INGREDIENTS

• 1 (4 to 5-pound) whole chicken, packet of giblets removed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Italian seasoning
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Prep the bird and oven: Bring the chicken to room temperature and thoroughly pat it dry with paper towels—moisture is the enemy of crispy skin. Set a baking rack in the lower third of your oven and preheat to 425°F (220°C).

• Oil and truss: Place the chicken breast-side up in an oven-safe roasting pan or skillet. Tie the legs together, drizzle with olive oil, and use your hands to rub the oil evenly over the entire bird.

• Season: Coat the chicken with salt, pepper, and Italian seasoning. Pat the spices firmly into the skin so they stick.

• Roast: Bake for 70 to 90 minutes. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh hits 165°F (74°C).

• Rest and carve: Transfer the chicken to a cutting board and leave it alone for 15 minutes. This allows the meat to relax and locks the juices in before you slice and serve.

INGREDIENTS

• 2 lbs beef sirloin, cubed
• 1 red onion , cut into pieces
• 1 pint cherry tomatoes
• 1 pint mushrooms

Marinade:

• ⅓ cup soy sauce
• ½ cup olive oil
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 6 cloves garlic, grated
• 3 tablespoons dried basil
• 1 teaspoon ground white or black pepper
• 1 teaspoon red chili paste optional

INSTRUCTIONS

Prep: Make the marinade for the kabobs by mixing the marinade ingredients in a large bowl or in a zip bag. Add the cubed beef, cover with plastic wrap or seal the zip bag, and marinate for 15 to 45 minutes, or up to overnight. You can also use a marinating tray to marinate the already-assembled skewers.

If using wooden skewers, soak them in water for 30 minutes while the beef marinates. This prevents them from burning during grilling.

Assemble:  Thread the cubes of meat through the skewers, alternating with vegetables (if using). Always poke through the middle of each ingredient to prevent from sliding or falling off. Place the assembled beef kabobs on a baking sheet for easy transfer to the grill.

Grill:  Preheat the grill to medium-high heat, about 375F, and once hot, grease your grates by oiling a folded-up paper towel on long grilling tongs.

Place the beef skewers on the grill in the opposite direction of the grill lines. Grill, for about 5 minutes per side, for a total of 10 to 15 minutes depending on the thickness, until the internal temperature of the meat reaches between 140F and 145F, to your desired doneness.

Ingredients:

• 12 oz. fresh white fish filets

• salt and pepper

• 2 cloves garlic, crushed

• ½ cup Sharp Shootin’ Chard (or other white wine)

• 1 tablespoon fresh cilantro, chopped

• 1 tablespoon lime juice

• 1 teaspoon lime zest

• 2 tablespoons olive oil

Instructions:

1. One hour before cooking, season fish with salt and pepper and refrigerate.
2. Lightly oil a non-stick pan, on  high heat, sear each side of the filets for 30 seconds each.
3. Remove fish from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine, cilantro, lime juice , lime zest and olive oil and cook till hot but not boiling.
4. Add fish back to the pan and continue cooking on low heat till cooked through, spooning the sauce over the fish as it cooks.
5. Serve immediately on warm tortillas, chopped cabbag, slices of avocado, and a chilled glass of our Sharp Shootin’ Chard!

Ingredients:

• 4 Elgin-style hot links (or any thick, grillable sausage)

• 4 hot dog buns

• 1 large bell pepper (sliced into thin strips; a mix of red and green looks great)

• 1 large yellow or white onion (sliced into thin strips)

• 1-2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Sauté the Veggies: Heat the olive oil in a skillet over medium-high heat. Add the sliced peppers and onions. Season with a pinch of salt and pepper. Cook, stirring occasionally, for 10-12 minutes until they are soft, slightly charred, and caramelized. Set aside.

2. Grill the Sausages: Preheat your grill (or a grill pan) to medium heat. Grill the sausages for about 12-15 minutes, turning occasionally, until they have nice grill marks and are cooked through to an internal temperature of 160°F.

3. Toast the Buns (Optional): During the last minute of grilling, slice open your buns and place them face-down on the grill for a quick, warm toast.

4. Assemble: Place a grilled sausage into each bun and generously top with the warm, sautéed peppers and onions.

Ingredients:

For the Shrimp

• 1 1/4 pounds extra large shrimp cleaned, deveined, and shells removed
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil

For the Pasta

• 8.8 ounces egg fettuccine pasta
• 8 tablespoons unsalted butter
• 3 cloves chopped garlic
• 1.25 cups grated Parmigiano Reggiano plus more for serving
• 1.25 cups heavy cream
• salt and pepper to taste
• 2 tablespoons finely chopped flat-leaf Italian parsley
• 1 cup reserved pasta water (for thinning)

Instructions

1. Prep Pasta Water & Shrimp: Boil a large pot of salted water. Pat the shrimp dry, season with salt, pepper, garlic powder, and baking soda, and let rest for 5 minutes.
2. Cook Shrimp: Heat olive oil in a large pan over medium heat. Sauté the shrimp for 2–3 minutes until just cooked. Transfer to a plate and cover with foil.
3. Cook Pasta: Boil the pasta until al dente. (Remember to save a little pasta water before draining).
4. Make Sauce: Turn the pan heat down to medium-low. Cook butter and garlic until golden (~2 mins). Stir in the cream and cheese, and gently simmer until thickened.
5. Combine: Toss the cooked pasta into the sauce. Add splashes of reserved pasta water if the sauce needs loosening.
6. Finish & Serve: Stir in the cooked shrimp and parsley. Adjust salt and pepper to taste, and serve with extra grated Parmigiano Reggiano.

