Ingredients:

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence from www.foodnetwork.com

This recipe is quick, light, and perfect for spring! Pair it with something similar like a pinot blanc, such as, Camille Braun Cuvée Marguerite-Anne Pinot Blanc 2014 from our Premier Wine Series Club!

INGREDIENTS:

• 6 ears corn, husked
• 3 Tbsp. olive oil
• 1 tomato, cubed
• 1 lb. ready to eat shrimp, tails removed
• 1 medium California Avocado, cubed
• 1/2 cup fresh basil leaves, chiffonade
• 3 Tbsp. fresh lime juice
• As needed Kosher salt & freshly ground pepper, to taste

INSTRUCTIONS:

Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish.  Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn. Add shrimp and diced avocado. Toss lightly, ensuring that the avocado dices stay intact. Season to taste with salt, pepper, and more lime juice, if desired.

Recipe and photo from: www.californiaavocado.com

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Pair it with our Collectors Series Silvio Grasso Barolo 2011.

SERVINGS: 8 TO 10

INGREDIENTS

• Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
• Kosher salt
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 1 cup dried sour cherries (6 ounces)
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup finely chopped parsley
• 1 1/2 tablespoons chopped fresh thyme
• Freshly ground pepper

HOW TO MAKE THIS RECIPE

Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.

Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.

MAKE AHEAD
The sour cherry stuffing can be refrigerated overnight. Bring to room temperature before using.

NOTE
Ask your butcher for whole boneless duck breasts. They are also available online from D’Artagnan or Grimaud Farms.

Recipe and photo from www.foodandwine.com.

Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken. Pair it with our Premier Series Château Chanteloiseau Cuvée Jean Jules Graves Blanc 2014.

SERVINGS: 12

INGREDIENTS

• 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
• 1 1/2 pounds brussels sprouts, halved
• 2 large red onions, cut into thin wedges
• 1 cup canola oil
• Salt and freshly ground pepper
• 1 cup plain fat-free Greek yogurt, plus more for serving
• 2 tablespoons minced fresh ginger
• 2 large garlic cloves, minced
• 1 tablespoon Madras curry powder
• 4 pounds skinless, boneless chicken thighs
• Warm naan, for serving

HOW TO MAKE THIS RECIPE

Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

MAKE AHEAD
The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Recipe and photo from www.foodandwine.com.

Perfect for winter, this stew uses short ribs instead of the tradition rump roast which results in succulent and fabulous dish that will leave you wanting more!

INGREDIENTS

• 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
• 1/4 cup all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 2 cups dry red wine
• 3 cups veal or chicken stock
• 6 carrots, cut into 1/2-inch dice
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 3 medium parsnips, peeled and cut into 1/2-inch dice
• 1 large onion, cut into 1-inch dice
• 1/2 pound cremini mushrooms, quartered
• 1 tablespoon thyme leaves, chopped
• 8 sage leaves, coarsely chopped
• Kosher salt and freshly ground pepper

INSTRUCTIONS

1. In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

2. Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

3. Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.

Recipe from Ethan Stowell, courtesy of www.foodandwine.com.

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

Ingredients:

• 4 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

Directions:

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 www.williams-sonoma.com.

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.

Ingredients:

• 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

Directions:

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 www.foodandwine.com