Ready to celebrate Earth Day every day? We asked our superstar Chefs for great recipes that anyone can use to be seasonal and sustainable at any spring or summer occasion—and they delivered. Plus, each one is paired with SIP Certified wines!
Let’s cook!
Artisan Paso Robles Chef Chris Kobayashi offers up a classic dish with a seasonal twist. His Roast Chicken with Scalloped Potato Risotto, Pioppini and Peas is a simple-yet-elegant centerpiece for your farm-fresh feast. Pair with SIP-Certified Cambria Estate Winery Chardonnay or Carmel Road Winery Riesling.
SummerWood Winery & Inn Executive Chef Kelly Wangard, winner of Food Network’s Cutthroat Kitchen, shares her Coconut Curried Cauliflower & Carrots. This deceptively simple recipe delivers a side dish to Kobayashi’s chicken entrée, or provides a zesty vegetarian main course for Meatless Mondays. Pair with SIP Certified Tangent Viognier to cool the spice, or SIP Certified Peachy Canyon Zinfandel to amp up the heat.
Brigit Binns is the author or co-author of more than 29 cookbooks, and her Dandelion Salad with Soft-Boiled Eggs and Crispy Bacon from The New Wine Country Cookbook really shows her chops. She’s elevated a simple salad into a showstopping side dish or brunch main course. Serve with SIP Certified Castoro Cellars Pinot Grigio or Niner Winery Grenache Rosé—each one is a perfect pairing for this swoon-worthy salad.
For the sweet finale, Chef Jerry James Stone of cookingstoned.tv demonstrates how to create Sparkling Wine and Flowers Popsicles. Easy to make and even easier to enjoy, these sophisticated frozen treats can be created with a Sparkling wine from SIP Certified Laetitia Vineyard & Winery.
Hungry yet? Why not bring that appetite for earthy dishes to Earth Day Food & Wine Weekend? Get your tickets here.