Food & Wine Recipes

Did I say BLT and ranch and burger? All three in one recipe? Yep. I made these burgers for a group of friends one afternoon and they pretty much lost their minds. The ranch dressing is rich and creamy next to the beefy burger with that crispy bacon, lettuce, and tomato. They are truly indulgent!

Quick and easy super creamy pasta with garlicky Brussels sprouts made all in one pot

This one is Katie’s favorite recipes from her best-selling cookbook, Its Not Complicated: Simple Recipes for Everyday.  Veggie Chili Cornbread Skillet 😋 It’s like a pot pie with cornbread as the crust. 😋😋 Most certainly serve this dish with our 2022 Cabernet Sauvignon vintage. The dark fruit notes of our rich and elegant red perfectly balances all of the warm spices in this skillet chili.

Katie Lee Biegel loves a hearty Bolognese sauce and the mushrooms give the same feeling but are much lighter. Its a vegetarian dish that can easily be made vegan as well, and is great as leftovers!

This one is Katie’s favorite recipes from her best-selling cookbook, Its Not Complicated: Simple Recipes for Everyday. She states, “If there is only one recipe you make from this entire cookbook, make it this one. I think this dish is the reason Ryan first fell in love with me…”

We don’t know about you, but we’ve been thinking about firing up the grill with Katie Lee Biegel’s recipe of Jerked Beef and Chili-Honey-Garlic Shrimp Kebabs!

Ⓥ Vegan & Vegetarian Options:

Replace the beef in the jerked kebabs with seitan, one of the best plant based proteins for the grill.

For vegans, substitute the honey with an agave/maple syrup blend and use mini Portobellos as your protein.

Spaghetti with Yellow Tomatoes & Corn with a secret ingredient – magical miso! Katie is just living her best tomato life and this might be one of her favorite recipes ever. The tomatoes and corn are so sweet and the miso adds the most incredible boost of umami.  It’s amazing paired with a cold glass of our Kind of Wild Chardonnay!

Get ready for the ultimate summer food: shrimp tacos! Katie Lee Biegel knows that nothing screams summer like these delicious tacos. Her secret? Adding a touch of sugar to the marinade or dry rub when she grills the shrimp. Say goodbye to overcooked shrimp and hello to vibrant, perfectly colored bites of goodness.

Katie Lee Biegel can’t get enough of this delicious creation. Get ready for a weekend menu that will keep you cool in the summer heat. Our dressing is the perfect blend of sweet and tangy flavors, complementing the crunchiness of bean sprouts, water chestnuts, peanuts, and Lo mein noodles. Get ready to indulge and enjoy every bite of this incredible salad!

Get ready to be blown away by this mouthwatering creation! A sprinkle of BBQ seasoning takes the salmon to a whole new level of flavor. And let’s not forget the irresistible crunch of a salty potato chip. This meal is an absolute knockout, guaranteed to leave you wanting more. Get ready to indulge in pure deliciousness!

Ask a Southerner about pimento cheese and the usual response is something like, “oooohh, I looooove pimento cheese.” Now, I’m a firm believer in the old adage of “if it ain’t broke, don’t try to fix it,” but I switched up the traditional recipe a bit by using goat cheese and smoked cheddar. Let me tell you, it’s a gem.

This is the best Plant-Based French Bread Pizza Recipe to make for dinner! It’s a nostaglic, vegan-friendly pizza made with crispy ciabatta bread, lots of colorful veggies like green peppers, red onions and black olives and topped with homemade chickpea sausage. Everyone will love these crispy, cheesy French bread pizzas!

If you’ve been missing the uniquely tangy flavor and creamy richness of feta cheese since going vegan, prepare to rejoice: This Vegan Whipped Feta is dairy-free and every bit as delicious as its non-vegan counterpart. Serve this cheesy spread alongside your favorite cheeseboard accoutrements like crostini, crispy crackers or warm baguette and enjoy!

A delicious plant-based quiche made with spinach, onions, and fresh tarragon. Vegan cheddar cheese and white beans make it extra tasty, and the flakey, homemade pie crust will have everyone coming back for seconds! Serve this veggie quiche with a zesty green salad for the perfect brunch or family lunch this Spring!

This creamy Cajun Pasta with sausage and peppers is the perfect comfort food! Bow-tie pasta, sautéed onions, bell peppers and garlic tossed with a bold and zesty Cajun cream sauce. Every bite is flavorful, decadent and delicious!

