Lemon Crab Linguine

I know: it's hot and you need something easy and delicious to impress your guests with. Try this. I guarantee yours will look as good as the picture. - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Executive Chef Daniel Carr and Chef de Cuisine Steve Coin, Visconti’s Ristorante.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 cups linguine pasta, cooked al dente

1/3 cup unsalted butter

Juice from 1 fresh lemon

3 teaspoons lemon zest, divided

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 tablespoon fresh Italian parsley, chopped

1/2 cup heavy cream

1 cup Dungeness crabmeat

Cook linguine pasta al dente according to the package directions.

Meanwhile, in a medium pan, melt butter over medium heat. Add lemon juice and 2 teaspoons lemon zest, salt, pepper and parsley. Bring to a simmer. Add cream and bring to boil. 

After the sauce boils for about 30 seconds, add crab and turn off the heat. Add the last teaspoon of lemon zest and toss into the pasta.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Riesling

Crayelle Cellars Dry Riesling

Ryan Patrick Vineyards Reserve Chardonnay

Is it spring yet? I want GREENS.

I always know when spring is coming because I start craving vegetables -- as many as I can get, all thrown into one very large bowl. I realize that this recipe would probably be better later in the season when all these ingredients are fresh, but at this point, in the end of March, I can't wait anymore. I need greens, and I need them NOW!

Photo by Richard Uhlhorn

Beet Salad

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Executive Chef Daniel Carr and Chef de Cuisine Steve Coin, Visconti’s Ristorante.

Prep time: 15 minutes
Cook time: 45-60 minutes
Serves: 2

2 large red and/or golden beets
3 tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 teaspoon honey
3 cups arugula
4 tablespoons aged balsamic vinegar
1/2 cup goat cheese, Gorgonzola OR Roquefort
1/4 cup toasted walnuts

Preheat oven to 450°F. Cut the greens off the beets, drizzle them in 1 tablespoon olive oil, wrap them in aluminum foil and bake for 45-50 minutes, or until easily pierced with a fork. Allow to cool slightly; remove the skins and dice.
To create the dressing, mix red wine vinegar, 2 tablespoons olive oil and honey.
Place the arugula in a large bowl and add the diced beets. Drizzle with the dressing, top with the aged balsamic and garnish with the goat cheese and toasted walnuts.


Wine Pairing Suggestions:
Ryan Patrick Vineyards Reserve Chardonnay
Ryan Patrick Vineyards Rosé
Swakane Winery Estate Rosé of Cabernet Franc