Roasted Herbed Tomatoes
SERVES: 6
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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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