Ingredients: 1 pound small white or yellow potatoes, unpeeled and chopped into bite size pieces 1 tablespoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon Meyer lemon salt (or sea salt) Herb Sauce: 1/2 cup fresh Italian flat leaf parsley, chopped 1/2 cup green onions, green stems included (approximately 1 bunch) 1 clove garlic, peeled and chopped 4 tablespoons extra virgin olive oil (good quality) 2 tablespoons red wine vinegar Juice of 1/2 of a medium lemon Salt & Pepper to taste. Directions: Preheat oven to 400 degrees In a large bowl, combine the chopped potatoes with olive oil, Meyer lemon salt and smoked paprika. Toss to coat evenly and spread in a single layer in a 9×12 baking dish. Roast the potatoes in the oven until they are crispy, approximately 30 minutes, flipping them halfway through. In a food processor, combine parsley, green onions, garlic, extra virgin olive oil, red wine vinegar and lemon juice. Pulse until combined and smooth. Remove potatoes from oven and let
Ingredients: 1 lb. bow tie pasta 1/4 cup toasted pine nuts 1 cup Italian flat leaf parsley 1 1/2 cups fresh basil leaves 1 clove peeled garlic 1 Avocado 6 sprigs fresh tarragon, leaves stripped from stem 1/2 cup grated parmesan cheese Juice of 1 medium lemon Approximately 1/2 cup extra virgin olive oil 10 ounces fresh English peas 1 red, yellow or orange bell pepper, finely chopped 1/2 cup celery, finely chopped 4 green onions, finely chopped 1/4 cup red onion, finely chopped Salt & Pepper to taste Directions: Bring a large pot of water to a boil. Salt the water, add the pasta and cook until Al Dente. Toast the pine nuts in a small skillet over low heat until golden brown. Remove from heat and let cool. In a food processor, combine the toasted pine nuts, basil, parsley, cheese, garlic, avocado, tarragon and lemon juice. Turn the food processor and slowly add the olive oil until a thick pesto forms. Season with salt and
Ingredients: 1 pint fresh blueberries 3 Gravenstein Apples, unpeeled & diced 6 Santa Rosa Plums, unpeeled, pitted and chopped 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup white granulated sugar 3/4 cups sifted all purpose flour 3/4 cups packed dark brown sugar 3/4 cups old fashioned oats 12 tablespoons unsalted butter (1 1/2 sticks), cut into small pieces 3/4 cups chopped pecans Directions: Heat oven to 350 degrees. Combine fruit in a large bowl. Mix with spices and white sugar with a wooden spoon and place in a large buttered baking dish. In another bowl, combine flour, brown sugar and oatmeal, stir to mix. Cut in butter with pastry cutter until evenly distributed. Add pecans, mix well, spoon over fruit to cover. Bake until topping is golden brown and juices begin to bubble. Approximately 35 to 40 minutes. Sonoma Brothers Whipped Cream Ingredients: 1 cup cold heavy whipping cream 2 tablespoons maple syrup 1/2 teaspoon vanilla extract 1 tablespoon Sonoma Brothers Whiskey Instructions: Place mixing
Ingredients: 2 cups small heirloom cherry tomatoes 12 oz baby arugula ½ cup roasted pistachios, shelled ½ cup freshly grated Parmesan cheese ½ of a seedless watermelon, cut into 1” cubes 2 tablespoons extra virgin olive oil 1 teaspoon Meyer Lemon sea salt Dressing: Juice of one Meyer Lemon 4 tablespoons good quality extra virgin olive oil Preheat oven to 350 degrees. Place the tomatoes in a small baking dish and coat with olive oil and Meyer Lemon sea salt. Roast the tomatoes for 10-15 minutes, until they begin to burst. Remove from the oven and let them come to room temperature. Once they have come to room temperature, refrigerate. Salad: Combine the arugula and watermelon in a large bowl, lightly toss with dressing, add the roasted tomatoes and pistachios. Garnish with freshly grated parmesan cheese.
Ingredients 3 Cups balled watermelon 3 cups balled cantaloupe 3 cups balled honeydew melon 2 cups Sonoma Brothers Vodka ½ cup pineapple juice ¼ cup finely chopped mint Peach and Strawberry Simple Syrup 1 cup sugar 1 cup water 1 peach, chopped 2 strawberries, chopped To make the simple syrup, combine sugar and water in a pot; bring to a boil. Once it begins to boil, add the chopped peach and strawberry. Bring back to a boil then reduce to simmer for 3-5 minutes. Remove from heat and let cool. Once the syrup has cooled, use an immersion blender to puree. In a large freezer bag or Tupperware container, combine the 9 cups of melon with pineapple juice, vodka and ½ cup of the peach and strawberry simple syrup. Refrigerate for at least six hours, ideally overnight. To serve, transfer to a large bowl and gently toss with finely chopped mint. Serve either on it’s own or use the boozy balls to garnish your favorite libation. Cheers!
