Recipes

If there is one thing besides wineries that California’s Wine Country is known for, it’s fantastic restaurants. The Girl & the Fig in Sonoma is among the best and has been a top foodie destination for the last 25 years. When Sondra Bernstein opened the doors in 1997, she wanted to showcase the abundance of the region along with her passion for French cuisine. It’s no surprise that Sondra along with head Chef John Tolouze are crazy about figs, which are featured prominently throughout their seasonal menus. When fresh figs are available, people come in droves for their Grilled Fig Salad and their Warm Fig + Thyme Crisp with Fig Syrup. The rest of the year they rely on dried figs, which have an earthy and sweet concentrated flavor, in fig compotes, sauces and relishes. In our version of their Fig and Olive Relish, we've updated the recipe to include fresh rosemary and orange zest. This relish is fragrant and reminiscent of the holidays. We suggest serving it on a cheeseboard, spooned over a log of goat cheese or a wheel of brie or as a topping for grilled pork chops. Pair with a light red such as California Pinot Noir or California Grenache. View recipe →

Saucy, comforting, and meatless, these spiced up, vegan enchiladas pair beautifully with a California Pinot Noir or Zinfandel. Bursting with flavor, this vegan dish works best with lighter or fruitier red wines that complement the spicy flavours of this hearty meal. A perfect match for cooler autumn weather! View recipe →

The iconic Cobb Salad was invented in 1937 at the Brown Derby restaurant in Hollywood, California, by Bob Cobb. The ingredients for Cobb Salad vary from recipe to recipe but they typically start with some sort of leafy green like Romaine lettuce. The greens are adorned with ingredients like hard-boiled eggs, cheese, tomatoes, chives, avocado, onion, and bacon. Once tossed together these simple ingredients become a sensational salad that has truly become a California legend! This recipe for Cobb Salad pairs perfectly with California Pinot Noir or Sauvignon Blanc. View recipe →

Beef Carpaccio is a timeless dish that was invented at the famous Harry’s Bar in Venice. Thinly sliced beef is paired with fresh and crunchy cucumber as the perfect complement to the rich beef flavor. Enjoy this new take on the classic with a glass of California Cabernet Sauvignon or Pinot Noir. View recipe →

Release your inner artist with a garden-themed flatbread designed by you. Make a “sketch” of the topping by laying out your design on a 12-inch round of parchment paper, then transfer the components to the surface of the dough just before baking. Choose vegetables that will cook through in 20 minutes; suggestions follow. Pair with California Pinot Noir or California Viognier. View recipe →

These spicy Sofritas Tofu bowls are simple, healthy, and super delicious! Packed with fresh vegetables, savory tofu, fluffy rice, black beans, and creamy avocado, this vegetarian dish will have your tastebuds tingling! Pairs well with California Pinot Noir or Sauvignon Blanc. View recipe →

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 California Zinfandel or California Pinot Noir. View recipe →

We’ve taken the traditional Southern Shrimp and Grits and made it California-style. This recipe is soft, buttery, and topped with large spicy shrimp. View recipe →

This Chicken Dumpling Soup Recipe is the perfect dish for a cold winter night. It’s loaded with veggies, a delicious rich broth, and soft buttery dumplings that are sure to please any palate. View recipe →

When it’s movie night at your house, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with California Chardonnay or California Pinot Noir. View recipe →

There is no right or wrong back to create a cheese board! Plan to have around 2 to 4 oz of cheese per guest and incorporate some of your favorite or seasonal variety of fruits, nuts, breads, crackers, pickled items, and dips. Your cheese board really reflects the season and what you feel your guests would enjoy. View recipe →

Warm, cozy, and flavourful, this French onion soup is made with rich beef stock and topped with melted swiss cheese. This timeless dish is easy to make in the comfort of your home and will warm the soul for days. View recipe →

Chicken Tikka Masala is widely considered Britain's national dish. This culinary delight has Indian origins and was modified to satisfy the desire of British people to have their meat served in a gravy. Tikka Masala is made of boneless chicken (can substitute chickpeas for vegetarians) marinated in spices and yogurt, roasted in an oven, and served in a rich, creamy tomato sauce. View recipe →

