From The Blog

Welcoming Spring with Seasonal Recipes

As our surrounding vineyards turn green with the arrival of Spring, we welcome the newest season and anticipate the beautiful weather and delicious wines to come. Within our vineyards delectable wines await. In no time at all the vines will be cloaked in foliage and draped in inky-hued grape clusters. Our winery gardens and forest are on the brink of bursting into a colorful, lush oasis.

Mild weather, decorated with bright blue skies signal the start of picnic season, marking the perfect time to enjoy wines outside. Bring a little of Spring’s natural beauty to your plate with a quick and easy tuna patty garnished with fresh, seasonal arugula and dressed with bright, citrusy lemon aioli.

TUNA PATTIES WITH ARUGULA & LEMON AIOLI

Printable Recipe Here

Ingredients for Tuna Patties:

• 2 cans of tuna in water
• ½ cup breadcrumbs
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp water from the tuna can
• 2 tsp Dijon mustard
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped onions
• 2-3 squirts of hot sauce
• 1 egg
• Salt and pepper to taste

Lemon and Garlic Aioli Ingredients:

• 2 Tbsp of fresh-squeezed lemon juice
• 4 Tbsp mayonnaise
• 2 tsp garlic powder
• Pepper to taste

Other Ingredients for Assembling:

• 4-pack of ciabatta rolls
• Arugula
• 1 Tbsp butter
• 1 Tbsp olive oil

Directions:

1. Drain and reserve some of the liquid from the cans of tuna. Empty the drained tuna into a medium-sized bowl.
2. Add breadcrumbs, lemon zest, lemon juice, water from the tuna can, Dijon mustard, parsley, onions, hot sauce, egg, salt, and pepper to the bowl and stir until well combined.
3. Next, divide the tuna mixture into 4 evenly sized portions and form into patties. Optionally, chill in the refrigerator for 1 hour.
4. Heat a large non-stick skillet to medium heat. Add 1 Tbsp of butter and 1 Tbsp of olive oil to the pan. Once up to temperature, add the patties and cook for 3-4 minutes on each side. Remove the patties from the pan and start assembling your burgers.
5. Cut and toast your ciabatta buns to your preferred doneness and set them aside.
6. Then, whisk all of the aioli ingredients together in a small bowl and set aside. Optionally, dress your arugula with a small spoonful of aioli.
7. Spread the aioli onto both sides of the bun, add your tuna patty, and top with arugula.

Looking for the perfect pairing? Our Home Ranch Albariño—a friend to all things from the sea—exceptionally compliments the fishy patty as well as the peppery Arugula and creamy aioli. White wines in spring time seemingly shine but Albariño doesn’t have to get all the glory. Our newly released Home Ranch Tempranillo is hitting all the right notes, too. Especially when paired with this easy-to-make Roasted Red Pepper Pasta Sauce. The spice from the chili flakes and the roasted peppers compliment the luscious fruit and earthy notes in this bold wine.

ROASTED RED PEPPER PASTA SAUCE

Printable recipe card here.

Ingredients:

• 1 lb pasta of your choosing
• 2 12 oz jars of roasted red peppers
• 1/3 cup reserved pepper water
• 6 garlic cloves
• 1 onion
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 tsp balsamic vinegar
• 15-20 fresh basil leaves
• 1 ¼ cup chicken or vegetable broth
• 1/3 cup parmesan cheese
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil, add your pasta, and cook until al dente.
2. In the meantime, roughly chop your onion and peel your garlic.
3. Then, heat a medium saucepan to medium heat and add your olive oil and butter. Once your butter has melted and your olive oil is heated, add the onions and garlic to the pot. Cook the onions and garlic for 8-10 minutes or until they’re softened.
4. Then add the roasted red peppers to the pot with the reserved pepper water and cook for another 8-10 minutes.
5. Turn off the heat and add all of the remaining ingredients to the sauce pot. Use an immersion blender to combine your ingredients into a smooth sauce. Or, add the remaining ingredients to a blender along with your sauteed vegetables and blend until smooth.
6. Note: This recipe will make a lot of sauce and, depending on what you want to do with it, or how saucy you like your pasta, you’ll want to pour some into a jar and save it in the refrigerator for later use.
7. Return your remaining sauce to the pot and heat on medium. Add your cooked pasta and toss until combined.
8. Optionally garnish with more fresh basil and enjoy!

As our estate gardens pop with blooms we invite you to witness the stunning array of flowers and trees on our estate property. Our meandering gardens provide the backdrop for all types of special moments, including, of course, many wine:30s! Please join us! And if you can’t make it to Harney Lane, try one of our delicious recipes with a bottle of wine and let us know what you think!

Contributed by Tasting Room Associate Sienna Starck, check out more of her recipes at The Inside Yolk.