Sauvignon Fruit Splash

Ingredients:
1 large bottle of a favorite, fruity Sauvignon Blanc
1 large bunch mint
1 splash (maybe 1/8 c.?) all natural grapefruit juice
1/2 c. simple syrup
1/2 c. fresh raspberries
1 bottle sparkling water

Directions:
-Rip mint leaves in half and lightly muddle into bottom of large pitcher
-Add a large handful of ice and pour in wine.
-Add splash grapefruit juice and simple syrup and stir to combine thoroughly.
-Add raspberries and refrigerate for at least an hour.
-Remove from fridge, add more ice, top with sparkling water and serve.

Roasted Artichoke and Spinach Dip

Ingredients:
2 (14 oz) cans of premium artichoke hearts
3 Tbsp olive oil
salt and ground black pepper
16 oz. baby spinach leaves
1 medium onion, minced
2 medium garlic cloves, minced or pressed
1/4 c. mayonnaise
4 oz. cream cheese, at room temperature
1 1/2 c. assorted cheeses, grated (I used pecorino, parmesan, asiago, mozzarella, and fontina)
2 Tbsp fresh lemon juice
1 Tbsp minced thyme leaves
1/8 tsp cayenne pepper
1/4 c. grated Parmesan cheese, grated

Directions:
-Preheat the oven to 450 degrees and line baking sheet with foil.
-Toss drained artichokes with 1 Tbsp oil, ½ tsp salt and ¼ tsp ground black pepper.
-Spread out over the baking sheet and roast, stirring occasionally. Until browned at the edges, about 25 minutes.
-Let the artichoke cool and chop coarse.
-Meanwhile heat 1 Tbsp oil in a large skillet or Dutch oven over medium high heat until just shimmering.
-Sauté spinach until wilted and drain thoroughly and transfer.
-Add the remaining 1 Tbsp oil to pan and add the onion.
-Cook for until softened, about 5 -7 mins.
-Stir in the garlic and cook until fragrant, about 30 seconds..
-Transfer to bowl with spinach.
-Stir in mayo, cream cheese, cheeses, lemon juice, thyme, and cayenne until uniform.
-Add more cheese as needed! (oink! oink!)
-Gently fold in artichokes and season with salt and pepper to taste.
-Transfer mixture to large baking dish and sprinkle with parmesan.
(Here you can cover and refrigerate up to three days if needed)
-Preheat oven to 400 degrees.
-Bake dip uncovered until hot throughout and top is golden brown, about 20-25 mins.
-Let cool at least 5 mins before serving.

Chocolate Chip Banana Bread

Ingredients:
1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe bananas, mashed

Directions:
-Preheat oven to 350 degrees and prepare loaf pan.
-In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix.
-Whisk to combine and set aside.
-In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.
-In bowl of stand mixer, combine shortening and sugar.
-Beat on high until light and fluffy, about 2 minutes.
-Add eggs, one at a time until thoroughly combined.
-Add milk and vanilla, then banana to mixture and combine well.
-With mixer on low, add flour mixture until just combined then fold in chocolate chips.
-Spread into loaf pan, tap to remove air pockets, and place in oven to bake.
-Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean.
-Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely (or serve warm! Yum!)

Roasted Vegetable and Goat Cheese Salad

Ingredients:
1 large package (10 oz.) organic greens
1 package artichoke hearts, drained/defrosted
1 large red pepper
1 large zucchini
1/2 c. kalamata olives
5 goat cheese medallions
2 Tbsp balsamic vinegar
1/4 c., plus 1 Tbsp, extra virgin olive oil
1 clove garlic
1 tsp fresh chives
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp fresh parsley
1 tsp salt, divided
1 tsp pepper, divided

