Spring Wine Festival in Anacortes

Saturday, April 11, 1:30-5pm at the Historic Port of Anacortes Event Center

The Spring Wine Festival features around 30 wineries and a selection of local caterers and gourmet foods. You’ll experience a range of tastes from across the Pacific Northwest.

Enjoy the beauty of Fidalgo Island while sampling a full breadth of wines from the Pacific Northwest. Savor and pair tastes with full-bodied sweet and savory cabernets to light, dry, and crisp pinot grigios. The on-site Wine Shop offers an opportunity to take some of these artfully prepared wines home.

Let your taste buds lead the way on this wine tasting and culinary adventure! One day in Anacortes just isn’t enough – make it a weekend! Anacortes boasts many fine hotels, local inns, and bed and breakfast locations in all price ranges.

Lasagna Meat Pie

Makes 8 servings. In 8 x 14 x 2 inches Pyrex pan RUTH MILSTEIN ON BIG BLEND RADIO: Listen here in the YouTube player or download/listen to the podcast on Spreaker.com.

1-pound (box) lasagna 2 tablespoons olive oil 1 large onion, peeled and diced 1-pound red meat, ground ½ cup tortilla, (saltless, from a bag) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 10 ounces, tomato sauce Bring a large pot of water to a boil and cook the pasta following the instructions of the manufacturer.

Drain pasta and toss with 1 tablespoon of olive oil, salt, and freshly ground pepper. Lay flat on a large surface.

Meanwhile in a deep medium size saucepan, heat 1 ½ tablespoons of the olive oil and sauté the onion for 2 minutes, remove the onion from the pan and set aside. Add the remaining ½ tablespoon of the olive oil and sauté the meat lightly for 1 minute until the meat changes color to a light brown; then set aside. Catch our Eat, Drink & Be Merry podcasts covering Cooking & Recipes, Wine & Spirits, Restaurants & Food Destinations, and more! Listen / Download on Spreaker.com PAGE 22

Put the tortilla chips in a bag and crumble it with your hands into medium size pieces.

Turn the oven to 375° and lubricate 1 tablespoon of olive oil all over the pan.

Arrange 1/3 of the pasta all over the pan. Spoon the top half with the sautéed onion, half of the sautéed meat and half of the crushed tortilla chips.

Sprinkle salt and freshly ground pepper over the top and repeat the same for the next layer.

Arrange over the top the remaining 1/3 of the pasta and pour the remainder of the sauce evenly.

Bake in a 375 pre-heated oven for 35 minutes.

Serve with any fine chardonnay from California, Red Burgundy (France) or your favorite American Pinot Noir. If you prefer cold beer, try some Sapporo or Sing Tai.

Recipes Continued…

Spice Veggie Pizza-Dilla This kid-friendly recipe is from culinary instructor Chef Ivan Flowers. More on BlendRadioandTV.com .

Serves 1

1 10 Inch Whole Wheat Flour Tortilla Spray Oil ½ Tsp. Granulated Garlic ¼-1/2 Cup Shredded Mozzarella 2 Tbsp. Black Olives, sliced 1 Tbsp. Jalapeno, sliced 2 Tbsp. Tomato, diced 1 Tbsp. Roasted Mushrooms, sliced

Place a large sauté pan over medium heat and spray it generously with oil. CHEF IVAN FLOWERS ON BIG BLEND RADIO: Listen here in the YouTube player or download/listen to the podcast on Spreaker.com.

Next, top with olives, jalapeno, tomato, and mushrooms. Cover and cook until cheese is melted. Slice and serve.

Next, spray both sides of the tortilla. Place tortilla in the pan and once the bottom is brown and crisp, flip over.

Fruit & Nut Parfait A cooling and refueling recipe that a kid can make and enjoy! Recipe is from Donna George, owner of www.ThePeanutPatch.com.

1 cup lemon or vanilla yogurt 1 cup of your favorite fruits or berries 4 teaspoons of your favorite nuts or peanuts, chopped 1 clear / glass container

1. Wash fruit. If needed, carefully chop or slice into bite-sized pieces. Kids should have adult assistance when using knives or chopping equipment. 2. Measure ¼ cup of yogurt and place it in the bottom of your cup. 3. Place 2 tablespoons of fruit on top of the yogurt. 4. Place 1 teaspoon of nuts or peanuts on top of the fruit. 5. Repeat steps #2, #3, #4, layering yogurt, fruit, and peanuts/nuts, until you reach the top.