Seneca Lake Wine Trail Pasta & Wine Recipes. Menu of Recipes

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1 Seneca Lake Wine Trail 2016 Pasta & Wine Recipes Menu of Recipes The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly. Happy sampling! A. Ravines Wine Cellars, tba B. Belhurst Winery, Tortellini Carbonara C. White Springs Winery, tba D. Fox Run Vineyards, Sausage & Bread Soup E. Serenity Vineyards, Cream of Mushroom Pasta F. Seneca Shore Wine Cellars, Magical White Bean Soup G. Anthony Road Wine Company, Emmer Pasta w/ Olive Oil, Garlic, Cheese & Herbs H. *not participating in this event I. Torrey Ridge Winery, Pasta with Rosemary Red Wine Marinara Sauce J. Earle Estate Winery, Caprese Orzo Pasta Salad K. *not participating in this event L. Villa Bellangelo, Homemade Sweet Marinara w/ Cavatappi & Shred. Parmesan M. Fruit Yard Winery, Cheese Tortellini in Savory Sauce N. Hickory Hollow Wine Cellars, Southern Italian Pasta Fagioli O. Glenora Wine Cellars, Chicken Red Curry Pasta P. Fulkerson Winery, Pasta with Ricotta, Herbs and Lemon Q. Rock Stream Vineyards, Horseradish and Smoked Bacon Cheddar Pasta R. Lakewood Vineyards, Pasta w/ Walnut & Gorgonzola Sauce S. Castel Grisch Winery, Garlic Parmesan Fettuccine T. Catharine Valley Winery, tba U. J.R. Dill Winery, Chicken and Orzo Soup V. Atwater Estate Vineyards, Creamy Pappardelle with Leeks and Bacon W. Chateau LaFayette Reneau, Pasta and Roasted Pepper & Gouda Cream Sauce X. Leidenfrost Vineyards, Mushroom Ravioli w/ Homemade Alfredo Sauce Y. Hazlitt 1852 Vineyards, World Famous Beef Stroganoff with Egg Noodles Z. Penguin Bay Winery, Southwestern Pasta Salad AA. Standing Stone Vineyards, Kasha Varnishkes BB. Bagley's Poplar Ridge Vineyards, One Pot Wonder Southwest Pasta Recipe CC. Caywood Vineyards, tba DD. Wagner Vineyards, Orzo with Sausage & Red Wine Red Sauce EE. Lamoreaux Landing Wine Cellars, Turkey Cranberry Ravioli FF. Kings Garden Vineyards, tba GG. Zugibe Vineyards, tba HH. Three Brothers Wineries & Estates, Spicy Southwest Pasta Corn Salad II. Ventosa Vineyards, Ventosa Homemade Marinara

2 Looking for local food? Many of our member wineries use as much local produce in their event recipes as is practical. They believe that it is not only the responsible thing to do, but also believe that locally sourced foods are fundamentally superior to those trucked into our region from far away. The Finger Lakes Culinary Bounty is a nonprofit organization dedicated to strengthening connections across the Finger Lakes food system and celebrating local farms, foods, beverages, culinary talent, and businesses. The organization works to promote regional cuisine and agritourism, advocate for regional farms and foods, and act as an informational resource for members, residents, and visitors. Check out to find a current directory and map of local food growers and retailers in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo displayed at a business, you know they carry local products.

