This week we have a couple of fun recipes from Chef Elise Esposito https://inyourkitchen5280.com/  Both of these recipes would pair with the new Valley of the Moon wines. Link to those wines will follow the recipes. 

Mussels with a White Wine Tomato and Lemon Garlic Broth seasoned with Rosemary, Parsley, Sea Salt and White Pepper

Ingredients: ⭐️ 2 servings

2 tbsps grape seed oil (or any oil except for canola)

1/2 red onion - medium diced

1 heirloom tomato - medium diced

3 cloves garlic- small diced

1/2 lemon

1 tbsp parsley- chopped

1 1/2 cup white wine

2 lbs of mussels- fresh or frozen

2 pinches of white pepper

2 tsps of minced rosemary

1 pinch of sea salt

Directions:

Place a large deep pot on the stove top. On medium heat add oil. Let the oil heat up on medium/low heat and add the onions. Sweat them for 5 minutes until they are to become translucent. Sure occasionally. Then add garlic. Sauté for 3 mins. Add tomatoes, parsley, rosemary, white pepper and sea salt. Sauté for 3 minutes. Turn to high heat and let everything start to really heat up. Remove pan from heat. Add white wine. Place pan back on heat. Stir. Add lemon. Let broth come to a simmer. Add mussels and cover with a lid. Turn heat to a medium/high. Steam for 5 mins. Stir the mussels. Cover again and turn heat down to medium/low for another minute or so until the mussels open up. Once they open up then they are ready to serve and eat. Enjoy!

Ahi Tuna Poke Avocado Bowl with Spicy Honey Sesame Asian Dressing

Ingredients: ⭐️ 2 servings

1 avocado

1/2 block of sushi grade ahi tuna

1 1/2 tbsp Honey

1/2 cup Sesame oil

1/3 cup Sunflower oil

1 tsp White pepper

1 tbsp Sambal Oelek (ground chili paste)

1 tsp Garlic powder

1/3 cup Tamari (or soy sauce)

1/2 cup Rice vinegar

2 tsps of everything bagel seasoning

Directions:

In a jar with a lid add sesame oil, sunflower oil, honey, tamari, rice vinegar, white pepper, garlic powder, and sambal oelek. Fasten the lid on the jar. Shake it vigorously until everything emulsifies together.

Cut your avocado in half. Take out the pit. Peel the outer skin off of the avocado (TIP: hold the half of the avocado with one hand so that the outer dome side/outer skin is facing up. Use a small sharp knife and lightly cut from the tip of the avocado where the stem would connect to the fruit down to the other/bottom side so that the skin is separated into two pieces Then use your finger to gently remove each piece by guiding your finger under the skin, peeling it off). With a spoon, scoop out the inside of the avocado so that it can be used as a bowl.

Cut the ahi tuna block into small cubes and add to a bowl. Using a spoon, coat/toss the tuna with the dressing. Add as much dressing as you would like. Mix. Add the mixture to the avocado. Top with everything bagel seasoning.

Serve and enjoy!

Valley of the Moon Pinot Gris/Viognier - Aromas of honey, white peach, yellow apple and mango. On the palate, flavors of juicy bosc pear, peach, mango and tropical pineapple with a bright lemon meringue finish. A versatile wine that's at home on many tables. Goes well with planked fish on the barbecue, creamy pastas or roast chicken. A fun match for fish tacos with avocado and fresh lime. $14.99

Valley of the Moon Chardonnay - Aromas of peach, apricot and vanilla. Flavors of crisp green apple, ripe pear and honey with a lengthy oak driven finish touched by a hint of sweet and bright citrus. $14.99