Sauteed Asparagus with Tuscan Sea Salt   ½ pound fresh asparagus 1 ½ tablespoons extra virgin olive oil ½ tablespoon fresh lemon juice 1-to-1½ teaspoons Sarah’s Tuscan Sea Salt  
  1. Cut or break off the woody lower ends of the asparagus spears. Peel the bottom 2 inches of each spear with a vegetable peeler. Place the spears in a single layer in a straight-sided skillet and cover them with water. Bring to a boil and cook until the spears are crisp-tender, 3 to 5 minutes depending upon the thickness of the spears. Drain in a colander.
  2. Return the drained asparagus to the skillet and place over medium heat. Drizzle the asparagus with the olive oil and lemon juice and sprinkle with Sarah’s Tuscan Sea SaltRoll the spears around in the skillet to coat them evenly and heat them through, 1 to 1 ½ minutes. Serve hot

Cupcake Vineyard Peach Lemonade


2 cups lemonade

1 cup peach vodka

4 cups Cupcake Vineyards Pinot Grigio

Peach slices

Lemon slices

Fresh mint

  1. Add to pitcher, ice, 2 cups lemonade, 1 cup peach vodka and 4 cups of Cupcake Vineyards Pinot Grigio.
  2. Add fresh peach and lemon slices.
  3. Stir until mixed.
  4. Garnish with fresh mint, lemon, & peach slices.


Chimi-Grilled Swordfish with Garlicky Rice

2 1lb filets of swordfish

Cooking oil

3 cups of cooked white rice

2-3 cloves of garlic, peeled and smashed

2 handfuls of assorted fresh herbs (we used chives, dill, and parsley), chopped


Haven’s Kitchen Herby Chimichurri



  1. Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up.
  2. Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork.
  3. Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon.



Peach Brie Pastry Tarts with Peppered Rosemary Honey

2 tablespoons extra virgin olive oil

2-3 medium shallots, thinly sliced

2 tablespoons apple cider vinegar

kosher salt and black pepper

2 sheets frozen puff pastry, thawed

1 (8 ounce) wheel Brie each,

cut into 8-10 slices (leave the rind on)

1/4 cup fresh basil, chopped

3 peaches, sliced

1 egg, beaten

1/3 cup honey


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Heat the olive oil in a skillet over medium heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Stir in the apple cider vinegar, cook another 1-2 minutes until the shallots are caramelized. Season with salt and pepper.
  3. Cut each sheet of puff pastry into 4 squares. Spread each squares with a small spoonful of shallots, leaving a 1/4 inch border. Top with brie and sprinkle with basil. Arrange the peach slices over the cheese and basil, pressing them into the cheese to adhere slightly (see above photo).
  4. Drizzle with oil and season with salt and pepper.
  5. Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.
  6. Transfer to the oven and bake 15-20 minutes, until the pastry is golden and the cheese melted. Mix the honey, rosemary, and a large pinch of pepper together. Serve the tarts drizzled with this peppered rosemary honey. Enjoy!


Blood Orange French Toast

6 slices St Pierre sliced Brioche Loaf

2 eggs

½ milk

1 tbsp caster sugar

1 tbsp oil

1 tsp butter

3 blood oranges

2 tbsp honey

1.5 can sparkling blood orange drink/soda

½ tsp good quality vanilla extract

½ tsp corn flour, mixed with 2 tsp cold water


  1. Whisk the eggs, milk, vanilla and sugar in a bowl or jug then pour into a wide shallow bowl that is large enough to dip the brioche slices into. Set aside.
  2. Squeeze the juice from one of the oranges into a bowl. Cut the skin off the other 2 oranges with a knife on a chopping board, then carefully cut out the segments.
  3. Pour the blood orange drink into a small saucepan and simmer for a few minutes until reduced by about half. Stir in the squeezed orange juice and add the honey. Pour in the corn flour and water mixture and keep stirring over a medium heat until thickened and glossy. Keep warm.
  4. Heat a large frying pan over medium heat then add a little oil and a little of the butter.
  5. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan & repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices.
  6. Stack the slices onto warm plates and top with the orange segments then pour over the sauce.