Three Cheese Pumpkin Fondue

SERVES: 6

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Festive Cheese Board

SERVES: 4-6

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Pumpkin Apple Chutney

YIELD: Approximately 3 cups

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Roasted Pumpkin Salad with Warm Cider Vinaigrette

SERVES: 6

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Roasted Pumpkiny Cream Sauce Fettuccine

SERVES: 6

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Guava Citrus Rimmed Pumpkin Wine Cocktail

SERVES: 2

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Roasted Herbed Tomatoes

SERVES: 6

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Squid Ink Pasta with ‘Just Picked’ Tomato Sauce

SERVES: 6

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Grilled Tuna Stuffed Tomato

SERVES: 6

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Fresh Tomato BLT Bruschetta

SERVES: 6

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Charred Tomato & Red Onion Salsa

YIELD: 3-4 cups

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Fresh Squeezed Tomato Bloody Mary

SERVES: (4) 7 oz. servings

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Burrata with Basil Olive Oil

SERVES: 4-6

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Salted Radish Sandwich with Citrus Herb Butter Smear

SERVES: 6

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Olive Oil Tasting

SERVES: 4

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Herb Sea Salt Tortilla Crisps

SERVES: 4-6

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Cabernet Tiramisu

SERVES: 4-6

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Smashed Avocado with Jalapeño Olive Oil

SERVES: 4-6

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Rosemary Honey Oranges with Sauvignon Blanc Sugar and Lavender

SERVES: 6

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Kalamata Caper Relish

SERVES: 6

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Succulent Olive Oil Poached Salmon with Kalamata Caper Relish and Charred Lemon

SERVES: 6

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Sugar Snap Peas with Baby Spring Lettuces and Shaved Celery Curls

SERVES: 6

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Braised Napa Cabbage and Leeks with Grapefruit Pink Peppercorn

SERVES: 6

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Cabernet Chocolate Truffles 3 Ways

YIELD: 18-21 truffles

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Delicately Wilted Spinach with Toasted Pine Nuts

SERVES: 4

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Tusca Red Wine Glazed Wild Mushrooms

SERVES: 4

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Pink Peppercorn Encrusted Pan-Seared Filet Mignon

SERVES: 4

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Citrus-Avocado-Baby Arugula Salad with Warm Meyer Lemon Olive Oil

SERVES: 4

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Citrus Jalapeño Remoulade Sauce

YIELD: ¾ cup

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Crab Stuffed Dumplings Drizzled with Warm Meyer Lemon Olive Oil

SERVES: 4

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Lavender Lemon Goat Cheese Log with Tarragon Pink Peppercorn

SERVES: 8

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Apple Guava Honey Mustard with Roasted Garlic

YIELD: 1½ cups

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Orange Pistachio Pesto

YIELD: 1 cup

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Foraged Wild Mint Brown Sugared Grapes

YIELD: 4 cups SERVES: 8-10

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Spiced Olive-Orange Candied Almond Tapenade

SERVES: 6-8

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Creamy Brie with Apple Guava Honey and Drunken Cranberries

SERVES: 6-8

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Jalapeño Olive Oil Spiced Roasted Pumpkin and Acorn Squash Seeds

SERVES: 7 (8) oz. servings

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Lavender Honey Apple Crisp Accented with Basil Apple Smoked Sea Salt

SERVES: 6

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Slow Cooked Succulently Tender Boneless Short Ribs

SERVES: 4-6

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Roasted Pumpkin-Acorn Squash Soup with Savory Crisps

SERVES: 6 (12 oz. servings)

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Sage Salted Butter Baby Potatoes with a Sprinkle of Lemon Tellicherry Pepper

SERVES: 6

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Steaming Lavender Citrus Apple Cider Tea

SERVES: 7 (8) oz. servings

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Gabrielle’s Garden Herb & Flower ‘Wine Can’ Chicken

SERVES: 4-6

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Lavender Lemon White Chocolate Mousse with Marjoram Sea Salt Accent

SERVES: 4-6 YIELD: 4¾ cups

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Wild Fennel Sea Salt Cured Watermelon with Orange Olive Oil and Toasted Pistachios

SERVES: 4-6

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Orange Marjoram Candied Almonds

YIELD: 4 cups

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Layered Herbed Citrus Olive Oil & Parmesan Corn on the Cob

SERVES: 4-6

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Sesame Wild Mint Honey Glazed Lamb Meatball Skewers

SERVES: 4-6 YIELD: 18 meatballs, 1 oz.

