It’s Lenten season, so many people turn to fish and seafood.

Chef Chris Manning doesn’t disappoint on the first Friday of Lent. He prepares Scampi Verde, which he says is a versatile dish that can be served as an entrée, an appetizer, or part of a brunch. He serves it with cheese tortellini, but says it’s good with any pasta.

Scampi Verde

– 1/2 cup diced celery
– 1/2 cup diced green bell pepper
– 1/2 cup diced asparagus tips
– 1/2 cup diced onion (green or white)
– 1 tablespoon olive oil
– 2 tablespoons butter
– 1/2 teaspoon crushed red pepper
– 4 cloves garlic, minced
– Salt & pepper to taste
– 1 pound peeled & deveined shrimp (21-25 count)
– 1/2 cup Coyote Moon’s Naked Chardonnay
– 1 cup packed baby spinach
– 1 cup packed arugula
– Juice of half a lemon (or lime)
– 2 pounds cooked pasta
– Grated Parmesan cheese for garnish

Sauté celery, bell pepper, asparagus, onion, red pepper, and garlic in butter and oil in four-quart dutch oven on low heat. Season with salt and pepper. Cook until onion begins to wilt and asparagus begins to soften.

Add shrimp and cook until pink on both sides. Add the wine, citrus juice, and greens. Cook until greens are wilted.

Serve over cooked pasta. Pair with Naked Chardonnay from Coyote Moon Vineyards.

Check out the video here.

It’s a tasty dressing you can also use as a sauce to dip veggies in.

Chef Chris Manning introduces us to Asian Peanut-Lime Dressing, which he serves with cold noodles, greens, diced chicken, and chopped vegetables.

It would also be good with shrimp, lobster, chicken, fried foods, spring rolls, and Asian dumplings.

It’s easy to put together, although you might have to stop by the Asian section of your grocery store for a couple ingredients.

See for yourself in the video.

Asian Peanut-Lime Dressing

– 2/3 cup smooth peanut butter
– Juice of 1 lime
– 1/2 cup warm water
– 2 tablespoons rice vinegar
– 2 tablespoons hoisin sauce
– 2 tablespoons soy sauce
– 1 tablespoon hot sauce
– 1 tablespoon sesame oil
– 1 tablespoon minced ginger root
– 1 tablespoon minced garlic

Mix all ingredients together until smooth. You can do it by hand or in a food processor.

Use as a salad dressing or dipping sauce.

Pair with Coyote Moon Vineyards’ Frontenac Gris.

This might not be the goulash you grew up with.

Most people in the U.S. are familiar with a goulash made from ground beef, elbow macaroni, and tomato sauce.

Chef Chris Manning takes a more European traditional approach with this Hungarian Beef Goulash.

He used sirloin when he cooked it for us Friday, but he says beef chuck or round works well, too.

Watch the video to see how easily the dish goes together.

Hungarian Beef Goulash

– 1 1/2 pounds beef stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 small onion, diced coarsely
– 1 small green bell pepper, diced coarsely
– 2 ribs celery, diced coarsely
– 4 cloves garlic, minced
– 1 teaspoon whole leaf thyme
– 2 tablespoons Hungarian paprika
– Salt & pepper to taste
– 1 cup beef broth
– 1 cup diced fresh tomatoes
– 1/2 cup sour cream

Brown been on both sides in a medium-size Dutch oven on medium-high heat. Season with salt and pepper and add the oil, butter, onions, celery, and peppers. Cook until onions begin to wilt.

Add garlic, thyme, paprika, beef broth, and tomatoes. Simmer for two or three minutes. Add sour cream and stir to combine all ingredients.

Serve over egg noodles, rice or mashed potatoes.

Pair with Coyote Moon Vineyards’ Marquette.