Recipes


All Recipes In ‘Appetizer‘


Squash and Mango Samosas

  1 package (17.3 ounces) Puff Pastry Sheets, thawed 2 cups squash puree (either canned or oven roast a fresh squash and mash) 1 cup mango salsa 1 teaspoon curry powder 2 tablespoons chopped cilantro zest of one lime 1 egg 1 tablespoon water DIRECTIONS Heat the oven to 400°F.  Unfold the pastry sheets on a lightly floured surface.  Roll the pastry… Read More »

Braised Beef with Chermoula

Braised Beef Recipe: 2 tablespoons olive oil 1 (3- to 3 1/2-pound) boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon black pepper 1/4 pound sliced pancetta, finely chopped 1 medium onion, finely chopped 1 medium carrot, finely chopped 2 celery ribs, finely chopped 4 garlic cloves, thinly sliced 4 (4- to 6-inch) sprigs fresh… Read More »

Fromage Blanc with Herbs and Olives on a Cucumber Slice

Recipe: 1 cup of your favorite fresh soft cheese (chevre, fromage blanc, cream cheese) 2 TBSP chopped Castelvetrano green olives 1/2 tsp lemon zest pinch of chopped rosemary   Blend all together, and serve on a crostini or vegetable slice.

Grilled Flatbread with Ricotta, Peas, Mint and Lemon

Ingredients: 1 large pizza crust or flat bread of your choice 1 1/2 cups shelled peas 2 teaspoons olive oil 1 1/2 cups crumbled fresh goat cheese or whole milk ricotta Half a large meyer lemon, seeded and sliced paper thin 1/2 cup shredded hard cheese such as Parmesan, Asiago, or Tomme Two handfuls of… Read More »

Salami and Manchego Palmier

 -1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted -2 tablespoons Dijon mustard -12 thin (not paper thin) slices salami (3 1/2 inches in diameter) -6 ounces Manchego cheese, grated -1 egg beaten with 1 tablespoon water, for egg wash   Directions Preheat the oven to 450 degrees. Place a piece of… Read More »

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

-1 bunch of asparagus -1 cup panko bread crumbs -1/2 teaspoon salt -2 eggs -2 tablespoons water -1/2 cup all-purpose flour     lemon herb sriracha dip Mix together: -1 cup plain yogurt -2 tablespoons lemon juice -1 tablespoon fresh parsley, chopped -1 tablespoon fresh dill, chopped -1 clove garlic, minced -2 teaspoons Sriracha -1… Read More »

Vietnamese-Style Shrimp

INGREDIENTS 4 garlic cloves, coarsely chopped 3 tablespoons sugar 2 large shallots, coarsely chopped 1/4 cup Asian fish sauce 3 tablespoons fresh lime juice 1 teaspoon freshly ground pepper 3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise 1/4 cup vegetable oil, plus more for brushing 24 jumbo shrimp, shelled and… Read More »

Wild Morel and Herbed Chevre Pastry

2015 Dry Rosé Our 2015 Dry Rose is a versatile food wine with a bright acidity that lifts the palate. Flavors of peach and macerated strawberry are enhanced and highlighted by the rich, round mouthfeel. Ingredients 1 Tbsp unsalted butter 1 Tbsp olive oil 1 lb sliced mushrooms (morel, button, crimini) ½ tsp salt ¼ tsp… Read More »

2014 Sparkling Rosé – Summer Pesto Chèvre

2014 Sparkling Rosé – This sparkling blend of Tempranillo, Syrah and Zinfandel presents as a beautifully balanced wine with aromas of guava and kiwi and tastes like sun-ripened strawberries. Summer Pesto Chèvre 1 packed cup parsley leaves (stems removed) 1 packed cup basil leaves (stems removed) zest of 1 lemon juice of 1 lemon 1/4 c… Read More »

2012 Syrah – Mediterranean Sliders

2012 Syrah – This is a full-bodied wine with highlights of ripe plum and cassis.  The rich, full tannins lead to a long, elegant finish.  Drink now or age up to 5+ years. Mediterranean Sliders Serves 4 as a meal, 8 as an appetizer 1/2 lb ground beef 1/2 lb ground lamb 1 Tbs minced onion 1… Read More »