Recipes

Grilled Skirt Steak Salad with Rice Vermicelli Noodles, Carrots, Cucumber, Peanuts and Chili-Lime Dressing

This spicy, fragrant bowl is heaped with crisp vegetables and char-grilled skirt steak, perched on a bed of rice noodles finished with a piquant Vietnamese dressing and a shower of fresh herbs. Pair with your favorite Temecula Valley Chardonnay.

Ingredients

Marinade:
1/4 cup (60ml) soy sauce
2 garlic cloves, minced
2 tablespoons (30ml) light brown sugar
1 tablespoon (15ml) fresh lime juice
1 tablespoon (15ml) finely grated peeled fresh ginger
1 tablespoon (15ml) toasted sesame oil
1 1/2 pounds (750g) skirt steak, cut against the grain in 4 equal pieces

Dressing:
1/4 cup (60ml) fresh lime juice
2 tablespoons (30ml) sweet chili sauce
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) soy sauce
1 teaspoon (5ml) sesame oil

Salad:
8 ounces (250g) rice vermicelli noodles
1 head butter lettuce, leaves washed
2 scallions, white and green parts sliced on the diagonal
1 large carrot, peeled and cut into matchsticks
1/2 English cucumber, seeded, cut into matchsticks
1 cup (240ml) bean sprouts
1/4 cup (60ml) chopped roasted salted peanuts
1 red jalapeño pepper, seeded, thinly sliced
1 cup (240ml) assorted fresh herbs (mint, cilantro, Thai basil)

Serves 4

Instructions

Whisk the marinade ingredients in a bowl. Place the skirt steak in a baking dish, pour the marinade over and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning once or twice. Remove from the refrigerator 30 minutes before grilling.

Whisk the dressing ingredients in a small bowl.

Prepare the vermicelli rice noodles according to package instructions.
Prepare the grill for direct cooking over high heat (about 450°F/230°C). Remove the steaks from the marinade and discard the marinade. Grill the steaks over high heat, with the lid closed, until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest while you assemble the salad.

Line 4 serving bowls with large lettuce leaves (reserve the smaller leaves for another use). Divide the noodles between the bowls. Arrange the scallions, carrots, cucumber, and sprouts over the noodles, leaving a section clear for the meat. Drizzle the dressing over the salads.

Cut the meat across the grain into 1/4-inch (0.6cm) slices. Arrange the steak in the clear sections of the salads and drizzle any collected juices over the meat. Scatter the peanuts and jalapeño slices over the salads and generously garnish with the fresh herbs. Serve immediately.

Wines Suggested:

Wiens Family Cellars ~ 2022 Reserve Chardonnay – Opening note of tart lemon curd, followed by subtle notes of almond biscotti.

Europa Village ~ 2022 Late Harvest Chardonnay – Aromas of peach pie and candied orange.

Lorimar Winery ~ 2020 Chardonnay – This wine has delicious tasting notes and aromas.

Recipe and photo courtesy of the Wine Institute of California

Cheese and Salumi Board

If you’d rather spend more time dining than cooking and cleaning up, why not assemble an abundant cheese board that will take your evening from antipasto through dessert? Pair with your favorite Temecula Valley Rosé.

Ingredients

Nuts in Honey:

• ¼ cup (85 g) honey
• 3 tablespoons mixed toasted nuts (walnut pieces, toasted almonds, pistachios)

If the honey is stiff, put the jar in a saucepan of barely simmering water over low heat until the honey liquefies enough to pour. In a small serving bowl, combine the honey and the nuts. 

Suggested Cheeses:

• Laura Chenel Aged Crottin
• Cowgirl Creamery Mt. Tam
• Cypress Grove Truffle Tremor

Accompaniments:

• Crackers and flatbreads
• Sliced baguette
• Prosciutto di Parma, thinly sliced
• Sopressatta, thinly sliced
• Black and green olives
• Dried apricots, Medjool dates, and other dried California fruits
• Roasted pistachios in shell

Instructions

Add what you love; omit what you don’t. It’s yours to compose. Good cheese counters typically have many selections, like truffled cheeses, luscious triple-cream cheeses, and mini cheeses meant for two. Add roasted nuts, dried fruits, condiments, and crackers. You can purchase mixed nuts in honey but making your own is a cinch.

