Things You'll Need: 

Van Gogh Dark Chocolate Vodka 
Tequila Rose 
Torani Dark Chocolate Syrup 
Ice
Shaker
Martini Glass
Shot Glass 

Instructions:

1. Fill shaker with crushed ice
2. Add two shots of Van Gough Dark Chocolate Vodka and two shots of Tequila Rose
3. Let sit for 5 minutes 
4. While waiting, drizzle the Torani chocolate syrup inside the martini glass
5. After 5 minutes, shake the martini vigorously for about a minute (you want the martini to be slightly foamy and to have small ice chips in it)
6. Pour into your prepped martini glass and ENJOY!

Things You'll Need:

1 pint Strawberries
1 tsp sugar
Lemon Thyme
4 large eggs, separated
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 cup  ricotta cheese
3 tablespoons sugar, divided
1/3 teaspoon salt
2 teaspoons lemon zest

Instructions: 


1. Cut up strawberries and place in small bowl.  Sprinkle with 1 tsp sugar.  Strip the lemon thyme leaves off the stems and crush them with your fingertips as you sprinkle them over the strawberries.  Gently toss the strawberries and set aside.
2. In a large bowl, put the egg yolks, flour, oil, ricotta cheese, 1 ½ Tbsp sugar, salt and lemon zest.  Set aside. 
3. Place egg whites in a small bowl.  Beat the egg whites with a handheld mixer until they are foamy.  Sprinkle in about 1 ½  Tbsp of sugar and continue whipping until they hold medium-stiff peaks.  Set aside.
4. Use the same mixer to beat together the egg yolk mixture.  Using a spatula, fold in the beaten egg whites gently but thouroughly until there are no white streaks.
5. Preheat a griddle to medium-high heat.  Spray the griddle with non-stick spray.  Pour 1/4 cup of batter per pancake.  Cook about 2-1/2 minutes before checking the underside to make sure it is lightly browned and the pancake is sturdy enough to flip (don’t show any hesitation!).  After flipping, cook about 1 minute before removing from the pan.
6. You can keep the pancakes in the oven at 250 degrees until ready to serve (about 5-10 minutes max), but don't try to reheat later.

Recipe from: The Creative Breakfast by Ellen Klavan

Things You'll Need:

1 head of garlic 
1 large beet (about 1lb)
2 tbsp olive oil (divided)
1 tbsp tahini
1 tbsp fresh lemon juice
1 15-oz can unsalted chick peas (drained and rinsed)
1/4 tsp kosher salt
2 tbsp water (or liquid from chick pea can)

Instructions:

Preheat oven to 425 degrees. Remove outer papery layers from head of garlic. Remove leaves from beet and cut off the ends, drizzle with 1 tbsp olive oil and wrap loosely in aluminum foil. Roast in preheated oven for an hour. Remove from oven and let cool. Once cool, remove cloves from the garlic head and squeeze out the insides then peel the skin away from the beet. 

In a food processor combine garlic, beets, tahini, lemon juice, remaining olive oil, chick peas, and salt. Process until you get the consistency you want. If needed add some water to help you get to the right consistency. 

Serve with your favorite crackers or some roasted garlic bread!

Recipe Written by: Krissy Allori

Things You'll Need:

2lbs rutabaga 
3 tbsp butter
1 small white onion 
8 slices bacon
1-2 tsp dried thyme 
1 cup heavy whipping cream
3 cups chicken stock
1 cup grated smoked gouda 
1 tsp salt
Ground pepper to taste
1 cup parmesan cheese (topping)

Instructions:

Preheat oven to 320 degrees. 

Peel and slice onion and then place in a hot pan greased with butter. Cook over medium heat until fragrant for about 5 minutes while stirring. Slice the bacon and add to the pan with the onion. Add thyme and cook until bacon is lightly browned from all sides then remove from heat and set aside. 

Peel and halve the rutabaga then cut thinly into pieces about 1/8 of an inch thick. (if you want to reduce baking time pre-cook the rutabaga by boiling it in water for about 10 minutes) 

Begin the layering process. There will be 3 layers of rutabaga total. Place the first layer of slices into a large baking dish greased with butter. Top with half of the bacon/onion mix and then layer half of the cheese on top of that. Top that with another layer of rutabaga, bacon/onion, and cheese. Finally add the last layer of rutabagas. 

In a bowl, combine cream, chicken stock, salt and pepper. Once combined pour over the layers of rutabaga until almost covered. If needed add more chicken stock then season with salt and pepper. 

Cover with aluminum foil and place on a baking sheet then put it in the oven for 45 minutes to an hour. Pull from the oven and push down any rutabaga that is not covered by the liquid. Then put in the oven for another 45 minutes to an hour (depending on if you precooked the rutabaga or not) at 350 degrees. Check the rutabaga every 15 minutes with a spatula to see if it is tender yet. Once the rutabaga is tender remove it from the oven and set aside. 