3 BELHURST ESTATE WINERY Tortellini Carbonara Yields 4 servings 12 oz. three cheese tortellni 1 tbsp. butter 1/2 cup pancetta, diced 2 tbsp. shallots, diced 1 tbsp. garlic, minced 2 oz. dry white wine 2 cup heavy cream 2 cup half n half 1 cup aged parmesan cheese, grated 4 egg yolks 1 1/2 cup frozen peas 1/2 cup fresh parsley, chopped Salt and cracked pepper to taste In a large sauce pan over medium heat, melt butter and sautee pancetta until fat begins to render. Add in shallots and garlic and continue cooking until translucent and fragrent. Add in wine to deglaze pan and cook until liquid is reduced by half. Add in heavy cream, half n half and cheese and simmer until sauce begins to thicken. Meanwhile, in a large pot of boiling, salted water cook tortellini. One minute before tortellni is done, add frozen peas to water. Drain pasta and peas. Add pasta and peas to sauce and toss to coat. While tossing, add egg yolks and parsley, stirring quickly to combine before yolks cook. Adjust seasoning with salt and cracked pepper to taste. FOX RUN VINEYARDS Sausage & Bread Soup Makes 3 quarts 2 tbsp. sunflower or olive oil 1 lb. pork sausage 2 onions, diced ½ 2 cups celery, diced ½ 2 cups carrots, diced ½ 2 medium sized turnips, diced ½ 2 garlic cloves, sliced thin 2 tbsp. fresh thyme 1, 28 oz. can diced tomatoes 1, 15 oz. can cannellini beans 2 qt. vegetable or chicken stock 1 cup red wine 1/2 cup alphabet letter pasta 1/4 cup leaf parsley, rough chopped Season w/ kosher salt & fresh ground black pepper Day old slices of bread, cut 1 thick Hard grating cheese like Muranda Bel Ciello In a large soup pot on medium heat, add the oil and sausage. Stir often and cook for 3-4 minutes. Add onions, celery, carrots, turnips, garlic and thyme.. Continue cooking for 3-4 minutes, stirring often. -Add tomatoes, beans, stock, wine, pasta and parsley. Stir to combine. Season with salt and pepper. -Simmer soup for 1 hour To serve soup, place slices of bread in bowls and ladle soup over top of the bread. Finish with grated cheese!!!!

4 SERENITY VINEYARDS Cream of Mushroom Pasta 16 oz. elbow pasta 2 cups whole milk ½ stick butter 16 oz. shredded cheese (cheddar, Swiss ) 1, oz. can creamy mushroom soup 1 cup sliced fresh mushrooms ½ cup Serenity Vineyards 2013 Chardonnay (barrel fermented) Salt, pepper, paprika to taste In a crock pot, run the stick of butter all over the inside of the dish and leave the remainder in the pot. Pour the uncooked pasta, milk, about half the shredded cheese, mushroom soup can, fresh mushrooms, wine, salt and pepper and paprika (optional). Cook on low for about 1.5 hours. Add the second half of the shredded cheese. Cook for another hour on low or until the pasta are cooked. Water may be added if it lacks liquid. Pair with Serenity Vineyards 2013 Chardonnay (barrel fermented), 2012 Semi-Dry Riesling or 2011 Pinot Noir. SENECA SHORE WINE CELLARS Magical White Bean Soup ¾ cup dried cannellini beans, soaked in cold water overnight 1 ½ quarts chicken stock 4 oz. dried cavatappi (corkscrews) or conchiglie (medium shells) pasta 8 oz. spinach 4 tbsp. olive oil 2 garlic cloves, finely chopped 4 tbsp. fresh flat leaf parsley Salt and pepper Drain the soaked beans and place them in a large, heavy-bottom pan. Add the stock and bring to a boil. Partially cover the pan, reduce the heat, and let simmer for two hours, or until tender. Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth purée. Return the purée to the pan and stir well to mix. Return the soup to a boil. Add the pasta to the soup, return to a boil, and cook for 5 minutes, then add the spinach. Cook for another 5 minutes, or until the pasta is tender. Meanwhile, heat 4 tablespoons of the olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5 minutes, or until golden. Stir the garlic in the soup and add the parsley. Season to taste and serve with a glass of your favorite Seneca Shore wine.

