Ingredients
  • 2 lbs whole carrots (young, smaller carrots with green tops attached)
  • 2 tbsps honey
  • 2 tbsps maple syrup
  • 2 tbsps Extra Virgin olive oil
  • 2 tbsps Balsamic vinegar
  • 1 tsp fresh thyme leaves, chopped
  • 1 clove garlic, minced
  • salt & pepper
Directions

Preheat the oven to 400 degrees Fahrenheit.

Trim the green tops off the carrots, leaving about 1 inch.  In a bowl, combine all ingredients to create the glaze.  Toss the carrots in the prepared glaze until evenly coated.

Place the glazed carrots on a foil-lined cookie sheet that has been sprayed with non-stick cooking spray.  Bake for 15 minutes, then turn the carrots.  Continue baking for an additional 20 minutes, or until the carrots are fork tender.  Taste for salt and pepper – adjust as needed.

Remove the carrots from the oven and transfer them to a serving tray.  Optionally, top with chopped fresh parsley before serving.

Roasted glazed carrots have a natural sweetness enchanced by the glaze.

These glazed carrots possess a natural sweetness that is enhanced by the glaze.  Roasting the carrots also brings out earthy and smoky notes.  Wines that balance this sweetness with sufficient acidity to cleanse the palate and complement the flavors.  Our Reserved Chardonnay and The Winemaker Remembrance Reserve Superior Barbara would both pair nicely with this dish.

Ingredients
  • 1/4 cup Each Extra Virgin olive oil & vegetable oil
  • 2 tbsps Don Silvio Reserve Sangiovese
  • 2 tbsps Balsamic vinegar
  • 1 tbsp minced shallots or scallions
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp Kosher salt
  • 1 Dash of freshly ground black pepper
  • cherry tomatoes
  • fresh mozzarella cheese balls
  • thinly sliced red onion
  • sliced avocado
  • fresh basil
  • More Kosher salt & freshly ground black pepper to taste
Directions

Combine all ingredients in a jar; shake to mix. Use immediately or refrigerate for up to 1 week, shaking before using. Makes 3/4 cup dressing.

In a large bowl, combine cherry tomatoes, mozzarella balls, and red onion. Toss with vinaigrette. Add sliced avocado on the side and season with Kosher salt and pepper. Garnish with fresh basil.

Enjoy this classic supper dish!
Ingredients
  • 4 fresh tomatoes
  • 1 cup breadcrumbs or panko
  • 4 tbsps melted butter
  • 2 cloves fresh garlic, pressed
  • 1/2 tsp dried basil
  • 1/4 cup finely grated, Dry Jack or Parmesan cheese
  • Kosher salt & freshly ground black pepper
Directions

Preheat broiler.

Halve the tomatoes.

Melt butter until bubbly, then add garlic and basil.

In a bowl, mix breadcrumbs with butter mixture. Add cheese, salt, and pepper.

Top tomato halves with breadcrumb mixture and broil until golden brown.

Garnish with fresh parsley after removing it from oven.

To elevate the dish further, consider pairing it with salad tossed with our Zinfandel Vinaigrette. This simple yet flavorful combination will complement the rich textures and bring out the savory notes of the tomatoes and the breadcrumb topping.

This vinaigrette is wonderful made with either Fra Paolo Reserve Zinfandel or Samuele’s Quarry Red Blend.
Ingredients
  • 1/4 cup Each Extra Virgin olive oil & vegetable oil
  • 2 tbsps La Chertosa Fra Paolo Zinfandel or Samuele’s Quarry Red Blend
  • 2 tbsps red wine vinegar
  • 1 tbsp minced shallots or scallions
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp Kosher salt
  • 1 Dash of freshly ground black pepper
Directions

In a jar, combine all ingredients; shake to mix thoroughly.  Use it at once or refrigerate for 1 week.  Shake again before adding to salad.  This recipe makes 3/4 cup dressing.

Ingredients
  • 1 bag frozen French-fried potatoes
  • 1 tbsp Finest Extra Virgin Olive oil
  • 3 tbsps salted butter
  • 2 to 4 garlic cloves, minced
  • 1/2 cup grated Parmesan or Dry Jack Cheese
  • 1/4 cup Italian parsley, chopped
Directions

Cook frozen French-fried potatoes according to package instructions.

While the potatoes are cooking, melt olive oil and butter in a small saucepan. Once melted, add chopped garlic and stir until the mixture bubbles. Set the saucepan aside until the potatoes are finished.

Once the potatoes are golden brown, transfer them to a large bowl. Add the olive oil, butter, and garlic mixture and briefly toss together. Add cheese and chopped parsley and toss again. Season with

Kosher salt and freshly ground black pepper to taste.

Serve with Basil Cheeseburgers if desired.

Use your favorite French-fried, crinkle-cut or steak potatoes for this recipe.  Heck, Tator Tots would be great too!