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Brined Moroccan Turkey and Vegetable Medley Skewers With Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce

SERVES: 4-6

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Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce

YIELD: 1 cup

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Lemon Olive Oil-Green Onion Couscous

SERVES: 4-6 YIELD: 6 cups

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Exotic Swordfish and Vegetable Skewers

SERVES: 4-6

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Crunchy Red Radishes, Crisp Celery Planks, Cauliflower Florets Paired with Citrus Olive Oil and Tarragon Pink Peppercorn Herb Sea Salt

Serves 4-6

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Warm New Potato Salad

SERVES: 6

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Marjoram and Orange Honey-Bourbon Glazed Ham

SERVES: 6 plus left-overs

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Chilled Orange Honey Roasted Beet Soup

SERVES: 4-6

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‘Pretty in Pink’ Rosé Spritzer

SERVES: 4-6

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Wilted Pink Chard and Beet Greens Layered with Fontina and Gruyere Cheeses

SERVES: 4-6

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Citrusy-Herbed White Asparagus

SERVES: 4-6

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Pink Peppercorn Spiced Rhubarb-Strawberry Compote

SERVES: 4-6

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Citrus Sugar Whipped Cream

SERVES: 8 (yield 2 cups)

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Grand Marnier Glazed Bananas

SERVES: 6-8 dessert portions, 8-10 small plates

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Forbidden Black Rice with Quick ‘Preserved’ Lemon

SERVES: 6-8 meal portions, 8-10 small plate

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Citrus Kissed Fennel, Garlic and Chardonnay Macerated White Raisins

SERVES: 4-6 meal portions, 8-10 small plates

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Gabrielle’s Citrus Salsa

SERVES: 8 (yield 2 cups)

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Rosemary Honey-Lime Chicken with Gabrielle’s Citrus Salsa

SERVES: 6

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Winter White Salad with Cilantro-Lemon Vinaigrette

SERVES: 4-6 meal portions, 8-10 small plates

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Zesty Citrus Pickled Shrimp 

SERVES: 4-6 appetizer portions, 8-10 small plates

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Flavor Popping Dry-Brined Herb-Butter Turkey

14 lb. turkey serves 12-14 with left overs

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Caramelized Onion, Fruit & Pecan Stuffing

Stuff a 12-16 lb. turkey or 2 chickens or 3 smaller fowl

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Herb Basting Butter

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Creamy Brussels Sprouts

SERVES: 4-6

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Pumpkin and Pomegranate Salad

SERVES: 4-6

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Velvety Butternut Squash Soup

SERVES: 4-6

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Estate Guava Spiced Hot Mulled Wine with Natural Citrus Rim Sugar

SERVES: 8

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French Vanilla Ice Cream-Orange Olive Oil Parfait with Dark Chocolate Chips

SERVES: 6

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Turmeric Barley with Caramelized Root Vegetables and Crispy Sage Leaves

SERVES: 4-6

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Kale Citrus Salad with Jalapeño-Orange Vinaigrette

SERVES: 4-6

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Roasted Fig and Prosciutto Puff Pastry

SERVES: 4-6

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Rosemary and Lavender Brined Pork Chops with Calvados Flambéed Apples

SERVES: 6

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Gabrielle’s Wild Rice Herb Salad

SERVES: 6-8

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Composed Salad of Watermelon, Feta and Farmer’s Market Greens with Citrus Dressing

SERVES: 4-6

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Layered Breakfast Salad Toast

SERVES: 4

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Grilled Parchment Steamed Salmon Dressed with Fragrant Fish Rub

SERVES: 4-6

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Citrus Salad Dressing

YIELD: 1 cup

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Chilled Cucumber Soup Garnished with Avocado Salad͟ and Lavender Honey-Yogurt

SERVES: 4-6

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Lavender Lemonade

SERVES: 6-8

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My Angelina White Wine Poached Yellow Peaches

SERVES: 4-6

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Spring Asparagus Salad with Farm Fresh Egg & Prosciutto

SERVES: 4-6

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Bacon Wrapped Jalapeno Poppers

SERVES: 4-6

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Dry Rubbed Baby Back Ribs

Serves 4-6

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Spring English Pea Pesto

Serves 6

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Lavender Honey Citrus Chutney

