Featured Monthly Recipes

• 1 lb ground lamb
• 1 small shallot
• 1/2 cup fresh mint, packed
• 2 cloves garlic
• 1/2 cup panko breadcrumbs
• 1 egg, whisked
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup apricot preserves
• 1 tbsp white wine vinegar
• 1/4 tsp red pepper flakes
• 1/4 cup chopped pistachios

Apricot Glazed Lamb Meatballs with Pistachios

1. Preheat oven to 400ºF.
2. In the bowl of a food processor, combine shallot, garlic, mint. Pulse until finely minced. Alternatively, you can mince everything by hand.
3. In a large bowl, combine the ground lamb with the mint mixture, panko, egg, and salt and pepper. Mix well, but don’t over mix.
4. Using a medium cookie scoop, scoop out equally sized balls and place them on a cookie sheet lined with parchment paper. Bake for 20 minutes or until internal temperature reaches, 160ºF.
5. While the meatballs are in the oven, prepare the apricot glaze. Place a small saucepan over medium heat and add the apricot preserves, vinegar, and red pepper flakes. Simmer until it’s slightly thickened and reduced.
6. When the meatballs are cooked through, remove from the oven and brush with apricot glaze. Top each meatball with a sprinkle of chopped pistachios and serve on a cocktail pick.

• 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped) (Note 1)
• 1 ¼ cups / 312 ml boiled water
• 1 kg / 2 lb chuck beef , cut into 2.5cm/1” cubes (Note 2)
• 1 – 2 tbsp vegetable oil
• 2 garlic cloves , minced
• 1 onion , finely chopped
• 1 celery , finely chopped
• 1 carrot , finely chopped
• 3 carrots , halved lengthwise then cut into 1.5cm/ 3/5” chunks
• 1/3 cup flour (any)
• 300 ml / 10 oz dark ale (or substitute with red wine, Guinness or more beef stock)
• 2 cups / 500 ml beef stock
• 3 sprigs thyme or 1 tsp dried thyme leaves
• 2 bay leaves , fresh or dried
• 200 g / 7 oz bacon , diced
• 300 – 400g / 10 – 13 oz Swiss brown mushrooms , larger ones halved
• 1 – 2 sheets puff pastry (enough to cover pie)
• 1 egg yolk

Chunky Beef and Mushroom Pie

1. Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
2. Sprinkle beef with salt and pepper.
3. Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
4. Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
5. Add flour and stir through.
6. Add ale, beef stock, and stir to dissolve the flour.
7. Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don’t tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
8. Cook for 1 hr 45 minutes or until beef is tender. (See video)
9. Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
10. Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.

To Cook:

1. Preheat oven to 200C/390F.
2. Pour stew into a pie dish, even out surface. Pictured pie dish is 24 x 20 x 4.5 cm / 10 x 8 x 1.8″ (1.5L / 1.5 Qt) – see Notes for more conversions.
3. Top with puff pastry (if too big, just fold the ends in), brush with egg yolk. Cut a few slits in the surface then bake for 30 – 35 minutes until deep golden and the filling is piping hot in the middle (stick a knife in to check).
4. Rest for 5 minutes before serving!

• 3 tablespoons salted butter
• 2 yellow onions, thinly sliced
• kosher salt and black pepper
• 3/4 cup apple cider
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 1 pinch crushed red pepper flakes
• 4 slices prosciutto (optional)
• 8 slices sourdough bread
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups shredded fontina cheese
• 1 1/2 cups shredded gouda or white cheddar cheese
• 1 honeycrisp apple, thinly sliced

French Onion and Apple Grilled Cheese

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. When the oil shimmers, add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add the thyme, sage, and crushed red pepper, cook another minute. Remove from the heat.
2. In a large skillet set over medium heat, cook the prosciutto until crisp, about 2 minutes per side. Remove from the skillet.
3. Brush the outside of each slice of bread with olive oil. On the inside of half of the slices of bread, evenly layer the cheeses, onion, apples, and prosciutto. Add the top piece of bread, olive oil side facing up.
4. Place the sandwiches, 1-2 at a time, in the skillet and cook until golden on each side, about 3-5 minutes per side. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves. Repeat with the remaining 2 sandwiches. Serve immediately, topping with the crispy sage. EAT and ENJOY.

