Green is everywhere you turn these days from the vineyard to your table. What a better way to celebrate than with a fresh green salad? Accompanied by a crisp Riesling this cries “Spring” from the tabletops.

Ingredients
Salad
1 heaping cup of mixes spring greens such as watercress, arugula, frisée, mâche, pea shoots or baby bibb lettuce, washed and dried
1 cup of coarsely chopped herbs such as mint, tarragon, chives, and parsley
½ cup of sweet peas, blanched
¼ cup of moscatel vinaigrette

Vinagrette
½ shallot, finely minced
2 tbs moscatel vinegar
6 tbs lemon olive oil
Kosher salt to taste

Directions

1. Blanch the peas by immersing them in salted boiling water until tender, then removing immediately to an ice bath. Drain, and set aside.
2. Assemble the vinaigrette: place vinegar, shallot, and salt in a bowl. Whisking continuously, add the lemon olive oil until emulsified.
3. In a large bowl combine greens, herbs, and peas, and toss gently with vinaigrette.

With pre-made dumpling wrappers, available in most supermarkets, this recipe is a cinch!

Ingredients
32 pre-made dumpling wrappers
1 (2-inch) piece peeled
fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork
(from shoulder; not lean)

Directions
1. Halve ginger, then finely chop 1 half and cut remaining half into very thin
matchsticks (less than 1/8 inch thick).
2. Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
3. Reserve 2 tablespoons scallions for garnish, then finely chop remainder and
put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons
soy sauce. Gently knead with your hands in bowl until just combined. Chill,
covered, 10 minutes.
4. Cut dumpling wrappers into 3 ¼ inch rounds using a cookie cutter.
5. Begin forming dumplings. Put 2 slightly rounded teaspoons pork mixture in
center of round. Fold round in half, enclosing filling, and pinch edges together
to seal.
6. Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently
stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to
top while cooking.) Transfer dumplings with a slotted spoon to a serving dish
and sprinkle with reserved scallions.

Recommended pairings: Pinot Noir, Riesling

What better way to celebrate two of the Northwest’s culinary bounties than with a pairing of steamed clams and Oregon Chardonnay! The delicate, slightly briny flavors of the clams balance out nicely with the clean citrus and tropical fruit of Chardonnay. Don’t forget the crusty bread for soaking up the wonderful flavors in the broth!

Ingredients
3 lb. clams in shell
1 ½ cups of white wine
2 chopped onions
¼ teaspoon thyme
1-2 sprigs chopped parsley
½ tablespoons fresh lemon juice
½ cups melted butter

Directions
1. Place clams in a large stock pot. Add remaining ingredients except lemon
juice and melted butter (save some of the chopped parsley for garnish). Cover
and steam just until the shells open, about 5 minutes. Place steamed clams into
a serving bowl.
2. Strain broth and reheat. Season to taste and pour into bowl with clams.
3. Mix lemon juice with melted butter. Lemon butter can be served in small
bowls for dipping or mixed in with broth. Garnish with remainder of chopped
parsley.
4. Use the crusty bread to soak up the extra broth!

1 lb round steak
4 cups beef stock
1 cup water
1/2 cup pearled barley
Sprig of thyme
Salt & pepper
3 Tbsp Extra Virgin Olive Oil
1 pound mixed mushrooms, remove stems & thinly slice
1 shallot, finely chopped
2 Tbsp Flat leaf parsely, chopped

Cube the steak; heat oil in large saucepan and brown the meat.
Add shallots and mushrooms to the meat, season with salt and paper and cook on high until brown, about 9 minutes.
Pour in stock, water, barley, thyme, and season with salt and pepper and bring to a boil.
Cover and cook over low heat until the barley and meat are tender.
Remove thyme and add parsley.
Serve with grated Parmigiano-Reggiano and a dollop of sour cream on top.

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