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Gather Around Hearty, Comforting Foods

Keep warm with healthy dishes that fulfill hunger and solace food yearnings. From russets to reds, fingerlings to purples, the generous potato comes in diverse, wonderful assortments that add shading and surface to cherished solace dishes. Draw out the kinds of your down-home creation by blending it with a superbly suited wine.

Ameliorating Complements

A hot red with raspberry and peppery flavors, Zinfandel combines especially well with the kinds of winter, the season where comfort food is above all else. When hunting down the ideal supplement to your generous, comfort admission, go for wines that convey on quality at a reasonable cost.

Find Amador County, a best in class wine area settled in the moving Sierra Foothills of California, through the wines of Renwood Winery. The winery keeps running over the course of Joe Shebl, a gifted winemaker whose imaginative vision and enthusiasm for both Zinfandel and Amador County appear in each container.

One Healthy Spud

Past their appearance in the absolute most darling dishes, potatoes additionally brag many advantages to your eating routine. Here are few motivations to include this flexible vegetable into dinners:

Potassium — Potatoes are an awesome wellspring of potassium, which may help bring down hypertension, settling on them a heart-sound decision. Truth be told, potatoes contain more potassium than a banana or spinach.

Vitamins — A spud a day may keep the chilly germs away. One medium-sized spud has about a large portion of the suggested day by day estimation of vitamin C and is likewise a decent wellspring of vitamin B6.

Dietary fiber — Potatoes are additionally a wellspring of dietary fiber, an intricate starch, which is known to build satiety and help with weight reduction.

Gluten free — Potatoes are a normally without gluten food, so those with gluten affectability can appreciate this tasty vegetable.

Nation Stew 

Combine with Renwood Zinfandel, California

Yield: 6 servings

  • 5 pounds bone-in short ribs, trimmed and then cut into 2-inch pieces
  • 3/4 useful glass flour
  • 1/4 glass vegetable oil
  • Two mugs water
  • 1 1/3 mugs Renwood Zinfandel
  • One medium onion, cleaved
  • One clove garlic, minced
  • Two teaspoons salt
  • 1/4 teaspoon pepper
  • Two hamburger bouillon 3D shapes
  • Six vast Wisconsin potatoes, washed, peeled and quartered
  • 1/2 pound little crisp mushrooms, cleaned and trimmed
  • One bundle (10 ounces) solidified entire green beans
  • One can (16 ounces) peeled entire tomatoes, undrained
  1. Dredge ribs in flour to coat; hold remaining flour.
  2. Heat oil in 8-quart Dutch broiler on direct warmth.
  3. Add a portion of ribs and darker on all sides. Once seared, evacuate ribs. Rehash guidelines for outstanding ribs.
  4. Stir in the saved flour. While blending, include one glass water and wine and mix until thickened.
  5. Return ribs to the container.
  6. Supplement onion, garlic, salt, pepper as well as bouillon and heat to the point of boiling.
  7. Cover and bring down warmth to stew for around 60 minutes, or until ribs are delicate.
  8. Remove ribs with opened spoon and cover with thwart to keep warm.
  9. Add potatoes, mushrooms, and beans. Stew 20 to 30 minutes, or until vegetables are delicate.
  10. Add ribs and tomatoes with fluid, and warmth through.
  11. Use opened spoon to expel meat and vegetables to an extensive serving platter.
  12. Remove sauce to the serving holder and present with ribs.

Solid Potato Lasagna

Match with Renwood Premier Old Vine Zinfandel, Amador County

Yield: 4 servings

  • 2 joins Italian turkey wiener (3 1/2 ounces each)
  • 1 1/2 mugs cleaved onion
  • One container without fat ricotta cheddar
  • One teaspoon dried basil or Italian flavoring
  • 1/2 teaspoon garlic powder
  • One egg white
  • Two mugs marinara sauce, partitioned
  • 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and daintily cut, partitioned
  • One container part-skim destroyed mozzarella cheddar, partitioned
  1. Remove wiener from packaging and disintegrate into medium skillet with onion.
  2. Cook for 10 minutes or until both is sautéed, separating frankfurter with a back of a spoon.
  3. Stir the ricotta, basil, garlic powder plus egg white in a little bowl.
  4. Spread 1/2 glass marinara sauce in the base of 9-inch square preparing dish.
  5. Add 1/3 of the potatoes into the dish, shaping strong layer without any holes.
  6. Drop 1/2 ricotta blend in spoonfuls over the top and spread out only a bit.
  7. Sprinkle with 1/3 of mozzarella and 1/2 frankfurter blend.
  8. Add 1/2 glass more sauce then rehash potato, cheddar, and meat layers.
  9. Top with a layer of potatoes, remaining sauce, as well as mozzarella.
  10. Cover with plastic wrap and make a little opening to vent.
  11. Microwave for 30 minutes or till potatoes is delicate.

Speedy and Healthy Slow Cooker Chicken and Potatoes

Combine with Renwood Zinfandel, Fiddletown

  • Two teaspoons Herbs de Provence (or mix of dried thyme, fennel, basil and exquisite)
  • One teaspoon garlic salt
  • Freshly ground pepper to taste
  • 1/2 container flour
  • One tablespoon canola oil
  • Four little (2 pounds) bone-in-chicken bosoms, skin expelled
  • 1 1/4 pounds little Wisconsin red potatoes
  • 3/4 container solidified, defrosted pearl onions
  • One container little infant carrots
  • 3/4 container lessened sodium chicken stock
  • 8 ounces little child Bella or white mushrooms
  • Chopped crisp thyme (discretionary)
  1. Combine Herbs de Provence, garlic salt, and pepper on a supper plate.
  2. Spoon flour onto a moment supper plate.
  3. Coat every chicken bosom with herb blend; then dig in flour.
  4. Heat oil in an expansive skillet.
  5. Add chicken and cook over medium-high warmth until chicken is brilliant darker on both sides (roughly 3 to 4 minutes on every side). If essential, cook chicken in two clumps so as not to swarm the dish.
  6. Once seared, put a chicken in an expansive moderate cooker and include every outstanding fixing, aside from crisp thyme.
  7. Cover the moderate cooker and cook on high for 4 hours or on low for 8 hours.
  8. Sprinkle with crisp thyme before serving, if wanted.