Skip to main content
Blog
Blog

Blog

Golden State Sliders

These sliders bring together a tantalizing medley of meats and toppings, resulting in a bite-sized masterpiece that embodies the true essence of the Golden State. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Ingredients

Patty Ingredients:

  • 1-pound (454g) medium ground beef
  • ½ pound (225g) lean ground beef
  • 1-pound (454g) ground turkey
  • A bunch of fresh parsley, finely chopped
  • ½ – 1 cups (60-120g) breadcrumbs
  • 1 large egg
  • 3 cloves garlic, minced
  • Coarse salt
  • Ground pepper
  • 3 tablespoons (45g) Worcestershire sauce

Toppings:

  • Arugula
  • Heirloom tomatoes, sliced
  • Pickled red onions
  • 12 buns (recommend brioche)
  • Slices of aged sharp cheddar
  • 2 ripe avocados, sliced

Sauces, as desired:

  • Dijon
  • Ketchup
  • Aioli or mayonnaise

Instructions

  • In a large bowl, combine the ground meats with the chopped parsley, egg, Worcestershire sauce, garlic, and ½ cup of breadcrumbs. If the texture feels too wet, add in more breadcrumbs until the patties feel like they’ll hold their shape.
  • Using hands, roll out into 10-12 even balls, using your mini buns as reference. Reminder! They will shrink a bit as they cook. Press lightly to form patties.
  • Place patties in refrigerator for at least 30 minutes. In the meantime, prepare your toppings.
  • Preheat grill to medium-high. Grill the patties to your liking, adding the slices of cheese on top of the patties once they’ve been flipped. Toast your buns on the grill in the last minute or two before the burgers are done.
  • Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
  • Build with desired toppings and sauces and serve warm.

Suggested Wines:

Falkner Winery~ 2021 Cabernet Sauvignon – The wine has smooth flavors of blueberry and plum.

Chapin Winery ~ 2021 Cabernet Sauvignon This wine has aromas of blueberry, mocha, plum and vanilla.

Wiens Family Cellars~ 2019 Kriel Cabernet Sauvignon – This wine has aromas of black plum, nutmeg & baked vanilla bean

Recipe and photo courtesy of the Wine Institute of California

Share

Trio of Stuffed Peppers

If you’re looking for a party favorite that will appeal to all palates, look no further than this trio of peppers recipe. This recipe comes complete with a trio of different stuffing options: meat, vegetarian, and vegan. We suggest you pair it with your favorite Temecula Valley Zinfandel!

Ingredients

Pepper Preparation

  • 8 jalapeno or poblano peppers halved and seeded
  • 8 sweet red banana pepper or 4 sweet red bell peppers halved and seeded
  • 8 yellow chile peppers or banana pepper peppers halved and seeded

Jalapeno or poblano pepper filling (Meat)

  • ½ lb (226.8g) ground spicy Italian or chorizo sausage
  • ¼ cup (25g) chopped green onions
  • ¼ cup (6g) cilantro chopped
  • ½ cup (60g) smoked Gouda shredded
  • 8 slices of bacon cut in half to make 16 smaller strips

Red banana or sweet red pepper filling (Vegetarian)

  • ¼ cup (30g) chopped asparagus
  • ¼ cup (60g) diced tomatoes
  • 2 tablespoons (20g) chopped red onion
  • ½ cup (75g) feta cheese crumbled
  • 2 tablespoons (5g) shredded basil
  • 2 eggs with 2 tablespoons (28g) extra virgin oil whisked together
  • 1 teaspoon (5.7g) sea salt
  • ½ cup (30g) breadcrumbs

Stuffed yellow chile or banana peppers filling (Vegan)

  • 1 cup (195g) cooked rice
  • ½ cup (85g) cooked black beans
  • ¼ cup (30g) corn kernels
  • ¼ cup (40g) diced tomatoes
  • 2 tablespoons (15g) chopped green onions
  • 1 tablespoon (3g) chopped parsley
  • 1 teaspoon (5g) Tabasco
  • 1 teaspoon (2g) cumin
  • 1 tablespoon (15g) lime juice
  • 1 teaspoon (5.7g) sea salt
  • ½ cup (30g) breadcrumbs