5 ANTHONY ROAD WINE COMPANY Emmer Pasta with Olive Oil, Garlic, Cheese & Herbs Simple and delicious. 2 tbsp. olive oil 2 cloves garlic, minced 2 tbsp. flat leaf parsley, chopped 1 to 2 oz. Muranda Cheese - Bel Ciello works great, grated 1 to 2 oz. Pecorino Romano, grated 1 lb. Sfoglini Emmer Reginetti pasta Cook pasta according to package directions & drain. Heat olive oil in a large skillet over med-low heat. Add garlic and cook a minute or 2, until soft & fragrant. Toss olive oil / garlic, cheeses, parsley and pasta together, serve at once. Enjoy with a glass or 2 of Anthony Road! TORREY RIDGE WINERY Pasta with Rosemary Red Wine Marinara Sauce 2 tbsp. extra virgin olive oil 3 tbsp. diced shallot 2 tsp. minced garlic 1 ½ tsp. finely chopped fresh rosemary 1/2 cup red wine, Torrey Ridge Red 28 oz. whole peeled tomatoes, drain 1/2 cup 2 tbsp. tomato paste 1-2 tsp. sucanat or pure cane sugar salt + pepper to taste 1. Heat olive oil in a large pot over medium heat. 2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown. Stir frequently. 3. Add the garlic and rosemary and stir for 30 seconds. 4. Slowly pour in the wine and increase the heat slightly. 5. Let simmer for about 5 minutes until the liquid is reduced by about half. 6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined. 7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher. 8. Add in 1 tsp. of sucanat and ½ tsp. each of salt and pepper. 9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes. Stir occasionally. 10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more. If you want a smoother consistency, blend longer. 11. Let simmer for another minutes until thickened. Stir occasionally. 12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits. 13. Take off the heat when desired consistency is reached. 14. Serve immediately with your favorite pasta or let cool to room temperature, then place in airtight container and refrigerate for about 1 week. Source: edibleperspective.com

6 EARLE ESTATE MEADERY Caprese Orzo Pasta Salad 1 cup or 7 oz. dry orzo 8 oz. fresh, water-packed mozzarella pearls ("perline," or tiny balls) 1 pint grape tomatoes, halved 1, ½ oz. bunch fresh basil, finely chopped ½ cup extra-virgin olive oil ¼ cup balsamic vinegar 1 clove of garlic, minced ½ tsp. salt Freshly ground black pepper, to taste Cook the orzo in salted water according to package directions. Drain and set aside to cool, tossing occasionally so that the orzo doesn't clump together. Once the orzo is cool, transfer to a large bowl. Carefully mix in fresh mozzarella, tomato halves, basil, and olive oil, balsamic vinegar, and garlic. Adjust salt and pepper, to taste. Serve immediately or refrigerate and serve chilled, stirring in additional dressing just before serving, since the dressing will soak into the pasta while in the fridge. VILLA BELLANGELO Homemade Sweet Marinara With Cavatappi and Shredded Parmesan Paired With Red Scooter and Meritage ¼ cup olive oil ¼ cup Pink Scooter Wine 1 whole yellow or white onion, diced 5 cloves garlic, minced 2 lb. Roma tomatoes ½ tsp. salt ½ tsp. black pepper 2 tsp. sugar, more to taste 2 tbsp. minced fresh basil 2 tbsp. minced fresh parsley, plus more for serving Cooked pasta for serving Fresh Parmesan cheese for serving In a medium pot, heat the olive oil over low - medium heat. Add the onions, garlic and pink scooter, and cook for 5 to 10 minutes, stirring occasionally. Dice the Roma tomatoes and juice in a large bowl and use your hands to gently mush the tomatoes so that the juices are released and they are all broken up. Add the contents of the bowl to the pot and stir. Add the salt, pepper, sugar, and basil. Reduce the heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Add minced fresh parsley at the end and taste/adjust the sauce for seasonings. Toss with pasta, then serve on top of the pasta with Parmesan and more parsley or fresh basil if you have it!

