Cucumber-Mint Sorbet

mintfrom Cherie Austin, Farm and Table

3 cups fresh cucumber juice
1 cup water
½ cup granulated sugar
2 oz fresh mint, roughly chopped

Combine water, sugar and mint in small saucepan. Bring to a full boil and let steep for 15 minutes. Stir the mint syrup and the cucumber juice together and put into the refrigerator overnight. Strain and process in an ice cream machine.

Farm and Table, 8917 4th St NW, Albuquerque, 505.503.7124, farmandtablenm.com.

Heirloom Tomatoes and Cucumbers, Chimichurri, Crispy Mushrooms and Garlic

tomatoesCreated by Chef Jonathan Perno
of Los Poblanos Historic Inn & Organic Farm

Chef Perno’s Heirloom salad couldn’t be a better match for the summer season and for a chilled glass of Kongsgaard Chardonnay. “The 2010 Napa Valley Chardonnay’s almond richness will balance well with the tomatoes and the citrus notes of the wine will complement the citrus in the salad,” says Perno. “The mineral character of the wine will exemplify the flavor of the toasted quinoa, and the crispy garlic and mushrooms will match the oak.”
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