Directions:
-Preheat oven to 400 degrees.
-Cut zucchini into 1/4 inch by 4 inch slices.
-Cut red pepper into 1/2 inch spears.
-In medium bowl, place zucchini, red pepper, artichokes, 1 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground pepper and toss lightly to combine.
-Place mixture onto lined baking sheet(s) and place in oven.
-Roast until zucchini is soft and artichokes have begun to brown around the edges, about 25 minutes.
-Meanwhile, pit kalamata olives and discard pits.
-In large serving bowl, add salad greens and scatter olives.
-Place goat cheese medallions on lined baking sheet.
-Remove vegetables from oven and using tongs, scatter on top of salad greens
-Place goat cheese in oven and bake until slightly browned and starting to bubble, about 10 minutes.
-Meanwhile, in bowl of mini processor or blender, combine vinegar, garlic, chives, oregano, chives, parsley and remaining salt and pepper.
-Turn processor on high and while running, slowly drizzle remaining olive oil into mixture to emulsify.
-Once fully combined, turn processor off, drizzle desired amount of dressing over salad greens (serving remaining on the side with the meal).
-Remove goat cheese medallions from the oven and with large spatula, place on top of salad.
-Serve immediately.

Braised Chicken with Lemon and Olives
adapted from Williams-Sonoma

Ingredients:
8 mixed chicken pieces (I used thighs, legs and breasts)
Salt and freshly ground pepper, to taste
3 Tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
1 c. Chardonnay
30 green olives
1 lemon, sliced 1/8 inch thick
2 bay leaves
2 c. chicken stock
1/4 c. chopped fresh flat-leaf parsley
2 Tbsp sifted flour

Directions:
-Season the chicken with salt and pepper.
-In a large braiser over medium-high heat, warm the olive oil until almost smoking.
-Working in batches, brown the chicken on all sides, 3 to 4 minutes total.
-Transfer to a plate.
-Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds; do not allow it to burn.
-Add the Chardonnay and cook down, stirring to scrape up the browned bits from the pan bottom, about 5 minutes.
-Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes.
-Return the chicken to the pan, add the stock and bring to a boil.
-Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 1⁄2 hours.
-Taste the sauce and adjust the seasonings with salt and pepper.
-Remove chicken, lemon, and olives from the pan and place on serving platter.
-With braiser over medium high heat, add flour and whisk to combine.
-Cook to thicken, stirring constantly, about 2 minutes.
-Pour thickened braising sauce over chicken and garnish with the parsley.
-Serve immediately. Serves 4 to 6.

Baby Arugula Salad with Lemon Dijon Dressing

Ingredients:
7 oz. (clam shell) of baby arugula, washed and dried thoroughly
1 c. cherry tomatoes, washed and dried thoroughly
2 oz. block of Parmesan Romano, shaved
3 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/4 c. extra virgin olive oil
1/4 tsp garlic salt
1/4 tsp freshly ground black pepper

Directions:
-In large bowl, combine arugula and cherry tomatoes and set aside.
-In small bowl, combine lemon juice and Dijon mustard and whisk to combine.
-Whisking constantly to emulsify, slowly add in olive oil.
-Whisk in salt and pepper
-Add desired amount of dressing to arugula and toss to combine well.
-Let sit for 5 minutes for lemon to break the bite of the arugula a bit.
-Top with Parmesan shavings and serve.

Strawberry Rhubarb Pie

Ingredients:
I recipe basic pie dough
2 c. diced fresh rhubarb stalks
3 c. diced fresh hulled strawberries
1 c. sugar, divided
1/2 c. packed brown sugar
1/2 tsp ground cinnamon
1 Tbsp fresh orange zest
1/4 c. cornstarch
very small pinch of salt
1 beaten egg


Directions:
-In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar.
-Toss to combine well and set into colander over sink or bowl and let drain for 1 hour (this step is very important or you get a soupy mess of a pie once it cooks.)
-Preheat oven to 350 degrees and prepare pie plate.
-Roll out 1/2 recipe of dough and line bottom of pie plate.
-In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, orange zest, pinch of salt and cornstarch.
-Toss to combine well and add to pie shell, smoothing out evenly.
-Roll out remaining pie dough and lattice top the pie filling.
-Brush lattice with beaten egg and place pie into oven.
-Let cook for 20 minutes, then place a piece of tinfoil loosely over the top.
-Continue cooking until filling is cooked through and bubbling, about 50 more minutes.
-Remove from oven and let cool on wire rack.