Recipes

Check out the different recipes with their wine pairing, download your own shopping list
and make some of Dave's favorite dishes at home.

Appetizers

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato, cut in chunks
1/3 clove garlic, crushed
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil, picked
1/2 bunch parsley, picked
1/2 c. walnuts, toasted
1 clove garlic, crushed
2 lemons, juiced
1/2 c. extra virgin olive oil
1/4 c. parmesan, grated
salt
black pepper

Zucchini
2 zucchini, large, cut in 1 inch slice
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

Shopping List

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato
1 clove garlic
balsamic vinegar
Dijon mustard
honey
extra virgin olive oil
salt
pepper

Basil-Walnut Pesto
1 bunch basil
1 bunch parsley
1/2 c. walnuts
1 clove garlic
2 lemons
extra virgin olive oil
parmesan
salt
black pepper

Zucchini
2 zucchini, large
extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.

Steak and Braised White Beans on Grilled Bread with a Tomato Salad

Steak and Braised White Beans on Grilled Bread with a Tomato Salad
Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad Steak and Braised White Beans on Grilled Bread with a Tomato Salad

Chef Fiona's latest culinary creation was a hit with Dave Matthews Band and crew at the Burgettstown, PA tour stop. The tender, juicy steak, braised white beans, and refreshing tomato salad set atop of grilled bread was everything you could want in a single bite. At home, we recommend pairing this recipe with the Dreaming Tree Cabernet Sauvignon.

Photos by Aaron Farrington.

Ingredients

Serves 6-8

Tomato Salad
2 medium tomato, heirloom if available, small dice
1/2 white onion, small dice
1 bunch basil, chiffonade, thin ribbons
2 tbs. aged balsamic vinegar
salt
pepper

Beans
1 c. dry white beans (can substitute with 2 c. canned beans, drained and rinsed, but flavor and texture is better with dried)
3 bay leaves
5 fat cloves garlic, thinly sliced
1/2 c. extra virgin olive oil
1 large pinch crushed red peppers, optional

Steak and Bread
1 lb. hanger steak
1-2 tbs. canola oil
salt
pepper
1 baguette, Italian style, sliced 1/2 inch thick on bias

Shopping List

Tomato Salad

2 medium tomato, heirloom if available
1 white onion
1 bunch basil
aged balsamic vinegar
salt
pepper

Beans
1 c. dry white beans (can substitute with 2 c. canned beans, drained and rinsed, but flavor and texture is better with dried)
bay leaves
5 fat cloves garlic
extra virgin olive oil
crushed red peppers, optional

Steak and Bread
1 lb. hanger steak
canola oil
salt
pepper
1 baguette, Italian style

Directions

Tomato Salad:
Mix all ingredients together. Season with salt and pepper, and set aside.

Beans:

  1. If using dried beans, cook beans in water with bay leaf. Cook long enough for beans to break down.
  2. Season with salt and pepper.
  3. Allow beans to cool in liquid.
  4. Remove bay leaves and drain the remaining liquid.
  5. While the beans are cooling, heat the extra virgin olive oil, garlic slices and pinch of red pepper, if using, over low heat for 5-10 minutes until the garlic is fragrant and golden.
  6. Mix the garlic and oil with the beans and season to taste. Set aside.

Steak and Bread:

  1. Preheat grill over medium high.
  2. Lightly drizzle steak with canola oil, and season with salt and pepper.
  3. Sear each side about 3-4 minutes depending on thickness.
  4. While the steak is resting, grill both sides of the bread so the bread is toasted and lightly charred.
  5. Thinly slice the steak diagonally.

Serve by spreading a thick layer of white bean on toast. Top with a slice of steak and a spoonful of tomato salad.

Blackberry and Apple Braised Greens

Blackberry and Apple Braised Greens
Blackberry and Apple Braised Greens Blackberry and Apple Braised Greens Blackberry and Apple Braised Greens Blackberry and Apple Braised Greens Blackberry and Apple Braised Greens Blackberry and Apple Braised Greens

Chef Fiona prepared her Blackberry and Apple Braised Greens for Dave Matthews Band and crew in Bristow, VA. Mildly sweet, with just a flash of spice, this dish is the perfect accompaniment to any meal. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.

Photos by Aaron Farrington.

