in one hand and a tray of hors devours  in the other…and while this sounds great to me in theory it didn’t take me too long to realize I would be forced to live without things like my iphone, laptop, blogs etc so I quickly got back to reality. But it is true, there is nothing I like more than having friends over for some cocktails and hors devours.

Here are some of the snacks I made last week:
Roasted & Marinated Heirloom Tomatoes
Eggplant Caponata with Olives & Leek Goat Cheese (amazing)
Italian Meat & Cheese Tray: Marinated fresh Mozzerella, Truffled Italian Cheese & Herb Encrusted Salami
Roasted Red Pepper & Artichoke Dip and veggies
Everything all together….

june cheese plate

Carr Valley MenageThis is a mix of cow, sheep and goat milk that is unbelievably creamy. Carr Valley, a local Wisconsin cheese company can pretty much do no wrong. I grew up eating the Carr Valley cheddar and swiss and I never really even knew until recently that they had artisanal cheeses – which I’ve definitely been enjoying! Try this one out!

Goat GoudaThis goats milk cheese was such so smooth! I love goat and gouda so why not try them together? I of course adored it – it would be great paired with other flavorful food as the flavor wasn’t overpowering at all
Young Manchego - Ohhh Manchego, I must admit, prior to this Spring I wasn’t very familiar with you, but now I can officially say that I have fallen for you and you are one of my favorites. Next time I would like to try an aged Manchego.