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Restorative Ginger-and-Turmeric Noodle Soup
Now that the holidays are over, we may find ourselves overburdened with the stresses and our health may have been overlooked for weeks. When we finally decompress, often our bodies decide to kick our immune systems into overdrive. Colds and sniffles are prevalent during the winter season, so why not serve a good healing soup.
Ginger is a food thought to aid digestion and restore balance in the body and this bowl of noodle soup is like a hug. The garlic oil adds an extra layer of aromatic flavor. , a great way to bring cohesiveness to this curative bowl of soup. The robust ginger and turmeric base, which offers deep, earthy flavors along with anti-inflammatory prowess is vibrant in both color and flavor.
Ginger-and-turmeric curry paste
4 medium garlic cloves, roughly chopped
5 medium shallots, roughly sliced
1 (3-inch) piece fresh ginger, peeled and roughly sliced (about 1 1/4 ounces)
3 serrano chiles, stems removed, roughly sliced
2 teaspoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/4 cup good-quality coconut oil
1/4 cup olive oil
1 large garlic clove, very thinly sliced
1 tablespoon olive oil
4 cups vegetable stock
1 (13.5-ounce) can coconut milk
10 ounces uncooked udon noodles
1 1/2 teaspoons fine sea salt
1 (5-ounce) bunch Swiss Chard, stems removed, roughly chopped
2 scallions, finely chopped
1 cup fresh cilantro leaves
1 lime, quartered
Make the ginger-and-turmeric curry paste
Step 1 Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil, and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)
Make the garlic oil
Step 2 Heat olive oil in a small saucepan over medium-high. Add the garlic slices, and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.
Make the soup
Step 3 Heat a deep, high-sided skillet over medium-high, and drizzle with olive oil. Add 1/2 cup turmeric-and-ginger curry paste. Reduce heat to low, and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.
Step 4 Meanwhile, bring a large pot of salted water to a boil, and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.
Step 5 Season broth with salt. Turn off heat, and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.
Meme of the Month
(we thought we'd pay tribute to the late Betty White)