7. Serve with a glass of our Cactus Bloom Pinot Grigio. Enjoy!

Ingredients:

• 2 cucumbers, peeled into ribbons using a vegetable peeler
• 2 cups strawberries, sliced
• 1/2 cup pistachios, shells removed and chopped
• 4 ounces fresh goat cheese
• 2-3 sprigs mint, roughly chopped (optional)
• 1/2 teaspoon lime juice
• 1 Tablespoon extra virgin olive oil
• Pinch of salt
• Fresh ground black pepper

Instructions

1. In a large bowl, whisk together the lime juice, olive oil, pinch of salt and ground pepper.

2. Add rest of the ingredients to the bowl and toss together.

3. Serve immediately with a glass of our Bless Your Heart Rosé

Ingredients:

• 1 lb Ground Chuck (80/20 fat ratio)
• 4 slices of Aged Sheep Cheese or Cheddar
• 2 tbsp Sweet and smoky BBQ sauce (like Sweet Baby Ray’s)
• 1 large yellow onion, thinly sliced
• Sprig of fresh thyme (optional)
• 2 tablespoons butter
• 4 slices Texas Toast, grilled in butter
• coarse-ground black pepper and sea salt

Instructions

1. Caramelize the Onions:
   Sauté the sliced onions in a pan with the butter and sprig of thyme (if using) and a generous pinch of salt over medium-low heat. Cook for about 12–15 minutes until they are deep golden brown and jammy. Set aside.
2. Prep the Patties:
   Divide the beef into two thick patties. Press a small indent into the center with your thumb to prevent  doming. Season both sides generously with salt and pepper.
3. Sear the patties:
   Heat a cast-iron skillet or grill to high. Sear the patties for about 3–4 minutes per side for medium-rare.
4. Cheese: In the last minute of cooking, place the aged sheep cheese slices or cheddar on the patties and cover the pan with a lid for 30 seconds to get that perfect melt.
5. Assemble: A light smear of mayo or Dijon mustard. lace the cheesed-up beef on the bun. Pile on a generous amount of caramelized onions, then dollop the BBQ sauce onto the onions. Close it up with another slice of grilled Texas Toast.
6. Serve with some roasted potatoes and a glass of our Zindig Zinfandel! Enjoy!

Ingredients:

For the meatballs:

• 1 lb. mix of ground beef and pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 3 cloves garlic, minced
• 1/2 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 3 tablespoons olive oil (for frying)

For the sauce:

• 1 can (400g) crushed tomatoes

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine, like our Cactus Bloom Pinot Grigio (optional)

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• Salt and black pepper to taste

• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Meatball Mixture: In a large bowl, mix ground beef (or beef and pork), breadcrumbs, milk, egg, minced garlic, chopped onion, and parsley. Add smoked paprika, salt, and pepper. Use your hands to combine gently to keep the meatballs tender.2. Shape the Meatballs: Take about a tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used, yielding about 16-20 meatballs.

   3. Sear the Meatballs: Heat olive oil in a skillet over medium heat. Sear meatballs in batches for 2-3 minutes on each side until golden brown. Transfer to a plate; they don’t need to be fully cooked yet.

   4. Make the Sauce: In the same skillet, add more olive oil if needed. Sauté chopped onion and minced garlic for 5 minutes until softened. Stir in smoked paprika and cumin for 1 minute, then add crushed tomatoes and white wine. Season with salt and pepper, and simmer for 10 minutes to thicken.

   5. Simmer: Return the browned meatballs to the skillet, ensuring they’re covered in sauce. Lower the heat and simmer for 20 minutes, stirring occasionally to prevent sticking.

   6. Garnish & Serve: Once cooked through, garnish with fresh parsley. Serve on their own, over rice, with crusty bread and a hearty glass of our Tempranillo Twang!

Ingredients:

• 10–12 oz dried pasta (tagliatelle, fettuccine, or spaghetti)
• 2 Tbsp olive oil
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 small celery stalk, finely diced
• 2 cloves garlic, minced
• ½ lb ground beef
• ½ lb ground pork or veal
• 2 Tbsp tomato paste
• ½ cup any Hill & Bach red wine
• 1 can (14–15 oz) crushed tomatoes or tomato puree
• ½ cup whole milk or heavy cream
• salt and black pepper
• Small pinch of sugar (optional, to balance acidity)
• Fresh basil or parsley, chopped (for serving)
• Freshly grated Parmesan cheese
• Extra olive oil for finishing (optional)

Instructions

1. Cook the aromatics: Heat 2 Tbsp olive oil in a large, wide skillet or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until very soft and lightly golden, about 6–8 minutes. Stir in the garlic and cook 1 more minute.
2. Brown the meat: Increase heat to medium-high. Add the ground meat, breaking it up with a spoon. Season lightly with salt and pepper. Cook until nicely browned and most of the liquid has cooked off, about 8–10 minutes.
3. Build the sauce: Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly. Pour in the red wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer 2–3 minutes until reduced. Add the crushed tomatoes and milk (or cream). Stir to combine. Taste and season with more salt and pepper, plus a tiny pinch of sugar if the sauce tastes very acidic.
4. Simmer: Reduce heat to low so the sauce is just gently bubbling. Partially cover and simmer for 25–35 minutes, stirring occasionally, until thick and silky.
5. Cook the pasta: While the sauce simmers, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out about ½ cup of the pasta cooking water and set aside. Drain the pasta.
6. Combine pasta and sauce: Add the drained pasta directly into the pan of sauce over low heat. Toss for 1–2 minutes so the pasta absorbs some of the sauce, adding a splash of reserved pasta water if needed to loosen it and help the sauce cling.
7. Serve: Divide the pasta among warm bowls. Top with plenty of freshly grated Parmesan and a sprinkle of chopped basil. Finish with a small drizzle of good olive oil and a twist of black pepper.