Ingredients

Serves 6-8

1 bunch swiss chard, remove stem and rough chop
1 bunch kale, remove stem and rough chop
1 bunch collard greens, remove stem and rough chop
1/2 head green cabbage, savoy or napa, remove stem and rough chop
1 1/2 c. apple cider
1 c. fresh blackberries
1 tbs. ginger, grated
2 tbs. extra virgin olive oil
1 white onion, thin sliced
1 large pinch crushed red peppers, optional
1/2 c. stock, vegetable or chicken
3 tbs. butter, extra virgin olive oil or coconut oil
1 tsp. salt
1/2 tsp. black pepper

Shopping List

- 1 bunch swiss chard
- 1 bunch kale
- 1 bunch collard greens
- 1 head green cabbage, savoy or napa
- apple cider
- 1 c. fresh blackberries
- fresh ginger
- extra virgin olive oil
- 1 white onion
- crushed red peppers
- stock, vegetable or chicken
- butter, extra virgin olive oil or coconut oil
- salt
- black pepper

Directions

  1. In a large pot over medium heat add 2 tbs. olive oil, then sauté onions until translucent.
  2. Add cider, berries, ginger and a pinch of red pepper, if using; bring to a boil.
  3. Add the cabbage, then the other greens, and the remaining ingredients.
  4. Cover pot and cook for 5-10 minutes.
  5. Carefully remove lid being cautious of the steam and gently flip the greens.
  6. Replace cover and cook for another 10-15 minutes, until all greens are fully cooked. Season to taste.

Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce

Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce
Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce Chef Fiona’s Mediterranean Chickpea Cake with Tahini Sauce

Chef Fiona knew just what to prepare for the Dave Matthews Band and crew on a hot day in Hartford, CT - a tasty Mediterranean Chickpea Cake with a fresh dollop of tahini sauce and a vibrant, refreshing summer salad. At home, we recommend pairing this recipe with the Dreaming Tree Sauvignon Blanc.

Photos by Rene Huemer.

Ingredients

Serves 4 as a main, more as appetizers

Mediterranean Chickpea Cake:
1 can chickpeas, drained and rinsed
1/2 bunch scallions, thinly sliced
1 tbs. za'atar (Middle Eastern spice mix)
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. coriander
1/4 tsp. pepper
1 egg, beaten lightly
3 tbs. chickpea flour or all purpose flour
3 tsp. extra virgin olive oil

Tahini Sauce:
1/4 c. tahini paste
1/4 c. water
1-2 cloves garlic, crushed
2 lemon, juiced
1 large pinch salt
1 large pinch pepper

Summer Vegetable Salad:
2 medium tomatoes, heirloom if available
3 persian or 1 english cucumber
2 small red field peppers
10 radishes
1/2 white onion
1/2 bunch of parsley, picked and chopped
1/2 bunch of dill, picked and chopped
2 lemons, juiced
1/3 c. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Shopping List

- 1 can chickpeas
- 1 bunch scallions
- za'atar (Middle Eastern spice mix)
- garlic powder
- cumin
- salt
- ground coriander
- pepper
- 1 egg
- chickpea flour or all purpose flour
- extra virgin olive oil
- tahini paste
- 1-2 cloves garlic
- 4 lemons
- 2 medium tomatoes, heirloom if available
- 3 Persian or 1 English cucumber
- 2 small red field peppers
- 10 radishes
- 1 white onion
- 1 bunch of parsley
- 1 bunch of dill

Directions

Tahini Sauce:

  1. Using a blender, blend garlic with water until garlic pulverized.
  2. Add remaining ingredients, start on low and slowly increase until tahini is lighter in color and fluffy looking.
  3. Can be made my hand, mince garlic. Whisk together with tahini, lemon, salt and pepper, then add water in drizzle. Set aside.

Summer Vegetable Salad:
Dice all vegetables and mix together with all remaining ingredients. Season to taste. Set aside.

Mediterranean Chickpea Cake:

  1. Pulse chickpeas using food processor so that beans are partially crushed (can be done by hand with a potato masher or fork). Transfer to bowl.
  2. Mix in scallions, spices, egg and 2 tbs. flour until fully incorporated.
  3. Shape into 4 cakes, dust both sides with remaining flour.
  4. Heat pan (cast iron preferable) with olive oil over medium heat, when hot gently place cakes in pan. Cook 3-4 minutes per side until golden brown. Transfer to plate with paper towels to absorb extra oil.

Serve cake with dollop of tahini sauce and a large spoonful of salad.

Chef Fiona’s Black Rice Salad

Chef Fiona’s Black Rice Salad
Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad Chef Fiona’s Black Rice Salad

Chef Fiona kicked off the DMB Summer Tour 2016 in Atlanta, GA by whipping up a hearty Black Rice Salad bursting with the freshest ingredients. At home, we recommend pairing the dish with the Dreaming Tree Chardonnay.

