Photo: Randy Mayor; Styling: Leigh Ann Ross

Salty, smoky salmon and tangy goat cheese offset sweet notes from the corn and roasted pepper. (Serves 4)
Sweet Corn Chowder with Hot-Smoked Salmon
Roasted pepper and goat cheese sandwiches*

Chardonnay

February 24, 2010

* Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add 4 (1/4-inch-thick) red onion slices to pan; sauté 4 minutes or until crisp-tender. Remove from pan. Cut 4 pieces toasted white country bread in half diagonally. Spread 1 tablespoon soft goat cheese on 4 halves; top each with 1 onion slice. Arrange 1/4 cup arugula on each; top with 1/3 cup bottled roasted red bell pepper. Top with remaining bread halves.

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