Serves 8

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Couscous with Toasted Pine Nuts

Serves: 6

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Rubbed Leg of Lamb

Servers : 8

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Spring Butter Lettuce Salad

Serves 4

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Gouda Mashed Potatoes

Serves: 4-6

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GC Napa Valley Estate Extra Virgin Olive Oil “Olio Nuovo” Toast with Sea Salt 

Serves: 4-6

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Seared Filet Mignon with Cabernet Pan Sauce

Serves 4

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Butter Lettuce & Arugula Salad with Seared Scallops

Serves: 4-6

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Cabernet Salted Chocolate Dipped Strawberries

Serves: 4-6

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Flambé Mushroom Soup

Serves: 4-6

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Goat Cheese Crostini with Toasted Almonds

Serves: 4-6

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Sage Roasted Potatoes

Serves: 4 - 6

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Lavender Shortbread Cookies

Serves: 4-6

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Rosemary Lemon Palmier

Makes 24 Cookies

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Roasted Butternut Squash and Sweet Potato

Serves: 4-6 guests

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Roasted Brussel Sprouts with Rosemary Candied Bacon

Serves: 6-8 Guests

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Touchdown Crispy Rosemary Honey Lemon Chicken Wings

Serves: 4-6

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Rosemary Honey Roasted Almonds

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Smoked Gouda Stuffed Cabernet Meatballs

Serves: 4 - 6. Makes 30 meatballs.

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GC Napa Valley Spiced Kalamata Olives

Serves: 4 - 6

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GC Napa Valley Bloody Mary

Serves: 4 - 6

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Savory Smoked Paprika Popcorn

Serves: 4 - 6

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Chocolate Popcorn

Serves: 4 - 6

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Lavender Popcorn

Serves 4 - 6

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Tomato & Burrata Accordion

Each Tomato Serves 1

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Leek and Parsnip Soup with Rubbed Croutons

Serves 4

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Charred Corn Salad with Grilled New Potatoes and Arugula

Serves 4

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Grilled Stone Fruit Trio with Lavender Citrus Mascarpone

Serves 4

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Grilled Rubbed Rib-Eye with Cabernet Sauvignon Compound Butter

Serves 4

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White Peach Sauvignon Blanc Sangria

Serves 4

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Grilled and Chilled Gazpacho Shooter

Serves 4

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Refreshing Watermelon Accented with Savory Goat Cheese, Mint and Orange Sea Salt

SERVES: 4-6- (15 pieces)

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Roast Leg of Lamb with Rhubarb, Date, and Golden Raisin Chutney

Makes 4 cups

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Grilled Chicken with GC Poultry Rub

Serves 4-6

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Garden Pasta Salad Roasted Chicken with GC Poultry Rub

Serves 4

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4 lb. Oven Roasted Prime Rib Roast Seasoned with GC Napa Valley Meat Rub

Serves 6

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Crispy Aromatic Rub Roasted Chicken

Serves 6

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Fresh Fruit Lavender Honey Morning Smoothie

Serves 2

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Fruitbowl with Lavender Honey Drizzle

Serves 4

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Rustic Orange Olive Oil Brownies

Makes 30 pieces

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GC Oven-Roasted Brussels Sprouts

Serves 6

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Pureed Cauliflower

Serves 6

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Whole Leaf Broccolini

Serves 4-6

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Oven Roasted Rosemary Potatoes

Serves 6

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Fresh & Easy Red Wine Tomato Sauce with Tortellini

Makes 4 cups

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Citrus Salad Dressing

Makes approximately 1 ½ cups

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GC Composed Frisée Autumn Salad

Serves 6

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Composed Mixed Greens Salad with Estate Meyer Lemon Vinaigrette

Serves 6

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Estate Meyer Lemon Olive Oil Vinaigrette

Makes 1½ cups

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Roasted Fall Butternut Squash & Sweet Potato Soup

Serves 8

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Velvety Butternut Squash Soup

Serves 6

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Sage Sea Salt Butter

Makes 1/2 stick melted butter

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Grilled Crostini with Rosemary Sea Salt

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Calamari and Chorizo Sausage Toss

Serves 8

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Stuffed Mushroom Caps with Ricotta, Walnuts and Sage

Serves 6

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Crostini

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Warm and Sumptuous Ricotta Dip

Serves: 6- 8

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Beef Sliders

Serves 12

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