Penne with Kale & White Beans, Granola with Honey-Scented Yogurt and Baked Figs

Friday was an exciting day in our house. Our wine arrived! WSJ Wine Club wines, that is.


You don’t just crack these open to drink. Well I guess you could, but we decided not to. Quin and I plan to make an appropriate meal for the different wines, and even take notes! The first one we’re trying is the Vina Baccana Pinot Grigio 2010 from Italy with a light pasta with kale, cremini mushrooms and cannellini beans adapted from a Cooking Light recipe.


Penne with Kale & Cannellini Beans

1/2 pound wheat pasta
2 tablespoon olive oil
1/2 teaspoon red pepper flakes
8 cloves garlic, minced
1 shallot, sliced
8-10 cremini mushrooms, sliced
1 large bunch kale, ribs removed and chopped
3/4 cup chicken broth
1 can cannellini beans
salt and pepper
1/4 cup shaved Parmigiano Reggiano

Cook pasta according to directions. In a large pan, sauté garlic, shallot, red pepper flakes and mushrooms in olive oil for 1 to 2 minutes. Add the kale to the pan and stir around for about 1 minute to wilt. Add chicken broth and bring to a boil, then cover and simmer for 5 minutes. Add in beans and pasta. Serve and top with cheese.

Vina Boccana Pinot Grigio 2010 Tasting Notes

Apple, honey, citrus, smooth and goes down easy 🙂

A great dinner should always end with a great dessert. This almost-healthy/definitely-could-be-worse dessert went nicely with the rest of our wine. Recipe courtesy of Cooking Light.


Granola with Honey-Scented Yogurt & Baked Figs

1 cup old fashioned oats
1/3 cup chopped pecans (I had half pecans, half almonds)
1 large egg white
1 and 1/8 teaspoon vanilla
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons maple syrup
Cooking spray

1 to 2 tablespoons honey, plus extra for drizzling
4-6 fresh dark skinned figs, quartered
2 cups plain fat-free Greek yogurt

Preheat oven to 300 degrees. Combine oats and nuts in a medium size bowl. Combine egg white and 1/8 teaspoon vanilla in a small bowl, and whisk until foamy. Fold egg mixture into oats. Add brown sugar, cinnamon, salt and nutmeg into the oat mixture.

Spread granola evenly over foiled and greased pan. Bake for 25 minutes, then cool. Increase oven to 350. Mix figs in a bowl with honey and 1 teaspoon vanilla, then bake for 10 minutes until soft.

Combine scoop of granola, figs and yogurt in a bowl with a drizzle of honey.


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