Pasta Primavera is a lighter veggie filled take on a classic pasta recipe. Essential Whole Body Wellness expert Jen Bakane put together this delicious "pasta" recipe using zucchini noodles, making for easy spring digestion after a long winter of stagnation. Embrace the lightness without missing out on the flavor! INGREDIENTS Angel hair pasta or Zoodles (zucchini noodles) or a combination of both…
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With the weather warming up and grilling season fast approaching, it’s SLIDER time! Platypus Wine Tours loves sliders for how quick and easy they are to make, as well as for all the fun customizing opportunities. What wine will you pair? It depends on your meat and condiments. Pinot Noir pairs well with a pork slider while Cabernet complements beef. If you’re opting for a tuna slider, a dry…
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This springtime treat comes from St. Francis Winery's Executive Chef Peter Janiak. Use them to upcycle your dyed Easter eggs or to serve as a springtime appetizer. Chef Janiak recommends serving them alongside St. Francis' Martinelli Vineyard Chardonnay for maximum enjoyment. Takes 40 minutes to prepare and serves six people. INGREDIENTS 6 each hardboiled eggs 1 teaspoon Dijon mustard 1 teaspoon…
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Glen Ellen Star prides itself on delicious, local ingredients--often roasted in their wood-fired ovens. This tasty dish puts late winter and early spring ingredients in the spotlight, seasoned with Asian notes of turmeric, galangal, chiles and tamarind. Whether you are able to roast them in your own wood-fired oven or under your broiler, they are sure to capture the season's finest flavors…
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Spring in Sonoma Valley is all about strawberries, and the valley's roadside stands are a great place to source them. Make the girl+the fig's springtime treat for your next dinner party and wow your guests with its simple elegance. Serves 6. INGREDIENTS FOR THE CRUST: 1 cup pine nuts 3 Tablespoons sugar 1½ cups all-purpose flour 8 Tablespoons (1 stick) unsalted butter at room temperature 1 large…
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St. Francis Winery & Vineyards' Executive Chef Peter Janiak came up with this fabulous twist on deviled eggs. Perfect for your next Sonoma picnic or to use leftover eggs from Easter, these salty, smoky, briny and unctuous eggs offer an explosion of flavors and textures to enjoy! Chef Janiak recommends pairing this with St. Francis' elegant Sonoma County Rosé. INGREDIENTS 6 each hardboiled eggs…
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Kunde Family Winery serves this appetizer at the height of spring, when fresh herbs like dill and green onions are in season. Serve this to start off a meal, or on its own for an afternoon picnic or winetasting. With bright lemony flavors, the crostini pair beautifully with Kunde's Block 4SB20 Sauvignon Blanc--yum! INGREDIENTS 1 sourdough baguette – thinly sliced Olive oil 8 oz package cream…
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INGREDIENTS 14 oz tagliatelle fresh or dried 17 oz of fresh or frozen porcini mushrooms 1/2 glass white wine 3-4 mint sprigs or thyme 2-3 tbsp extra virgin olive oil 2 garlic cloves peeled 2 tbsp unsalted butter Salt and pepper to taste Grated parmesan for serving Lemon for zesting INSTRUCTIONS Put water on to boil for the pasta. Add salt once it starts to boil. Clean and gentle rinse dirt from…
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by Hanson of Sonoma Distillery yields one cocktail INGREDIENTS 2 oz Hanson Organic Cucumber Vodka ½ oz fresh-squeezed lime juice ½ oz simple syrup sprig of mint INSTRUCTIONS Add all ingredients to a shaker and fill with ice. Shake and strain into a chilled coupe glass. Garnish with lime and mint…
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If you ever have the serene pleasure of staying at Gaige House + Ryokan, know that these delicious cookies are served every day. Bring this recipe into your home for a balanced treat that's not too sweet. INGREDIENTS 1 cup all-purpose flour 1/8 tsp salt 1 1/2 Tbsp matcha powder 1 stick unsalted butter 1/2 cup powdered sugar DIRECTIONS: Preheat oven to 325. Sift the flour, matcha powder and salt…
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