August 3, 2019 Zweigelt Bottling Menu

Ingredients

• 2 lbs. cooked mussels meats
• 1/4 C. dry white wine
• 2 T. extra virgin olive oil
• 1 Moroccan preserved lemon, minced
• 2 t. fresh rosemary, minced
• 1/4 t. chili flakes
• 1 pound large lima beans, soaked overnight
• 1/4 C. Extra-virgin olive oil
• 1/2 large onion, chopped
• 1 large carrot, peeled and chopped
• 1 celery stalk, chopped
• 2 large garlic cloves, minced
• 2 bay leaves
• 1 t. dried thyme
• 1 t. dried oregano
• 1/2 t. ground cinnamon
• 1/4 t. ground black pepper
• 1 28 oz. diced tomatoes
• 1/2 6 oz. can tomato paste
• 1 t. sugar
• ~1/2 C. vegetable broth
• 1/4 C. Greek yogurt
• 1 clove garlic, pressed
• 2 T. minced Italian parsley
• 2 t. minced fresh oregano
• 1/2 t. fresh ground black pepper
• 8 oz. feta cheese, crumbled
• 2 cucumber, peeled, chopped into 3/4