By Beth Heiserman
There’s nothing better than a crisp, cool and refreshing wine with a light dinner on a hot night. Most of us will agree that when we get home from a long day at work during summer, sometimes we don’t feel like cooking. I tend to cook a few meals at one time and then enjoy them all week. I will say I do have more of a challenge than others in reheating foods, since I don’t have a microwave at home. With this in mind, I tend to prepare dishes that can be reheated in the same dish I originally prepared it in, or I just make enough to eat that evening.
My dad and I recently went to the farmers’ market again. We found some delicious fruit and we also got that amazing orange juice that we love. As we were walking around, I saw mini summer squash and heirloom tomatoes and thought I just had to get some. I make a lot of casseroles for my dad each week and thought this would be perfect for him. Of course, I started to think about what wine would pair the best with this dish, and that’s 2016 Renaissance by Reyes Pinot Grigio. Coincidently, last June, I wrote about Pinot Grigio. To me, summer and Pinot Grigio go hand in hand.
Pinot Grigio can have notes of tropical fruits, pears, apples and even melon. It is generally harvested early to retain its acidity. The 2016 Pinot Grigio won a silver medal in the 2017 O.C. Fair Commercial Wine Competition and it received 83 points from the Wine Enthusiast Magazine (12/2017 edition). On the palate, this wine has notes of green apples and a bit of pear. Serve chilled, this wine can be enjoyed with linguine and clams, pesto parmesan cheese or a torta di mele (an Italian apple tart).
I know that having French ingredients with an Italian wine sounds funny, but I have a Dijon mustard addiction and love to add it to many dishes. This time, I used a Dijon that is made with rosé wine and grapefruit. This has notes of citrus and red berries with just the right amount of acidity and sweetness to pair well with summer vegetables.
Heirloom Tomato and Summer Squash Casserole
1 tablespoon olive oil
1 tablespoon butter
6 medium yellow summer squash or zucchini
6 medium patty pan squash
1 large sweet onion
1 tsp Dijon Mustard (I used a Rosé wine and grapefruit Dijon, but a country-style would work, just add a squeeze of grapefruit juice)
¼ cup 2016 Renaissance by Reyes Pinot Grigio
½ cup grated Parmesan
½ cup panko crumbs
1 cup shredded gouda cheese
1/2 cup sour cream
Salt and freshly ground black pepper to taste
1. Preheat the oven to 350 degrees.
2. Heat the oil and butter in a large cast iron skillet over medium heat.
3. Sauté the squash, and onion for about five minutes.
4. Add 2016 Renaissance by Reyes Pinot Grigio to pan and continue to cook for about 10 minutes.
5. Add mustard to mixture and turn off heat.
6. Let rest in pan for about five minutes.
7. Stir into mixture the Gouda cheese and sour cream.
8. Add salt and pepper, to taste.
9. In a small mixing bowl, mix together the panko crumbs and parmesan cheese.
10. Then, top squash with mixture.
11. Place in oven and bake for 20 minutes or until the top is golden and bubbly.