Instructions

  • Jalapeno or poblano pepper filling (Meat)
  • Mix the cheese, onions, cilantro and ground sausage together.
  • Stuff each halved jalapeño with an equal amount of filling and wrap each one tightly with a slice of bacon.
  • Place on a lined baking sheet and bake in a preheat oven at 350°F degrees for 15 to 20 min or until filling and bacon are cooked.
  • Red banana or sweet red pepper filling (Vegetarian)
  • Combine all ingredients, except the feta cheese, into a bowl and mix thoroughly together.
  • Stuff the peppers with an equal amount of stuffing and top with crumbled feta cheese.
  • Bake in 350°F degrees oven for 7 to 10 min or until mixture is firm and cheese is melted and slighted browned.
  • Stuffed yellow chile or banana peppers filling (Vegan)
  • Combine all ingredients into a bowl and mix thoroughly together.
  • Stuff each half pepper with an equal amount of filling and bake at 350°F for 7 to 10 min or until pepper is cooked.
  • An additional option is to top them with a vegan cheese of your choice before baking.

Suggested Wines:

Wilson Creek Winery~ 2020 Zinfandel – The wine is full of flavors of boysenberry and blackberry. 

Akash Winery ~ 2020 Zinfandel – This wine has aromas of blueberry crumble with notes of caramel, campfire smoke, and wild blackberry.

Danza del Sol ~ 2020 Zinfandel – This wine has aromas of blackberry, cinnamon spice, and dried date.

Recipe and photo courtesy of the Wine Institute of California

Share

Cheesy Garlic Pull Apart Bread

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a Temecula Valley Chardonnay.

Yield: 6 Servings
Prep: 5 minutes | Cook: 30 minutesTotal Time: 35 minutes

Ingredients

  • 1 round or oval loaf of sourdough bread
  • 1 stick (8 tablespoons/125 g) butter
  • 2 cloves garlic, finely minced
  • ½ teaspoon (3 mL) salt, omit if using salted butter
  • 3 cups (700 g) shredded Monterey Jack cheese
  • 2 tablespoons (30 mL) chopped fresh parsley

Special equipment: serrated bread knife, pastry brush is helpful but not required, aluminum foil

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven.
  • Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread.
  • Brush the inside cut surfaces of the bread with the melted garlic butter. If you don’t have a pastry brush, you can simply drizzle the melted garlic butter with a small spoon. Reserve about 2 tablespoons (30 mL) for the top.
  • Using your fingers, stuff shredded cheese into the cut surfaces of the bread. The cheese does not have to fit inside perfectly.
  • Brush the top of the stuffed bread loaf with the remaining garlic butter. Place the loaf on a baking sheet and cover with aluminum foil. Bake until the cheese has melted, about 20 minutes. Remove the aluminum foil and bake until the top of the bread gets toasted, about 5 minutes.
  • Sprinkled top of bread with chopped parsley. Serve immediately, with a lot of napkins.
  • Leftover Cheesy Garlic Pull Apart Bread will keep tightly wrapped in plastic wrap or a zip-top bag in the refrigerator for three days.
  • Notes and Substitutions
  • Monterey Jack is our cheese of choice because—what else?—it originates from California! However, any meltable cheese like mozzarella or mild cheddar will work.
  • Make-ahead: You can make this Cheesy Garlic Pull Apart Bread ahead by following the recipe through stuffing the cheese into the bread. Very tightly wrap the prepped Cheesy Garlic Pull Apart Bread loaf and keep it in the refrigerator. When ready to make, remove from the refrigerator, unwrap, and let come to room temperature while you preheat the oven, about 15 minutes. Proceed baking as directed in the recipe.

Suggested Wines:

Maurice Car’rie/Ultimate Vineyards~ 2020 Chardonnay – The wine opens warmly on the nose with baked apple pie, with notes of honeyed toast and orange blossoms.

Ponte Winery ~ 2021 Chardonnay – This wine opens with aromas of luscious ripe peach mid-palate, citrus entry, and a beautiful pineapple finish.

Baily Winery ~ 2021 Chardonnay – This wine is smooth and crisp with a pleasing finish.

