Two quick and delicious recipes

The following comes from Mike and Melissa – picture later on when I try it out:

Mike and I found the perfect summer food and wine combo the other night after a long evening of working in the garden. Too tired to prepare a timely dinner, we threw down a handful of tortilla chips, covered them with a light layer of cheese, spooned on a healthy scoop of leftover pinto beans we’d cooked a couple nights earlier, and topped them off with a generous portion of pico de gallo. Mike popped open a bottle of our 2009 Estate Chardonnay, and we settled into our deck chairs. Delightful! We found the paring of Chardonnay, slightly chilled, and pico de gallo to be a great combination. Nothing fancy, just a simple meal on a warm summer night. The pico de gallo was some I’d purchased at Costco (still waiting on our tomatoes), as were the chips. Nothing fancy, but man was it ever good. Give it a try!

Here is from myself (Beth) and my Mike!

Ok last night we had the quickest meal and it was outstanding! Also with Colter’s Creek Chardonnay. Mike had pressure cooked some white cannelli beans with olive oil and a handful of sage. I brought in some fresh kale from the garden, torn up in a pyrex dish, and added a pint jar of my mom’s canned heirloom tomatoes from last year. I microwaved (I know what your thinking) the kale/tomato mix for 5 mins. We shelled some peas and I poured boiling water over those and let them sit while the kale tomato mix was microwaving away. When all the bits were done, we salted and peppered the beans and ladled them with broth into a bowl, added some tomato/kale with and sprinkled with the drained, blanched peas. I put a touch of white wine vinegar and olive oil to finish. Seriously, delicious with that wine – wow!