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Summer Recipes That Will Keep You Engaged & Satisfied

Chef Sean Brock's Husk Cheeseburger

Summer Recipes That Will Keep You Engaged & Satisfied

Remember growing up when school was out and everyone vowed that THIS summer would be the one for the records? Well, it finally came true. With a summer fit for the history books and limited opportunities for outings, we’ve found ourselves appreciating the bounty of California produce and all that it offers even more than we usually do. So, as the season begins to wind-down, we thought we’d share some of the recipes we’ve been enjoying while spending more time at home and summer gardens are plentiful.

Chef Neal Fraser's Garden Pesto Pizza from Life & Thyme photo credit: Life & Thyme

Chef Neal Fraser’s Garden Pesto Pizza

Pair with 2019 Raymond Burr Vineyard Vermentino

Why we love it

When it comes to family bonding in the kitchen, pizza is perfect for getting everyone involved, especially the kids. Whether you have a pizza competition to see who can create the best topping combination or even just make a giant one to share around the table, everyone enjoys playing a role in making something delicious. Keep it simple by purchasing pre-made pizza dough from your local bakery or grocery store. With gardens in full bloom right now, your basil plant is begging to be used! Make a massive amount of pesto to use for this dish, then save the rest for later in the week by popping it in the freezer.

Vermentino, an Italian white wine grape varietal, has a refreshing mixture of white flower, pear, and stone fruit notes with mouthwatering acidity and a hint of beeswax texture on the tongue. The bright fruit and acidity play off of the herbaceousness of the basil and garlic in the pesto, while the beeswax texture adds to the crunch and chewiness of the crispy pizza crust. This pairing is a great way to keep things light and fresh during warmer days.

About the chef

Chef Neal Fraser, @nealfraser, has been cooking in and starting restaurants in Los Angeles for most of his career. His main focus these days is Redbird, an award winning modern-American LA based restaurant that pulls influence from around the world.

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Chef Sean Brock's Husk Cheeseburger photo credit: Food Republic

Sean Brock’s The Husk Cheeseburger

Pair with 2019 Slusser Vineyard Rosé of Pinot Noir

Why we love it

No food is associated with the warmer days of summer more than burgers, except maybe watermelon! Sitting out on the deck, grilling up homemade burgers while sipping a glass of wine is the perfect way to spend a weekend afternoon. And this recipe is perfect for stepping up your burger game! Boasting a perfect balance of spice, sweetness, acidity, heat and pure greasy goodness, it’s a win for any burger fan.

Most people would think that a burger of this magnitude needs a hoppy IPA to match it’s boldness, and while we hold true to the notion that, “It takes a lot of great beer to make great wine,” we prefer to pair our dishes with vino! Rosé is the ultimate match for just about any dish due to its range of flavors from stone fruit and citrus to wild berries and cherries. Add in the river rock minerality and mouth-watering acidity that cuts through any fat or richness, and you have a match made in culinary heaven. Oh, and our Joseph Jewell 2019 Rosé of Pinot Noir has a ton of watermelon notes to boot! The perfect summer pairing.

About the chef

Sean Brock, @hseanbrock, is the talent behind a revolution in bringing Southern cooking techniques, ingredients, and heritage to the mainstream culinary world. From working directly with farmers to source heritage breed pigs, to reviving lost arts of pickling and planting strains of corn that were known to be lost to the world, Mr. Brock has created a new way of thinking about food in the American South. He’s made names for restaurants like McCrady’s, Husk, and his newest venture, Joyland.

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Healthyish Chicken Salad photo credit: Bon Appétit

The Healthyish Chicken Salad

Pair with 2019 Grist Vineyard Sauvignon Blanc

Why we love it

One of our favorite things to do in the kitchen this time of year is to toss a bunch of tasty produce from the garden with whatever is in the fridge and cabinets and call it a meal. Creating big salads out of items you already have on hand is one of the simplest, and quickest, ways to make a satisfying meal. We love the Healthyish Chicken Salad just for that, but also for how easy it is to get the kids involved. This recipe has you boil chicken, but use what works best for you! Having your mini sous-chefs toss the veggies in the salad, or pull the leftover meat from last night’s rotisserie chicken from the market (pro tip!) keeps them occupied for a while and also teaches them about food. We love to add raw cashews for the extra good fats.

With an abundance of cut lime, lemongrass, white flowers, and honeydew, our 2019 Grist Vineyard Sauvignon Blanc is the perfect way to complement this salad. Prepare for an explosion of flavor and your lunch partner asking, “Did we really already drink the entire bottle?!”

About the chef

Healthyish, @healthy_ish, is a newer publication from Bon Appétit Magazine that works to provide a better, more heathyish lifestyle in the kitchen. Associate Editor Christina Chaey,@seechaey, is the mastermind behind this recipe. She’s worked on the line for New York based Union Square Hospitality Group and as a digital editor at Fast Company.

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SPICY MISO RAMEN-EXPRESS photo credit: Lady & Pups

Spicy Miso Ramen With Egg, Japanese Seven Spice & Shallots

Pair with 2018 Ryan Vineyard Skin-Fermented Pinot Gris

Why we love it

Being at home more has given us time to experiment with flavors and foods that we know we enjoy, but rarely utilize to their full potential. Miso and Ramen are two items that sometimes stump us when it comes to being creative. So, to throw a new challenge at our culinary abilities (don’t be fooled, the bar is very low), we’ve been relishing this recipe. Hot soup in the summer might seem odd, but it’s an amazing comfort dish that provides an immune system boost with loads of umami flavors. You’ll sweat a bit, depending on your spice tolerance, but it just adds to the “experience” of your meal.

Wine is a doozy to pair with spicy foods. Do you go with a juicy red like Syrah, or try Rosé? Something with some sweetness like Riesling, or a sparkling wine? Well, we’ve found that our 2018 Skin Fermented Pinot Gris showcases flavors of oolong tea, orange zest, black tea, and a sake rice wine richness with some savory tannin texture. This pairing is a great way to enjoy a unique wine with a rich meal.

About the chef

Mandy Lee, @ladyandpups,  is a Hong Kong based food blogger and dog mom. A self-professed non-recipe follower that’s never afraid to share her opinion, Lee started cooking out of her anger of moving to Beijing from New York in 2012, when she began the journey that is her blog, Lady & Pups.

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