Recipe and photo courtesy of the Wine Institute of California

Share

Farmers Fried Rice

Ingredients

  • 2 cups cooked white or brown rice – allow to cool to room temperature
  • 2 eggs
  • 1 tbsp cooking oil (vegetable or canola)
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped green onion
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1/2 cup sliced shitake mushrooms
  • 1/4 cup chopped celery
  • 1/2 cup chopped kale
  • 1/2 cup sliced orange or red peppers
  • 1/2 cup cooked green Fava beans or edamame beans
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp white sesame seeds

Instructions

  • In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
  • Add the sesame oil to the pan and heat on medium-high.
  • Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
  • Increase heat to high.
  • Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
  • Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose. 

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California

Share

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

seasoned chicken with vegetables on a sheet-pan

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with Temecula Valley Zinfandel.

Ingredients

Spice rub: 

  • 1 teaspoon sea salt 
  • 1 teaspoon sweet paprika 
  • 1 teaspoon ground cumin
  • 4 bone-in chicken thighs, about 2 pounds (900 g) 
  • 1 can (15 oz/425 g) chickpeas, drained and rinsed 
  • ½ pound (225 g) carrots, thinly sliced on the diagonal 
  • ½ red onion, thinly sliced from stem to root 
  • 1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced 
  • 4 cloves garlic, thinly sliced 
  • ½ teaspoon ground cumin 
  • 1 teaspoon sea salt 
  • Extra virgin olive oil 
  • 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Serves 4

Directions

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside. 

Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper. 

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one. 

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken. 

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.  

Suggested pairings:

Doffo Winery ~ 2019 Zinfandel This popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.

Leoness Cellars ~ 2019 Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and boysenberry fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

Monte de Oro Winery ~ 2016 Zinfandel – This wine initially offers aromas of raspberries and dried cranberries with a transition to spices – pronounced cinnamon and nutmeg with slight smoky oak.

Peltzer Winery ~ 2017 Zinfandel– This wine offers aromas of pomegranate, red cherry, tart raspberry, black pepper.

Recipe and photo courtesy of The Wine Institute of California

Share

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with your favorite Temecula Valley Zinfandel.

Serves 4

Ingredients:

Spice rub: 

  • 1 teaspoon sea salt 
  • 1 teaspoon sweet paprika 
  • 1 teaspoon ground cumin (see note above)
  • 4 bone-in chicken thighs, about 2 pounds (900 g) 
  • 1 can (15 oz/425 g) chickpeas, drained and rinsed 
  • ½ pound (225 g) carrots, thinly sliced on the diagonal 
  • ½ red onion, thinly sliced from stem to root 
  • 1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced 
  • 4 cloves garlic, thinly sliced 
  • ½ teaspoon ground cumin (see Note above) 
  • 1 teaspoon sea salt 
  • Extra virgin olive oil 
  • 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Directions:

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside. 

Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper. 

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one. 

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken. 

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.  

Suggested Pairings:

Chapin Family Vineyards ~ 2019 Zinfandel – Fruit forward, well balanced with flavors of jammy black cherry and rose petals. 

Doffo Winery ~ 2018 Zinfandel –  Aromas of plum, raspberry, figs, and cherries.

Hart Winery ~ 2018 Zinfandel – Aged 12 months in premium American oak and blend with a kiss of Petite Sirah.

Wilson Creek Winery ~ 2019 Bourbon Barrel Zinfandel – This wine displays flavors for plum and dark cherry with a bit of smokiness.

Recipe and photo courtesy of the Wine Institute of California

Share

Wine Country Recipe ~ Popcorn Trio

Popcorn Trio with Paired Wine

When it’s movie night – or the big game on TV night, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with your favorite Temecula Valley Chardonnay or Cabernet Sauvignon.

Ingredients:

Pimentón Popcorn 

  •  Stovetop Popcorn from ¼ cup popcorn kernels 
  • 1-1/2 tablespoons unsalted butter, melted 
  • 1 teaspoon pimentón (Spanish smoked paprika), hot or mild, or paprika 
  • ½ teaspoon sea salt 

Put the hot popcorn in a serving bowl. Add the butter, pimentón and salt and toss well.

