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I consider myself one of the finest winos in all the land. During the summer months, I like to sit in my back yard while enjoying a nice refreshing glass of Marlborough Sauvignon blanc. Sometimes I scream the title of this blog when my lovely wife or house-guests decide to drink all my juice. SAVAGES!
There are many different ways to cook with wine but I only follow one simple rule, “if you don’t want to drink it, then don’t cook with it.” That being said, wine can really add so many different nuances and flavor complexities to dishes. I try to use softer white wines when I am cooking in the summer months. It is amazing what a splash of chardonnay will do to brighten up your bland asparagus or a spritz of Riesling to make your sautéed onions grab onto their beloved sweetness.
This month I want you to enjoy a glass of wine on your deck and not think too hard about cooking. Here is a fantastic recipe for some simple braised summer vegetables that will keep you loving the summer. So follow Kathy’s lead, Better When We're Together, fire up the Jack Johnson song and Chillax

Simple Summer Vegetables

1 tablespoon Olive Oil
1/2 Sweet Onion, sliced thin
3 cloves Garlic, sliced thin
1 teaspoon olive oil
3 sprigs thyme, plucked and chopped fine
1/2 pound green beans, cleaned and halved (preferably haricot vert or French)
1/2 pound Asparagus, trimmed and cut into 1/3rds
1 cup white wine | subtle=chardonnay | sweet=Riesling | bright=sauvignon blanc
2 ears corn, taken off cob
1/2 cup shucked peas
2 tablespoons butter, unsalted and cold
salt to taste
10 leaves fresh parsley chopped
6 leaves fresh mint chopped
1 lemon zest and juice (microplane lemon zest is the best)

  1. Simple right?
  2. Heat the largest fry pan you have to medium heat. Add tablespoon of olive oil and onions and cook until the onions start to caramelize.
  3. Add garlic and stir until aroma hits your face like a Jackie Chan kick.
  4. Remove pan from the heat and scoop the onion and garlic from the pan and into a side dish to add back in later.
  5. Wipe the pan clean with a paper towel and place it back on the hot burner.
  6. Then add teaspoon of olive oil, thyme, green beans and asparagus. Sauté for 30 seconds.
  7. Add onion and garlic mix back to the pan.
  8. Hit with wine and cook until the wine smell is gone. (Should not smell like the morning after a bachelorette party)
  9. Add the peas and corn and cook for 2 more minutes while stirring.
  10. Pull from the burner and add the butter, salt to taste and herbs.
  11. Place on a grand platter and make it look pretty then finish with lemon zest and lemon juice over the top.


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Chef Jeremy McLachlan

"My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

If you have any questions about cooking, feel free to e-mail me at Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

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