Wine Suggestions

Thornton Winery ~ 2022 Grenache Rosé – Classic strawberry, light cherry and raspberry, and light spice

Wiens Cellars ~ 2023 Rosé of Sangiovese – This wine has juicy notes of fresh watermelon!

Danza del Sol Winery ~ 2023 Rosé of Grenache – This wine has delicious tasting notes of white cherry, strawberry, and rose petal

Recipe and photo courtesy of the Wine Institute of California

Grilled Peach and Asparagus Salad with Goat Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled Temecula Valley Chardonnay to complete the meal.

Ingredients

Yield: 4-6 Servings

• 4 ripe peaches, peeled and cut into wedges
• 1 bunch of asparagus, cut with the bottoms trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 1 red onion, peeled and quartered
• ½ cup (106g) extra virgin olive oil
• ¼ cup (60g) balsamic vinegar
• 1 teaspoon (5.69g) salt
• ½ teaspoon pepper (1.18g)

Garnish:

• ¼ cup (5g) shredded basil
• ½ cup soft (113 grams) goat cheese

Instructions

• Pre-heat barbecue to medium-high.
• In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
• Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
• Cook for 5 to 7 minutes, or until everything is softened and has a little char.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Note: This dish can be served warm or cold.

Wine Suggestions

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has aromas of green apple and sweet French oak.

Falkner Winery ~ 2021 Chardonnay – This wine has aromas of green apple, cinnamon, and Meyer Lemon flavors

Bella Vista Winery ~ 2021 Chardonnay – This wine has aromas of various fruits

Recipe and photo courtesy of the Wine Institute of California

Summer Squash and Potato Herb Salad

Get ready to elevate your summer dining experience with this vibrant and refreshing Summer Harvest Herb Salad. Bursting with the flavors of the season, this colorful medley of yellow and green zucchini, creamy red potatoes, succulent red peppers, and zesty red onion will transport your taste buds straight to the heart of summer. This dish calls for a wine that complements its herbaceous and zesty notes while balancing the array of vegetables, and we recommend pairing it with your favorite Temecula Valley Sauvignon Blanc.

Yield: 4 Servings

Ingredients

• 1 yellow zucchini cut into 1 inch half moons
• 1 green zucchini cut into 1 inch half moons
• 1 red onion peeled and cut into quarters
• 1 red pepper cut into 1-inch squares
• 1 lbs of min red potatoes, cut in half and boiled for 6 minutes
• ½ cup (120g) extra virgin olive oil
• 4 hard boiled eggs, sliced (for garnish)
• 2 green onions, finely chopped (for garnish)
• ½ cup (50g) shredded asiago or parmesan cheese (for garnish)

Dressing

• ½ cup (120g) olive oil
• ¼ cup (60g) cider vinegar
• ½ cup (20g) basil
• ¼ cup (10g) chopped curly parsley
• 1 tablespoon (2g) chopped fresh thyme
• 1 tablespoon (2g) chopped fresh sage
• 1 clove of garlic chopped
• 2 teaspoons (10g) sea salt
• 1 teaspoon (2g) black pepper

Instructions

• Preheat grill to medium heat. Combine the zucchini, onion, potatoes, red and red pepper into a bowl and toss together to evenly coat with oil. Place in a grilling basket or pan with holes and grill for 5 to 7 minutes, stirring while cooking to avoid burning. Remove from heat.
• Combine dressing ingredients into a food processer or a blender and blend until pureed and pesto-like. Pour over grilled potatoes and vegetables and toss together until evenly coated. Place into bowls.
• Evenly distribute the sliced eggs over each salad and sprinkle green onions over the sliced eggs.
• Sprinkle the cheese evenly over each salad and serve.

