Spinach Stuffed Mushrooms
Prep Time: 15 minutes - Cook Time: 30 minutes -  Total Time: 45 minutes Yield:  4-6 servings Ingredients: -  1 tsp Olive Oil (Frantoia)  - 2 Tbsp Miscuglio Italian Dried Herb Blend -  2 cups packed Baby Spinach, chopped -  1 6oz can Artichoke Hearts, drained and chopped -  4 Tbsp Cream Cheese, softened -  2 Tbsp Mayonnaise -  3 Tbsp Grated Parmesan Cheese... Read More ›
Garlic Herb Lamb Chops
Garlic, lamb, and herbs are a perfect pairing for our 2016 Tosca's Cuvee. The Merlot base (83%) offers rich, dark berry and black cherry notes that complement the richness of the lamb and the spicy herb crust. The Syrah portion (17%) stands well against the mild game flavor of lamb and supplies the tannin to... Read More ›
Slow Cooker Pasta Fazool
Fazool is from the word in the Sicilian dialect that means ‘beans.’ Our January Recipe is  really simple, hearty and is perfect for the crock pot. This soup is packed with ground beef, vegetables, beans, tomatoes and pasta. Leave it to the Italians to make comfort food at its finest but SO simple to make!… Read More ›
Turkey-Bacon-Avocado Grilled Cheese Sandwich
Leftover Turkey is a staple this time of year. Here is a quick delicious way to use up some turkey in this delicious grilled sandwich. Pour a glass of Jacuzzi Montepulciano or the Cline Marsanne-Roussanne for a perfect pairing. Ingredients: 3 slices of bacon 1 Tbsp butter 2 slices bread 2 slices turkey 1/2 avocado, sliced 2 slices cheddar… Read More ›
Tiroler Gröstl
Tiroler Gröstl is one of the hearty favorites from the skiing and hiking region of Tirol. Traditionally, it is a delicious and satisfying way of using up yesterday’s left-overs. It makes a great shared-from-the-pan mountain lunch. We think it would be good with the Paul Achs Lust und Leben or the Yalumba Y Series Yalumba… Read More ›
Pumpkin Chili
One of the most popular recipes we have ever had for the Wine Club is Pumpkin Chili. This recipe is a variation on the original. It is a little spicier (if your taste buds run that way) than the original but it is also a bit simpler to prepare. Try it with the Matchbook Super… Read More ›
Zucchini Ribbon Pasta
If you don’t have enough zucchini for this recipe, I will gladly give you some. Try this with the Buty Wildebeest White Blend, or the Ull de Llebre Trempranillo. Ingredients 3/4 pound whole-wheat fettuccini 2 medium green zucchini (about 1 pound) 2 medium yellow zucchini (about 1 pound) 3 Tbsp Olive Oil 4 cloves garlic,… Read More ›
Summer Pepper Ricotta
Summer Pepper Ricotta This recipe takes advantage of summer bounty. Use fresh peas, fresh oregano, fresh peppers, fresh zucchini, and fresh herbs from the garden to make this dish pop. Try it with the Carlton Cellars Pinot Blanc or the Colosi Salina Rosso from this month’s wine club. Ingredients: 1 cup part-skim ricotta cheese 1/2… Read More ›
Big Sky Steak Salad
This recipe is a great one for a warm summer night. Try it with the Castellani Sangiovese. It incorporates ingredients (in bold) found at the Wine Gallery. Prep Time: 10 minutes – Cooke Time: 15 minutes – Total Time: 25 minutes Yield: 4-6 People Ingredients:  – 1 lb Flank Steak – 2-3 Tbsp Roasted Coffee Rub… Read More ›