Grill

I developed a version of this recipe last year when looking to create a dish using ingredients from my sister's vineyard, Black Ankle Vineyards. After seeing all the work that it takes to produce a bottle of wine, I couldn't bring myself to cook with it. So I used the leaves. If you can find fresh leaves, use ones that are organic or have not been sprayed, and use the newer, birghter green leaves which will be more tender. If you can't get fresh, jarred ones will certainly do. The result is a zingy appetizer with a creamy center and a bit of char from the grill. - Margy@hidethecheese

Oct. 1, 2021, 11:49 a.m.

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