This Creamy Vegan Truffle Parmesan Polenta topped with Rosemary Garlic Mushrooms is the fancy-but simple at its finest. It looks and tastes like something you’d pay top dollar for at a restaurant, but it’s incredibly easy to make at home and much more budget-friendly too!

I love to serve this with a glass of red wine. This vegan friendly Malbec Cabernet blend is a delicious paring and really compliments the cheesy flavors and hearty herbs. I talk more about wine pairings in this video if you’re interested.

Chickpea Spinach Casserole is a lot like pot pie. It has a creamy, savory filling made with chickpeas and lots of vegetables – I use a mix of roasted root veggies like potatoes and carrots and also some frozen staples like peas, corn and chopped spinach – and it’s baked beneath a crispy, golden brown crust. But instead of pie dough or puff pastry, this crust is made with a quicker, easier and healthier topping: sourdough croutons.

These easy Vegan Chicken + Spicy Street Corn Tacos are a must try weeknight dinner recipe! If you’re looking for easy vegetarian and vegan chicken taco recipes, this is a fun one to try! Warm tortillas filled with seasoned vegan chicken, creamy chunks of avocado, fresh cilantro and lots of sweet ‘n spicy street corn made with chili powder, lime juice and vegan parmesan. Best part? These tacos are a major crowd pleaser and they’re ready in less than 15 minutes.

You’ve got to try these Lentil Meatball Subs! Homemade vegan “meatballs” made with veggies, lentils and Italian herbs, sandwiched inside of a warm ‘n toasty hoagie roll with vegan mozzarella cheese.

And good news! While these hearty Italian subs taste like comfort food, they also happen to be pretty nutrient dense thanks these 100% plant-based meatballs made from a blend of onions, carrots, mushrooms and walnuts. I mix in lentils for fiber, protein and iron and then add loads of classic Italian flavor with garlic, fresh basil and tomato sauce.

How to make the BEST vegan risotto you’ll ever try! This easy risotto recipe doesn’t use butter or cream, but is packed with flavor. A white wine and mushroom risotto that is perfect for the holidays or a cozy night!

This creamy dish is 100% vegan and one of the best dishes for the holidays! 

Calling all veggie HATERS! This is the dish to try if you’re trying to eat and/or enjoy more vegetables but have terrible flashbacks of soggy, overcooked, bland broccoli every time you hear someone say “eat your veggies!”

Been. There.

Which is why I created a Roasted Broccolini Salad with Lemon, Apricots, and Kale that contains some incredibly nourishing ingredients but tastes really good!

Meet my favorite no-cook summer dinner recipe: Rainbow Veggie Rolls with Peanut Sauce! I wrap my favorite veggies and tofu in rice paper with fresh herbs like mint and basil and roll it into a log. Then I slice it in half and dunk – not dip, but generously dunk – into an easy homemade peanut sauce that tastes like fresh lime, lemongrass, ginger, and chili.

It’s a delicious combo, and making this light and refreshing meal for dinner means you won’t have to turn on the stove or oven.

A cheesy vegan baked spaghetti pie with homemade tofu ricotta, vegan mozzarella, and parmesan. It tastes a lot like lasagna – and it can be sliced and served in a similar way – but it’s much quicker and easier to make since there’s no layering. This Baked Spaghetti Pie is also very customizable – add in your favorite veggies, lentils, meatless meatballs or sausage, or throw in a handful of black olives for some salty richness that compliments the 3 cheese blend!

An easy to make homemade Italian Ice or Granita made with fresh watermelon, sweet strawberries, and vegan rosé. It’s fruity and slushy and so refreshing! If you love popsicles, snow cones, or slushes you will LOVE this It’s fruity and slushy and so refreshing! Best part? There’s no need to have any special equipment like an ice creamer maker and it can be made ahead of time for the ultimate no-stress vegan dessert.

In my meat-centric world, vegetables create some semblance of balance but are rarely lusted after like a chunk of  slow cooked pork or a well seared steak. But there’s something about grilled veggies that I find irresistible. The char from the grill, the caramelization of sugars, and the softened texture of things like squash, onions, eggplant, and peppers.

These Homemade Vegan Veggie Burgers will blow your mind! They’re incredibly flavorful and the texture is just right. Not too mushy, nothing artificial, and they’re packed with plant-based protein…and fiber! And vitamins! And a bunch of other good stuff but mostly, they’re just delicious and way better than store-bought veggie burgers! You’ve GOT to try these!