Running low on time? If you said yes, try this recipe. Commonly found frozen mussels in butter & garlic along with a generous amount of IWBW Seyval makes for a quick and easy, delicious meal.

Ingredients:

Frozen Mussels in garlic and butter sauce (BJs Wholesale), IWBW Seyval, Linguini, basil, parsley, rosemary (fresh preferred, use what you have)

Cook:

Start water to cook linguini. Place mussels into sauce pan and add at least 1/2 bottle IWBW Seyval on low heat. When the linguini goes into the water  raise heat on the mussels watching until all shells open, then reduce. Drain Pasta, add Mussel/Seyval mixture, top with chopped herb of convenience.

Extra:

Serve with grated romano cheese, crusty bread and more seyval. This will tast like it took a lot more effort than did.

The rich salmon is nicely balanced by the bitter rapini.

Ingredients:

2 fresh salmon fillets, Cajun Seasoning, 1 lb. fresh rapini (cleaned and chopped), Extra virgin oil oil, 3 cloves garlic (minced), Sea salt, Fresh ground black pepper,

Cook:

Season Salmon Fillets liberally with Cajun seasoning, set aside. Pour 3 TBS Olive Oil into a large skillet on low heat. Add the minced garlic and sauté for 1 minute. Begin adding the rapini a handful at a time, as it wilts add another handful, cover between additions. Once all rapini is in the pan salt and pepper to taste and reduce heat. About half way through the rapini place a heavy skillet (preferably cast iron) on medium high heat. When the skillet is up to heat, coat the surface with olive or vegetable oil and add the two Salmon fillets. Cover and let cook/blacken for 3-4 minutes. Flip the fish and cook another 2-3 minutes longer blackening the second side.

Extra:

• Serve with rapini and enjoy with IWBW Chardonnay.

Ingredients:

Haddock fillets, 1 tomato, 1 green pepper, 1/4 white onion, minced garlic, asiago cheese, white wine (White Barn White is preferred), butter, salt, pepper, and old bay seasoning.

Cook:

First step is to pour yourself a glass of wine and repeat as needed. Line a baking pan with butter. Place you fillets in the pan and drizzle melted butter and white wine on top. Sprinkle on a little Old Bay or your preferred seasoning and place it in the oven. Depending on the size of the fish, it should take about 10-15 minutes to cook at 400 degrees. Its ready when the meat inside is white and has lost its transparency. While your waiting for you fish to cook, finely dice your green pepper, tomato and 1/4 onion. Mix it all together with salt, pepper, and a spoonful of minced garlic. Depending on your taste buds, you can determine how big of a spoon to use. Once the fish is just about cooked through, place your mixture on top of the fish, sprinkle on some asiago cheese, and place back in the oven. This should only take a few minutes to melt the cheese and ensure the fish is cooked all the way through.

Extra:

• I like to serve my Italian Baked Haddock over rice and or a vegetable melody
• Pairs well with IWBW Cayuga and White Barn White

Feeling Frugal? This flavorful pasta dish hits the spot. Simple ingredients, minimal prep and fast cook time are a bonus.

Ingredients:

28 oz. diced tomatoes, 2 oz. anchovies, 3 large cloves diced garlic, 2 tbs. Capers, 1 tsp. dried crushed red pepper, 1 lb. linguine

Cook:

1) Place anchovies and the oil they were packed in into a sauce pan on low heat, add crushed pepper. 2) When the anchovies start to dissolve add the garlic. 3) 2 minutes later add the capers and then the crushed tomatoes. 4) Let simmer for 15-20 minutes and combine with cooked linguine.

Extra:

• Round out the meal with some crusty Italian bread and a tossed salad.
• We strongly suggest pairing this with a CJS Vineyards Chambourcin, they are made for each other!

AKA “Pan-Roasted Pork Loin with Leeks”

We tried this recipe for New Years Day dinner, pork is good luck for New Years and we had some beautiful leeks from our local produce grower AJ Greenleaf, we also like to cook with our Chardonnay!

Ingredients:

4 large leeks (about 2 1/4 pounds), 1/2 cup water, 1 tablespoon butter, 1/4 teaspoon salt,  1/4 teaspoon black pepper, divided 1 (3 pound) boneless pork loin, trimmed 1/2 cup Izzo’s White Barn Winery Chardonnay
Chopped fresh parsley (optional)

Prep:

1) Remove roots and tough upper leaves from leeks. 2) Cut each leek in half lengthwise. 3) Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups). 4) Soak in cold water to loosen dirt; rinse and drain.

Cook:

1) Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat. 2) Cook for 10 minutes or until the leek has wilted. 3) Pour into a bowl. 4) Heat 2 teaspoons butter in pan over medium-high heat.  5) Add pork; cook 5 minutes, browning on all sides. 6) Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine; cook 15 seconds, scraping pan to loosen browned bits. 7) Return leek mixture to pan. Cover, reduce heat, and simmer 2 hours or until pork is tender. 9) Remove pork from pan; increase heat to reduce leek sauce if it’s too watery. 10) Cut pork into 1/4-inch-thick slices. 11) Serve with leek mixture; garnish with parsley, if desired

(the world famous recipe)

Ingredients:

1 lb fresh Brussel Sprouts, ½ sweet onion, Olive Oil, Ground Black Pepper, Sea Salt (Kosher Salt), Cast Iron Skillet with a cover

Prep:

1) Chop the stems off the sprouts, halve them if they are smallquarter them if they are large. 2) Dice the onion. 3)  Bring the skillet to

medium heat. 4) Coat the bottom of the skillet with olive oil about 1/16” deep.

Cooking:

1 ) Toss the sprouts into the skillet trying get them cut side down as best as possible. 2) Stir the sprouts every minute or so until they are golden on a few sides. 3) Add the diced onion then salt and pepper to taste, cover and reduce heat to low. 4) Cook an additional 20 minutes.

Extras:

• Start with sautéed bacon rather than olive oil
• Add hot pepper
• Add crumbled cooked Italian sausage