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Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
Garagiste Series
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Chesterfield 2005 Syrah Murphy's Reserve
Chesterfield2005 Syrah
Chesterfield
Murphy's Reserve

$26.00

Last Call
Gold
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Rich Moroccan Vegetarian Stew

Scott Harvey


Ingredients

Serves Six

2 Tablespoons Olive Oil
3 Garlic cloves, crushed
1 Teaspoon Coriander, ground
1 Teaspoon cumin, ground
1/2 Teaspoon Cayenne powder
1/2 Teaspoon Cinnamon
5 Cups chicken or Vegetable Broth
4 Carrots, peeled, 1/2 inch slices
2 1/2 Cups Zucchini, 1/2 inch slices
2 1/2Cups Eggplant, peeled, diced
2 Cups Cauliflower Florets
1 Cup Onions 1/2 diced (approx. 5 ounces)
2 Cans Stewed Tomatoes
1 Can Garbanzo Beans, rinsed, drained
1/2 Cup Dried Currants
1 cup Toasted Almonds, chopped
1/2 Tablespoon Sea Salt


Instructions

Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often, until fragrant, 1-2 minutes, being careful not to scorch the garlic. Scrape the mixture into slow cooker (at least 5 quart). Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices) garbanzo beans, currants, almonds and salt. Stir to combine. Cover slow-cooker and cook on high until vegetables are tender to bit and flavors are blended, 8-9 hours. Ladle about 3 cups of the vegetable mix into a blender. Holding lid down with towel and taking care to avoid steam, whirl until smooth. Return puree to slow cooker and stir to blend. Ladle stew into tureen or individual bowls. Serve with couscous and a dollop of plain yogurt.



    Suggested Pairings

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