Wiens Cellars~ 2023 Sauvignon Blanc – This wine has a burst of tropical fruit that cascades into subtle notes of lemongrass, creating a harmonious blend of aromas.

Thornton Winery~ 2022 Sauvignon Blanc – This wine combines the fruit and herbaceous characters of Sauvignon Blanc with the additional floral and exotic aromatic characteristics.

Falkner Winery ~ 2021 Sauvignon Blanc – This wine has aromas of passion fruit, grapefruit, and key lime.

Recipe and photo courtesy of the Wine Institute of California

California Apple, Brie, and Pomegranate Flatbread

As spring unfolds in Temecula, embrace the vibrant flavors of the season with this delightful California Apple, Brie and Pomegranate Flatbread. Quick to prepare and bursting with fresh ingredients, this dish captures the essence of springtime. Pair with your favorite Temecula Valley Sparkling Wine.

Prep: 10 minutes

Ingredients

• 2 ounces baby arugula
• 1 teaspoon olive oil
• Half of a Cara Cara or Navel orange
• Salt and pepper to taste
• 10 store-bought mini naan or flatbreads
• 2 small Fuji apples, thinly sliced on a mandoline or with a very sharp knife
• 4 ounces Brie cheese, sliced into 10 thin slices
• 3 tablespoons California pomegranate arils

Instructions

• Place the arugula in a mixing bowl. Sprinkle the olive oil over the top, squeeze the orange half over the greens and season lightly with salt and pepper. Toss with fingertips to coat all of the arugula.
• On a serving board, arrange the flatbreads. Divide the dressed arugula amongst the flatbreads; you may have a bit leftover.
• Lay 2-3 thin slices of apple over the arugula on each naan/flatbread and top each one with a thin slice of Brie.
• Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.

Suggested Pairings:

South Coast Winery~ ~ Sparkling Brut

Carter Estate Winery – Sparkling Brut

Raul Ramirez Winery ~ Vintage Gran Reserva Sparkling Cava

Recipe and photo courtesy of the Wine Institute of California

Golden State Sliders

These sliders bring together a tantalizing medley of meats and toppings, resulting in a bite-sized masterpiece that embodies the true essence of the Golden State. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Ingredients

Patty Ingredients:

• 1-pound (454g) medium ground beef
• ½ pound (225g) lean ground beef
• 1-pound (454g) ground turkey
• A bunch of fresh parsley, finely chopped
• ½ – 1 cups (60-120g) breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• Coarse salt
• Ground pepper
• 3 tablespoons (45g) Worcestershire sauce

Toppings:

• Arugula
• Heirloom tomatoes, sliced
• Pickled red onions
• 12 buns (recommend brioche)
• Slices of aged sharp cheddar
• 2 ripe avocados, sliced

Sauces, as desired:

• Dijon
• Ketchup
• Aioli or mayonnaise

Instructions

• In a large bowl, combine the ground meats with the chopped parsley, egg, Worcestershire sauce, garlic, and ½ cup of breadcrumbs. If the texture feels too wet, add in more breadcrumbs until the patties feel like they’ll hold their shape.
• Using hands, roll out into 10-12 even balls, using your mini buns as reference. Reminder! They will shrink a bit as they cook. Press lightly to form patties.
• Place patties in refrigerator for at least 30 minutes. In the meantime, prepare your toppings.
• Preheat grill to medium-high. Grill the patties to your liking, adding the slices of cheese on top of the patties once they’ve been flipped. Toast your buns on the grill in the last minute or two before the burgers are done.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Build with desired toppings and sauces and serve warm.

Suggested Wines:

Falkner Winery~ 2021 Cabernet Sauvignon – The wine has smooth flavors of blueberry and plum.

Chapin Winery ~ 2021 Cabernet Sauvignon – This wine has aromas of blueberry, mocha, plum and vanilla.

