Recipes

Everything listed under: Spring Recipes

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...

  • 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...