Cook pasta until al dente in large pot of boiling water, according to instructions. Drain.
In a large bowl, combine spring mix, tomatoes, olives, crumbled goat cheese, olive oil, garlic and salt & pepper. Add pasta, toss and serve.
For variation, add additional cheeses, cooked chicken and Italian herbs.
Wine Tip
Sonoma County Cabernet Sauvignon is the perfect complement to this dish.
Summer Salad
Ingredients
2c
Greens mix - any lettuce, radicchio, endive, escarole, etc. torn into pieces
1
Sweet red onion, sliced
1
Package feta cheese
1
Pear, sliced
½c
Walnuts
1c
Small asparagus, cut approx. 4 inches in length
Raspberry vinaigrette
Directions
Cook asparagus in boiling water for approximately one minute.
Drain and put into bowl of cold water for about 30 seconds. Remove, drain and dry.
In a large bowl, combine greens mix, feta cheese, walnuts, pear, and asparagus.
Prior to serving, add raspberry vinaigrette, toss and serve.
For variation, add bleu cheese or asiago cheese; use citrus or poppy seed dressing.
Wine Tip
Sonoma County Chardonnay is the perfect complement to this dish.
Grilled Herb Pork Chops
Ingredients
4
Pork loin chops, boneless 1" thick
2tbs
Lemon juice
2tbs
Virgin olive oil
1tbs
Fresh chopped parsley
1tbs
Fresh chopped rosemary
1tbs
minced garlic or garlic/herb mixture
1tbs
Fresh chopped sage
1tbs
Fresh chopped oregano
2
Bay leaves
Salt and pepper to taste
Directions
Brush pork chops with lemon oil. Mix all remaining ingredients in a small bowl. Rub mixture onto both sides of pork chops. Put in baking dish, cover and refrigerate for at least 4 hours.
When grill is sufficiently heated, place pork chops on grill about 6 inches above heat. Grills approximately 15 minutes on each side. (For variation, add your favorite herbs.)
Wine Tip
Sonoma County Merlot is the perfect complement to this dish.