O2 Fitness is Proud Sponsor of Triangle Wine Experience

**UPDATE: WINNER IS RYAN GREGG FROM O2 FITNESS FALCONBRIDGE!** Thank you everyone for participating! What great recipes!

We are a proud sponsor of the Triangle Wine Experience, held Feb. 3-5, 2011, to benefit the Frankie Lemmon Foundation which has been serving children with special needs since 1959 through raising money to cover the cost of educational and therapeutic services.

The event spans three days and includes plenty of eating, shopping and sipping for a cause!

Thursday, February 3rd, 7:00 p.m. – Wine Maker Dinners
Hosted by winemakers and winery owners from all over the country, this evening pairs some of the Triangle’s hottest restaurants with the world’s finest wines. Attendees will be able to choose from 30 amazing pairings of the finest wines with cuisines designed to compliment each other.

Saturday, February 5, 2011, 1:00 – 3:00 p.m. – Sip, Shop & Sign
Local retail shops will host participating wine makers/winery owners to sample their wines to customers who can taste, buy and have their bottle signed.

Saturday, February 5, 2011, 5:30 p.m. – Grand Gala and Auction
Two spirited auctions, live and silent, provide you the opportunity to bid on spectacular wines, exotic trips, unique dining experiences, fine art and grand-format tastings all specifically created for The Triangle Wine Experience. The auction is followed by a grand gala with dancing, drinks and dessert. This event is black tie.

As sponsors we have the opportunity to GIVE AWAY two tickets to the Black Tie Gala ($300 value)!

To enter we want to know: A healthy and delicious recipe with the perfect wine pairing!

Simply answer the prompt in the comments section below prior to 12:00pm EST, Tuesday, Jan. 18, to be entered to win.  Winners will be chosen at random from the comment pool.

5 Comments(s)

  1. Ryan Gregg says:

    I am a huge fan of all things spicy when it comes to food. One of the easiest wines to pair with any kind of spicy food is a good dry Riesling. It matches with the spicyness of the dish and creates a great combination for those partaking. One of my favorite dishes to pair spicy and healthy is using fresh salmon, a great source of protein that takes in flavor exceptionally well. This recipie is for Indian-spiced salmon. It’s delicious and pretty easy to make!

    You will need:

    ¼ cup low-fat plain yogurt 1/2 tspn coarse salt
    ½ tspn ground ginger 1/4 tspn ground black pepper
    ½ tspn turmeric vegetable cooking spray
    ½ tspn ground coriander
    ¼ tspn cayenne pepper
    1/4 tspn cinnamon
    4 skinless salmon fillets (each 6 ounces and about 1 inch thick)
    Heat broiler, in a small bowl combine yogurt, ginger, tumeric, corriander, salt, pepper, cinnamon and cayenne. Spray a rimmed baking sheet with cooking spray, or cover pan in foil. Place raw salmon on the tray. Spread the yogurt mixture on top of each fillet, dividing evenly. Broil until the fish is cooked through, about 13 min.

  2. Elizabeth Kelley says:

    Lentil Salad with Feta Cheese and an Oregon Pinot Noir

    See the Greens cookbook by Deborah Madison for the Lentil Salad recipe

    Pinot Noir: I like A to Z or Kudos

  3. Stacie Saunders says:

    I love this recipe I found on Bethenny’s Blog. Goes great with a Pinot Grigio

    Low Fat Creamy Mushroom Pasta

    * 16 oz box whole wheat fettuccini or linguine
    * 12 oz mushrooms (Use two or more different kinds. I buy the ready-made slice baby bella or crimini mushrooms or gourmet blend of mixed mushrooms)
    * 4 tbsp olive oil
    * 1 large shallot
    * 2 tbsp butter
    * ½ cup low fat sour cream
    * ½ cup vegetable broth
    * 1 tsp salt
    * 1 tsp pepper
    * 1 ½ tsp truffle oil
    * ½ cup fresh parsley
    * 1/3 cup parmesan cheese

    1. Bring pasta water to a boil, seasoned with salt.
    2. In nonstick pan, over high heat spread out the mushrooms and the shallots with 2 tablespoons of oil. Sauté for approximately 5 minutes without touching or moving the mushrooms. Then flip them over and leave them sautéing for another 5 minutes. See below for tips on mushroom cooking*
    3. With tongs, remove pasta from water and add to pan and toss thoroughly.
    4. Add butter, low-fat sour cream, and vegetable broth, remaining olive oil, salt, pepper and truffle oil. Again, toss thoroughly.
    5. Top with parmesan to taste and sprinkle parsley on top.

    *Don’t overcrowd the mushrooms in the pan; you don’t want them to get watery. The idea is to brown them. Do not add salt – add nothing. Salt makes them soggy and watery.

  4. I love this dish with a nice voigner wine!!!

    * Cooking spray
    * 2 cups (4 ounces) fresh broccoli florets
    * 1/2 cup (2 ounces) grated Gruyere cheese
    * 1 clove garlic, finely chopped
    * 4 (6 to 8-ounce) boneless skinless chicken breast halves
    * 2 teaspoons olive oil
    * 2 teaspoons chopped fresh thyme
    * Kosher salt and freshly ground black pepper
    * 1 cup low-fat evaporated milk
    * 1/2 cup low-sodium chicken broth
    * 1/4 cup dry sherry
    * 1 1/2 teaspoon cornstarch
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon Dijon mustard

    Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

    Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

    Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

    Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

    Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

    Nutritional analysis per serving

    Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg

  5. Sylvia says:

    One of my go-to dishes is a quick stir-fry with a peanut sauce made from two ingredients: peanut butter and soy sauce. Personally I like to eat this with a crisp, acidic white wine on the side, but it could also go very well with a bright red wine, like a beaujolais.

    For the stir fry:
    -2T olive oil
    -2 cloves garlic, mashed
    -Two chicken thighs, cut into cubes
    -1c green beans, washed and cut
    -1c carrots, diced
    -1c spinach, washed and dried

    For the sauce:
    -1/2c peanut butter
    -3T soy sauce (low sodium, if you prefer)

    Mix sauce in a medium bowl and add chicken pieces. Stir to coat. Sauté garlic in olive oil over medium/high heat until lightly browned. Add chicken and any excess sauce into pan and cook until chicken is no longer pink in the center. Add green beans and carrots (or any other vegetables you like) into the pan and sauté for about five minutes. Cover pan, letting vegetables steam a little. Remove pan from heat and add spinach. The heat will wilt it a little, that’s fine.
    Serve over brown rice, or just eat by itself!

    The best thing about this recipe is that you can add/substitute any vegetables you like, add any spices you like, etc. It’s extremely flexible.

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