Recipes

Everything listed under: Summer Recipes

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    September Recipe: End of Summer Ratatouille

    End of Summer RatatouilleSeptember is harvest month and fresh produce abounds in our gardens and at the Farmer's Market. Try this fall dish with Areyna Torrontes or Occam's Razor Red.Ingredients:2 onions, peeled and thinly sliced2 cloves garlic, peeled and thinly sliced1 eggplant, thinly sliced1 zucchini, thinly sliced2 green peppers, sliced or chopped8 small tomatoes roughly chopped2 sprigs fresh rosemary or 1 tsp dried rosemary3 sprigs fresh thyme or 1 tsp dried dried thyme2 Tbsp olive oilSalt...  Read More...

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    August Recipe: Warm Potato Salad w/ Smoked Sausage

    Warm Potato Salad with Smoked SausageIngredients: 1-1/2 pounds Yukon Gold potatoes, halved, larger potatoes quartered1-1/2 Tbsp red wine vinegar, divided1/4 cup extra-virgin olive oil (You can find this at the Wine Gallery)Salt & Pepper1 Tbsp minced shallot2 tsp whole grain mustard1 cooked smoked sausage, such as Kielbasa, sliced1 small bunch of Tuscan Kale, de-stemmed and chopped2 scallions, white and tender green part only, thinly slicedDirections: 1. Put the potatoes in a medium saucepan ...  Read More...

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    July Recipe: Lemon & Herb Marinated Chicken

    Lemon & Herb  Marinated ChickenServe these zesty lemon chicken breasts as a main dish or in Mediterranean style tacos, atop salads, or tossed with pasta. The ingredients in bold italics are available at the Wine Gallery. Prep Time: 35 minutes - Cook Time: 15 minutesYields: 4 servingsIngredients* 4 Chicken Breasts, boneless* 1/2 cup Tuscan Herb Olive Oil* 1/3 cup Meyer Lemon Balsamic Vinegar* 2 Tbsp Mediterranean Seasoning* 1 1/2 tsp Rosemary Sea Salt* 1/2 tsp PepperDirections1.   Read More...

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    September Recipes: 3 Ingredient Grilled Steak, Pineapple and Avocado Salad

    3-Ingredient Grilled Steak, Pineapple, and Avocado SaladIngredients:2 Pounds New York strip steak (about 3, 1"-thick steaks)1 1/2 tsp kosher salt, divided plus more1 tsp freshly ground black pepper, plus more1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided3 Tbsp olive oil, plus more for grill2 AvocadosDirections:1. Season steak with 1 tsp salt and 1 tsp pepper. Let sit at room temperature at least 1 hour.   Read More...

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    August Recipe: Skillet Pasta w/Summer Squash, Ricotta and Basil

    Skillet Pasta w/Summer Squash, Ricotta and BasilSummer brings lots of good things including summer squash and fresh basil. This easy dish is great for summer. Try with Au Contraire Pinot or a chilled bottle of the Chateau Maubet Gascon. Ingredients:1 pound pasta (like penne and rigatoni)2 Tbsp EVOO1 sweet onion, thinly sliced3 garlic cloves, minced2 summer squash, thinly sliced (sub zucchini if available)1 1/2 cups halved yellow cherry tomoatoesSalt and freshly ground black pepper1/3 cup fi...  Read More...

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    August Recipe: Grigliata Mixta

    Grigliata Mixta: Italian Mixed Grill Ingredients:4 fresh Italian sausage links1/2 cup water1 small onion, chopped4 skinless boneless chicken breast halves or boneless thighs1 pound beef boneless top loin steak, about 1-inch thickHERBED LEMON OIL1/2 cup olive or vegetable oil3 Tbsp lemon juice3 Tbsp chopped fresh parsley1 Tbsp chopped fresh oregano OR 1 tsp dried oregano leaves2 tsp chopped fresh thyme OR 1/2 tsp dried thyme leaves1/2 tsp salt1/4 tsp black pepper2 cloves garlic, finely chopp...  Read More...

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    July Recipe of the Month: Kale Caesar Salad with Grilled Chicken

    Kale Caesar Salad with Grilled ChickenKale is one of the healthiest greens you can eat. Our garden puts out a steady stream of this delicious leafy veggie all summer long. We are always looking for a new way to consume more and here is a delicious way to enjoy a summer dinner. Ingredients: 1/4 c.  Read More...

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    June Recipe: Brown Sugar-Grilled Salmon with Zucchini & Fennel Noodles

       Brown Sugar-Grilled Salmon with Zucchini & Fennel Noodles Ingredients:  Cooking Spray 4 (6-ounce) salmon fillets 3/4 tsp kosher salt, divided 5/8 tsp freshly ground black pepper, divided 3 Tbsp dark brown sugar 1 large zucchini, peeled (about 12 ounces) 1 small fennel bulb, cored and very thinly sliced 1 Tbsp chopped fresh dill 2 tsp grated orange rind 1/4 cup fresh orange juice 2 tsp fresh lemon juice Directions:  1. Preheat grill to medium-high heat. 2.  Read More...