Roasted Butternut Squash

• 2 cups butternut squash , peeled, seeded, and cubed
• 1 tablespoon olive oil
• salt and pepper

Sausage

• 1 tablespoon olive oil
• ½ lb sausage , crumbled, without casings

Creamy Pasta Sauce

• 1 tablespoon olive oil
• 4 garlic cloves minced
• 6 oz spinach
• 1 cup heavy cream
• ⅓ cup Parmesan cheese shredded
• ¼ teaspoon salt

Pasta

• 8 oz farfalle (bow tie pasta)

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

Roast Butternut Squash: Preheat oven to 400 F. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Cook Sausage: In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside. Tip: Cook the sausage while the butternut squash is being roasted.
Make Creamy Sauce: In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.
Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is very salty.
Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.
Cook Pasta and Assemble: Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain. To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired. Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.

FOR THE QUINOA SALAD:

•  2/3 cups red quinoa
•  1 1/3 cups water
•  3 medium carrots, trimmed and peeled
•  1 (15-ounce) can chickpeas, rinsed and drained
•  1/2 cup roasted cashews, roughly chopped
•  1/3 cup currants
•  1/4 cup fresh parsley, roughly chopped

FOR THE DRESSING:

•  2 tablespoons extra-virgin olive oil
•  2 tablespoons apple cider vinegar
•  2 tablespoons maple syrup
•  1 tablespoon fresh squeezed lemon juice
•  1/2 tsp. salt
•  1/4 tsp. black pepper

Quinoa with Shaved Carrots, Chickpeas, Currants and Cashews

1. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to maintain a simmer. Cook the quinoa, covered, for 15-17 minutes, or until all the water is absorbed. Remove the saucepan from the heat and let the quinoa stand covered for 3-5 minutes. Then fluff with a fork and set aside to cool.
2. Meanwhile, combine all the ingredients for the dressing in a small bowl. Set aside.
3. Using a vegetable peeled, shave the carrots into long ribbons. Add the carrot ribbons to the cooled quinoa long with the chickpeas, cashews, currants and parsley. Toss gently. Then drizzle with some of the dressing (you may not use it all, depending on your taste preferences) and toss until evenly coated.
4. This salad can be served immediately. Or chilled in your refrigerator before serving.
5. Leftovers can be stored in an airtight container for 2-3 days.

• 2 pieces pretty thick cut bread
• 1 1/2 avocado
• freshly squeezed lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 2 tablespoons goat cheese crumbled
• 1 ear corn charred
• 1 teaspoon freshly chopped chives

Charred Corn and Goat Cheese Avocado Toast

1. Toast the pieces of bread until the bread is just golden brown.
2. Remove the pits from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
3. Slater the mashed avocado on top of the toast, followed by the crumbled goat cheese, charred corn and chopped chives.
4. Season with Maldon and freshly cracked black pepper. Serve immediately.

• 2 slices sourdough bread
• 1 tablespoon extra-virgin olive oil
• 1 peach, thinly sliced
• 4 slices prosciutto
• 2 slices fresh mozzarella
• 1 teaspoon chopped fresh rosemary

Grilled Peach, Prosciutto and Mozzarella Sandwich

1. Brush the outside of the sourdough bread with the olive oil.

2. Place 1 piece of bread, oil side down, in a medium skillet over medium-high heat.

3. Layer half of the peach slices, prosciutto, mozzarella and rosemary onto the bread, then top with the second slice of bread (oil side up this time).

4. Cook until the bread is toasty and the cheese is melty, about 5 minutes per side.

For the crust

• 1 1/2 cups chocolate wafer crumbs
• 4 tbsp butter, melted

For the ganache

• 1 1/2 cups heavy cream
• 12 ounces dark chocolate, roughly chopped (or 8 oz bittersweet and 4 oz semisweet)
• 4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces
• 1 tbsp flaky sea salt

For the whipped cream

• 1 1/2 cups heavy whipping cream
• 1/2 tsp vanilla bean paste
• 1 pinch salt
• granulated sugar or powdered sugar, to taste (about 1 tsp granulated sugar)

Dark Chocolate Truffle Tart

• Preheat oven to 350F.
• To make the crust, grind the chocolate wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.
• Press the crust into a 10-inch tart pan with a removable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
• Bake the crust for 10-12 minutes. Allow to cool.
• To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don’t let it get too hot, remove when you see those first tiny bubbles.
• Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
• Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
• Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn’t sink in to the chocolate.
• Tip: if you’re worried about your knife sticking to the fudgey chocolate filling while slicing, running your knife under hot water and wiping it clean just before slicing will help get a nice clean slice.
• To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.

