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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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    April Recipe: Lentil Bacon and Oregano Soup

    Lentil Bacon and Oregano SoupThis heavy soup will keep the chill off a rainy April day. Try it with the Elena Walch Pinot Bianco or the Gilbert Allobroges! Ingredients:2 Tbsp olive oil2 leeks, rinsed, halved and sliced2 garlic cloves, crushed2 Tbsp dried oregano leaves7 slices of bacon, cut into pieces (plus 2-4 more full cooked slices for garnish)1-15 oz can of lentils, drained1-14.5 oz can diced tomatoes1- 14.5 oz can crushed tomatoes1- 15 oz can low sodium chicken brothSalt & Pepper to ta...  Read More...

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    March Recipe: Chicken Fricassee with Spring Vegetables

    Chicken Fricassee with Spring Vegetables Perfect pairing with this months wine club: Garzon Albarino or Saint Cosme Cotes du RhoneIngredients: 8 skinless, bone-in chicken thighs (about 4lb)1 1/2 tsp kosher salt, divided3/4 tsp black pepper, divided1/2 cup all-purpose flour2 Tbsp olive oil1 (8-oz) package cremini mushrooms, quartered3 medium carrots, peeled and cut diagonally into 1/2-in thick slices (about 2 cups)1 cup coarsely chopped leek 2 cups chick stock1/2 cup dry white wine1/4 c...  Read More...

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    February Recipe: Vegan Fettuccini Alfredo

    Vegan Fettuccini AlfredoIngredients4 heaping cups cauliflower florets (1 small/medium cauliflower)1/2 Tbsp EVOO1 Tbsp minced garlic1/2 cup unsweetened and unflavored almond milk (or non-dairy milk of choice)1/4 cup nutritional yeast1 Tbsp fresh lemon juice1/2 tsp onion powder1/4 - 1/2 tsp garlic powder3/4 tsp fine grain sea salt, or to taste1/4-1/2 tsp pepper, to tasteFettuccine pasta of choiceFresh parsley, for garnish(Optional: Peas, broccoli, spinach and fresh mushrooms)Directions1. Add cauli...  Read More...

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    January Recipe: Winter Beef Stew

    Winter Beef StewIngredients3 Tbsp butter2 lbs beef stew meat2 Tbsp flour2 cups Alfredo Roca Pinot Noir (or any light Pinot Noir/red wine that has substantial acidity and bright red fruit). 1-1/2 cup vegetable broth1 lb red potatoes, quartered10 oz pearl onions, peeled4 large carrots, peeled and chopped into coins4 cloves garlic, minced3 bay leaves1 tsp thymeSlat and PepperDirections1. Melt butter over high heat in a large dutch oven or 4 quart pot.   Read More...

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    December Recipe: Slow Cooker Beef Bourguignon

    Slow Cooker Beef BourguignonIngredients2 Tbsp olive oil3 lb of lean chuck roast, diced into 1-2" cubes, patted drysalt & pepper to season4 strips of bacon, diced1 bunch of thyme (tied with cooking string)1 yellow onion, roughly chopped2 garlic cloves, minced3 cups red wine1 cup beef stock3 Tbsp tomato paste 4 carrots, chopped into 1" cubes16 oz mushrooms (cremini or baby bella), halved10 oz pearl onionsgarnish with flat leaf parsleyDirections1. Pat chuck roast dry. Season with salt and p...  Read More...

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    November Recipe: Sausage Stuffed Squash Rings

    Sausage Stuffed Squash RingsNovember is the start of Winter and end of Fall. Winter squash with its rich nutty taste and earthy notes is the quintessential November dish. This recipe will warm you on a windy Fall night.   Read More...

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    October Recipe: Chicken, Sausage, and Peppers

    Chicken, Sausage, and PeppersThis recipe is great for a cool October night. It only takes about 30 minutes total prep time and makes 4 servings. Make it with chicken only and serve with this month's Roussanne.   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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    July Recipe: Scallion and Brie Stuffed Burgers

    Scallion and Brie Stuffed BurgersIngredients: 1-1/2 pounds ground beefSalt and freshly ground pepper4 oz Brie, rind removed, cheese cut into 4 slices1/4 cup Spicy Scallion Paste (recipe below)Vegetable Oil, for brushing1/4 cup mayonnaise4 Hamburger buns, splitTomato slices and lettuce for servingDirections: Light a grill. Season the ground beef with salt and pepper and form into eight 4-in patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a ...  Read More...

  • June Recipe: Coffee and Molasses Chops

    Coffee and Molasses ChopsIngredients: 1 cup strong brewed coffee, cooled6 oz molasses, by weight (about 1/2 cup)2 Tbsp apple cider vinegar1 Tbsp dijon mustardKosher salt and freshly ground pepper1/2 tsp ground ginger6 to 8 sprigs fresh thyme4: 6-8oz bone-in pork chops (1 inch thick)Directions: Combine the coffee, molasses, vinegar, mustard, garlic, 1 tsp salt, 1/2 tsp pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refriger...  Read More...

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    May Recipe: 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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