Preheat oven to 375F. Line a large baking sheet with parchment paper. Set aside.
Drain and rinse chickpeas. Pat chickpeas with paper towels to dry and remove any loose skins.
In a large bowl toss chickpeas with oil, garlic powder, lemon zest and salt & pepper.
Arrange in a single layer on baking sheet and bake until crisp & light brown (approximately 45-50 minutes) tossing halfway through cooking. Remove from oven and sprinkle with Parmesan cheese.
While chickpeas are roasting prepare dressing by combining all dressing ingredients in a medium bowl and thoroughly mix.
De-stem the kale and tear into bit size pieces. Place the kale, olive oil, lemon juice and a pinch of salt into a large mixing bowl. “Massage” the kale with your fingertips for approximately 3-5 minutes. This process helps to tenderize the kale, making it softer and less bitter.
When ready to serve salad salad, combine kale, Romaine lettuce, Parmesan cheese and desired amount of dressing. Plate kale and top with crispy chickpeas.
Pair with the Frontier Riesling! The creaminess and garlic flavours from the Greek yogurt dressing contrasts nicely with this dry, acidic Riesling.
In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15 minutes until reduced to half the amount.
Preheat a cast iron skillet on high heat.
Cook the pancetta until crisp, then remove.
Season the chicken with salt & pepper.
Add the chicken to the skillet and brown on each side for 4-6 minutes.
Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
Cook for 3 minutes, sir then cook another 3 minutes.
Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
In a small bowl mix together the butter and flour and add it to the slow cooker and stir.
Bouquet garni:(2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine)
1medium Yukon gold potato, peeled and finely diced
2 (15-ounce) cans of cannellini beans, drained and rinsed
115-ounce can artichoke hearts (400g), drained and chopped finely (optional)
5cups black kale,shredded
Extra virgin olive oil(for finishing)
Gremolata:
1cupfresh Italian flat-leaf parsley leavesloosely packed
½cupbasil leavesloosely packed
2large garlic cloves,left whole and peeled
2organic lemons
Coarse or flaky sea salt
INSTRUCTIONS
Heat the oil in a large soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-8 minutes.
Add the garlic and red pepper flakes, and cook another 1-2 minutes until fragrant.
Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add 1 teaspoon of salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender.
While the soup is simmering, make the Gremolata.
Finely chop the parsley and basil.
Grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture.
Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
Transfer half of the soup to a blender and blend until thick and smooth. Then return this pureed soup back to the pot. Or, you can run an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.
Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.
Fun Fact! Our Jack Rabbit White is vegan, making it the perfect pairing for this meatless, nutritious soup.
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