Saucy, comforting, and meatless, these spiced up, vegan enchiladas pair beautifully with a California Pinot Noir or Zinfandel. Bursting with flavor, this vegan dish works best with lighter or fruitier red wines that complement the spicy flavours of this hearty meal. A perfect match for cooler autumn weather! View recipe →
Lodi is home to what is believed to be the world's oldest surviving Cinsault vineyard, as well as several 100+ year old Zinfandel vineyards. Lodi is also part of California’s agriculturally rich Central Valley, producing over 250 of California 400+ specialty crops. Lodi is well known for stone fruit production, including cherries. Pair this pork chop with a California Zinfandel or Cinsault. View recipe →
According to R.H. Tesene’s definitive book titled Santa Maria Style Barbecue, “In the 1950s, a local butcher named Bob Schutz perfected the tri-tip, which is a two to three pound triangular shaped cut off the top sirloin.”. And thus a new tradition was born, with tri-tip joining top block sirloin as a signature cut of Santa Maria BBQ. Prior to tri-tip being popularized in the Santa Maria Valley, the cut was mainly disregarded by butchers as something to be used for ground beef or stew meat. In fact, even today, many butchers outside of the Central Coast still don’t know what “tri-tip” is. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →
These sweet and spicy lamb pops are both delicious and easy to make! The heat from the chili flakes is the perfect complement to the rich date syrup and savoury lamb. Enjoy anytime of the year but especially during BBQ season. Serve them up with a glass of California Zinfandel or Cabernet Sauvignon. View recipe →
A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with California Zinfandel or California Pinot Noir. View recipe →
This recipe for Japanese Spare Ribs was created by dining and style expert Yukiko Yamamoto. She pairs the succulent, meaty spare ribs with bold California Zinfandel. Make them yourself, and don't be afraid to double the recipe - there's a good chance this will become your new favorite rib recipe. View recipe →
Salting the steaks a few hours ahead improves flavor and texture. If you have extra roasted tomato-garlic butter, use it for topping grilled fish or baked potatoes. Pair with California Cabernet Sauvignon or California Zinfandel. View recipe →
As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired Pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. View recipe →
Enjoy this All-American classic anytime of the year! Stuffed with smoked gouda and topped with warm grilled vegetables, these mini burgers are the perfect crowd-pleaser. View recipe →
The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! View recipe →
Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. View recipe →
Take over grill duties on Father’s Day and show dad you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. View recipe →
When life gives you sweet, California-grown tomatoes, make chilaquiles, a genius use for tortillas that are a few days old. September is the height of the harvest for the meaty plum tomatoes that make thick, flavorful sauce. Resist the temptation to substitute store-bought tortilla chips for the home-fried tortillas; the chips soften too much, and the result is not nearly as satisfying. View recipe →
A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. View recipe →
With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table. View recipe →
These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. View recipe →
Fresh cherries round out the smoky heat of a feisty barbecue sauce that glazes tender pork ribs as they crisp on the grill. Pair with California Zinfandel or Cabernet Sauvignon. View recipe →
Perfectly roasted and juicy, this maple-glazed turkey is served with a savory sweet combo of wild rice with hearty greens, pecans, and dried cranberries. Pair with California Chardonnay or Zinfandel. View recipe →
These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with California Viognier or Zinfandel. View recipe →
Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel. View recipe →
Fragrant anise adds a subtle sweetness to this warming stew. Pair with California Zinfandel or Pinot Gris. View recipe →
Crisp, creamy and peppery, these sandwiches make a spectacular simple supper or decadent late-night snack. Pair with California Zinfandel or Sauvignon Blanc. View recipe →
A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips. View recipe →
This crunchy summer salad topped with grilled steak—marinated in California Zinfandel—gets zing from a spicy-mustard vinaigrette. View recipe →
This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with California Zinfandel or Cabernet Sauvignon. View recipe →
A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California Pinot Noir or Zinfandel. View recipe →
Enjoy grilled grass-fed beef with asparagus and carrot salad and creamy mashed potatoes. View recipe →
The zing of fresh lemon, the tang of Pecorino and the spring taste of fresh fava combine deliciously in this classic California dish. Pair with a California Chardonnay or Zinfandel. View recipe →
Citrus marinated steak and rich, smoky tomatillo sauce turn these tacos into something special. Pair with California Cabernet Sauvignon or Zinfandel. View recipe →