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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