7 FRUIT YARD WINERY Cheese Tortellini in Savory Sauce 7 cups water 6 chicken flavored bouillon cubes 1, 9 oz. package BUITONI Refrigerated Three Cheese Tortellini 1 medium zucchini, shredded 1 medium tomato, chopped 5 oz. freshly shredded Parmesan cheese Boil water and bouillon in stockpot. Stir in pasta; cook, stirring occasionally, for 5 to 6 minutes. Reduce heat to low; stir in zucchini and tomato. Cook, stirring occasionally, until vegetables are heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired. Serve with your favorite white wine from the Fruit Yard Winery. HICKORY HOLLOW WINE CELLARS Southern Italian Pasta Fagioli 1 tbsp. olive oil ½ cup each finely chopped celery, onions and carrots (optional) 2 cloves of garlic, minced 4 cups water 4 beef bouillion cubes 1, 14-½ oz. can diced tomatoes in juice, undrained 1 tsp. dried basil leaves ½ tsp. ground black pepper 1 cup Barilla Ditalini, uncooked 1, 19 oz. can cannellini beans, undrained In large saucepan over medium heat, heat oil; add carrots (optional), celery, onions and garlic. Cook, stirring occasionally, 10 minutes or until vegetables are tender. Stir in pasta; reduce heat to medium-high. Cook 10 minutes, stirring frequently to prevent sticking, or until pasta is tender. Stir in beans. Drizzle each serving with olive oil and sprinkle with Parmesan cheese, if desired. Makes 6-8 servings.

8 GLENORA WINE CELLARS Chicken Red Curry Pasta 1 lb. bowtie pasta, cooked 2 lb. chicken breast, grilled and sliced 2 tbsp. red curry paste 2 cup Glenora Riesling 1 quart heavy cream ½ tbsp. garlic, minced 1 tbsp. basil chopped 2 egg yolks To taste salt and pepper In a large pan add oil over medium high heat and sweet garlic for 2 minutes. Deglaze with Glenora Riesling. Next add red curry, heavy cream and bring to a simmer. Add the pasta, chicken and let simmer for about 10 minutes. To finish add basil, parmesan cheese, egg yolk stir in quickly so it does not curdle. Season with salt and pepper and serve. FULKERSON WINERY Pasta with Ricotta, Herbs and Lemon 1 lb. penne pasta 2 tbsp. unsalted butter, cut into small pieces 1 cup fresh ricotta 1/3 cup roughly chopped mixed fresh herbs (chervil, tarragon and flat leaf parsley) Zest of 1 lemon, grated 3/4 tsp. Kosher salt 1/4 tsp. freshly ground black pepper Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta and reserved pasta water until a rich, creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, zest, salt and pepper and toss. Serve with: Fulkerson Winery Riesling Serves: 4 Recipe from: realsimple.com (Sara Quessenberry) ROCK STREAM VINEYARDS Horseradish and Smoked Bacon Cheddar Pasta 2 tbsp. margarine or butter 2 tbsp. flour 1 cup half and half 1, 10 oz. wedge Yancey's Fancy Horseradish and Smoked Bacon Cheddar Cheese 1 lb. Barilla Conchiglie Rigati Pasta 1/2 cup Rock Stream Dry Niagara Melt margarine or butter in a sauce pan and add flour forming a paste. Add half and half, shredded cheese and wine. Stir until cheese is melted and blended. Mix sauce with cooked pasta and salt to taste.

9 LAKEWOOD VINEYARDS Pasta with Walnut & Gorgonzola Sauce Serve with Lakewood Vineyards Long Stem White 1 cup chopped walnuts 2 cloves garlic, coarsely chopped ½ cup finely grated parmesan ½ cup coarsely chopped flat-leaf parsley ½ cup extra virgin olive oil 1 medium shallot, chopped ½ cup Lakewood Vineyards Long Stem White ½ cup half & half 1 lb. Campanelle pasta 5 oz. Gorgonzola, crumbled salt & pepper to taste Combine walnuts, garlic and parmesan in a food processor and pulse until coarsely chopped. Transfer to a bowl, add parsley, season to taste with sea salt and freshly ground black pepper and set aside. Cook pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tbsp. cooking water. While pasta cooks, heat olive oil in a sauté pan, add in shallot and simmer until tender. Add in white wine and half & half. Stir until incorporated then add in the walnut mixture. In your serving bowl, toss sauce and pasta together then add Gorgonzola and toss again. Enjoy immediately with a chilled glass of Lakewood Vineyards Long Stem White! CASTEL GRISCH WINERY Garlic Parmesan Fettuccine Paired With: Cayuga White 1 tbsp. olive oil 4 cloves garlic, minced 2 cups chicken broth 1 cup milk, or more, as needed 2 tbsp. unsalted butter 8 oz. uncooked fettuccine Kosher salt and freshly ground black pepper, to taste 1/4 cup freshly grated Parmesan cheese 2 tbsp. chopped fresh parsley leaves Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