Porcini Butter Popcorn 

  • Stovetop Popcorn from ¼ cup (55 g) popcorn kernels 
  • 1-1/2 tablespoons unsalted butter, melted 
  • 1-1/2 teaspoons porcini powder or mushroom powder (see Note) 
  • ½ teaspoon sea salt 

Put the hot popcorn in a serving bowl. Add the butter, porcini powder and salt and toss well.  NOTE: You can find porcini powder at spice shops and well-stocked supermarkets, or you can make your own by grinding dried porcini to a powder in a spice mill. 

Brown Butter and Parmesan Popcorn 

  • 4 tablespoons (60 g) unsalted butter 
  • Stovetop Popcorn from ½ cup (110 g) popcorn kernels 
  • 1/2 cup (30 g) finely grated Parmigiano Reggiano cheese 
  • ¾ teaspoon sea salt 

Melt the butter in a small saucepan over medium-low heat. Continue cooking, swirling the pan often, until the butter stops foaming and hissing, a sign that most of the moisture has evaporated. At that point, the melted butter will begin to turn golden-brown and smell nutty. Remove from the heat. Put the hot popcorn in a serving bowl and pour the warm brown butter over the popcorn, leaving any dark solids at the bottom of the pan. Add the cheese and salt and toss well.  

Directions:

General stovetop popcorn preparation: Put 1 tablespoon vegetable oil and 3 to 4 popcorn kernels in a heavy saucepan. Cover, leaving the lid slightly ajar, and place over medium heat. When the kernels pop, add ¼ cup (55 g) popcorn kernels and recover, leaving the lid slightly ajar so steam can escape. Cook over medium heat, shaking the saucepan occasionally, until you no longer hear kernels popping. Makes about 7-1/2 cups (1.75 liters). 

Suggested Pairings:

Altisima Winery ~ 2019 Chardonnay – Aged in half stainless steel and half new French oak barrels, this full-bodied Chardonnay is the perfect white wine for the red wine drinker, boasting strong oak aromatics, a creamy texture, and a butter finish.

Baily Winery ~ 2018 Cabernet Sauvignon –  Offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Oak Mountain Winery ~ 2021 Chardonnay – This chardonnay is more creamy, buttery, and oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel.

Thornton Winery ~ Limited Reserve Cabernet Sauvignon -Very classic berry and pepper aromas came forth while subtle herbaceous notes meld with the warm toasty aromas from the oak.

Recipe and photo courtesy of The Wine Institute of California

Share

A Duo of Delicious Spreads

If you’re entertaining, these simple and delicious spreads might be just what you’re looking for. Serve these wine-friendly spreads individually or as a colorful duo with a basket of flatbread crackers, crostini or pita crisps. Pair with your favorite Temecula Valley Sparkling Wine or Sparkling Rosé.

A Duo of Delicious Spreads

Ingredients:

Creamy Roasted Red Pepper and Feta 

  • 1 large roasted red bell pepper, skinned and seeded 
  • 6 ounces (scant 1 cup/180 g) feta  
  • 1 large garlic clove 
  • 1/2 teaspoon dried oregano 
  • Hot red pepper and sea salt to taste 


Spinach, Cilantro and Tahini Spread 

  • 1 cup (1.5 oz/45 g) packed baby spinach leaves (no stems) 
  • ½ cup (65 g) frozen peas (no need to thaw) 
  • 1 green onion, white and pale green part only, sliced 
  • 6 to 8 sprigs cilantro, no thick stems 
  • 1 small garlic clove, sliced 
  • 2 tablespoons (30 g) tahini 
  • Sea salt 
  • Lemon juice, as needed 


Directions:

Creamy Roasted Red Pepper and Feta 

In a food processor, puree all ingredients until fully blended. The mixture will be soft. Chill slightly to firm it. 

Spinach, Cilantro and Tahini Spread 

Put the spinach, peas, green onion, cilantro and garlic in a food processor and process until finely chopped. Add the tahini and a large pinch of salt and blend until smooth. Taste for salt and add a few drops of lemon juice if needed to brighten the flavor. 

Suggested Pairings:

Callaway Winery ~ NV Sparkling Bella Rosé – Elegant in both color and flavor, this charming wine greets you with juicy peach aromas touched with spicy white pepper. 

South Coast Winery ~ Extra Dry Brut – Delicate apple and berry with toasty yeast notes.

