Ingredients

• 2 ounces dried porcini mushrooms
• 1 cup St. James Winery Friendship School Red Wine
• 1 onion, chopped
• 1 clove garlic, chopped
• 3 tablespoons olive oil
• 1 tablespoon tarragon
• 1 pint half and half
• juice of 1 lemon
• 1 pound pasta, cooked

Instructions

1. Reconstitute mushrooms in wine at least one hour before cooking.
2. Sauté onions over medium heat in olive oil until translucent.
3. Add garlic, tarragon, mushroom wine mixture and continue to sauté over low heat for 5 minutes.
4. Add half-and-half and simmer for 3 minutes.
5. Off heat add lemon juice and season to taste.
6. Pour sauce over cooked pasta and serve.

Ingredients

• • 8 ounces farfalle pasta
  • 1 teaspoon olive oil
  • 3 cups red, yellow and orange bell peppers, sliced
  • 1 pound turkey sausage
  • 2 cloves garlic, chopped
  • 1/4 cup St. James Winery Pioneer White Wine
  • 1 teaspoon dried oregano
  • 3 ounces feta cheese, crumbled
  • 1/2 cup pitted kalamata olives, sliced

Instructions

• 1. Cook pasta according to package directions. Drain and reserve 1/4 cup pasta water.
  2. In a large frying pan heat the oil over medium heat.
  3. Add the bell peppers and sauté 4 minutes.
  4. Remove sausage from casings and crumble into pan with peppers. Add garlic and cook until sausage is no longer pink on the outside.
  5. Add wine and oregano stir to combine.
  6. Add cooked pasta and reserved pasta water, cheese and olives.
  7. Stir to combine.
  8. Serve warm.

Ingredients

• 1/2 cup St. James Winery Pioneer White Wine
• 3 tablespoons olive oil
• 1/4 cup minced shallots
• 1/4 cup minced celery
• 2 tablespoons flour
• 1-1/2 cups half and half, heated
• 1 cup mascarpone cheese
• 3/4 cup sharp cheddar cheese, grated
• 1/2 cup asiago cheese
• 3/4 pound macaroni, cooked and drained
• dash hot sauce
• coarse salt
• 1/4 cup Parmesan cheese, grated
• 3/4 cup bread crumbs

Instructions

1. Preheat oven to 350°F. Grease a 2-quart casserole. Set aside.
2. Heat oil in a non-stick skillet over medium heat. Add shallots and celery, then sauté for 5 minutes or until the vegetables are soft.
3. Lower the heat and stir in the flour until well-mixed.
4. Whisk in the hot half and half and wine. Cook, stirring constantly for about 4 minutes or until the mixture begins to thicken.
5. Remove from heat and beat in the cheeses, stirring until they have melted into the sauce.
6. Stir into the macaroni and season to taste with the hot sauce and salt.
7. Pour the mixture into the prepared casserole.
8. Combine the Parmesan and breadcrumbs. Sprinkle the mixture over the macaroni.
9. Bake 15 minutes or until the edges are bubbling. Longer if you like crunchy edges on your macaroni and cheese.

Ingredients

• 3/4 cup St. James Winery Estate Norton Wine
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 3 tablespoons chopped oregano
• 2 teaspoons red wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 lamb chops 1” to 1-1/2” thick, fat well-trimmed
• 2 tablespoons honey

Instructions

1. Mix the first 7 ingredients in a large glass dish. Arrange lamb chops in a single layer in dish; turn to coat. Cover and refrigerate at least two hours, turning often.
2. Light a barbecue and bring to medium-high heat. Remove lamb from marinade and mix honey into marinade.
3. Grill lamb, turning and basting with marinade often until well done.

Ingredients

• 2 cups St. James Winery Pioneer White Wine
• 1 package mixed dried beans
• 1 pound ham pieces
• 1 clove garlic, chopped
• 1 large can tomatoes, diced
• 1 tablespoon parsley
• 1 large onion, chopped
• juice of one lemon
• 6 cups water
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 bay leaves

Instructions

1. Rinse beans. Cover with water, add 1 tablespoon salt and soak for 3 hours or overnight.
2. Drain beans, and add 2 cups of wine and water, then the rest of the ingredients.
3. Simmer until beans are soft (at least four hours).

Quick Notes

May be kept in a covered container in the refrigerator for up to four days.