Loaded with flavors, this is a hearty Italian favorite with a California twist. The muffuletta sandwich is said to have originated in New Orleans, by a delicatessen owner, a Sicilian immigrant. The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, the signature olive salad is allowed to combine for at least 24 hours for intensity of flavours. View recipe →

For those who enjoy Thanksgiving dinner, might we suggest transforming those leftovers into Bubble and Squeak? This British dish was invented in the 18th century and gets its name from the audible bubbling up and squeaking sounds it makes while cooking over the fire. Our Bubble and Squeak recipe gets a California twist from superfood goodness. View recipe →

Vietnamese chefs introduced Californians to the delights of five-spice chicken, and the dish is now entrenched in the Golden State repertoire. A cool, crunchy, lime-laced cucumber salad provides a refreshing contrast to the highly seasoned chicken. The marinade makes the chicken skin extra-crisp and tasty, so purchase skin-on thighs if possible. View recipe →

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. View recipe →

Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops, or shrimp. View recipe →

Spain’s aromatic pimentón de la Vera (smoked paprika) gives these succulent chicken thighs a deep, ruddy color as they roast on a bed of red onion and sliced Meyer lemon. You’ll want to serve every drop of the lemony, garlicky pan juices. The lemon slices can be eaten or not, as you prefer. View recipe →

This savory, custardy bread pudding makes an irresistible side dish for roast chicken, but it may well become a new tradition at your Thanksgiving table. View recipe →

With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table. View recipe →

Cooking duck breasts “low and slow” renders almost every speck of fat, leaving the skin crisp and the meat juicy. A light, crunchy salad dressed with a little of the hot duck fat helps balance the meat’s richness. Pair with California Pinot Noir or Grenache. View recipe →

Ask your butcher to saw the lamb shanks in half crosswise to resemble the veal used for osso buco. Exposing the bone adds body to the sauce and makes it possible to enjoy the bone marrow. However, you can make the dish with whole lamb shanks, if you prefer. View recipe →

Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. View recipe →

These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. View recipe →

A fresh version of a robust Italian puttanesca sauce, infused with lemon and basil, is a bright complement to buttery-rich salmon. View recipe →

A citrusy blend of fresh herbs and garlic does double duty in this recipe as an aromatic marinade for pan-seared lamb chops and a bright dressing for baby spring greens. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

This crispy, sweet and tangy chicken is a perfect main dish any night of the week. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

Braised and caramelized endive is subtly bittersweet—and a perfect partner for tender crispy-skinned salmon filets. Pair with California Chardonnay or Pinot Noir. View recipe →

This vibrant, sweet and savory salad is finished with toasted nuts and creamy fresh mozzarella. Pair with California White Blend or Pinot Noir. View recipe →

Juicy and tender, this red wine¬–glazed turkey breast is infused with aromatic spices. Pair with California Pinot Noir or Red Blend. View recipe →

Tender grilled chicken is enhanced with a dazzling lemon vinaigrette. Pair with California Rosé or Pinot Noir. View recipe →

Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

Curry and chiles infuse delicious hints of smoke and heat into the coconut milk of this poached, fresh salmon. View recipe →

Black sesame seeds and peppery accents of arugula enliven seared, fresh Ahi tuna. Pair with California Pinot Noir or a California White Blend. View recipe →

Tender chicken breast with a delicate, rosemary-scented cream sauce served alongside a golden-toasted potato cake with Parmesan. View recipe →

This hearty earthy, woodsy, robust soup is a meal in itself. Serve with California Pinot Noir or Merlot. View recipe →

A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California Pinot Noir or Zinfandel. View recipe →

A delicious combination of zesty citrus and roasted beets. View recipe →

Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier. View recipe →

Cilantro pesto complements the subtle sweetness of freshly-caught salmon. Pair with California Sauvignon Blanc or Pinot Noir. View recipe →

This earthy and subtly floral roast chicken makes excellent use of herbs grown throughout California. Pair with California Pinot Noir or Sauvignon Blanc. View recipe →