Photos by Rodrigo Simas

Ingredients

Serves 8-10 people

Black Rice Salad:
1 lb. forbidden black rice (found in the specialty section of many supermarkets, can use short grain brown rice as an alternative)
1 lb. bunch spinach, thoroughly washed and rough chopped
1 lb. frozen peas
3 tbs. extra virgin olive oil
4 cloves garlic, thinly sliced
1 bunch scallions, sliced
1/4 c sesame seeds, toasted
2 avocados
1 lemon, juiced
1 t salt
1/2 t black pepper

Ginger Dressing:
1 tbs. freshly grated ginger
1 tbs. tamari, or soy sauce
1 tbs. maple syrup
1/4 c. rice wine vinegar
1/3 c. canola
2 tbs. toasted sesame oil
1 tbs. garlic chili paste, sambal or sriracha, optional

Shopping List

- 1 lb. forbidden black rice (found in the specialty section of many supermarkets, can use short grain brown rice as an alternative)
- 1 lb. spinach
- 1 lb. frozen peas
- extra virgin olive oil
- 4 cloves garlic
- 1 bunch scallions
- sesame seeds
- 2 avocados
- 1 lemon
- salt
- black pepper
- fresh ginger
- tamari, or soy sauce
- maple syrup
- rice wine vinegar
- canola
- toasted sesame oil
- garlic chili paste, sambal or sriracha, optional

Directions

Salad Dressing:
Mix together ingredients and set aside until ready to serve.

Black Rice Salad:

  1. Mix together, set aside. Cook rice according to package.
  2. Transfer to large mixing bowl.
  3. Add frozen peas and fluff to cool.
  4. In a sauté pan over medium heat, cook garlic in olive oil until light golden brown, add spinach and scallions and wilt.
  5. Transfer to bowl with rice.
  6. Add sesame seeds, salt and pepper and dressing. Toss.
  7. When ready to serve place slices of avocado, drizzled with fresh lemon juice, on top of salad.

Can be served cold or room temperature.

Rice Noodle Salad with Fresh Vegetables and Herbs

Rice Noodle Salad with Fresh Vegetables and Herbs
Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs Rice Noodle Salad with Fresh Vegetables and Herbs

Chef Fiona knew exactly what to serve to Dave Matthews Band and crew on a hot summer day in Toronto, preparing her light, yet satisfying Rice Noodle Salad with Fresh Vegetables and Herbs. At home, try pairing the dish with the Dreaming Tree Chardonnay.

Photos by Grant Taylor Photography, Inc.

Ingredients

Serves 4-6 people

Salad:
1 pack Rice Noodles, vermicelli or spaghetti style
1 large Red pepper, julienned
1 large Carrot, julienned
1 Cucumber, seeds removed, julienned
1 bunch Scallions, sliced
Handful Mung Bean Sprouts
1 cup Snap Peas, julienned
1 head Romaine, thin slice
1/4 head Red or Green Cabbage, julienned
1/2 cup Peanuts, rough chop, set aside small amount for garnish
1 bunch Basil, rough chop, set aside small amount for garnish
1 bunch Cilantro, rough chop, set aside small amount for garnish

Dressing:
1 Tbs Ginger, grated
1/4 cup Fish sauce
1 large Lime, juice and zest
1-2 Tbs Sambal Oelek, or other Asian style hot sauce
1 Tbs Tamari or Soy Sauce
1 Tbs Honey
1 Tbs Rice vinegar
1 Tbs Toasted Sesame Oil
Black pepper to taste

Shopping List

Salad:
1 pack Rice Noodles, vermicelli or spaghetti style
1 large Red pepper
1 large Carrot
1 Cucumber
1 bunch Scallions
Handful Mung Bean Sprouts
1 cup Snap Peas
1 head Romaine
1/4 head Red or Green Cabbage
1/2 cup Peanuts
1 bunch Basil
1 bunch Cilantro

Dressing:
1 Tbs Ginger
1/4 cup Fish sauce
1 large Lime
1-2 Tbs Sambal Oelek, or other Asian style hot sauce
1 Tbs Tamari or Soy Sauce
1 Tbs Honey
1 Tbs Rice vinegar
1 Tbs Toasted Sesame Oil
Black pepper to taste

Directions

Dressing
Mix all ingredients together and set aside until ready to serve.