10 J.R. DILL WINERY Chicken and Orzo Soup 4 tbsp. unsalted butter 3 celery ribs, cut into 1/2-inch pieces 2 carrots, cut into 1/2-inch pieces 1 medium onion, chopped 2 garlic cloves, minced 1½ tsp. finely chopped thyme salt pepper 1/4 cup all-purpose flour 1 cup Orzo (5 oz.) 2 quarts chicken stock or low-sodium broth 2 cups J.R. Dill Lake Glass White 4 cups bite-size pieces of roasted chicken or turkey 1 cup heavy cream In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes. Add the orzo to the saucepan and gradually stir in the stock and wine. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve. ATWATER ESTATE VINEYARDS Creamy Pappardelle with Leeks and Bacon Makes 6 servings 2 tablespoons olive oil 1 tablespoon unsalted butter 4 slices thick-cut bacon, diced - (NYS, nitrite free, hickory smoked) 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise Kosher salt 3/4 cup heavy cream 2 teaspoons chopped fresh thyme 1 pound freshly made, EGG PAPPARDELLE by Union Block Bistro, Hammondsport, NY 1 cup finely grated Parmesan PREPARATION Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks, season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream and 1/2 cup pasta water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Fresh pasta only takes 2-3 minutes. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Serve with Atwater Estate Vineyards - Chardonnay or Pinot Gris wine.

11 CHATEAU LAFAYETTE RENEAU Pasta with Roasted Pepper and Gouda Cream Sauce Exec. Chef John McNabb 1 lb. Ditallini pasta, cooked 3 cloves garlic, minced 2 cups roasted red pepper puree 1 cup Dry Riesling 1 tbsp. dill weed 1 tbsp. olive oil 2 cups heavy cream 1 cup Parmesan cheese grated 2 cup smoked gouda grated 4 tbsp. unsalted butter 6 tbsp. all-purpose flour In a large stock pot over medium-high heat, heat oil and add garlic to sauté. Deglaze pot with dry Riesling and add roasted pepper puree, dill and heavy cream. Bring to a slight simmer. Meanwhile, in a small sauté pan also over medium-high heat, melt butter until bubbling. Add flour to melted butter and stir constantly for 2-4 minutes to create a blonde roux and remove from heat. Once cream and pepper mixture comes to a rapid simmer, reduce heat slightly and stir in parmesan and gouda to incorporate. Stirring constantly to prevent scorching, bring to a rapid simmer once again and add roux to the sauce. While stirring, cook for an additional 5-8 minutes until thickened and starch content is cooked out. Should sauce become too thick, thin out to desired consistency with more Dry Riesling or heavy cream. Season with salt and pepper to taste and toss pasta in cream sauce to serve. Enjoy with a glass of Dry Riesling, Chardonnay or your favorite wine. LEIDENFROST VINEYARDS Mushroom Ravioli with Homemade Alfredo Sauce Mushroom Ravioli: Boil a pot of water and cook ravioli until al dente. Alfredo Sauce ingredients: 1/2 cup butter 1, 8 oz. package cream cheese 2 tsp. garlic powder 2 tbsp. chopped parsley 2 cups milk 6 oz. grated Parmesan cheese 1/8 tsp. ground black pepper Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, parsley and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot ravioli to serve. We like to serve this decadent cream sauce with a glass of Leidenfrost Vineyards Chardonnay or Cayuga White.

