Recipes


All Recipes In ‘Vegetarian‘


Wild-Foraged Mushroom Crostini

Ingredients: 1 tablespoon unsalted butter Extra-virgin olive oil 1 lb mixed fresh mushrooms such as porcini, chanterelle, hedgehog, morel, or anything in season at your local farmers market (you can sub in shitake, oyster or button mushrooms if you cant find wild mushrooms) 1 shallot, thinly sliced 2 garlic cloves, thinly sliced 1/4 cup red… Read More »

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 »

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.

Thai Cold Noodle Salad

Ingredients: 2lb cooked Yaki Soba Noodles 2 Cups Shredded Carrot 2 Cups Shredded Cabbage 2 Cups Slivered Snow Peas Sauce: 3 Cans Coconut Milk 3 Garlic Cloves Chopped 3-4 medium Shallots Chopped 2 Cups Chopped Rhubarb 1 Garlic Scape Chopped 2 TBS Ginger, peeled and chopped Lime Juice to taste Salt and pepper to taste… Read More »

Roasted Butternut Squash Soup with Spanish Gulch Chevre

2014 Chardonnay – Our 2014 Chradonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish. Roasted Butternut Squash Soup with Spanish Gulch Chevre 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4… 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 »

2013 Chardonnay – Baked Ricotta and Roasted Garlic Oil

2013 Chardonnay – Our 2013 Chardonnay was barrel-fermented in French oak. It has aromas of grilled, ripe pear and toasted coconut. The creamy texture leads to a bright vanilla finish. Baked Ricotta 2 cups ricotta 1 Tbs thyme zest of one lemon 2 tbs olive oil 1/4 tsp red pepper flakes 1/2 tsp salt 1/2… Read More »

2012 Gewürztraminer – Roasted Sunchoke, Spinach, and Caramelized Onion Dip

2012 Gewürztraminer The 2012 Gewürztraminer is a dry style Gewürztraminer with aromas of guava, Meyer lemon and a hint of clove. The flavor is fresh and bright, with notes of spicy pineapple and a zesty finish. Roasted Sunchoke, Spinach, and Caramelized Onion Dip makes 4 cups 1 (10 ounce) package frozen spinach, defrosted and drained… Read More »

2012 Viognier – Thai Fresh Spring Rolls

2012 Viognier  The 2012 Viognier has aromas of candied orange peel and grapefruit. It is creamy and smooth, with a hint of fresh Key lime in the finish. Thai Fresh Spring Rolls serves 4 1 pkg. round rice wrappers (dried) 1 cup thin rice noodles, cooked and rinsed with cold water, drained, tossed with ¼… Read More »

2012 Rosé – Savory Lemon Chèvre Bread Pudding

2012 Rosé  Our 2012 Rosé is a dry rosé made from Tempranillo and Zinfandel. It is a smooth, bright wine with aromas of strawberry and ripe honeydew melon with a fresh, round finish. Savory Bread Pudding serves 8 5 cups of cubed bread (with crust) 10 large eggs 1 quart whole milk 1 Tablespoon Dijon… Read More »