4 Farm-to-table Recipes with the Perfect Wine Pairings

Pair these lamb chop, salmon, polenta and fingerling potato recipes with the perfect glass of wine for a satisfying summertime meal

Pair these lamb chop, salmon, polenta and fingerling potato recipes with the perfect glass of wine for a satisfying summertime meal

Green Garlic Marinated Lamb Chops


  • 1 dozen individual lamb chops
  • Salt and pepper


  • 1 cup Cabernet Sauvignon
  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons spicy Dijon mustard
  • 1/4 cup onions; chopped
  • 1/4 cup green garlic; chopped
  • 2 sprigs fresh thyme
  • 1 teaspoon black pepper

mint chimichurri

  • 1/4 cup green garlic, finely minced
  • 3 tablespoons capers, finely minced
  • 5 anchovies, finely minced
  • 1 shallot; finely minced
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh oregano, finely chopped
  • 1/4 cup fresh tarragon, finely chopped
  • 1 tablespoon red pepper flakes
  • 1/3 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt


  1. Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinate for 12 hours.
  2. Remove chops from marinade and sprinkle with salt.
  3. Grill over high heat, about 2 minutes on each side. Let rest for 5 minutes before serving.
  4. For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.

Serves 4-6
Wine pairing: Cabernet Sauvignon

Grilled Fingerling Potatoes and Cabernet Ketchup

cabernet ketchup

  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, grated
  • 2 tablespoons olive oil
  • 4 pounds tomatoes, peeled, seeded, and chopped
  • 2 cups water
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup Cabernet Sauvignon
  • 1 tablespoon coriander seed, toasted
  • 1 tablespoon fennel seed, toasted
  • 1 tablespoon celery seed, toasted
  • 1 clove
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon celery salt
  • 2 teaspoons freshly ground black pepper
  • Salt to taste

fingerling potatoes

  • 2 pounds fingerling potatoes
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 1/2 cup Parmesan cheese, grated
  • Salt to taste


  1. In a large heavy-bottomed saucepan on low heat, sweat onion, garlic and ginger with the olive oil until onion is soft and translucent.
  2. Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed, and clove.
  3. Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.
  4. Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
  5. Remove from heat and remove and discard the bouquet garni. Allow to cool.
  6. For potatoes, cut each potato in half length-wise and toss in the olive oil, salt, and paprika.
  7. On medium heat, place cut side down onto grill. Cook about 4 minutes on each side or until cook through. Remove from heat.
  8. Sprinkle with Parmesan cheese and serve with chilled ketchup.

Serves 8
Wine pairing: Cabernet Sauvignon

Creamy Polenta and Charred Summer Vegetables with a Soft Farm Egg


  • 1 cup dry heirloom polenta
  • 4 cups heavy cream
  • 3 garlic cloves, minced
  • 1/4 cup butter, room temperature
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper to taste

summer vegetables

  • 1/2 pound Padron peppers
  • 1/2 pound Sun Gold tomatoes
  • 4 ears of corn, blanched
  • 1 bunch basil, torn
  • 1/4 cup olive oil
  • Salt and pepper to taste


  • 4 farm-fresh eggs, room temperature
  • 3 tablespoons salt


  1. In a heavy-bottomed saucepan, bring heavy cream and garlic to a boil. Immediately whisk in polenta and reduce heat to a low simmer. Constantly stir. Cook time will depend on the polenta being used. (Our polenta takes about 40 minutes to become tender.)
  2. Once tender, whisk in the butter until fully melted. Remove from heat and add the parmesan. Season with salt and pepper to taste.
  3. Meanwhile, bring a pot of salted water to a boil. Gently place eggs into the water and allow to boil for 4 minutes. Remove from boiling water and place eggs into ice water. Allow to cool before peeling.
  4. Toss the Padron peppers, Sun Gold tomatoes and corn in olive oil and salt. On high heat, grill and char the Padron peppers and Sun Gold tomatoes until blistered, and the corn until partially charred. Remove from heat. Once cool enough, cut off the corn kernels from the cob.
  5. To serve, place the polenta on the plate and then top with charred vegetables, ripped basil, and egg.

Serves 4
Wine pairing: Tom Gore Vineyards Field Blend

Spring Parchment Baked Salmon with Fennel Yogurt Sauce

salmon Pouch

  • 6 ounces wild skinless salmon filet
  • 2 asparagus stalks
  • 1/2 fennel bulb (reserve fronds for sauce)
  • 1/2 Meyer lemon, thinly sliced and seeds removed
  • 1 tablespoon Meyer lemon juice
  • 1/4 cup shucked English peas
  • 2 tablespoons olive oil
  • Pea sprouts for garnish
  • Salt and pepper to taste


  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons fennel fronds, chopped
  • 1 tablespoon tarragon, chopped
  • Salt and pepper to taste


  1. Preheat oven to 350 F. Fold a large piece of parchment paper diagonally in half to crease it; open, and lay it flat.
  2. Using a mandolin, thinly shave shallots, asparagus, green garlic, and fennel. Slice lemon.
  3. Shuck English peas. Combine all the vegetables together and lightly toss in olive oil, salt and pepper.
  4. On one side of the fold, place the vegetables. Place salmon on top; drizzle with lemon juice and olive oil and season with salt and pepper.
  5. To close, fold parchment over salmon; fold edges over and crease, in order to create a sealed half-moon-shaped pouch. Place on a rimmed baking sheet; bake until salmon is opaque,
  6. Wait 9-12 minutes.
  7. While the packet is cooking, combine Greek yogurt, lemon juice, fennel fronds, salt and pepper.
  8. Remove pouch from oven, open carefully, finish with fresh pea sprouts and serve with yogurt sauce.

Serves 1
Wine pairing: Chardonnay