Ingredients 1 Medium yellow onion, chopped 1 shallot, chopped 1 ½ tablespoons fresh minced garlic 2 cups chopped carrot 1 ½ cups chopped celery 8 oz. sliced crimini mushrooms 3 sprigs rosemary 8 sprigs thyme 8 sprigs oregano 6 oz organic tomato paste 1 medium tomato, chopped Salt Pepper Extra virgin olive oil ½ Bottle Zinfandel or Cabernet 4 pounds beef short ribs Coat the bottom of a dutch oven or oven safe pan with the olive oil. Season both sides of the short ribs with salt and pepper. Brown the short ribs on both sides and then set aside. In the dutch oven, on the stove, add the carrot, celery, onion, shallot and garlic. Over medium / medium-high heat slowly cook these ingredients down for about 4 minutes. Add the tomato paste and stir together, adding the fresh chopped tomato and mushrooms. Continue to stir for about 3 minutes and then add ½ bottle of Zinfandel. Stir to mix all ingredients together and then put the
Ingredients 4 ears of fresh corn 1 cup heirloom cherry tomatoes, cut in half 1 red, yellow or green bell pepper, diced ½ cup minced red onion ½ cup fresh basil, finely chopped 1 avocado 1 lime (juice) 2 tablespoons pineapple vinegar 3 tablespoons extra virgin olive oil 1 teaspoon sea salt ½ teaspoon ground pepper ½ teaspoon smoked paprika Bring a large pot of water to a boil and add the fresh corn on the cob. Let the water come back to a boil and cook the corn for 4 minutes. Remove from the boiling water and put into an ice bath to stop the corn from cooking and preserve the bright yellow color. Once the corn has cooled, remove from the ice bath and pat dry. Stand the corn on one end and using a sharp knife, cut the corn off of the cob. Put the corn into a large bowl, combine with the diced bell pepper, chopped tomatoes, minced red onion and finely chopped
Ingredients 1 ½ teaspoon sea salt ½ teaspoon ground mustard ¼ teaspoon cayenne pepper ½ teaspoon smoked paprika 1 ½ tablespoons fresh minced garlic ½ cup fresh, finely chopped, Italian flat leaf parsley 1 bottle of IPA or dark beer 4 chicken breasts In a large Tupperware container or gallon sized freezer bag, combine all of the dry ingredients and then add ½ of the bottle of beer, parsley, and garlic with the chicken breasts. Turn to coat and mix everything together. Add the remaining beer. Refrigerate and marinate the chicken for 24 hours. Fire up the grill and make sure it’s hot. Cut an onion in half and rub this on the grill before putting the chicken on. This helps to keep the chicken from sticking to the grill and also adds a little extra flavor, too. Grill the chicken for 4-6 minutes on the first side, then flip it over for another 4-6 minutes, until the chicken is thoroughly cooked.
Prep Time: 20 minutes Cook Time: 15 minutes Yield: 6 Servings Ingredients 12 farm fresh eggs 3 tablespoons unsalted butter ½ cup chopped red and yellow bell peppers ½ cup chopped white or yellow onion 1 tablespoon garlic ½ cup cherry tomatoes, cut in half ½ cup chopped asparagus ½ cup chopped zucchini 1 cup fresh spinach ½ cup shaved parmesan cheese ½ cup shredded mild cheddar cheese ¼ cup cream Sea salt Pepper Lemon Arugula Salad: 10 oz fresh arugula 1 pear ⅛ cup toasted pumpkin seeds 3 tablespoons extra virgin olive oil Juice of one meyer lemon Sea salt Pepper Instructions Preheat oven to 350 degrees In a large mixing bowl combine the eggs and cream. Using a hand mixer, combine until eggs begin to fluff, season with salt and pepper. In a large sautee pan, melt the butter over medium heat. Add the garlic, onion, peppers, zucchini and asparagus and sautee until soft, about 4-6 minutes. Line a large 6-muffin tin and fill each
Prep Time: 20 minutes Cook Time: 15 minutes Yield: 6 Servings Ingredients 4 4-6 oz. Fresh salmon filets 2 tablespoons unsalted butter 3 tablespoons brown sugar ¼ cup seeded brown mustard 1 teaspoon soy sauce 1 teaspoon fresh grated ginger Sea Salt Pepper Watercress Salad: 12 oz watercress Sea Salt Pepper 1 teaspoon Pineapple vinegar 3 tablespoons Extra virgin olive oil Instructions Preheat oven to 350 degrees. Season the salmon filets with the sea salt and pepper, and place skin-side down on a lined baking sheet. In a small saucepan, over medium heat, melt the butter and add the brown sugar. Stir until the sugar has dissolved and then add the mustard, soy sauce and ginger. Continue to simmer until the sauce thickens a bit. About 4 minutes. Brush the sauce over the salmon generously and roast in the oven for 12-15 minutes. Combine watercress, extra virgin olive oil and pineapple vinegar, season with sea salt and pepper to taste. Serve the salmon over a bed of