In the Kitchen with our French friends, Jadot

Posted on October 3, 2016

Hey there, Grape Vine!

Grape Girl Lo here, taking to the blogosphere to bring you something a little different this week. Recently, our good friends at Louis Jadot, America’s #1 French wine, reached out and asked if we, The Grape Girls, were interested in participating in their first annual #ModernMeals recipe contest. Always up for a challenge, we OBVIOUSLY answered, “WINE not?”

Here’s the skinny on the contest: Create a super yummy and unique meal recipe using at least one of the following 5 items: apple, pear, squash, sweet potato, and pumpkin. Pair that yummy goodness with one of Jadot’s many fabulous wines, and VOILA! You’re entered to win a $500 AMEX gift card. Um, huh-LO? Do you even KNOW how much wine that can buy? SO in.

Here’s the thing, though. We, the Grape Girls, bring a unique perspective to the competition, because we have, in fact, TWO perspectives to share. So we thought, hey, one recipe is good, but how about TWO recipes? A “Lo” and a “Tee” take on this challenge, that both equally pair with our chosen wine? It was like a puzzle within a riddle – double the challenge, double the fun.

So we came up with Pumpkin Pizza – one sweet, one savory, one vegan, one not-so-vegan  – and chose the 2014 Beaujolais to pair it with. The result? Pure, fall deliciousness.



Recipe #1: The Savory Tee Pumpkin Pizza (Bonus: It’s VEGAN!)

We used:

Trader Joes frozen organic pizza crust
1/2 can pumpkin puree
2 cups sweet potato, cubed
2 cups butternut squash, cubed
1 zucchini, sliced
2 Tbsp Blode Kuh cashew cheese spread, Okie Smokie flavor
1 cup arugula
1/2 tsp Thyme
1/2 cup Trader Joe’s Mozzarella vegan cheese
2 Tbsp olive oil
salt and pepper to taste

  1. Preheat oven nice and hot – we set it at 450F degrees.
  2. On top of your pizza crust, spread 1/2 can pumpkin puree. This will act as our sauce.
  3. On top of pumpkin puree, spread 2 tbsp Blode Kuh cashewcheese. (We used this brand because it’s THE BOMB, but you can use whatever brand of spreadable cashew cheese you love)
  4. Sprinkle pinch of Thyme on top.
  5. Heat 2 tbsp olive oil in skillet; add in cubed squash, sliced zucchini and sweet potato and flash cook on high for 5 minutes, or until the outside begins to turn brown.
  6. Layer veggies from skillet on to your pizza and top with the remaining Thyme. Salt and pepper to taste.
  7. Sprinkle vegan cheese over veggies.img_3348
  8. Top with arugula. Add a little drizzle of EVOO if you’re feeling extra saucy.
  9. Pop that baby in the oven! Place directly on rack and cook for 12-15 minutes or until the edges of the crust turn golden brown.
  10. Pour yourself a glass of Louis Jadot Beaujolais and pat yourself on the back, you masterful chef, you.
  11. Enjoy!


Recipe #2: The Sweet Lo Pumpkin Pizza (Great news: It’s NOT Vegan!)

We used:

1 frozen Trader Joe’s organic pizza crust
1/2 can pumpkin puree
2 tbsp Blode Kuh Creamy Cashew Schmear
1 package Italian Dry Sliced Salami (from TJ’s, we got the 95% lean one)
1/4 tsp Thyme
1 clove garlic
1/2 white onion, sliced
1 tbsp coconut oil
2 Tbsp olive oil
1 small package goat cheese


  1. Preheat oven nice and hot! We set ours at 450F degrees.
  2. Top your pizza crust with 1/2 can of pumpkin puree.
  3. Spread the cashew cheese on top of the pumpkin, then top with thyme. This will serve as our sauce.img_3341
  4. Layer the sliced salami on top of pizza. Have fun with it! Layer as much or as little as your little heart desires.
  5. Heat olive oil in skillet. Mash and peel garlic and toss in. Cook over medium heat for 3-5 minutes or until garlic begins to turn golden brown.
  6. Heat coconut oil over medium heat; slice your onion and toss in. cook 4-6 minutes or until onions begin to turn golden brown. (this was actually a happy little accident; I wanted sugar to caramelize the onions but didn’t have any, so settled on the coconut oil. The result was SO delish and smelled divine!)
  7. Layer your onions on top of salami, then the roasted garlic on top of the onions.
  8. Top with little dollops of goat cheese – as many dollops as you want!
  9. Pop in the oven and cook for 12-15 minutes or until edges of the crust begin to turn golden brown.
  10. Pour yourself a glass of Louis Jadot Beaujolias and give yourself a hug ’cause you’re pretty freakin’ awesome.
  11. Enjoy!


We’d love to see your take on these delicious fall pizzas! Let us know why you love them – use the hashtags #TipItandSipIt and #ModernMeals find us on instagram, twitter, snapchat and always here on the blog! We HEART you…especially YOU, Jadot!

xx Lo & Tee

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