Braised Napa Cabbage and Leeks with Grapefruit Pink Peppercorn

SERVES: 6

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

SERVES: 6

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Layered Herbed Citrus Olive Oil & Parmesan Corn on the Cob

SERVES: 4-6

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Lemon Olive Oil-Green Onion Couscous

SERVES: 4-6 YIELD: 6 cups

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Warm New Potato Salad

SERVES: 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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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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Caramelized Onion, Fruit & Pecan Stuffing

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

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Creamy Brussels Sprouts

SERVES: 4-6

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Turmeric Barley with Caramelized Root Vegetables and Crispy Sage Leaves

SERVES: 4-6

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Couscous with Toasted Pine Nuts

Serves: 6

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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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Sage Roasted Potatoes

Serves: 4 - 6

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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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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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