12 HAZLITT 1852 VINEYARDS Hazlitt s World Famous Beef Stroganoff with Egg Noodles 2 lb. beef chuck roast 1/2 tsp. salt 1/2 tsp. ground black pepper 4 oz. butter 1/2 of a yellow onion, diced 4 cloves garlic, minced 8 oz. beef or vegetable broth 1 tsp. Dijon mustard 1, 6 oz. can sliced mushrooms, drained 1 cup sour cream 4 tbsp. cream cheese 2 tbsp. Worchester Sauce 1/2 cup Schooner Red Fresh tarragon Set crock pot to low. Remove any fat and gristle from the roast and cut into 1 x 1 cubes. Season with 1/2 teaspoon of both salt and pepper. Set aside. In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook slowly for 3 to 5 minutes. When crock pot has heated up, spread onions and garlic across bottom, add beef to crock pot and pour in broth. Cover and cook for 8 hours. Meat should easily fall apart in strands easily when light pressure is applied with a fork. At this point, stir in the mushrooms, mustard, Schooner Red, sour cream, cream cheese, Worchester and fresh tarragon. Season with salt and pepper to taste. When ingredients are mixed evenly, raise heat for 30 minutes, stir once more, and serve over cooked egg noodles. PENGUIN BAY WINERY Southwestern Pasta Salad 1/2 pkg. rotini pasta 1/3 cup olive oil 1/4 cup fresh lime juice 2 tbsp. chili powder 2 tsp. cumin 1/2 tsp. salt 2 cloves garlic crushed 1½ cups whole kernel corn 1, 15 oz. can black beans drained and rinsed 1/2 cup diced green pepper 1/2 cup diced red pepper 1/2 cup fresh cilantro 1 cup chopped tomatoes Cook pasta until al dente, drain. In large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature. Stir in corn, beans, peppers and ½ of cilantro. Garnish with tomatoes and remaining cilantro. Served chilled or room temperature.

13 STANDING STONE VINEYARDS Kasha Varnishkes 2 cups chopped onions, or more ½ cup rendered chicken fat or olive oil ¾ cup kasha (buckwheat groats) Salt and ground black pepper ½ pound farfalle (bow-tie) or other noodles Put onions in a large skillet with a lid over medium heat. Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. Add fat or oil, raise heat to medium high and cook, stirring occasionally, until onion is nicely browned, at least 10 minutes or so longer. Meanwhile, bring a large pot of water to a boil. In a separate, medium saucepan, bring 1 ½ cups water to a boil, stir in the kasha and about a teaspoon of salt. Cover and simmer until kasha is soft and fluffy, about 15 minutes. Let stand, off heat and covered. Salt the large pot of boiling water and cook noodles until tender but still firm. Drain and combine with the onions and kasha, adding more fat or oil if you like. Season with salt and lots of pepper and serve immediately. BAGLEY'S POPLAR RIDGE VINEYARDS One Pot Wonder Southwest Pasta Recipe 1, 13.5 oz. box of white Rotini, or any pasta you like 2 cups frozen corn kernels 1 medium green bell pepper chopped 1 medium red onion, sliced 1, 15 oz. can Rotel canned tomatoes and chilies (I used the Mexican blend with lime and cilantro) 1/4 cup taco seasoning (I used Old El Paso, medium) 1 tsp. salt (if the taco seasoning you use contains a lot of salt, you may want to reduce this) 2 tsp. extra virgin olive oil 3 cups fat-free chicken or vegetable broth 1 cup of Bagley s Baco Noir 1, 15 oz. can black beans, drained and rinsed 2 cups of cooked lean ground beef 1/4 cup Mexican cheese blend, plus more for topping, optional Add all but the last 3 ingredients (beans, ground beef and cheese) to a large pot. Stir, cover, and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done. Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid. Serves: 8 Prep time: 8 mins Cook time: 17 mins Total time: 25 mins Nutrition Information: Serving size: 1 cup Calories: 320, Fat: 4.2, Saturated fat: 0.9, Carbohydrates: 60.1, Fiber: 7.4, Protein: 11.7

14 WAGNER VINEYARDS Orzo with Sausage & Red Wine Red Sauce 2 lb. Orzo pasta ½ small onion 2 cloves garlic 1 red bell pepper 1 green bell pepper 1 lb. bulk Italian sausage 1 qt. red sauce (marinara or spaghetti) ½ cup Wagner Reserve Red ½ cup grated Parmesan Sauté onion pepper & garlic add sausage and cook till done. Add red sauce and wine, and bring to a slight boil. Cook pasta according to directions. Top mixture with sauce and garnish with grated cheese. Serve with your favorite Wagner wine and enjoy!!

