Recipes with Windsor Run Wines

White Bean Salad

featured at the Swan Creek Herb Festival

1 chopped bell pepper

1/2 small onion chopped

15.5oz navy beans

15.5oz cannellini beans

15.5oz chickpeas

Dressing

1/2 C red wine vinegar

1 T basil

1 T sugar

1 t salt

1 t pepper

Mix and chill

Bean Chili

featured at Yadkin Winter Reds event

  • 1/4 c. olive oil

  • 1/2 chopped leek

  • 1/2 small jar milk jalapeno

  • 2 cups veg broth

  • 1 can northern white beans, cannellini beans, pinto beans

  • 1/2 cup sliced carrots

  • 1/2 cup yellow and orange pepper

Saute in olive oil leek, carrots, peppers. Add in stock pot remaining ingredients to sauté vegetables and simmer approximately 1/2 hours season to taste.

Green Goddess Salad

featured at the Swan Creek Herb Festival

  • 2 Cups mayonnaise

  • 2 tablespoons tarragon vinegar

  • 2 green onions, finely chopped

  • 2 garlic cloves, minced

  • 1/4 cup finely chopped parsley leaves

  • 1/4 cups snipped French chives

  • 2 tablespoons chopped fresh tarragon leaves

  • Salt and freshly ground black pepper

Place mayonnaise in small bowl, stir in the tarragon vinegar, green onions, garlic, parsley, chives, and tarragon, blending well. Season the dressing with salt and pepper to taste. Refrigerate leftover dressing for up to 2 weeks.

Bacon Jam

featured at the Yadkin Winter Reds event

  • 1.5 c sliced onions

  • 1 lb bacon

  • 1 c cider vinegar

  • 1 c brown sugar

  • .5 c bourbon

  • Fry bacon, crumble and saute onion in the bacon fat

  • combine remaining ingredients and simmer approximately 45 mins

  • Serve warm on toast!

Chicken Salad

featured at the Yadkin Summer Whites event

  • 2 cups cooked chopped chicken breast

  • 1/4 cup pickle relish

  • 1/4 cup chopped boiled eggs

  • 1/4 cup chopped celery

  • 1/4 cup chopped peppers

  • 1/2 t salt

  • 1 cup mayo

  • mix well

Orzo Cilantro Salad

featured at the Swan Creek Herb Festival

  • Cook 1 package orzo as directed

  • Add 2t salt

  • 3/2 cups mixed and chopped: peppers, black & green olives, capers, jalapeños, green onions

  • Toss 1/4 cup chopped cilantro with purchased Italian dressing and chill

Red Velvet Cookie

featured at the Yadkin Winter Reds event

  • 1 box red velvet cake mix

  • 2 eggs

  • 1/3 can oil

Mix, ball and drop mixture into powdered sugar. Bake at 350 for 12 to 15 minutes. Assemble with cherry butter cream icing. Enjoy!