Thornton Winery ~ NV Brut – A blend of primarily Chardonnay and Pinot Blanc, giving our wine exciting, crisp fruit characters while taking on a clean and straightforward yeast flavor from the lengthy tirage time. 

Wilson Creek Winery ~ Rosé Sparkling Wine – Crisp, elegant and flavorful.

Recipe and photo courtesy of the Wine Institute of California.

Share

Maple Almond Shortbread Cookies

Maple Almond Shortbread Cookies

Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savory crunch. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Ingredients:

  • 1 cup room temperature butter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 2 tbsp Maple syrup
  • 1/4 cup finely chopped almonds
  • 1/8 cup slivered or sliced almonds for topping after cookies are rolled and cut
  • 1/2 cup icing sugar or all-purpose flour for rolling

Directions:

Preheat oven to 350 F degrees

Toss the 1/8 cup of slivered or sliced almonds into a small strainer over your mixing bowl.  Sprinkle the icing sugar over the almonds and mix until almonds are lightly coated, and sugar has fallen into the mixing bowl below. Set aside the sugar-coated almonds

Add butter, flour, maple syrup, and chopped almonds to icing sugar and mix until all ingredients are fully incorporated.

Cover with saran wrap or clean towel and place in refrigerator for 15 to 20 min.

Take the dough out and lightly dust the rolling surface with icing sugar or flour.

Roll dough out to about 2 mm thick and cut into desired shapes.  Transfer to a baking sheet lined with a piece of parchment paper or silicon sheet.

Sprinkle sugared almonds on top of cut cookies and bake for 10 to 15 min or until golden brown.

Suggested Pairings:

Altisima Winery ~ 2019 Chardonnay – Boasting strong oak aromatics, a creamy texture, and a butter finish.

Bottaia Winery ~ 2019 Spumante – This 2019 vintage Spumante was made in the Cremant style lending both bright acidity with a balanced creaminess.

Lorenzi Estate Winery ~ 2019 Chardonnay – This chardonnay offers nuances of slightly toasted oak, meyer lemon, vanilla and pineapple.  

Wilson Creek Winery ~ Brut Sparkling Wine -Light and refreshing, and very fun!

Recipe and photo courtesy of The Wine Institute of California

Share

Mushroom, Kale & Butternut Squash Pasta

Mushroom, Kale & Butternut Squash Pasta

As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Serves 4

Ingredients:

  • 3 oz butter
  • 1/2 cup chopped oyster mushrooms or shitake
  • 1/2 cup sliced cremini mushrooms
  • 2 tbsp minced garlic
  • 1/4 cup diced white onion
  • 2 cups shredded kale
  • 1 cup small of diced butternut squash
  • 2 oz white wine
  • 2 cups 35% cream
  • 1 cup shredded smoked gouda cheese
  • 2 tsp salt
  • 1 tsp pepper
  • 6 cups cooked bowtie pasta
  • 1/2 cup chopped green onions
  • 1/4 cup toasted almonds

Directions:

  1. In a large frying pan (big enough for all ingredients) heat butter.
  2. Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown.
  3. Add mushrooms and cook on medium for about 5 min.
  4. Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.
  5. Add kale, cream, cheese salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)
  6. Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.
  7. Serve and top with toasted almonds and chopped green onions.

Suggested Pairings:

Bel Vino Winery ~ 2018 Cabernet Sauvignon – Bold & smooth. This elegant wine has aromas & flavors of blackberry, blueberry & Dried cherry.

Foot Path Winery ~ 2018 Cabernet Sauvignon – This wine’s delicious full-body gives it the qualities that makes it so beloved worldwide. This wine can be enjoyed in its youthful stage or when it is aged to perfection.

Lorimar Winery ~ 2018 Cabernet Sauvignon – Truly the holy grail of wine, with complexity to spare; perfumes of black plums, medjool dates, root beer leaf and cedar mingled with black peppercorn and the weathered leather of a whip.

Ponte Winery ~ 2017 Reserve Cabernet Sauvignon – Red berry mix aromas and a touch of roasted red pepper, black pepper and a touch of cedar at the finish with graphite.

Recipe & photo courtesy of the Wine Institute of California

Share
  • Categories

  • Archives

  • Banner Ads