Squash Month

Mid-summer always brings about the conversation of what to do with all the squash that's seemingly taking over your summer garden and the stalls at your local farmer's market. Squash grows in abundance and although it's great sauteed in a little olive oil and served with some fresh herbs (especially mint!), it can get a bit tiring.

We're declaring August "squash month" here at Local Pairings and we are going to be sharing our favorite recipes. We'd love to hear yours too...we are always looking for inspiring ideas!

To kick things off, we thought we'd start with squash blossoms. These delicate flowers of the squash plant have a trumpet shape, making them a perfect vessel for filling with all kinds of wonderful cheeses, herbs and other tasty concoctions. They have a slight zucchini flavor and can brighten up any summer meal. In this recipe, there is no stuffing involved. These are simple, flavorful and great as a side dish.

Herb-Fried Squash Blossoms

6-10 squash blossoms (gently cleaned)

1 egg, beaten

4 tbsp bread crumbs, finely crushed

3 tbsp vegetable oil

2 sprigs fresh thyme or oregano, finely chopped

Salt and pepper to taste

Directions:

Place oil in pan over medium heat. Remove stems from flowers and press the center of the flower to flatten. Dip the flower into the egg, followed by bread crumbs mixed with fresh herbs. Fry several flowers at a time until they are golden brown. Remove and place onto paper towels. Sprinkle with salt and pepper and serve.

Recipe by Karen

La Belle Cuisine

Tomorrow is Bastille Day and in the spirit of la belle cuisine and Clos du Val's recent declaration of Vindependence (have you joined the movement yet?), raise a toast to all things French and make a French-inspired recipe at home. This signature dish was created by Clos du Val and chef Patrick Kelly of Angele to pair with the Clos du Val Stag's Leap Cabernet Sauvignon.

And to really kick the celebration into full gear, sign Clos du Val's online declaration of Vindependence and they will give you 15% off all their wines in the tasting room and online. So tip your glass to the French and your own Vindependence.

Recipe for Roasted Sonoma Duck Breast by Chef Patrick Kelly.

Summer Sippers

Life has been keeping us busy this summer and while that has meant fewer blog posts, that doesn't mean we aren't enjoying lots of great food, wine and fun activities! With the warm weather (finally!), we have been enjoying some great new white wines that are perfect for summer meals or just relaxing by the pool. Here are a couple of our favorites.

Bonterra Riesling

Not only does Bonterra have a fresh, exciting new label. They have also added some great new varietals to their organic wine line-up. We tried the 2009 Riesling which has delicate aromas of pear, peach and honey and delicious classic riesling flavors. All of Bonterra's wines are farmed organically and they are some of the best organic wines for the price. You can find them online at Bonterra. Retails for about $12.

Three Pears Pinot Grigio

As if their Pomelo Sauvignon Blanc wasn't a great summer sipper itself, Randy and Megan Mason had to come up with another refreshing and pleasing wine called Three Pears Pinot Grigio. 2009 is the first release of this bright, fruity palate pleaser. Great aromas and flavors of peach, pear and apple...maybe that's where the three pears name comes from? Find online at Mason Cellars. This wine retails for about $10.

Written by Linzi