15 LAMOREAUX LANDING WINE CELLARS Turkey Cranberry Ravioli Filling: ¼ lb. ground turkey 2 tbsp. cranberry sauce 2 tbsp. grate Romano cheese 1 tbsp. bread crumbs 1 tbsp. chopped fresh parsley 1 egg ¼ tsp. salt ¼ tsp. ground black pepper In a medium bowl, mix together turkey, cranberry sauce, cheese, breadcrumbs, parsley, egg, salt and pepper. Homemade Pasta Dough: 2 cups flour ½ tsp. salt 4 eggs Mix flour and salt and add 3 eggs. Knead dough until it is to an elastic texture. Let dough rest for about 20 minutes. After dough has rested, run dough through a pasta maker until you get to you desired thickness. (You can also roll it out with a rolling pin if you do not have a pasta maker.) Flour surface and lay pasta sheets out. Gravy: 3 tbsp. butter 1 chopped shallot 1 tbsp. all-purpose flour ½ cup chicken broth 2 tbsp. heavy cream ¼ tsp. salt ¼ tsp. ground black pepper ¼ cup chardonnay In medium, heavy skillet, heat butter over medium heat, add shallots and cook until tender. Add flour and stir until cooked, about 1 minute. Slowly add chicken broth and wine, whisking quickly to avoid lumps. Add cream, parsley, salt, and pepper and cook, without boiling for 2 minutes. With your pasta in long sheets place a ½ tablespoon of filling approx. ½ inch apart on one half of your pasta sheet. Take your last egg and beat in a small dish. With a pastry brush lightly brush the egg on the dough around the filling. Fold the remaining dough over the filling and cut into ravioli squares and pinch all edges to make sure they are sealed. Meanwhile bring a large pot of salted water to a boil over high heat. Add ravioli and cook until tender but still firm, about 3-5 minutes. Drain and stir and coat with gravy and serve.

16 THREE BROTHERS WINERIES & ESTATES Spicy Southwest Pasta Corn Salad Dressing: 1/3 cup no fat Greek yogurt 1/3 cup light mayo 1 tsp. chili powder zest and juice of 1 lime salt & pepper Prepare dressing - whisk all dressing ingredients together until smooth. Chill, covered, until ready to use. Salad: 2 cups mini shells pasta 1 can corn, about 1 cup 1/4 cup green onions, diced 1/4 cup black beans 1/3 cup Parmesan cheese 1/2 to 1 jalapeno, seeded and finely diced 2 tbsp. fresh parsley, chopped Bring a pot of water to a boil, dump in dry pasta and cook until pasta is done - about 8-10 minutes. Strain off water and rinse with cool water. Drain water off completely. Mix a few tablespoons of the dressing into the pasta and place in fridge to cool completely. When pasta is cool; stir in the corn, green onions, and black beans, cheese, jalapeno, and parsley. Stir in as much more of the dressing as you like - you may want to save a little to stir in just before serving. You can even sprinkle a little more chili powder on top when you serve it. VENTOSA VINEYARDS Ventosa Homemade Marinara Recipe makes about 1 gal/128 oz. of sauce 1 large Spanish onion 1 cup EVO 1 cup Masala wine 1 #10 can San Marzano Tomatoes ¼ cup crushed red pepper Cook onions in EVO until soft, add wine and let burn off, add tomatoes mash lightly. Add crushed red pepper and salt generously. Simmer uncovered ½ hour. Place over your choice of pasta.