Yellow Cherry Tomato Salad

Pair with Chardonnay

Yellow Cherry Tomato Salad

Pair with Chardonnay



½ cup sliced almonds

3 Tbsp. sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 basket yellow cherry tomatoes


½ tsp. salt

Dash of pepper

¼ cup of vegetable oil

1 Tbsp. chopped parsley

2 Tbsp. sugar

2 Tbsp. vinegar



In small pan over medium heat cook almonds and sugar, stirring constantly, until almonds are coated and sugar is dissolved. Watch carefully as they burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuce, celery and onions. Just before serving add almonds tomatoes. Toss with the dressing.

Bon appetite!



Spaghetti with Spicy Scallop Marinara Sauce

Pair with Chardonnay

Spaghetti with Spicy Scallop Marinara Sauce

Pair with Chardonnay



Kosher salt

12 ounces multigrain spaghetti

1 Tbsp. extra virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

¼ to ½ tsp red pepper flakes, plus more to taste

1 28 ounce can whole San Marzano tomatoes, crushed by hand

¼ cup of parmesan cheese

1 cup loosely packed fresh basil, sliced, plus more for topping

¾ pound of bay scallops


Bring a large pot of salted water to boil. Add the pasta and cook as the label directs

Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, ½ cup of water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.

Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Add the remaining basil and season with salt and more red pepper flakes.


Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil and Parmesan cheese.

Pan-Seared Filet Mignon

Pair with Pinot Noir

Pan-Seared Filet Mignon

Pair with Pinot Noir



4 10 ounce thick tenderloin beef filets

2 Tbsp. extra virgin olive oil

2 Tbsp. butter

Salt and pepper to taste




For the filets: Preheat the oven to 415 F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.

Add the olive oil and butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.

Transfer your skillet directly to the oven (skillet may be hot, handle with oven mitts). For rare, bake for 4-5 minutes, medium-rare for 5-6 minutes. Medium for 6-7 minutes. Remember, depending on the size of steak, the more or less time it will take. This recipe is ideal for 8 – 10 ounce portions. Remove filets from skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperatures.



Temperatures for steak:

Rare: 130F to 135F

Medium Rare: 140F to 145F

Medium: 155F to 160F

Well Done: 165F to 170F