Ingredients
| Sourdough Baguette 2 cloves of Garlic 4 Vine-Ripen Tomatoes Shaved Parmesan |
Olive Oil Salt Dried Basil |
Directions
Slice Baguette
Slice Garlic Cloves
Rub cloves to each Baguette slice
Brush on Olive Oil
Slice Tomatoes
Rub slices of Tomatoes onto Baguette
Pinch of Salt (to taste) to slices of Baguette
Lightly sprinkle dried Basil
Add shaved Parmesan Cheese
Broil on high until parmesan cheese is melted to a golden brown
Ingredients
| 2 heads of Ice Berg Lettuce 4 ripened Figs 2 Pears Pancetta |
Gorgonzola Cheese Olive Oil Red Wine Vinegar Salt Pepper |
Directions
Clean lettuce and slice into quarters
Clean and quarter Figs
Clean and slice Pears
Saute Pancetta until brown
Drain Pancetta and set aside until cool
Lightly break-up quartered lettuce into large salad bowl
Add Figs, Pears and Pancetta
Whisk together 4 tablespoons of Red Wine Vinegar and a 1/4 cup of Olive Oil
Add dressing
Break Gorgonzola Cheese into small clumps a sprinkle over salad
Salt and Pepper to taste
Serve with a glass of Orentano Pinot Noir
Ingredients
| One half breast and one thigh per person Use breasts and thighs, preferably skinned and boneless Salt, pepper and Italian seasoning to taste 3 cloves of chopped garlic one small red chopped onion 1/4 cup parsley chopped |
1/2 cup sliced mushrooms 2 cans of tomato sauce 1 1/2 cups of Orentano Pinot Noir 1 cup of dry black oil cured olives |
Directions:
Add 1/4 cup of olive oil in large skillet pan over medium heat
Flour chicken and sear outside until golden brown
Remove chicken and set aside
In same skillet, saute chopped garlic, onion, parley and mushrooms until onion and garlic are translucent.
Add salt, pepper and Italian seasoning to taste
Add 1 1/2 cups of Orentano Pinot Noir
Add 2 cans tomato sauce
Add 1 cup of dry black oil cured olives
Then place browned chicken into sauce and place pan in oven at 475 degrees
Bake for 40 minutes uncovered.
Ingredients
| 6 Cups of fresh Arugula 1 1/2 tablespoons of olive oil 1/4 cup of orange champagne vinegar 1/2 of a lemon or lime |
1/3 cup of feta cheese 3 cloves of minced garlic 1/2 cup of slice or slivered almonds (optional) 2 cups of fresh sliced red, yellow, and orange peppers |
Directions
Slice peppers into strips and toss with olive oil and salt
Roast peppers at 350 degrees until tender
Saute minced garlic and almonds in olive oil and set aside
Toss arugula with olive oil, champagne vinegar and juice squeezed from lemon or lime
Salt and pepper to taste
Add nuts and garlic to tossed arugula
Top with peppers and feta cheese
Serves 6
Ingredients
| 4 cloves of garlic One small white onion 1/2 cup Italian parsley 1/2 cup Dried Porcini Mushrooms |
1 can of tomato paste, 6 oz 2 cans of tomato sauce, 16 oz each One pound of ground lean meat One cup of Orentano Pinot Noir |
Directions
Re-hydrate dried Porcini Mushrooms in 1/4 cup of hot water
Re-hydrated Porcini Mushrooms finely chopped
Garlic finely minced
Onions chopped
Italian parsley finely chopped
Add 1/2 cup of olive oil in a large skillet pan over medium heat
Brown meat (remove and set aside)
In same skillet add 1/4 of olive oil
Saute chopped garlic, onion, parsley and mushrooms until onion and garlic are translucent
Add salt, pepper and Italian seasoning to taste
Add 1 cup of Orentano Pinot Noir and the water used to rehydrate mushrooms
Add 2 cans of tomato sauce
Add 1 can of tomato paste
Simmer for 2 hours with lid on skillet
Stirring occasionally
Directions
Boil water
Be sure to add salt to pasta water
Boil pasta until al dente
Ingredients
| 6 cups of mixed organic greens 1/4 cup of fresh dill |
4 sliced heirloom tomatoes 1/4 cup of shaved Parmigiano-Reggiano |
Dressing
2 tablespoons of white wine vinegar
2 tablespoons of Dijon Mustard
1/4 teaspoon of salt
1/2 teaspoon of minced shallots
1/4 cup of olive oil
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