Recipes

Everything listed under: Pasta Recipe

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...