Sides/Sauces

Tama's Cranberry Cumberland Sauce

This cranberry sauce is sweetened with orange juice and spiced with mustard, clove and cinnamon.

Collard Greens With Applewood-Smoked Bacon

Collard greens are high in vitamins K, C and A. A bit of smoked bacon and long simmering make them irresistible.

Brys Estate Vineyard & Winery's Israeli Couscous with Asparagus, Peas & Feta (With Panko Chicken)

Serve this with grilled shrimp splashed with fresh lemon juice, a Panko coated chicken breast (see additional recipe), or have it as a casual lunch with your favorite sandwich.

Brys Estate Vineyard & Winery's Bucatini Amatriciana

This is a fantastic pasta dish that will transport you directly to the heart of Italy! Bucatini is a pasta noodle that looks like spaghetti, however it's hollow in the center resulting in a long hollow tube that absorbs the sauce beautifully.

Nona's 'Tiedla': No-Garlic, No-Onion Vegetable Casserole

There are people who don't like garlic and onions and for this reason shy away from tomato-based Italian dishes. This "Tiedla" is adapted from a dish my friend's Italian grandmother made (without a recipe) that is seasoned with fresh herbs.

Gloria Ferrer's Beggars Purses: Mushrooms Baked in Parchment

Elegant enough to serve at a formal dinner, but easy enough to throw on the bbq at the last minute, these savory packets of mushrooms, fresh herbs and cured ham are fragrant and delicious.

Salsa Fresca

Fresh tomato salsa charged with garlic, onion and lemon makes a zesty topping for grilled meats and companion to guacamole and chips.

Mango Salsa

Hot spice, sweet mango, tangy lime and savory cilantro make a complexly flavored tropical salsa perfect to top fish and seafood.

Roasted Garlic and Tomato Salsa Roja

Cook this smoky garlic/tomato salsa on the grill while you grill flank steak for steak tacos.

Tama's Sweet Corn Pone

Sweet, tender corn pone is moister than cornbread, but firmer than corn pudding. This recipe uses fresh kernels cut from the cob. Serve as a side dish with your favorite barbeque.

Trione Vineyards & Winery's Point Reyes Bleu Cheese Mousse

Bleu cheese, fresh herbs and cream cheese mix to create a delectable mousse for any kind of dish!

Venteux Vineyards Spicy Chipotle Syrah Jam

Mmmm....hot, sweet and spicy! Pair this quick, thick jam with salty cheeses like Parmesan and Pecorino. Don't forget the glass of estate-grown Venteux Vineyards Syrah!

Sorelle Red Wine Compound Butter

Red wine, shallots and porcini mushrooms infuse butter with flavor. Easy to make, use the butter to top grilled steak or spread on baguettes to pair with red wine.

Keller Estate Cranberry Sauce with Pinot and Figs

Chef's hint: for perfect pairing, use some of the wine you are pouring with dinner in your meal. Keller Estates offers their delicious cranberry sauce with Pinot Noir!

Peloton Savory Bread Pudding

This savory bread pudding is packed with flavor and takes comfort food to a whole new level! 

Valley of the Moon Carrot Puttanesca Sauce

The natural subtle sweetness of the carrot and tomato, combined with the salty olives, complement the acidity and robust flavors in Madrone's new release wine, 2012 The Bough.

Gary Farrell Sesame Crusted Crab and Mango Tea Sandwiches

What better way to spend a spring afternoon than in the great outdoors with a picnic and a bottle of Gary Farrell Chardonnay. Add this delightful dish to your picnic basket for a fun and unique twist on the classic sandwich. Cheers to summer!

Murrieta's Well's Butternut Squash Risotto

Pair this hearty yet healthy dish with Murrieta's Well's crisp Chardonnay and enjoy any time of the year!

Fog Crest Vineyard's Butternut and Mushroom Risotto

Savory Pancetta and two varieties of Mushrooms blend wonderfully with Butternut Squash in this Risotto.

Nonna's Gravy from Garré Winery Café

Sweet Italian Sausage coupled with rich Ground Beef will make pasta a delight either day or night.

Murrieta's Well's Baked Mac & Cheese

This classic baked macaroni and cheese recipe is an easy and rich casserole.

Robert Mondavi Winery's Fall Vegetable Risotto with Butternut Squash and Wild Mushrooms

This fall vegetable risotto is topped with Parmigiano Reggiano and served in a fresh pumpkin.

Willamette Valley Vineyards' Blackberry-Pinot Noir BBQ Sauce

Pinot Noir and Blackberries brings this BBQ sauce a deliciously complex flavor that you and your guests will love to savor.

Wente Vineyards' Peach Mostarda

A mostarda is a classic condiment that goes well with grilled pork chops and roasted seafood.

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