Our Wine of the Month, 2017 Bobcat Red, is definitely a wine to drink with your dinner. I found it’s a great combination with the linguica in this Portuguese soup, full of warm spices and herbs. Kale, cilantro and Italian parsley from our garden give it the Verde color. Call Dick to pickup your bottle of Bobcat 925-337-3315 and get to cooking! Vamos comer, Let’s eat! ~ Nancy Calhoun Mueller

1 jalapeno pepper

2 large Meyer lemons, halved

2 tablespoons olive oil

1 large yellow onion, diced

8 cloves garlic, diced

1 teaspoon coriander

1 teaspoon fennel seeds

1 teaspoon cumin

2 teaspoons smoked paprika

1-pound linguica, or 3 links sliced into ¼ inch rounds

1 cup Charles R Bobcat Red

28 ounce can whole tomatoes, with juice

6 cups chicken broth

2 bunches kale, destemmed and chopped

1 bunch cilantro and parsley, chopped, ¼ cup reserved for garnish

4 large potatoes, peeled and diced

Salt and pepper to taste

Heat a grill or cast-iron pan. Place jalapeno and lemon halves on the grill cut side down. Remove lemon and jalapeno when flesh is blistered. Rub the skin off jalapeno, remove seeds, and small dice.

Heat oil to medium in a large pot, add onions and cook 3-5 minutes, add garlic and spices and continue to brown for another 3-5 minutes. Add linguica and jalapeno and cook for another 5 minutes. Rough chop the tomatoes, or crush by hand into the pot. Add the wine and tomato juice and cook down for 5 minutes.

Add chicken broth, kale, cilantro, parsley, lemon halves and potatoes. Salt and pepper to taste and simmer gently for 30 to 45 minutes until flavors have blended. Remove and discard lemon halves. Garnish with remaining herbs.

Serve with grilled bread and a glass Charles R Bobcat Red.

Serves 8