FARMER’S CHOP SUEY
Bar Tartine by Nicolaus Balla and Cortney Burns, photographs by Chad Robertson 

(Chronicle Books, 2014, $40)

• 8 eggs 
• 2 pints cherry tomatoes, halved 
• 2 cucumbers, cut into 1/2-in. chunks 
• 1 lb. button mushrooms, stems trimmed and quartered 
• 2 sweet red peppers, cut into large pieces 
• 1 red onion, cut in 1/4-in. dice 
• 1 tbsp. sweet onion powder 
• 1 tsp. dry mustard 
• 1 tsp. sugar 
• 1/4 tsp. celery seeds 
• 2 tbsp. red wine vinegar 
• Kosher salt and freshly ground black pepper
• 2 cups cottage cheese 
• 1 lemon, halved and seeded 
• 1/2 bunch fresh dill, chopped 
• Finishing salt

Bring a medium saucepan of water to boil over high heat. Gently slide the eggs into the pot and bring back to a boil. Boil for 8 minutes. While the eggs are cooking, set up an ice bath. After 8 minutes, remove the eggs from the water, place in the ice bath, and let cool for 10 minutes. Remove the eggs from the ice bath, peel them and set aside until ready to use. 

In a large bowl, combine the tomatoes, cucumbers, mushrooms, sweet peppers, and onion. Add the onion powder, dry mustard, sugar, celery seeds, and vinegar; season with kosher salt and pepper; and toss well. Let stand for at least 15 minutes, or for up to 1 hour, before serving. 

To serve, quarter the eggs and season them with salt. Spread a thick layer of cottage cheese onto a serving platter and arrange the vegetables and eggs on top. Squeeze the lemon halves over everything, garnish with the dill, and season with finishing salt and pepper. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Serves 6 to 8.

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2013 Conundrum California White

Since Conundrum’s first vintage in 1989, they were determined to make a dramatically different white-wine blend that would surpass the scope of single-varietal wines. Conundrum White has tantalized palates and turned traditional winemaking on its head for over 20 years.

From the first sip of 2013 Conundrum California White, you’re invited in with intriguing aromas of green apples, tangerine and honeysuckle blossoms. The taste is best described as exotic, with layers of peach, apricot nectar, green melon and pear—overlapped with subtle notes of citrus zest and spicy vanilla. A rich, round mouth-feel, supported by fresh acidity, brings the complexity of the wine into balance. Enjoy it as an aperitif with cheese, served on a warm summer’s day with family and friends, or paired with a wide array of dishes, including this month’s veggie-packed Farmer’s Chop Suey. Composed of five grape varietals—Chardonnay, Sauvignon Blanc, Muscat Canelli, Viognier and Semillon—all sourced from Napa, Monterey, Santa Barbara and Tulare Counties, Conundrum is a contemporary white blend and a true California wine.

—Christina Leyva, Events Manager, 36 Handles Pub & Eatery