The post Green Goddess Dip with California Crudités appeared first on Discover California Wines ..read more

The post Summer Squash and Potato Herb Salad appeared first on Discover California Wines ..read more

The post Grilled Peach and Asparagus Salad with Goats Cheese appeared first on Discover California Wines ..read more

Put the chicken, grapes, walnuts, celery, onions, and parsley in a medium bowl and toss gently.   In a second medium bowl, whisk the mayo, yogurt, lemon juice and zest, mustard, honey, poppy seeds and sea salt until well mixed. Pour over the chicken mixture and toss gently until everything is evenly combined.   Serve immediately in a sandwich or in lettuce cups or keep well-chilled until ready to serve. Eat within three days.  The post Wine Country Chicken Salad with Grapes appeared first on Discover California Wines ..read more

In a large saucepan, heat the extra-virgin olive oil until shimmering.   Pat the artichoke pieces dry with a paper towel. Add them to the saucepan along with the potatoes, shallots and garlic; season liberally with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and tender, about 15 minutes.  If the vegetables begin to catch on the bottom of the pan, you can drizzle in 1 tablespoon (15 ml) water at a time and scrape the pan gently with  a wooden spoon to loosen everything up.  Add the wine and stir, scraping up any browned ..read more

Preheat the oven to 350F. Line 2 large baking sheets with parchment paper and set aside. In a food processor fitted with the “S” blade combine the almond flour, cheeses, water, and kosher salt. If using the chili powder add it now also. Blend until the ingredients come together to form a dough. This can take up to a few minutes. If after a few minutes the dough is still too crumbly to stick together when squeezed in the palm of your hand add another teaspoon of water and process a bit longer. Lay fresh parchment over a flat surface like the countertop. Transfer the dough to the parchment and t ..read more

Heat olive oil in a medium saucepan over medium heat. Add shallots and rosemary and cook until fragrant and shallots are translucent, 1-2 minutes.   Add the dried figs, sugar, balsamic vinegar, mustard, orange zest, and pepper. Reduce heat and simmer until the figs have softened and the mixture becomes jammy, about 8-10 minutes.   Remove from heat and stir in the olives. Pour mixture into a glass container and cool. The relish will keep for two weeks in the refrigerator.  Styling notes: This relish is thick, dark and glossy so it will look best on something light so it ..read more

In a large frying pan add oil and heat on medium-high. Once hot add onions, garlic, jalapenos, and red peppers. Cook for about 5 min or until soft. Add lentils and spices. Cook for 5 min stirring occasionally to avoid sticking to the pan. Remove from heat and let cool for about 15 min. Preheat the oven to 375 degrees. place about 3 tbsp of the lentil mix into the center of each corn tortilla. Sprinkle 1/2  of the cilantro over the mixtures and roll them all up. Place them in an oven baking dish and sprinkle 1/2  the cheese over them all. Bake for 15 min or until crispy. Sauce: Combin ..read more

Preheat the oven to 350°F (175°C). In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven. Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread. Brush the inside cut surfaces of the bread with the melted garlic butt ..read more

Make the dressing. Whisk the buttermilk, sour cream or yogurt, mayonnaise, worcestershire sauce, garlic powder, salt, and herbs together in a small bowl. Taste for seasoning and add additional salt and pepper if desired.   Assemble the salad. Spread the ranch dressing around a medium platter. Scatter the butter lettuce evenly over the dressing. Cut the avocados in half and remove their peels. Cut the avocado halves top to bottom into 1/4 inch slices, Arrange the avocados decoratively on top of the lettuce. Drizzle the top of the salad with lemon juice and olive oil. Sprinkle with chives a ..read more