For Salad

  1. Soak the rice noodles in hot water for about 10 minutes, until the noodles are soft and ready to eat. Rinse with cold water and drain. Set aside.
  2. If you have a mandolin, it would be very helpful for prepping the carrot and cucumber, but it is not necessary.
  3. All the prep can be done well ahead of serving.
  4. In a large bowl mix together all ingredients except romaine and cabbage.
  5. When ready to serve mix dressing into rice noodles, season with salt and pepper to taste.
  6. Serve on a bed of romaine and cabbage.
  7. Garnish with extra peanuts and herbs.

Delicious with grilled shrimp or steak.

Green Bean Salad with Cherry Tomatoes, Feta and Dill

Green Bean Salad with Cherry Tomatoes, Feta and Dill
Green Bean Salad with Cherry Tomatoes, Feta and Dill Green Bean Salad with Cherry Tomatoes, Feta and Dill Green Bean Salad with Cherry Tomatoes, Feta and Dill Green Bean Salad with Cherry Tomatoes, Feta and Dill Green Bean Salad with Cherry Tomatoes, Feta and Dill Green Bean Salad with Cherry Tomatoes, Feta and Dill

At the Maryland Heights Dave Matthews Band tour stop, Chef Fiona cooked up a vibrant summer salad with fresh, crisp-tender grilled green beans, cherry tomatoes, feta and dill in a simple red wine vinaigrette.

Photos by Aaron Farrington.

Ingredients

Serves 4-6 people as a main, more as a side dish.

Green Bean Salad
1 1/2 - 2 lbs. Green Beans, stems off
1 lb. Cherry Tomatoes, skewered on 6 inch skewers, 4-5 per skewer
1 bu. Scallions
1/2 Red Onion, cut in wedges with root still attached
1 bu. Dill, rough chop
1 lb. Feta cheese, crumbled
3 Tbs Extra Virgin Olive Oil
1 tsp Salt
1/2 tsp Black Pepper

Red Wine Vinaigrette
1/3 cup Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 t Dried Oregano
1 Tbs Whole Grain Mustard
Pinch Crushed Red Pepper
Salt and Pepper, to taste

Shopping List

Green Bean Salad
1 1/2 - 2 lbs. Green Beans
1 lb. Cherry Tomatoes
1 bunch Scallions
1 Red Onion
1 bunch Dill
1 lb. Feta cheese
Extra Virgin Olive Oil
Salt
Black Pepper

Red Wine Vinaigrette
Red Wine Vinegar
Extra Virgin Olive Oil
1 clove Garlic
Dried Oregano
Whole Grain Mustard
Crushed Red Pepper
Salt and Pepper

Directions

Red Wine Vinaigrette
Mix together and set aside until ready to use.

For Salad

  1. Prepare grill, to medium high heat.
  2. Toss green beans with 2 T olive oil, salt and pepper.
  3. Drizzle tomatoes, scallions and onion with remaining olive oil, salt and pepper.
  4. When grill is hot, shake off excess oil off green beans and gently place on grill, watch out for flare ups.
  5. Leave on grill for a couple of minutes until the beans are lightly charred. Don't worry about all the beans being cooked through.
  6. Take beans off grill and place in a heat proof bowl, let cool.
  7. Place skewered tomatoes, scallions and onion (cut side down) on grill.
  8. Flip tomatoes and scallions when they first begin to char, remove from grill when both sides lightly charred.
  9. Let the onion fully char on cut edges before you remove from the grill.
  10. When cool, take tomatoes off skewer and place in bowl with green beans.
  11. Roughly chop the scallions and take ends off the onion. Add to bowl.
  12. Add feta, dill and vinaigrette to bowl. Gently toss.
  13. Season to taste with salt and pepper.
  14. Serve at room temperature.

Delicious with grilled chicken.

Fried Green Tomatoes with Chunky Remoulade

Fried Green Tomatoes with Chunky Remoulade
Fried Green Tomatoes with Chunky Remoulade Fried Green Tomatoes with Chunky Remoulade Fried Green Tomatoes with Chunky Remoulade Fried Green Tomatoes with Chunky Remoulade Fried Green Tomatoes with Chunky Remoulade Fried Green Tomatoes with Chunky Remoulade

Inspired by the vibrant fresh bounty from a local farmers market, Chef Fiona served up some fresh Fried Green Tomatoes with Chunky Remoulade for the band and crew before they hit the stage at Raleigh. At home, try pairing the dish with Dreaming Tree Pinot Noir.