Wiens Family Cellars~ 2019 Kriel Cabernet Sauvignon – This wine has aromas of black plum, nutmeg & baked vanilla bean

Recipe and photo courtesy of the Wine Institute of California

Trio of Stuffed Peppers

If you’re looking for a party favorite that will appeal to all palates, look no further than this trio of peppers recipe. This recipe comes complete with a trio of different stuffing options: meat, vegetarian, and vegan. We suggest you pair it with your favorite Temecula Valley Zinfandel!

Ingredients

Pepper Preparation

• 8 jalapeno or poblano peppers halved and seeded
• 8 sweet red banana pepper or 4 sweet red bell peppers halved and seeded
• 8 yellow chile peppers or banana pepper peppers halved and seeded

Jalapeno or poblano pepper filling (Meat)

• ½ lb (226.8g) ground spicy Italian or chorizo sausage
• ¼ cup (25g) chopped green onions
• ¼ cup (6g) cilantro chopped
• ½ cup (60g) smoked Gouda shredded
• 8 slices of bacon cut in half to make 16 smaller strips

Red banana or sweet red pepper filling (Vegetarian)

• ¼ cup (30g) chopped asparagus
• ¼ cup (60g) diced tomatoes
• 2 tablespoons (20g) chopped red onion
• ½ cup (75g) feta cheese crumbled
• 2 tablespoons (5g) shredded basil
• 2 eggs with 2 tablespoons (28g) extra virgin oil whisked together
• 1 teaspoon (5.7g) sea salt
• ½ cup (30g) breadcrumbs

Stuffed yellow chile or banana peppers filling (Vegan)

• 1 cup (195g) cooked rice
• ½ cup (85g) cooked black beans
• ¼ cup (30g) corn kernels
• ¼ cup (40g) diced tomatoes
• 2 tablespoons (15g) chopped green onions
• 1 tablespoon (3g) chopped parsley
• 1 teaspoon (5g) Tabasco
• 1 teaspoon (2g) cumin
• 1 tablespoon (15g) lime juice
• 1 teaspoon (5.7g) sea salt
• ½ cup (30g) breadcrumbs

Instructions

• Jalapeno or poblano pepper filling (Meat)
• Mix the cheese, onions, cilantro and ground sausage together.
• Stuff each halved jalapeño with an equal amount of filling and wrap each one tightly with a slice of bacon.
• Place on a lined baking sheet and bake in a preheat oven at 350°F degrees for 15 to 20 min or until filling and bacon are cooked.
• Red banana or sweet red pepper filling (Vegetarian)
• Combine all ingredients, except the feta cheese, into a bowl and mix thoroughly together.
• Stuff the peppers with an equal amount of stuffing and top with crumbled feta cheese.
• Bake in 350°F degrees oven for 7 to 10 min or until mixture is firm and cheese is melted and slighted browned.
• Stuffed yellow chile or banana peppers filling (Vegan)
• Combine all ingredients into a bowl and mix thoroughly together.
• Stuff each half pepper with an equal amount of filling and bake at 350°F for 7 to 10 min or until pepper is cooked.
• An additional option is to top them with a vegan cheese of your choice before baking.

Suggested Wines:

Wilson Creek Winery~ 2020 Zinfandel – The wine is full of flavors of boysenberry and blackberry. 

Akash Winery ~ 2020 Zinfandel – This wine has aromas of blueberry crumble with notes of caramel, campfire smoke, and wild blackberry.

Danza del Sol ~ 2020 Zinfandel – This wine has aromas of blackberry, cinnamon spice, and dried date.

Recipe and photo courtesy of the Wine Institute of California

Cheesy Garlic Pull Apart Bread

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a Temecula Valley Chardonnay.

