- Winter Vegetable Pasta with Dolcetto
- Tomatillo Chicken Stew with Sauvignon Blanc
- Broccoli Sandwich with a Bright, Crisp White
- Healthy Borscht Salad with Juicy Beaujolais
- One-Pot Stew with Malbec
- Paprikash-Roasted Chicken with Blaufränkisch
- A Fast and Red Wine–Friendly Chicken Noodle Soup
- Simplest, Most Delicious Beans with Chianti
- Whole Fish and Pickly Things with Gavi di Gavi
- Fast Vegan Black Bean Chili with Malbec
Jurançon—made from two lesser known grapes called Gros Manseng and Petit Manseng—is an unusual white wine from southwest France. The combination of the marmalade and smoked almonds with a lightly sweet version of this wine is just magic.
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
A cocktail I once had made with dry sherry and orange marmalade inspired the dressing for this wintery grain salad that I make with kamut, an heirloom variety of wheat. It’s equally delicious with any wheat berry.
Jurançon—made from two lesser known grapes called Gros Manseng and Petit Manseng—is an unusual white wine from southwest France that can be bone dry, super sweet or somewhere in between. The combination of the marmalade and smoked almonds with a lightly sweet version of this wine is just magic. You can also try another rich white wine that can have a whisper of sweetness, like Muscat or Gewürztraminer.
Roasted Cauliflower, Wheat Berry and Smoked Almond Salad with Marmalade Dressing
Active: 15 MIN; Total: 1 HR
1 cup of kamut, spelt or other wheat berry
One large head of cauliflower (about 2 pounds), cut into 1-inch pieces
1/4 cup extra-virgin olive oil
Salt and pepper
1 tablespoon minced shallot
2 tablespoons sherry vinegar
2 teaspoons orange marmalade
1½ ounces smoked almonds (1/4 cup)
2 cups arugula leaves
1. Preheat the oven to 400°. In a heavy pot, combine the kamut with 3 cups of water and bring to a boil. Cover and simmer until tender, about 45 minutes; drain off any excess water.
2. Meanwhile, on a baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 30 minutes, until the cauliflower is tender and browned in spots.
3. In a large bowl, mix the shallot with the sherry vinegar and let stand for 10 minutes. Whisk in the orange marmalade and then gradually whisk in the remaining 2 tablespoons of olive oil. Add the kamut and roasted cauliflower to the dressing and toss. Add the smoked almonds and toss again.
4. Transfer the salad to bowls, top with the arugula leaves and serve warm or at room temperature.
Make ahead The salad without the arugula can be refrigerated overnight. Bring to room temperature before serving.
One serving 452 cal, 18 gm fat, 2 gm sat fat, 54 gm carb, 13 gm fiber, 12 gm protein.
Wine Rich, lightly off-dry white, like the 2011 Domaine de Guiradel Jurançon Bi de Casau.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.