Wine and Food Pairing Delight

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Paleo Chicken Stir-Fry

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A quick and delicious Paleo chicken stir-fry that's packed with fresh vegetables and flavored with coconut aminos and ginger. Ingredients: 2 boneless, skinless chicken breasts, sliced 2 cups broccoli florets 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 onion, thinly sliced 2 cloves garlic, minced 2 tbsp coconut oil 2 tbsp coconut aminos 1 tsp ginger, minced Salt and pepper to taste Instructions: Coconut oil should be heated over medium-high heat in a big skillet Cook the chicken slices for about five minutes, or until they are no longer pink Stir in the ginger and minced garlic for one to two more minutes Add onion, bell peppers, both red and yellow, and broccoli Saut the veggies for 5 to 7 minutes, or until they are soft Add the coconut aminos and taste-test to adjust the seasoning After cooking for two more minutes, serve hot
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Perfect Pumpkin Butter

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Indulge in the delightful flavors of fall with this vegan pumpkin butter recipe. Perfectly spiced and wonderfully creamy, it's a versatile spread that pairs beautifully with toast, muffins, oatmeal, or even as a filling for pastries. Ingredients: 4 cups pumpkin puree 1 cup apple cider or apple juice 1 cup brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon salt Instructions: In a large saucepan, combine all ingredients Stir well to combine Cook over medium heat, stirring frequently, until the mixture comes to a simmer Reduce heat to low and let simmer for 30-40 minutes, stirring occasionally, until thickened to your desired consistency Remove from heat and let cool slightly Transfer to jars or containers and refrigerate until ready to use
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Roasted Pumpkin and Feta Couscous Salad

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There is something sweet and salty about roasted pumpkin, something nutty about couscous, and something fresh about herbs and balsamic dressing in this lovely and colorful salad. This is a great healthy lunch or dinner side dish. Ingredients: 1 small pumpkin, diced 1 cup couscous 2 cups vegetable broth 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/4 cup toasted pine nuts 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Toss the diced pumpkin in 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until tender and slightly caramelized Allow it to cool In a saucepan, bring the vegetable broth to a boil Remove from heat and stir in the couscous Cover and let it sit for 5 minutes Fluff with a fork a...
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