Philly Cheesesteak Stuffed Peppers

It sounds fancy. It looks fancy. Yet, it’s painfully simple to make and even easier to enjoy. This one pairs perfectly with our Chilean Carménère.

• 3 green bell peppers
• 1 lb mushrooms (chopped)
• 1 onion
• 1 lb beef sliced into thin strips
• 12 slices Provolone cheese
• oil for cooking
• salt & pepper to taste

1. Preheat a deep skillet with oil. Add mushrooms and cook until they’re slightly browned. Add diced onions and cook until golden brown. Remove the veggies from the skillet and set aside.
2. In a same skillet, brown the sliced beef. Add the veggie mixture back into the pan and season with salt and pepper to taste.
3. Slice bell peppers near the top and clean out the inside. Line one slice of cheese on the inside of each pepper, top them off with the beef mixture, and cover with another slice of cheese.
4. Bake stuffed peppers at 400℉ for 25 minutes. 

Roasted Garlic, Chicken & Spinach Pizza

When was the last time you made some pizza more-or-less from scratch? Try this flavourful recipe and pair it with a dry Sauvignon Blanc:

• 3 tablespoons olive oil, divided
• 8 ounces boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chopped spinach
• Pinch of crushed red pepper flakes, optional
• 1 cup ricotta cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 8 (1-ounce slices) fresh mozzarella cheese

• 1 head garlic
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F.
2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
3. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.*
4. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
5. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
6. Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside.
7. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
8. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
9. Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
10. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
11. Serve immediately.

Easy Mole Sauce

Add a little Mexican versatility into your menu. This sauce is a beautiful addition to chicken enchiladas, tacos, and roasted chicken, and goes really well with a dry Carménère.

• 1 Tbsp. oil avocado or olive
• 1 cup sweet onion finely diced
• 4 cloves garlic crushed
• 1 Tbsp. cornstarch
• 2 Tbsp. chili powder mild or mixed
• 1 tsp. cumin
• ½ tsp. cinnamon
• ½ tsp. coriander
• ⅛ tsp. cloves
• 1 tsp. salt
• ½ tsp. black pepper
• 2 ½ cups chicken broth or vegetable broth
• 1-2 chipotle peppers in adobo sauce with sauce
• 3 Tbsp. almond butter or peanut butter
• ¼ cup raisins or dates
• 2 ½ Tbsp. cocoa powder regular

1. Place a medium-sized saucepan or skillet over medium heat.
2. Add oil and diced onion and sauté for 3-4 minutes.
3. Add crushed garlic and continue sautéing for another minute.
4. In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
5. Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.
6. Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
7. Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
8. Process for 1-2 minutes or until it is completely smooth.
9. Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

Spicy Shrimp Tacos with Mango Salsa

Wish you could still be in Mexico? Bring Mexico to you with these mouthwatering tacos, and finish them off with a tropical fruit wine!

For the Shrimp:

• 1 lb large shrimp peeled, deveined and tails removed
• 1 T chili powder
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne more or less depending on desired spiciness
• ¾ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 T olive oil

For the Mango Salsa:

• 2 mangoes small diced
• ¼ c red onion, small diced
• 1 Jalapeño
• ⅓ c cilantro, freshly chopped
• juice of 1 lime
• salt and pepper to taste

For Tacos:

• 6-8 tortillas

1. Marinate and Prep the Shrimp: Make sure shrimp is thawed and pat dry. Toss with 2 tablespoons olive oil, spices, salt and pepper. Stir well to coat. Set aside until ready to cook. You can marinate for several minutes to one day.
2. Make the Mango Salsa: Chop the onion, jalapeño, and dice the mangoes. Toss together with juice of one lime. Season with salt and pepper as desired. Set aside until ready to assemble tacos.
3. Cook the Shrimp: Heat skillet to medium high. Add the remaining olive oil to skillet and heat until glistening. Add the shrimp to the skillet and spread out to one even layer. Cook for about 3 minutes per side until cooked through. Shrimp will be opaque in color and will curl in tighter when cooked. Transfer immediately to a clean plate.
4. Assemble the tacos. We usually get about 6 tacos out of this recipe but if you make them small tacos, you can get 8. Spoon the shrimp into warmed tortillas and cover with mango salsa. Add any other toppings you love and enjoy immediately.