Turn oven up to 400 degrees. 

Spread parmesan cheese over the dish and put it back in the oven for another 20-30 minutes or until the cheese is melted and the top is crispy and golden brown. 

Serve with your favorite protein or add greens and eat the gratin as a stand alone meal! 

Things You'll Need: 

3lbs pork tenderloin 
​1 cup nutritional yeast
3 tbsp ground mustard
2 tbsp smoked paprika 
1.5oz apple cider vinegar
Olive oil
​Garlic salt to taste
Ground pepper to taste

Instructions:

Place all the dry ingredients into a large ziploc bag and mix thoroughly. Add the pork tenderloin and make sure it is completely covered with the mix. Add 1.5oz of apple cider vinegar and olive oil (add more if you want to create a crust with the leftover dry mix, add less if you want the pork to be crispy on the outside. Grill on full blast (about 550 degrees) on a piece of tin foil. Turn the tenderloin so that it cooks on all four sides. 

Things You'll Need:

6 oz mozzarella cheese
2 eggs
10 oz bag of frozen riced cauliflower 
3/4 cup nutritional yeast 
Garlic salt to taste
Pepper to taste

Instructions: 

Preheat the oven to 425 degrees. In a medium sized mixing bowl combine all of the ingredients. Once mixed separate the batter into 4 equal sections on a baking pan lined with waxed paper. Form the sections of the batter into a bread like shape then put in the oven for about 25 minutes. 

Once finished use the "bread" to make your favorite sandwich.. we love making grilled cheese sandwiches with ours! 

Things You'll Need:

Chicken thighs (skin on)
1c nutritional yeast
3tsp yellow curry powder
2tsp garlic salt
1.5oz apple cider vinegar
Olive oil 
Black pepper to taste

Instructions: 

Put all dry ingredients together in a ziploc bag and add chicken thighs, leaving a little air in the bag zip up the bag and have a "pillow fight" with the chicken until it is nicely coated. Once coated add olive oil and apple cider vinegar to the bag and then mix it all together again. Let sit on the counter for a few hours before placing in the refrigerator overnight. Pull chicken out and let it sit on the counter for a few hours before grilling. Cook on a sheet of tinfoil to help save the crust that will form when cooking. Cook at 350 degrees on the grill for about 25 minutes, flipping regularly. Finish it off by pairing it with your favorite side! 

Things You'll Need: 

​2 eggs
Salsa
Cheese 
Pulled pork
1 flour tortilla
Butter (for the bottom of the pan)
Parmesan cheese 

Instructions: 

Coat bottom of the pan with butter and heat on medium temperature. Whisk two eggs together in a small bowl and pour into warmed pan. Once the eggs have cooked to form the base of the omelet place tortilla on top, spread butter until melted on top of the tortilla and top with a liberal amount of Parmesan cheese. Mix cheese and butter around to develop a crust-like consistency. Once butter and cheese are mixed flip the tortilla and omelet base over. Once flipped add the "stuffing" of the omelet and let sit on medium heat until the tortilla is nice and crispy. Take off heat and fold onto a plate and top with your favorite toppings! 

Things You'll Need:

1 lb ground chicken
1 lb ground beef
1 lb ground pork 
2 eggs
1 green pepper (shredded)
1 red pepper (shredded)
1 white onion 
3 tbsp minced garlic
1-2 cups nutritional yeast
1 package mushrooms 
Olives (topping)
1 tbsp Garlic salt 
1 tsp Ground Pepper 

Instructions

Shred peppers, dice onions, and mince garlic then place in a large bowl. Add the rest of the ingredients (except the olives) and thoroughly mix together. 

Place on a sheet of Saran Wrap and wrap making sure to close the ends then place in the refrigerator overnight to let the flavors meld together. 

Once you're ready to cook preheat oven to 375 degrees. Then take the loaf from the fridge and place it in a big pan. 

Sprinkle the top with nutritional yeast and olives to give the meatloaf extra texture and flavor. 

Bake for about 45-50 minutes then let it rest for a good half hour and ENJOY!

Things You'll Need:

1 egg
1 package Ghirardelli Triple Chocolate brownie mix
1/3 cup vegetable oil
1/2 cup Pinot Noir (we used our 2013 Tardy Pinot Noir)
Spray for pan
8x8 pan 

Instructions: 

Preheat oven to 325 degrees

In a medium bowl combine all ingredients and mix until well incorporated. 

Spray pan with oil then pour the batter into the pan and bake for 35 minutes. 

Once they are done cut into pieces and enjoy with our 2016 Two Row Pinot Noir!