Photos by Aaron Farrington

Ingredients

Yields 6-8 servings

5 green tomatoes, cut in 1/2 in slices
1 cup cornstarch
1/4 cup milk
2 large eggs, lightly beaten
2 cups cornmeal, finely ground
1 t paprika
1 garlic powder
1/2 t onion powder
1/2 t dried thyme
1/4 t cayenne
1 t salt
1/2 t black pepper
Canola oil, or other high heat oil

Remoulade
1/4 red onion, fine dice
2 celery stalks, fine dice
2 T capers, chopped
1 dill pickle, chopped (or dill relish)
3 T whole grain mustard
1/2 cup mayo
1 lemon, juice and zest
Pinch cayenne
Salt & pepper to taste

Shopping List

Fried Green Tomatoes
5 green tomatoes
cornstarch
milk
2 large eggs
cornmeal, finely ground
paprika
garlic powder
onion powder
dried thyme
cayenne
salt
black pepper
Canola oil, or other high heat oil

Remoulade
1 red onion
2 celery stalks
capers
1 dill pickle (or dill relish)
whole grain mustard
mayo
1 lemon
cayenne
salt & pepper

Directions

Remoulade
Mix together ingredients and refrigerate until ready to serve.

Fried Green Tomatoes

  1. In three separate, similarly sized containers:
    • Mix cornstarch, 1/2 t salt and 1/4 t pepper
    • In next container whisk together eggs, milk and pinch of salt and pepper
    • In final container, mix together cornmeal, paprika, garlic powder, onion powder, thyme, cayenne and remaining salt and pepper
  2. Set the three containers up in that order and set a baking sheet at the end. Sprinkle sheet with good layer of cornmeal
  3. Dip a tomato slice in the cornstarch and cover completely. Shake off any excess
  4. Transfer to the egg container, and cover tomato completely. Shake off any extra egg
  5. Transfer to cornmeal mixture and cover the tomato with cornmeal, pressing with hand if needed to thoroughly coat tomato. Transfer to the baking sheet. Continue breading until all tomatoes are done
  6. Heat a pan (preferably cast iron) with about an inch of oil over medium high heat until oil starts to shimmer, about 350°
  7. Set another baking sheet on the far side of the pan, out of reach of the heat, and put several layers of paper towel on it
  8. Gently place the tomatoes in the pan, being careful not to crowd the pan.When one side is nice and brown flip the slices and brown the other side. When done transfer to the towel lined sheet tray.

Serve slightly warm or room temperature with a dollop of the chunky remoulade.

Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette

Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette
Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette

Chef Fiona whipped up a delicious dish full of wild and savory ingredients for the Camden tour stop. Paired with Dreaming Tree Chardonnay, the Barley Salad with Mushrooms, Asparagus and Swiss Chard with Sherry Vinaigrette made for the perfect meal before a great show.

Photos by Aaron Farrington

Ingredients

Serves 4-6

1/2 lb. pearled barley
2 T extra virgin olive oil
8 oz. shiitake caps, thin sliced
1 bunch asparagus, 1/2 inch slice
5 stalks celery, small dice
1 bunch scallions, thin sliced
1 bunch Swiss chard, stalks removed, 1 inch slice
1/2 cup toasted walnuts, rough chopped
1 bunch flat leaf parsley, rough chopped

Sherry Vinaigrette:
1/4 cup sherry vinegar (can use red or white wine vinegar, or a combination of the two if sherry not available)
2 T whole grain Dijon mustard
1 T honey
3/4 cup extra virgin olive oil
Salt and pepper
Whisk all ingredients together, set aside.

Shopping List

- 1/2 lb. pearled barley
- extra virgin olive oil
- 8 oz. shiitake caps
- 1 bunch asparagus
- 5 stalks celery
- 1 bunch scallions
- 1 bunch Swiss chard
- 1/2 cup toasted walnuts
- 1 bunch flat leaf parsley
- sherry vinegar (can use red or white wine vinegar, or a combination of the two if sherry not available)
- whole grain Dijon mustard
- honey
- Salt and pepper

Directions

Prepare the barley according to directions, drain and toss with 1T olive oil. Let come to room temperature or chill.

In a medium-sized bowl, place prepared celery, scallions, chard, walnuts and parsley. Set aside.

Lightly sauté shitakes until they just begin to brown, remove from pan, add to bowl. Sauté asparagus until they just begin to cook, add to bowl.

Add cooled barley to bowl, toss.

Add vinaigrette to salad just before serving, stir well, salt and pepper to taste.

(Can be served warm or cold, on its own or with a piece of grilled fish or chicken)