Prosciutto Apple Wraps

Sharing a glass of Gewurtztraminer with a close friend doesn’t have to be fancy. But this simple recipe adds a hint of luxury:

• 1 apple sliced and cored
• 1 handful fresh basil or arugula- enough for 12-15 apple slices
• 6-8 slices prosciutto – halved
• 4 ounces brie cheese – sliced about 1-inch thick
• a drizzle of balsamic glaze – or honey

1. Core and slice apple into flat ½ inch slices.
2. Layer with a basil leaf. and brie slice. Wrap prosciutto around each apple.
3. Drizzle with balsamic or honey and serve.

Roasted Garlic, Chicken & Spinach Pizza

When was the last time you made some pizza more-or-less from scratch? Try this flavourful recipe and pair it with a dry Sauvignon Blanc:

• 3 tablespoons olive oil, divided
• 8 ounces boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chopped spinach
• Pinch of crushed red pepper flakes, optional
• 1 cup ricotta cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 8 (1-ounce slices) fresh mozzarella cheese

• 1 head garlic
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F.
2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
3. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.*
4. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
5. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
6. Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside.
7. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste.
8. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
9. Top with mozzarella, dollops of ricotta mixture, chicken and spinach.
10. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
11. Serve immediately.

Vanilla Fruit Salad

I personally LOVE recipes that let me sip on wine and incorporate the same wine into my meal. This dish can be prepared with any full-bodied red wine:

• 4 cups fruit (strawberries, pineapple, banana, grapes, blueberries, blackberries, kiwi, mango, mandarin, apple, pear)
• 1 cup lemon juice
• 2 tablespoons vanilla pudding mix instant or regular

1. In a bowl, pour lemon juice over fruit that browns (like pears and apples) and strain.
2. Toss fruit in a large bowl to mix thoroughly.  Gradually add in 2 Tbsp vanilla pudding mix.

Spicy Shrimp Tacos with Mango Salsa

Wish you could still be in Mexico? Bring Mexico to you with these mouthwatering tacos, and finish them off with a tropical fruit wine!

For the Shrimp:

• 1 lb large shrimp peeled, deveined and tails removed
• 1 T chili powder
• ¾ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne more or less depending on desired spiciness
• ¾ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 T olive oil

For the Mango Salsa:

• 2 mangoes small diced
• ¼ c red onion, small diced
• 1 Jalapeño
• ⅓ c cilantro, freshly chopped
• juice of 1 lime
• salt and pepper to taste

For Tacos:

• 6-8 tortillas

1. Marinate and Prep the Shrimp: Make sure shrimp is thawed and pat dry. Toss with 2 tablespoons olive oil, spices, salt and pepper. Stir well to coat. Set aside until ready to cook. You can marinate for several minutes to one day.
2. Make the Mango Salsa: Chop the onion, jalapeño, and dice the mangoes. Toss together with juice of one lime. Season with salt and pepper as desired. Set aside until ready to assemble tacos.
3. Cook the Shrimp: Heat skillet to medium high. Add the remaining olive oil to skillet and heat until glistening. Add the shrimp to the skillet and spread out to one even layer. Cook for about 3 minutes per side until cooked through. Shrimp will be opaque in color and will curl in tighter when cooked. Transfer immediately to a clean plate.
4. Assemble the tacos. We usually get about 6 tacos out of this recipe but if you make them small tacos, you can get 8. Spoon the shrimp into warmed tortillas and cover with mango salsa. Add any other toppings you love and enjoy immediately.

