Seared Tuna Salad

“The dressing for this salad includes tahini, a thick paste made of ground sesame seeds that is popular in Middle Eastern cooking.”


  • Seared Tuna Salad4 tuna steaks, about 1 1/2 lb. total, each about 1 inch thick
  • Salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste
  • 6 oz. green beans, cut into bite-size pieces
  • 2 Tbs. tahini
  • Juice of 1 lemon
  • 2 Tbs. water
  • 1 Tbs. olive or canola oil
  • 1/2 lb. mixed salad greens


1. Season the tuna and cook the beans
Place the tuna on a plate and season lightly on both sides with salt and pepper; set aside. Bring a saucepan of salted water to a boil over high heat. Add the beans and cook until crisp-tender, 5 to 6 minutes. Drain, place under cold running water until cool, then drain again and set aside.

2. Make the dressing
Place a heavy fry pan over low heat to preheat. In a small bowl, whisk together the tahini, lemon juice, water, the 1/4 tsp. salt and a pinch of pepper. Taste the dressing and adjust the seasoning with salt and pepper.

3. Sear the tuna and finish the salad
Increase the heat under the fry pan to medium-high and pour in the oil. When the oil is hot, add the tuna and cook, turning once, until browned on both sides but still rare in the center, 4 to 8 minutes total, depending on the thickness. Transfer the tuna to a cutting board and cut on the diagonal into thin slices.

Place the salad greens in a large bowl. Pour two-thirds of the dressing over the greens and toss to coat evenly. Arrange the greens on individual plates. Add a little of the remaining dressing to the beans and toss to coat evenly, then divide between the greens. Fan the tuna slices over the salads, drizzle with the remaining dressing and serve immediately. Serves 4.

Recipe and photo from

Lamb Chops Sizzled with Garlic

Serve this ultra flavorful dish with a side of couscous or rice and your favorite steamed vegetables for a complete weeknight dinner that comes together in a flash. Pair it with a full-bodied red like Vinyes del Terrer Nus del Terrer D.O. Tarragona 2010 from our Collectors Series.


  • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
  • Salt and freshly ground pepper
  • Pinch of dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves, halved
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • Pinch of crushed red pepper


Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Recipe from Janet Mendel courtesy of

Chicken and Mushrooms with Couscous

Chicken and Mushrooms with CouscousFall is here and this simple and quick dish featuring mushrooms, chicken, and couscous with apricots will please everyone in your family and guests alike!  Pair it with a full white wine, such as, our Premier Series wine Bodega Huguet Can Feixes Penedès Blanc Selecció.


  • 1 1/2 pounds cremini mushrooms, halved
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Kosher salt and freshly ground pepper
  • 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
  • 1 cup whole-wheat or regular couscous
  • 1/3 cup chopped dried apricots
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro or dill
  • Plain yogurt, for serving (optional)


Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.

Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes.

Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper.

Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

Recipe courtesy of Food Network Kitchen from

Sea Bass Fillets with Lemon-Hazelnut Brown Butter

Fast and easy, this impressive dish pairs great with steamed veggies and Domaine Sigalas Santorini Assyrtiko 2014 from this month’s Collector’s Series!

Sea Bass Fillets with Lemon-Hazelnut Brown ButterIngredients:

  • 1/2 cup hazelnuts
  • 1 1/2 cups fresh bread crumbs
  • 1/2 cup finely chopped flat-leaf parsley leaves
  • Salt and freshly ground pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Four 6-ounce sea bass fillets
  • All-purpose flour, for dredging
  • 2 large eggs, beaten


  1. Preheat the oven to 350°. On a baking sheet, toast the hazelnuts for 8 minutes, until fragrant. Using a clean kitchen towel, rub the skins off the nuts. Coarsely chop the hazelnuts.
  2. Meanwhile, in a large bowl, mix the bread crumbs with the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
  3. In a skillet, cook 4 tablespoons of the butter over moderate heat until browned, about 4 minutes. Add the chopped nuts and fresh lemon juice. Season with salt and pepper.
  4. In a large skillet, melt the remaining 2 tablespoons of the butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the browned butter alongside and serve.

Recipe and photo from

Baked Penne with Sausage and Creamy Ricotta

“This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It’s then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.”  Pair it with this month’s Premier Series Valle Secreto Key Cabernet Sauvignon Carmenère 2014.

Baked Penne with Sausage and Creamy RicottaIngredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pound hot or sweet Italian fennel sausage, casings removed
  • One 28-ounce can tomato puree
  • 1 1/2 cups water
  • 1 1/2 teaspoons sugar
  • 1 bay leaf
  • 1/4 teaspoon ground fennel
  • Salt and freshly ground pepper
  • 1 pound penne
  • 3 cups Creamy Ricotta
  • 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.
  2. Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.
  3. Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don’t overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

The baked penne can be refrigerated, covered, overnight. Rewarm before serving.

Photo and recipe from: