Combine black-eyed peas and white beans in a large mixing bowl. Add tomatoes, red onion, green pepper and jalapeño to bowl. Stir.

Combine vinegar, sugar, zest, salt and pepper in a small bowl and stir until sugar dissolves. Add the oil and whisk. Pour liquid mixture over beans in the large bowl. Add the cilantro and toss until well-combined. Refrigerate for at least 2 hours to develop full flavor.

Serve with corn chips for New Year’s entertaining!

Thursday, November 30, 2017 - 20:53

Heat olive oil in a medium pan over medium heat with onions. Cook, stirring regularly, until caramelized. Add the garlic to the onions and stir for a few minutes. Add frozen collards and frozen peas to the pan and cook until warmed through. Add remaining spices to the pan and stir. Remove pan from direct heat.

Add cooked peeled potatoes to the pan and mash the mixture together with fork or masher. Mash in the salt and pepper.

Let the mixture cool enough to handle with your hands.

Thursday, November 30, 2017 - 20:48

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and sprinkle with flour.

Sift the all-purpose flour into a medium mixing bowl. Add salt and baking powder and stir until well combined.

Use a mixing bowl and hand mixer or stand mixer to cream the butter and sugar together until smooth. Add the eggs, vanilla extract, almond extract, orange liqueur, orange zest to the mixing bowl and slowly mix until well combined. The texture should be light, slightly fluffy, and totally smooth except for the zest.

Thursday, November 30, 2017 - 20:41

Heat olive oil in a large soup pot over medium heat. Add the onion and stir frequently until translucent. Add the garlic, red pepper, diced tomatoes, and Ecco Domani Pinot Grigio. Stir the liquid mixture and bring to boil. Add the mussels to the liquid and cover the pot with a lid. Cook mussels for about 2½-3 minutes. Every 20 seconds grip the handles of the pot with lid over it and give the pot a shake to separate the mussels.

Thursday, November 30, 2017 - 20:36

Chop tomatoes, basil, parsley, garlic and onion into fine, uniform size.

Add to large bowl and stir together gently.

Finely chop black olives and add to bowl.

Add olive oil and stir until evenly coated.

Salt a pot of water and bring to boil.

Add 16 ounces of pasta to boiling water and cook until done.

Drain pasta and toss sauce with noodles in serving bowl.

Sprinkle with freshly ground black pepper and Parmesan cheese if desired!

Enjoy with a glass of Ecco Domani Pinot Grigio.

Saturday, July 29, 2017 - 12:57

Whisk together sugar and water in a large saucepan. Bring to a simmer and stir until sugar is dissolved. Arrange lemon slices in a single layer in the simple syrup and lightly simmer for about 15 minutes, until rinds are softened and slightly translucent. Remove slices from saucepan and let cool on parchment paper at room temperature. Lemon rounds can be stored in fridge for several days. Serve with your favorite Ecco Domani wine or winetail!

Wednesday, March 29, 2017 - 15:49

Preheat grill to medium-high heat. Brush corn with olive oil and grill for 5 minutes. Remove from grill and slice kernels off the cob.

Combine zucchini, red onion and Portobello mushrooms in a bowl. Toss with about 1 tablespoon of olive oil and salt to taste. Add vegetables to a grilling basket or a foil pouch and grill for about 7-8 minutes. Remove from heat and toss with corn.

Meanwhile, preheat oven to 450 degrees. Slice baguette on the diagonal, brush with olive oil and bake for 5 minutes, until golden brown. Remove from oven and allow to cool 5-10 minutes.

Wednesday, March 29, 2017 - 15:46

In a large pitcher, combine Pinot Grigio, zest and juice of 1 lemon. Thinly slice the remaining 2 lemons in rounds. Add lemon slices, simple syrup and a splash of lemon-lime soda. Lightly stir. Cover and allow flavors to infuse for at least 30 minutes. Serve in your favorite glasses over ice! 

Tuesday, March 28, 2017 - 13:09

Arrange assortment of Italian delicacies on the wooden cutting board. Serve with toothpicks and cocktail napkins – and Ecco Domani Pinot Grigio, of course!

Tuesday, March 28, 2017 - 13:05

Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.

In a small bowl, mix together the cream cheese, green onions, pancetta, garlic powder and cheddar.

Stuff the sliced peppers with the filling, about a heaping tablespoon each.

Place on prepared cookie sheet, then sprinkle each pepper with extra cheddar cheese.

Bake in the preheated oven for 10-12 minutes, until cheese is melted and bubbly and peppers have softened. 

Saturday, February 25, 2017 - 13:15