Chickpea Beet Veggie Burger

Want to feel good after eating a burger? This veggie burger is delicious with a light wine such as a Sauvignon Blanc or a rosé:

• 250 g cooked chickpeas
• 200 g raw beets shredded
• 1 onion chopped
• 2 cloves garlic minced
• 2 tablespoons pumpkin seeds ground
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 1 tablespoon chopped basil
• 1 teaspoon red paprika powder
• 50 g rolled oats
• 50 g chickpea flour
• ground black pepper to taste
• salt to taste

Sauteed onion and garlic

• In a large skillet or pan heat oil over medium-high heat until hot.
• Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently.  Stir in the minced garlic and sauté for another 30 seconds. Remove from heat. 

Burgers

• Rinse and drain chickpeas very well and put them in a food processor. Add shredded beets, salt, red pepper powder, and black pepper and gently pulse to combine. The mixture should still be a little bit chunky.
• Now, transfer the mixture to a large mixing bowl. Add sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, rolled oats, and chickpea flour.
• Use a spoon or your hands and mix everything until well combined. Taste and adjust seasonings as needed.
• Form the mixture into 6 big patties (approximately 9 cm in diameter) or 8-9 smaller ones.
• Heat the oil in a non-stick frying pan over medium heat and cook on each side for about 2-3 minutes until golden.

Dessert Cheese Board

Pick and choose any of these ingredients to make an impressive dessert cheese board to match any full-bodied red wine:

• Smoked gouda (great with Shiraz)
• Aged Manchego cheese (with Malbec)
• Aged cheddar (with Malbec)
• Goat cheese (for a Cab Sauv) (sprinkle with brown sugar
• Blackberries, raspberries, strawberries
• Pears, grapes, sweet apples, figs
• Dried apricots, or cherries
• Candied nuts
• Crackers of choice
• Dark chocolate
• Mini dark chocolate chunk biscotti

Shiraz Vermouth Veal

I personally LOVE recipes that let me sip on wine and incorporate the same wine into my meal. This dish can be prepared with any full-bodied red wine:

• 2 tablespoons all-purpose flour
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 to 1 1/2 pounds veal cutlets, cut thinly
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups mushrooms, sliced
• 1/2 cup chicken broth, low-sodium
• 1/2 cup Shiraz, (or Malbec or Cab Sauv)
• 1 tbsp Vermouth (or brandy)
• 1 tablespoon lemon juice

1. Preheat warming drawer or preheat oven to 200 F.
2. Season the veal cutlets with salt and pepper.
3. Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Cook veal in batches, turning once until browned and cooked through—about 4 to 5 minutes total.
6. Remove the veal from the pan, and arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.
7. Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned—about 5 minutes.
8. Stir the chicken broth, wine and vermouth into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
9. Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
10. Return the veal to pan and coat with the sauce and mushrooms. Serve and enjoy!

Light & Refreshing Wine Spritzer

A white wine spritzer couldn’t be easier if you tried. This would be a well-deserved drink after a day of spring cleaning! Use Pinot Grigio, Riesling or a Sauvignon Blanc:

• 2 tablespoons all-purpose flour
• Kos4 oz. white wine (sauvignon blanc, pinot gris, riesling)
• 1 oz. club soda (or sparkling water)
• 1 orange slice
• 1–2 lime slices
• 1 strawberry, sliced

To a wine glass filled with ice (crushed) add 4 oz of white wine of your choice, 1 oz club soda, orange slice, lime slices, and strawberry. Give it a gentle stir. Garnish with thyme or basil and serve.

Grilled Sirloin Steak With Mushroom Peppercorn Sauce

What better to pair with a dark, full Cab Shiraz than a hearty steak. Try this perfectly paired sauce on top for a fancy meal at home:

• 2 Steaks (trimmed of visible fat) – approx 6oz/170g
• 200g of mushrooms
• 1 clove of garlic, crushed
• 4 tablespoons of low fat cream cheese (4 syns)
• 1 cup/240ml of beef stock
• grinded black peppercorns
• fresh parsley
• spray oil

1. Season steaks with salt and freshly cracked peppercorn, and grill them on a BBQ to your liking.
2. Spray a frying pan with spray oil over a medium heat, add the mushrooms and the crushed garlic and fry until lightly golden.
3. Season well with some ground black peppercorns (from a pepper mill)
4. Stir in the cream cheese and the stock and whisk till smooth. Reduce heat and allow to simmer until sauce thickens. If sauce reduces too much just add a little more stock.
5. Sprinkle with some fresh parsley and serve the sauce over the steaks with your choice of sides

