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Recipes

Please enjoy our 'Recipes of the Month.' The following recipes have been carefully chosen to compliment our featured Wines of the Month

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    Skillet Sicilian Chicken

    Skillet Sicilian ChickenSicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres. Ingredients1 Tbsp extra-virgin olive oil5 bone-in, skin on chicken thighs2 cloves garlic, minced1 Tbsp fresh thyme leaves1 tsp crushed red pepper flakes3/4 cup low...  Read More...

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    April Recipe: Spring Spiced Steak, Snap Peas, and Mashed Carrots

    Spring Spiced Steak, Snap Peas, and Mashed CarrotsSteak, peas, and carrots are a familiar trio, and usually not very exciting. Here, each element is transformed: a smoky spice rub on seared flank steak, crispy snap peas brightened with rice vinegar, and a silky carrot mash. Chop the carrots to about 1/4-in pieces so they cook through evenly, otherwise the mash may have a few lumps.   Read More...

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    March Recipe of the Month: Corned Beef & Cabbage Bake

    Corned Beef and Cabbage BakeWith just two of u at home, corned beef and cabbage ends up as leftovers. Here is a good recipe to help re-invent and recycle the left overs. Enjoy with the Valcantara Garnacha or the juicy, yet dry Pilippe Viallet Savoie Blanc.Ingredients: 1/4 cup butter cubed4 cups cabbage, chopped3/4 cup onion, chopped1 tsp caraway seed12 oz corned beef, chopped8 oz Swiss Cheese, shredded1/4 cup thousand island dressing2 tubes refrigerated buttermilk biscuits (12 oz each)Direc...  Read More...

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    February Recipe of the Month: Mushroom Pasta

    Mushroom PastaIngredients:12 oz rigatoni1 1/4 lb mushrooms, sliced1 onion, chopped1 tsp dried thyme1 tsp minced garlic3/4 cup white wine1 cup reduced-sodium chicken broth3 Tbsp softened cream cheese1 Tbsp sour cream or whipping creamParmesan CheeseParsleyDirections:1. Cook rigatoni per package directions2. Blend softened cream cheese and whipping cream3.  Read More...

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    January Recipe: Skillet Gnocchi with Chard & White Beans

    Skillet Gnocchi with Chard & White BeansThis one skillet recipe takes about 30 minutes to make and is a sure hit for cold January nights. I used spinach instead of chard and it was quite good. Pair this dish with the Sharecropper Chardonnay or the Black Magnolia Pinot Noir. Ingredients:- 1 Tbsp plus 1 tsp extra-virgin olive oil, divided- 1 16-oz package shelf-stable gnocchi, (see Tip)- 1 medium yellow onion, thinly diced- 4 cloves garlic, minced- 1/2 cup water- 6 cups chopped chard leav...  Read More...

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    December Recipe: Tagliatelle with Mushrooms, Lemon and Tarragon

    Tagliatelle with Mushrooms, Lemon, and TarragonDecember is a hectic time and this is a simple recipe for a quick dinner on a week night. Pair it with the Klinker Brick Albarino or a glass of the Pronghorn Cabernet for a warm, feel good evening. Ingredients:3-4 large portabella mushrooms2 tbsp. Olive Oil3 garlic cloves, finely sliced1/2 tsp salt1 lb.  Read More...

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    November Recipe: Turkey (Leftovers) Milanese

    Turkey (Leftovers) MilaneseIf you think the only things that are inevitable are death and taxes, you forgot Thanksgiving leftovers. Our November recipe has a great change of pace from traditional leftovers. Enjoy this with the Tournon Mathilda White Blend, or the Marietta Christo. Ingredients: - 2 Tbsp olive oil- 1 pound cremini mushrooms, thinly sliced- 1 Tbsp freshly chopped fresh thyme (leftover from turkey seasonings)- Dry white wine- Leftover turkey breast, cut crosswise into 1/2-inch ...  Read More...

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    October Recipe: One Pot Beef Stew

    One Pot Beef StewThis dish gets zip from whole mustard and richness from red wine. And that leftover Chateau Trillol Corbieres pairs beautifully with the stew. Ingredients1 1/2 pound beef chuck roast, trimmed and cut into 3/4" cubes1 tsp black pepper1 1/2 tsp salt, divided1 Tbsp canola oil3 medium carrots (about 7 oz), cut diagonally into 1 1/2" pieces1 medium yellow onion, cut into 12 wedges6 garlic cloves, chopped1 cup Chateau Trillol Corbieres2 Tbsp all-purpose flour4 cups beef brot...  Read More...

