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Recipes

  • Ultra-Crispy, Smash-Roasted Potatoes

    Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table…. Makes 4 to...
  • Roasted Brussel Sprouts with Crispy Bacon

    Brussel sprouts are no longer the plain green balls of Thanksgiving past! The best roasted Brussels sprouts are crisp and golden on the outside, a...
  • Pomegranate Molasses-Glazed Carrots

    The natural sweetness of carrots pairs perfectly with the slightly tart pomegranate flavor for a modern update of the classic Thanksgiving side! Ma...
  • Italian Mother-In-Law Dressing

    Swiss chard, olives, raisins and pine nuts make this dressing irresistible. I always make extra as it is my family's favorite! Be sure to tear the ...
  • Marinated Turkey Breast with Cumin, Cilantro & White Wine

    As we gather this year in smaller groups, this recipe is size appropriate. Even my family who prefers dark meat finds this recipe moist and tasty!...
  • Broccolini with Miso Sesame Sauce and Lemon

    6 to 8 servings Ingredients: Six bunches of broccolini or broccoli rabe (about 3 pounds total trimmed) Kosher salt 1/4 cup tahini 2 Tbsp white...
  • Fried Zucchini Blossoms

    In Italy, fried zucchini blossoms are the Aperitivo of the jet set.  On the farm, we collect them from the garden (or the neighbor's garden) and en...
  • Zucchini & hazelnut salad

    This is a great starter and pairs well with Dineen Viognier! Serves 4 Ingredients: 1/2 cup hazelnuts, toasted 1.5 lbs small zucchini 4 Tbsp olive...
  • Pasta with zucchini and gorgonzola

    The richness of the dolce latte offsets the acidity of the tomatoes and zucchini in this late summer pasta. Pairs nicely with a Dineen Heritage Ble...
  • August Recipe - Caponata

    Caponata is a Sicilian sweeter and brinier (owing to olives and capers) version of the French ratatouille. Because eggplant absorbs flavours like ...
  • Lanie Dineen’s Roasted Peppers with Tomato Salad

    This is a Mediterranean-style salad, using typical ingredients from the region. The flavor improves if the salad is made and dressed an hour of two before serving. Makes a great side or antipasto!

  • Celebrate la Fête Nationale with a classic Pissaladière

    Sweet, caramelized onions, briny anchovies and olives make up the topping for this traditional tart from Nice (or Nizza owing to its Italian heritage). It’s made here with a Northwest twist – Walla Walla onions!