I finally started to use my Alton Brown-inspired Roasted Tomato Sauce which I had made during peak tomato season and froze in small jars. Finally… fresh tomato sauce.

I thawed the puree and tried follow Alton Brown’s instructions, so I chopped an onion and some garlic and sauteed them a bit in a little olive oil, then added my previously frozen roasted tomato sauce and a cup or so of white wine and let this cook for approximately 30 minutes before adding my turkey meatballs.

In case you’re wondering whether I prefer my turkey meatballs in Grilled Roma Tomato Sauce or my Alton Brown-inspired Roasted Tomato Sauce… the winner is… Roated Tomaot Sauce! Hands down winner! Thank you, Alton Brown. Thank you.

As the label says, “Scarpetta is a collaborative effort of Master Sommelier Bobby Stuckey and Chef Lachlan Patterson of Frasca Food and Wine.”

Scarpetta wine. What a great idea, and for anyone familiar with Frasca Food and Wine and Chef Lachlan Patterson, it is no surpirse. There seems to be no shortage of good ideas these days.

As an avid wine drinker (consumer perhaps might be a better word?), I was pleased to receive this bottle of Friuli Italian wine from the illustrious folks at Frasca here in Boulder. I do not pretend to be a wine expert, though I do personally consume a lot of wine. I like to say that I know what tastes good. If I don’t notice the hint of strawberry or the tobacco (or whatever else might be hiding in the bottle), I can at least tell you if I’d have another glass… or another bottle.

If I had no restraint I’d be on scarpettawine.com buying a case right now. It really was that good. I suggest if you’re interested in wines you check out Scarpetta and let me know what you think.

Enjoy responsibly, of course.

This is my absolute FAVORITE way to eat ketchup!

Mix a couple teaspoons of Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning in ketchup and let your taste buds thank you.

I’ve had to work with turnips a lot lately since I got a ton of them through my CSA. I decided that if I’m going to eat them, they need to be a little sweet, so I always turn to my trusted sweetener: Maple Syrup.

In the fridge I had turnips and brussel sprouts. Why not combine them?

I sliced the turnips and 1/2 of an onion, then put them in a baking dish with some brussel sprouts. Then tossed it all in a little heavy whipping cream, a drizzle of maple syrup, and a splash of Worcestershire. Nothing needs an accurate measurement- just drizzle and mix and get it moist. Then cover with foil and bake at 375 for approximately 40 minutes. Sprinkle with sea salt and pepper and enjoy.

I served these with Baked Tempeh Patties.