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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

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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Kunde Family Winery's Heritage Block Zinfandel makes the ideal accompaniment to this savory spring dish! Serve it for a springtime dinner or double the recipe and make it for a spring family feast. Serves 4.

Ingredients

• 8-10 lamb chops
• Salt and pepper

Lamb Marinade

• 1/4 cup olive oil
• 1 T fresh rosemary, minced
• 2 tsp fresh thyme, minced
• 4 garlic cloves, minced
• 2 tsp Dijon mustard

Pistachio Herb

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