In a small bowl, combine olive oil, vinegar, honey, orange zest, orange juice, salt and pepper. Whisk together until mixed.

In a large bowl, combine remaining ingredients. Toss until well combined. Pour dressing from small bowl over slaw in large bowl and toss until coated with dressing.

Refrigerate for at least 30 minutes before packing and serving at your picnic with Ecco Domani wine.

 

Thursday, March 29, 2018 - 23:53

In a small bowl, combine walnut cream cheese cream cheese, finely chopped walnuts and salt and pepper. Mix until thoroughly combined.

Thursday, March 29, 2018 - 12:50

In a small bowl, combine cream cheese, lemon juice, lemon zest, green onions, dill, and salt and pepper. Mix until thoroughly combined.

Using a butter knife, spread cream cheese mixture evenly on one side of each slice of crust-less sourdough bread. Alternate radish and cucumber slices on cream cheese, slightly overlapping each other until covered. Repeat for half of the slices of bread. Match the slices of bread with just cream cheese to the slices of bread with radishes and cucumbers. Make 3 whole sandwiches.

Thursday, March 29, 2018 - 12:44

Heat olive oil in large soup pot over medium-high heat. Add onion and celery to pot and stir, cooking for about 6 minutes, until onions are fragrant and translucent. Add minced garlic to pot and cook for 3 minutes, being careful not to burn the garlic.

Add water, garlic salt, black pepper, cayenne, coriander and vegetable stock to the pot. Bring soup to a boil, cover and simmer on medium heat for ten minutes.

Thursday, March 29, 2018 - 12:37

Arrange slices of bread on work surface. Spread 1 teaspoon of butter evenly on each slice. Carefully flip four of the slices, butter side down on work surface.

Meanwhile, begin heating a cast iron skillet over medium heat on stove top.

Spread ¼ of fig preserves on each of four (butter down) slices of bread. Spread ¼ of Dijon honey spread on top of fig spread.

Thursday, March 29, 2018 - 12:25

Arrange slices of bread on work surface. Spread 1 teaspoon of butter evenly on each slice. Carefully flip four of the slices, butter side down on work surface.

Meanwhile, begin heating a cast iron skillet over medium heat on stove top.

Divide 1 cup Parmesan, mozzarella, spinach leaves and sundried tomatoes into four equal amounts and assemble on four flipped (butter down) slices of bread.

Thursday, March 29, 2018 - 12:19

Arrange slices of bread on work surface. Spread 1 teaspoon of butter evenly on each slice. Carefully flip four of the slices, butter side down on work surface.

Meanwhile, begin heating a cast iron skillet over medium heat on stove top.

Divide blueberry filling, brie cheese and walnut halves into four equal amounts and assemble on four flipped (butter down) slices of bread. Place four remaining slices of bread (butter side up) on open sandwiches, forming four whole sandwiches (buttered sides facing out).

Thursday, March 29, 2018 - 12:10

Heat a tablespoon or so of olive oil in skillet over low-medium heat. Add onion and cook until fragrant and caramelized. Add blueberries, ginger, thyme, apple cider vinegar, brown sugar, nutmeg and kosher salt. Stir while the chutney simmers and thickens for about 12 minutes. Add cornstarch and continue to stir for about 5 more minutes. Remove the skillet from the heat and add lemon juice to chutney. Set aside.

Saturday, February 24, 2018 - 00:20

Use a melon baller tool to make 20 melon balls from the cantaloupe. Set aside 20 mini mozzarella balls. Cut the avocado into 20 chunks uniform in size and about the same size as the melon balls and mozzarella balls.

Make the skewers by piercing one melon ball, one avocado chunk and one mozzarella ball per toothpick. Arrange finished skewers on serving plate. Sprinkle with salt and pepper to taste. Serve with Ecco Domani Pinot Grigio. 

Saturday, February 24, 2018 - 00:14

Preheat the oven to 375 degrees. Roll puff pastry into an 8” square. Cut sheets into four 4-inch squares.

In a bowl, whisk the large egg and brush the egg wash over the puff pastry. Then, sprinkle each square with the sugar (distributing 1/2 tablespoon evenly among the 20 pastry rounds.) Bake the pastry for 10-15 minutes until puff pastry is puffed up and golden brown. Dot each square with about 4 teaspoons of goat cheese. It should soften from the residual heat. Once it does, gently spread it to cover the squares.

Saturday, February 24, 2018 - 00:09

Pages