Yield: 6 Servings
Prep: 5 minutes | Cook: 30 minutesTotal Time: 35 minutes

Ingredients

• 1 round or oval loaf of sourdough bread
• 1 stick (8 tablespoons/125 g) butter
• 2 cloves garlic, finely minced
• ½ teaspoon (3 mL) salt, omit if using salted butter
• 3 cups (700 g) shredded Monterey Jack cheese
• 2 tablespoons (30 mL) chopped fresh parsley

Special equipment: serrated bread knife, pastry brush is helpful but not required, aluminum foil

Instructions

• Preheat the oven to 350°F (175°C).
• In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven.
• Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread.
• Brush the inside cut surfaces of the bread with the melted garlic butter. If you don’t have a pastry brush, you can simply drizzle the melted garlic butter with a small spoon. Reserve about 2 tablespoons (30 mL) for the top.
• Using your fingers, stuff shredded cheese into the cut surfaces of the bread. The cheese does not have to fit inside perfectly.
• Brush the top of the stuffed bread loaf with the remaining garlic butter. Place the loaf on a baking sheet and cover with aluminum foil. Bake until the cheese has melted, about 20 minutes. Remove the aluminum foil and bake until the top of the bread gets toasted, about 5 minutes.
• Sprinkled top of bread with chopped parsley. Serve immediately, with a lot of napkins.
• Leftover Cheesy Garlic Pull Apart Bread will keep tightly wrapped in plastic wrap or a zip-top bag in the refrigerator for three days.
• Notes and Substitutions
• Monterey Jack is our cheese of choice because—what else?—it originates from California! However, any meltable cheese like mozzarella or mild cheddar will work.
• Make-ahead: You can make this Cheesy Garlic Pull Apart Bread ahead by following the recipe through stuffing the cheese into the bread. Very tightly wrap the prepped Cheesy Garlic Pull Apart Bread loaf and keep it in the refrigerator. When ready to make, remove from the refrigerator, unwrap, and let come to room temperature while you preheat the oven, about 15 minutes. Proceed baking as directed in the recipe.

Suggested Wines:

Maurice Car’rie/Ultimate Vineyards~ 2020 Chardonnay – The wine opens warmly on the nose with baked apple pie, with notes of honeyed toast and orange blossoms.

Ponte Winery ~ 2021 Chardonnay – This wine opens with aromas of luscious ripe peach mid-palate, citrus entry, and a beautiful pineapple finish.

Baily Winery ~ 2021 Chardonnay – This wine is smooth and crisp with a pleasing finish.

Recipe and photo courtesy of the Wine Institute of California

Farmers Fried Rice

Ingredients

• 2 cups cooked white or brown rice – allow to cool to room temperature
• 2 eggs
• 1 tbsp cooking oil (vegetable or canola)
• 1/2 cup shredded red cabbage
• 1/2 cup chopped green onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1/2 cup sliced shitake mushrooms
• 1/4 cup chopped celery
• 1/2 cup chopped kale
• 1/2 cup sliced orange or red peppers
• 1/2 cup cooked green Fava beans or edamame beans
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp orange juice
• 1 tsp chili flakes
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp white sesame seeds

Instructions

• In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
• Add the sesame oil to the pan and heat on medium-high.
• Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
• Increase heat to high.
• Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
• Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose. 

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with Temecula Valley Zinfandel.

Ingredients

Spice rub: 

• 1 teaspoon sea salt 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground cumin
• 4 bone-in chicken thighs, about 2 pounds (900 g) 
• 1 can (15 oz/425 g) chickpeas, drained and rinsed 
• ½ pound (225 g) carrots, thinly sliced on the diagonal 
• ½ red onion, thinly sliced from stem to root 
• 1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced 
• 4 cloves garlic, thinly sliced 
• ½ teaspoon ground cumin 
• 1 teaspoon sea salt 
• Extra virgin olive oil 
• 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Serves 4

Directions

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside. 

Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper. 

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one. 

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken. 

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.  

Suggested pairings:

Doffo Winery ~ 2019 Zinfandel – This popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.

Leoness Cellars ~ 2019 Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and boysenberry fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

Monte de Oro Winery ~ 2016 Zinfandel – This wine initially offers aromas of raspberries and dried cranberries with a transition to spices – pronounced cinnamon and nutmeg with slight smoky oak.

Peltzer Winery ~ 2017 Zinfandel– This wine offers aromas of pomegranate, red cherry, tart raspberry, black pepper.

Recipe and photo courtesy of The Wine Institute of California