Beef in Red Wine Sauce

WINE PAIRING:

Cabernet or Burgundy

BLACK BEAN, CORN AND RED
PEPPER SALAD WITH CHILI-LIME DRESSING

Ingredients:

• ¼  teaspoon ground cumin
• ¼  teaspoon chili powder
• Pinch of cayenne
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• Kosher salt
• 1 can black beans, drained and rinsed
• 1 can sweet corn
• 1 red bell pepper, small diced
• 2 green onions, very thinly sliced
• 2 Tablespoons minced red onion
• 2 Tablespoons chopped fresh cilantro

Preparation:

• 1. In a small bowl, whisk together cumin, chili powder, cayenne, lime juice, oil and salt to taste.
  2. In a medium bowl, mix the beans, corn, red pepper, green onion and red onion. Pour on the dressing and mix well. Just before serving, add the cilantro.

Creamy Pesto Chicken

WINE PAIRING:

Merlot or Chardonnay

CAPRESE SALAD

Ingredients:

• 1 pound (about 2 large) heirloom tomatoes.
• ½  pound fresh mozzarella
• ¼ cup fresh basil, washed well and dried
• Extra-virgin olive oil
• Sea salt
• Freshly cracked black pepper

Preparation:

• 1. Slice mozzarella and tomatoes to preferred thickness.
  2. Arrange by alternating tomato, mozzarella, and basil, overlapping elements slightly.
  3. Drizzle with olive oil.
  4. Season salad with salt and pepper.

Lemon Butter Chicken

WINE PAIRING:

Chardonnay or Sauvignon Blanc

SALAD WITH WARM GOAT
CHEESE ROUNDS

Ingredients:

• ½ (11-ounce) log plain or herbed Montrechet (goat cheese)
• 1 extra-large egg white, beaten with 1 tablespoon water
• Fresh white bread crumbs
• For the dressing:
• 2 tablespoons good cider vinegar
• Pinch sugar
• ½ cup good olive oil
• Salt and freshly cracked pepper to taste
• Mixed salad greens
• Olive oil and unsalted butter, for frying

Preparation:

• 1. Slice the goat cheese into 12 (½-inch-thick) slices.
  2. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated.
  3. For the dressing, place the vinegar, olive oil, sugar, salt, and pepper in glass jar and shake to combine.
  4. Season, to taste.
  5. Toss the salad greens with enough dressing to moisten.
  6. Melt 1 tablespoon oil and 1 tablespoon butter in a sauté pan over medium-high heat until just under smoking.
  7. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside.
  8. Top each salad with 2 warm rounds and serve.

Pork in Chipotle BBQ Sauce

WINE PAIRING:

Shiraz or a Petit Verdot

CARROT AND AVOCADO SALAD

Ingredients:

• ½  lb. medium carrots
• 1 firm-ripe California avocado
• ½  cup chopped fresh cilantro
• ¼  cup finely chopped onion
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely chopped
• Salt and black pepper to taste

Preparation:

• 1. Halve carrots lengthwise, then cut diagonally into 2-inch pieces.
  2. Cook carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
  3. While carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.
  4. Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with carrots. Toss to combine.

Smoked Apple & Uncured Bacon Chicken

WINE PAIRING:

Fume/Sauvignon Blanc,
Chardonnay, Pinot Noir

FRISEE AND APPLE SALAD

Ingredients:

• 2 heads Frisee lettuce
• 1 Fuji apple, sliced
• ¼ cup crumbled blue cheese
• ¼ cup roasted, salted walnuts

Walnut Vinaigrette Dressing:

• 1/8 cup apple cider vinegar
• 1 tablespoons sugar
• ½ cup walnut oil

Preparation:

• 1. Add vinegar, sugar, and oil to a food processor or blender and mix slowly.
• 2. Pour vinaigrette into a container and season with salt and pepper to taste.
• 3. Toss Frisee lettuce, apples, blue cheese, and vinaigrette together.
• 4. Garnish with walnuts.

Rosemary Chicken

WINE PAIRING:

Chenin Blanc, Chardonnay,
Pinot Noir

SPRING GREENS WITH
ROASTED VEGETABLES

Ingredients:

• 1 small jar Roasted red bell peppers, drained
• ¼ pound asparagus, ends removed
• Mixed Spring greens
• 1 tablespoon good olive oil
• Freshly ground black pepper and salt to taste
• 2 tablespoons toasted pine nuts

Dressing:

• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Dijon mustard

Preparation:

• 1. Preheat oven to broil
  2. For dressing: Place white wine vinegar, olive oil and Dijon mustard in glass jar and shake well to blend.
  3. Cut the asparagus into 2-inch lengths diagonally, coat with olive oil and season with salt and pepper.
  4. Broil the asparagus for 2 minutes turning frequently. Remove from oven and allow to cool for 10 minutes.
  5. To serve: Toss greens with red pepper strips, asparagus and the dressing and top with pine nuts.

Roasted Garlic Chicken

WINE PAIRING:

Pinot Noir, Merlot, Chardonnay

ARUGULA SALAD WITH CARAMELIZED
ONIONS, GOAT CHEESE, AND WALNUTS

Ingredients:

• 2 tablespoons olive oil
• 1 ¼ pounds red onions, thinly sliced
• 5 tablespoons extra-virgin olive oil
• 4 tablespoons Balsamic vinegar
• 2 5-ounce packages baby arugula
• 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled
• 2 Tablespoons toasted walnuts
• Salt and pepper to taste

Preparation:
For carmelized onions:

• 1. Heat oil in heavy large skillet over medium-high heat.
  2. Add onions and sauté until golden brown (about 15 minutes)
  3. Remove from heat, sprinkle with a tablespoon of Balsamic vinegar and season with salt and pepper.

For salad:

• 1. Whisk oil and remaining Balsamic in small bowl. Season dressing with salt and pepper.
  2. Place arugula in very large bowl with caramelized onions, nuts, and goat cheese.
  3. Toss with enough dressing to coat lightly.
  4. Season to taste with salt and pepper

Chicken Florentine

WINE PAIRING:

Pinot Noir, Merlot, Chardonnay

CUCUMBER TOMATO SALAD
WITH GARLIC DRESSING

Salad Ingredients:

• 1 small English cucumber, thinly sliced
• 3  Roma tomatoes, small diced
• 1 Yellow bell pepper, cut into strips
• 2 cups of either Romaine or Butter lettuce, chopped into 1 inch pieces

Dressing:

• Juice from half a lemon
• 1 clove of garlic, minced fine
• ½ cup plain yogurt
• 2 tbsp extra virgin olive oil
• ¼ cup flat leaf parsley, finely chopped
• ¼ cup fresh mint, finely chopped
• Salt and pepper to taste

Preparation:

• 1. Whisk together dressing ingredients and season with salt and pepper.
• 2. Toss salad ingredients with prepared dressing and serve immediately.