White Wine For Dinner

White wine is for cooking too! If you’re looking for something different and delicious to eat this week here are some great ideas. Open that bottle of white wine or use up what’s left of the one that’s opened and put it to good use!


1. 1 tbsp olive oil
2. 3 cloves garlic minced
3. ½ cup white wine
4. 3 tbsp lemon juice
5. 6 tbsp butter
6. 1 pinch salt
7. ¼ tsp black pepper
8. 2 (14oz) cans artichoke hearts drained and cut in half
9. 1 tbsp parsley finely chopped
10. ¼ cup green onion thinly sliced

In a medium-sized nonstick pan heat the olive oil over a medium heat.
Add the garlic and stir for a minute making sure not to let the garlic turn brown.
Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
Pour in the lemon juice and stir.
Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
Season with salt and black pepper.
Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
Transfer the artichoke hearts and sauce to a serving platter and garnish with the parsley and green onions.
Serve at once.

For recipe click here.


1. 1 1/2 pounds boneless chicken breasts or thighs (of equal size)
2. 2 tablespoons extra virgin olive oil
3. 1 tablespoon fresh chopped rosemary
4. zest of 1 lemon
5. kosher salt and black pepper
6. 1/4 cup all-purpose flour
7. 4 slices thick cut bacon, chopped
8. 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
9. 2 peaches, sliced
10. 1 tablespoon honey
11. 8 ounces fresh mozzarella, torn
12. fresh basil, for topping

1. Preheat the oven to 425 degrees F.
2. Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.
3. Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and 1/4 cup water. Simmer the chicken for 5 minutes, until cooked through. Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches. Transfer the skillet to the oven and roast for 5 minutes, then broil until the peaches are just charred and the cheese has melted, about 1 minute.
5. Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil. EAT!

For recipe click here.


1. 3 pounds little neck clams
2. 3 tablespoons unsalted butter
3. 3 cloves garlic, minced
4. 2 medium shallots, diced
5. Pinch of crushed red pepper flakes, optional
6. 1 cup chicken stock
7. 3/4 cup dry white wine
8. 1/2 cup heavy cream
9. Kosher salt and freshly ground black pepper, to taste
10. 2 tablespoons chopped fresh parsley leaves
11. 2 tablespoons chopped fresh chives

Soak clams in cold water for at least 30 minutes; drain well.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams.
Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
Serve immediately, garnished with parsley and chives, if desired.

For recipe click here.


1. 2 sweet potatoes or yams (should yield about 1 1/2 cups when mashed)
2. 2 1/2 cups all purpose flour
3. 1/3 cup whole milk ricotta
4. 1 egg
5. 1/2 tsp salt
6. 4 tbsp salted butter
7. 2 cloves garlic, minced
8. 1 shallot, thinly sliced
9. 1 tsp fresh cracked black pepper
10. ½ tsp red pepper flakes
11. 1/4 cup fresh sage, chopped
12. 1/3 cup white wine
13. 5 oz box of fresh baby spinach
14. Parmesan as a topping

Peel and roughly cut the sweet potato(s) into about 2-inch pieces. Place the pieces in a pot filled with water and bring to a boil. Cook for about 15 minutes until the pieces are soft enough to mash. Drain.

Add the sweet potato to a bowl of an electric mixer with the paddle attachment and mix until smooth. This should yield about 1 1/2 cups when mashed. (If you don’t have en electric mixer, mash the potato using a masher or fork until smooth, then mix in the rest of the ingredients and use your hands to knead it all together). Slowly mix in the flour, ricotta, egg and salt until a rough ball of dough forms. Do not overmix. The dough should be a little sticky, but if it seems way too sticky and is not forming into a ball, add a little bit more flour at a time.

Dump the ball of dough onto a floured work surface. Divide it into four balls of dough. Beginning with one ball, roll it out into a long rope about 1-inch in diameter. Cut the rope into 3/4-inch pieces. Dust the pieces with a little flour to prevent sticking. Repeat with your remaining three balls of dough. Leave your gnocchi on the table, or arrange in an even layer on a baking sheet while you prepare the sauce. (Don’t place the gnocchi in a bowl as they might stick together).

Fill a large pot with water and place over high heat.

In a large pan over medium heat, add the butter, garlic, shallots, black pepper and red pepper. Cook, stirring occasionally, for about 4 minutes, until the shallots begin to turn golden brown. Add the sage and cook for a one more minute. Add the wine and cook for another minute, allowing the wine to reduce and thicken slightly. Add the spinach and 1/2 tsp salt and stir occasionally until spinach has welted.

Once your pot of water is boiling, add the gnocchi and boil until the gnocchi rise to the top, about 5 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce. If sauce seems too thin, add some of the starchy pasta water to the sauce and mix until the gnocchi is coated. Add more salt and pepper if necessary and serve with some parmesan on top!

For recipe click here.


For the White Wine Tomato Basil Sauce:
1. 2 tablespoons olive oil
2. 1/4 teaspoon crushed red pepper flakes
3. 3 large cloves garlic, finely minced
4. 1 pint cherry tomatoes, sliced in half
5. 1/4 cup dry white wine
6. 1/2 cup fresh basil, finely chopped
7. 2 tablespoons fresh lemon juice
8. 1/2 teaspoon fresh lemon zest
9. 1/2 teaspoon salt (more to taste)
10. 1 teaspoon granulated sugar
11. 1/4 teaspoon fresh ground black pepper (more to taste)
For the Cod:
1. 2 tablespoons olive oil
2. 1 and 1/2 pounds fresh cod, cut into 4 fillets (or four 6 ounce fillets)
3. Salt and pepper

For the White Wine Tomato Basil Sauce:
Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.

For the Cod:
Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper.
Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it’s cooked through.
Pour the white wine tomato basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

For recipe click here.