Make one of these delicious dishes after your next yoga session
I’ve been practising yoga for 14 years, on and off, but mostly on. Unlike any other exercise I’ve ever endured, I actually look forward to yoga. I think of it as a stretching and strengthening exercise for my body, mind and soul. In other words, it’s good for me.
Yoga has taught me to be patient. To be in the moment. To live my life as mindfully as possible.
I love yoga, although I’ll admit I’m not a thing of beauty when folding my body into a weird little pretzel shape. Truth be told, I do tend to stretch out my Lululemon pants right along with my soul. But the thing is, I believe this basic tenet of yoga: wherever I am, is where I am. Eyes down, heart focused, deep nourishing breaths. I’ve never expected an award for best pigeon pose. I’ve only expected inner peace. Even though pigeon pose is one of my finest poses — and I should get an award for it.
At the beginning of each practice, I set my intention. Sometimes I decide to send all my strength to a loved one. Or sometimes I decide to send all my love to a sometimes violent and unsteady world. And then sometimes I just decide to fix the rumbly in my tumbly, since I never eat before yoga. That’s when I set the intention to make one of these delicious dishes when I get home. Namaste, my friends. Namaste.
angel hair pasta with three-tomato sauce
Simple and easy is the key after yoga. This time of year and all through the winter, cherry tomatoes are about the only tomatoes that taste like real tomatoes. But that’s just my opinion. Canned San Marzano tomatoes are sweet and meaty, and well worth the slightly higher price tag. Toss this sauce with sautéed shrimp, scallops, crab meat or chicken for a heartier version.
1 lb angel hair pasta
1/2 cup oil-packed sun-dried tomatoes, chopped and oil reserved
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 can whole San Marzano tomatoes
1 lb cherry tomatoes, halved
Salt and freshly ground pepper, to taste
Fresh oregano leaves for garnish
Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water. Return pasta to pot.
In a large saucepan, heat 2 tbsp sun-dried tomato oil over medium heat. Add garlic and red pepper flakes. Cook about 1 minute. Add the tomatoes with juice. Bring to a boil, reduce heat and simmer until thickened, about 20 minutes.
Break up tomatoes with a spoon or chop right in the saucepan with kitchen shears. Add cherry tomatoes, bring to a boil, reduce heat and simmer until tomatoes are softened.
Pour sauce over pasta. Season with salt and pepper. Garnish with oregano.
Match: Love this with Montepulciano d’Abruzzo.
turkey clubs with sriracha mayo
This time of year, you might have some leftover turkey. This is a great way to enjoy the leftovers. You can also use chipotle adobe sauce or chili powder instead of the Sriracha. If you prefer no heat, mix mayo with a spoonful of ketchup and a spoonful of sweet pickle relish. I like my sandwich bread toasted, but you don’t have to toast it if you don’t want to.
1/2 cup mayonnaise
Dash Sriracha sauce, to taste
8 slices multigrain bread, toasted
225 g roast turkey, thinly sliced
4 slices bacon, cooked
4 slices sharp cheddar cheese
4 romaine lettuce leaves
In a small bowl, stir together mayo and Sriracha sauce. Spread on 4 slices of toasted bread and pile on turkey, bacon, cheese and lettuce. Top with remaining bread to make 4 sandwiches.
Match: Beaujolais actually works well with Sriracha sauce.
serves 4 to 6, depending on appetites
October is all about clams. It took me a while to figure out that clams don’t have to be served at elaborate clambakes with all the fixings like chowder, chicken, corn, sweet potatoes, coleslaw and chocolate cream pie, although that would be good too. Clams are just fine simply steamed and served with butter all on their own. Since clams are the only thing I really go to clambakes for, steaming alone does seem to make sense. Add freshly baked crusty bread to soak up the butter and juices.
In a large pot, soak 6 to 8 pounds steamer clams in several changes of water until there is no sand at the bottom of the pot. Place the clams in 1 cup liquid, such as chicken broth, beer, or white wine. Cover pot, turn heat to high and cook clams until they open, about 8 minutes. Discard any that don’t open. Strain broth through cheesecloth or coffee filter to remove any residual sand. Serve clams in shallow bowls with broth. Offer melted butter, tartar or cocktail sauce.
Match: Serve with Chenin Blanc.
beef filets with tarragon dijon sauce
The word “Namaste” means “The divine in me honours the divine in you.” I like that thought; it’s a pure and honest belief in every human, a trust in each person’s goodness, an acknowledgement of the higher purpose of each soul. This dish is so delicious, your guests will definitely say “Thank you!” And, if you’re lucky, maybe even “Namaste.”
4 filet mignons
Salt and pepper, to taste
1 tbsp olive oil
1/2 cup dry white wine
2 tbsp Dijon mustard
1 tbsp butter
2 tbsp fresh tarragon, chopped
In a large skillet, sauté filets in olive oil over medium-high heat. Season with salt and pepper. Cook about 5 to 7 minutes per side for medium-rare. Transfer to dinner plates.
Add wine to skillet; whisk in mustard. Simmer until slightly thickened, 1 to 2 minutes. Whisk in butter. Pour sauce over each steak. Garnish with tarragon.
Match: Serve with Pinot Noir.