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    September Recipe of the Month: Hungarian Goulash

    Hungarian GoulashWhen the mornings get crisp and the leaves begin to turn, I crave heartier food. Hungarian goulash with the spices, herbs and earthy flavors of root vegetables is just the ticket. It is the perfect pairing with this month's H.  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...

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    May Recipe of the Month: Grilled Lemon Shrimp

       Grilled Lemon Shrimp  I love to do shrimp kabobs as summer approaches. The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors.  Read More...

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    April Recipe of the Month: Mediterranean Chicken Thighs

       Mediterranean Chicken Thighs I am a leg man even when it comes to chicken. The dark meat of a chicken thigh always seems much more tender, juicy and flavorful than other parts of the bird. This recipe has a distinct Greek accent on it and pairs well with our April Wine Club Selections.  Read More...

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    March Recipe of the Month: Tarragon Baked Cornish Hens

      Tarragon Baked Cornish Hens Ingredients: 2 (1-1/2 lb) Cornish hens, split lengthwise 1/4 cup dry white wine 2 Tbsp lemon juice 2 tsp vegetable oil 1/4 tsp minced, peeled garlic 2 tsp dried tarragon leave 1 1/4 tsp salt and pepper Directions: Combine wine, lemon juice, oil, garlic, tarragon leaves, salt and pepper. Marinate hens using this mixture for one hour in a covered dish. Bake at 350 degrees for 30 minutes uncovered.  Read More...

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    February Recipe: Balsamic Glazed Lamb Meat Loaf

             Balsamic Glazed Lamb Meat Loaf Winter months call for comfort food! This recipe is great for a snowy day. Try it with either the Cline Carignan or the Cline Mourvedre from this months wine club.  Ingredients:  2 slices white sandwich bread, torn into small pieces 1 pound ground lamb 1 large egg 4 cloves garlic, chopped 2 Tbsp fresh thyme leaves Kosher salt and black pepper 2 Tbsp balsamic vinegar 2 Tbsp olive oil 1 small red bell pepper,...  Read More...

  • January Recipe of hte Month: Moroccan Stew

        Crock Pot Moroccan Stew This is a great recipe for after skiing or just a cold, snowy day. Have it for dinner with Tosca’s Cuvee or the Cote Mas Blanc. Ingredients: 1 large red bell pepper, diced 1 large orange bell pepper, diced 4 cups diced butternut squash 2 zucchini, chopped 1 large yellow onion, diced 3 garlic cloves, minced 1 15-oz can diced tomatoes 1 cup green lentils, dry 2 bay leaves 1 can chickpeas, drained and rinsed 4 cups water or veggie broth 1 tsp red chili flakes 1...  Read More...

  • December Recipe: Mushroom Risotto

       Mushroom Risotto On a cold winter night after holiday shopping and preparation, there is nothing like a little comfort food. This delicious risotto recipe is easy to do. Try it with this month's Cotes du Roble Blanc or the Cline Pinot Noir.  Read More...

  • November: Chicken and Mushrooms in Garlic White Wine Sauce

       Chicken and Mushroom in Garlic White Wine Sauce Try this November recipe with Vina Gormaz Verdejo. It also fits with the Capcanes Mas Picosa but substitute chicken thigh meat for the chicken breast meat to pair favorably with a heavier wine.  Ingredients: 4 oz uncooked medium egg noodles 1 pound skinless, boneless chicken breast halves 2 Tbsp all-purpose flour, divided 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp olive oil, divided 1 Tbsp minced fre...  Read More...

  • October Recipe: Eggplant & Zucchini Parmesan

      Eggplant & Zucchini Parmesan Bake It may come as a surprise that our garden gave us copious bounty of eggplant and zucchini this year. This is a delicious way to use it up. Pair it with the Little James Basket Press Blanc for a delicious entrée this October!  Read More...

  • September Recipe: Zucchini Stuffed with Italian Sausage & Cheese

       Zucchini Stuffed with Italian Sausage and Cheese September is a month when zucchini abounds and Montana harvests long awaited tomatoes. Enjoy this Fall recipe with Tamarack Sangiovese or the crisp Domaine Sonoma Chardonnay. Ingredients · 2 large zucchinis · 1 Tbsp oil · 2 Italian sausage (casings removed) · 1 small onion (chopped) · 2 cloves garlic (chopped) · 2 Tbsp white wine · 2 tomatoes (diced) · ½ tsp oregano · Salt and Pepper to taste · 1 Tbsp basil (chopped) · ½ cup mozzarell...  Read More...

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