Creamy Garlic Parmesan Pasta With Spinach and Mushrooms

This is a filling vegetarian dish that easily pairs with full-bodied red wines, and is shockingly easy to make in a step-by-step fashion:

• 14 oz (400g) farfalle pasta
• 3 tablespoons olive oil
• 2 medium onions, sliced
• 3 or 4 cloves garlic, minced
• 14 oz (400 g)  mushrooms, sliced
• 10 oz (300g) fresh spinach
• 1/2 cup (125ml) low-sodium vegetable broth
• Fresh cracked pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 cup parmesan cheese, grated
• 1/2 cup heavy whipping cream
• 1 teaspoon red chili pepper flakes, optional

1. Cook the pasta in salted water until al dente, according to the package instructions.
2. Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 min. until translucent and slightly browned. Remove from the skillet and transfer to a plate.
3. In the same skillet, add the mushrooms and sauté for about 3 min. until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.
4. In the same skillet, add the spinach and cook for 2 min. until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.
5. Still in the same skillet, heat a little oil, add the chopped garlic and cook for about 30 sec., then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 min., stirring until combined and the cream gets some color.
6. Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then put drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

Lemon Basil Wine Spritzer (top)

Our Sauvignon Blanc goes beautifully into this spritzer. A perfect sipping cocktail to welcome spring!

• 750 mL chilled, dry Sauvignon Blanc
• ½ cup lemon juice
• 16 oz sparkling water (lemon or plain)
• lemon wheels and basil leaves (optional garnish)

Basil Simple Syrup

• ½ cup sugar
• 1 cup water
• ½ cup basil (about 10 springs)

Place the sugar and water in a small pot and bring to a boil. Remove from heat and stir until sugar dissolves. Add basil and let cool to room temperature. Remove basil leaves before using. Place in refrigerator until you’re ready to use.

When you’re ready to prepare the white wine spritzers, fill a large pitcher with chilled white wine, lemon juice, sparkling water and cooled simple syrup. Pour over wine glasses filled with ice to serve. Garnish with lemon wheels if you wish.

Margarita Wine Spritzer (bottom)

Mexico – meet Sauvignon Blanc. Sauvignon Blanc – meet Mexico. Deliciously bright, let this one bring back some fond memories for you:

• 8 ounces sauvignon blanc
• 6 ounces margarita mix (without the tequila)
• 2 ounce club soda
• Lime slices, for garnish

Place ice cubes in a glass. Add the wine, margarita mix, and the club soda and give it a little stir.

Garnish with lime slices and serve.

Chipotle Chicken Burgers with
Mango Salsa

Bring a taste of tropical, delicious summer into your life with this burger, and sip along with a refreshing White Zinfandel:

• 1 rip mango, peeled, deseeded and finely diced
• 1/2 red bell pepper, finely diced
• 1/2 lime, juiced
• 1/4 cup minced cilantro, divided
• Kosher salt and pepper, to taste
• 1 pound ground chicken
• 1-2 whole chipotle peppers in adobo sauce, deseeded and minced
• 2 teaspoons grated garlic
• 4 slices pepper jack cheese
• 4 hamburger buns

1. In a smaller mixing bowl add mango, red bell pepper, lime juice and 2 tablespoons minced cilantro.
2. Mix to combine, taste and season with the desired amount of kosher salt and pepper. Set to the side or make ahead of time and keep covered in the refrigerator.
3. In a medium sized mixing bowl add ground chicken, chipotle peppers, remaining cilantro, grated garlic, and your desired amount of kosher salt and black pepper.
4. Shape into 4 equal sized patties.
5. Over medium heat, cook patties on the grill until the inside of the burger is no longer pink. The burger should feel firm.
6. If you don’t want to grill your burger, heat 1 tablespoon olive oil over medium-high heat in a 12-inch skillet, when the oil is hot add the burgers and cook until no longer pink and feels firm to the touch.
7. Add your cheese to your burgers and let rest covered for 2 minutes to melt the cheese.
8. To serve add one chipotle chicken burger to a bun and top with mango salsa.
9. If you want extra flavor add micro greens!

Strawberry Rosé Mojito

Enhance the strawberry flavour of White Zinfandel by turning it into a mouth-watering mojito:

• 4 large strawberries, chopped
• 14 mint leaves, divided
• 4 ounces rum, divided
• 2 oz lime juice, divided
• 2 oz simple syrup, divided
• 6 ounces sparkling Rosé wine, divided (about 1 (187ml) bottle)
• Mint leaves, strawberries and lime wedges for garnish optional

• Divide strawberries among 2 highball glasses. Muddle. Divide mint leaves among glasses and gently muddle to release oils. Fill both glasses with ice.
• Pour half of rum, lime juice, simple syrup and wine in each of the two glasses. Stir gently to combine.
• Garnish with sliced strawberries, lime wedges and additional mint leaves, if desired.

Lemon Pepper Grilled Calamari

Seafood + lemons + herbs = a match made in heaven! Elevate this dish with a delicious Pinot Grigio at your next dinner party!

• 1/2 pound calamari tubes only
• 1 cup fresh lemon juice
• Freshly cracked pepper
• 1 tablespoon fresh parsley minced

1. Clean calamari tubes well, running water through the inside. If there is a small membrane or muscle still attached at the bottom, cut this off so water can flow freely through the cylinder. Pat tubes dry.
2. In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
3. Heat grill to high heat. Remove calamari tubes from the refrigerator and drain lemon juice. Brush grill with vegetable oil and heat to a medium temperature. 
4. Place calamari tubes on indirect grill heat for 2-3 minutes per side do not overcook. Calamari should be white and firm.
5. Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with cracked pepper and finely chopped parsley.
6. Serve immediately and while hot. Enjoy your Lemon Pepper Grilled Calamari!

Watermelon Tomato Salad

A fresh take on a salad, this dish pairs beautifully with a medium-bodied Pinot Grigio.

• 4 cups scooped out watermelon balls or chunks
• 1/2 cup chopped red onion
• 1 pint cherry tomatoes, halved
• 2 tablespoons fresh chopped basil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste

1. In a large bowl, combine watermelon, onion, tomatoes, and basil.
2. Whisk together oil and vinegar in a small bowl.
3. Pour over salad and toss. Season to taste with salt. Serve immediately or store in the refrigerator and serve later that day.

Pinot Noir Gin & Tonic

Fill a wine glass with ice, add 1.5oz Pinot Noir, 1.5oz gin and 3oz tonic, and stir. Garnish with 3 skewered grapes and 1-3 sage leaves. Voila!

Winter Sangria Recipe

Make 3 – 12 hours ahead of time with a dry white wine like a Riesling, Pinot Grigio, or dry Chardonnay. Mix a bottle of your white wine with:

• 3/4 cup of Gingerale
• 3/4 cup of white cranberry juice
• 1 cup of cranberries (more for garnish)
• the fruit from 1 pomegranate
• 1 sweet apple like a granny smith cubed
• 4 1″ cubes of ginger
• 3 big sprigs of rosemary
• 5 star anise pods

For pretty cranberry garnish, combine 1/4 cup of white sugar and 1/4 cup of water in a sauce pan and allow to simmer. Add in 1 cup of cranberries and stir them continuously to coat them in the sugary syrup, only for about 2 minutes. Remove the cranberries from the syrup and allow them to dry. Once dry, coat them in a bowl of white sugar. Stick a few cranberries on a skewer or tooth pick to garnish your drink. Ta da!

Red Moon Over Manhattan Cocktail

Jazz up the evening with this elegant wine cocktail. In a shaker, combine the following:

• 2oz red wine
• 1/2 oz bourbon
• 1/2 oz simple syrup
• ice

Shake for 20 seconds, and strain into a glass with a large ice cube (or sphere). Rub an orange peel over the rim of the glass. Add a maraschino cherry to the drink, and place two more on a cocktail stirrer to garnish the glass. Hope you enjoy this new classic!

Sausage, Fennel and Pepper Roast

• 3 tablespoons extra virgin olive oil
• 8 sausages
• 5-6 small potatoes cut in half
• 1 fennel bulb cut into thick wedges
• 1 sweet red pepper deseeded and cut into slices
• 1 carrot cut into chunks
• 1 garlic clove crushed
• 1 1/2 tablespoons wholegrain mustard
• 1 cup (250 ml) chicken stock
• parsley for topping