white wine

Herbed Chicken and Mushrooms

Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored.  And, don’t forget the wine from Glunz…some for the chicken and a glass for you.


Herbed Chicken and Mushrooms.jpg
  • 3 pounds chicken thighs and/or drumsticks, skinned

  • 1 tablespoon oil

  • 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

  • 1 red onion, cut into wedges

  • 1/2 cup chopped carrot (1 medium)

  • 1/4 cup dried tomato pieces (not oil-packed)

  • 3/4 cup chicken broth

  • 1/4 cup dry white wine or chicken broth

  • 3 tablespoons quick-cooking tapioca, crushed

  • 1 teaspoon dried thyme, crushed

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon dried basil, crushed

  • 1/4-1/2 teaspoon ground black pepper

  • 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice


  1. If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.

  2. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.

  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  4. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Recipe courtesy of Midwest Living

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Cook your steaks just like they do at your favorite steakhouse.  Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes.  The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.


beef steaks with peppers.jpg
  • 2 teaspoons olive oil
  • 1/4 cup sliced onion
  • 2 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
  •  Cooking spray
  • 2 teaspoons butter, softened
  • 1 teaspoon finely chopped chipotle chile in adobo sauce


  1. Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
  2. Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
  3. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.

Recipe courtesy of Cooking Light September 2015

Beef Liver and Onions with White Wine

Don't believe the critics, liver's delicious and good for you. With liver from Pastured Perfect and white wine from Glunz, this recipe just might make you into a convert.  Don’t forget to grab some onions from Geneva Lakes Produce along with some fresh herbs. 


  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 lb beef liver
  • 1/4-1/2 cup butter
  • oil, to taste
  • 2 cups thinly sliced onions
  • 1 -2 tablespoon fresh sage, minced
  • 1/2 cup beef stock
  • 1/4 cup dry white wine
  • 1 tablespoon minced Italian parsley


  1. Combine flour, salt and pepper in bag.
  2. Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.Set aside.
  3. Heat skillet with 2-3 tablespoons of butter and a dash of oil.
  4. Saute the onions on medium heat until tender and glossy.
  5. Transfer to side dish and sprinkle with sage, salt and pepper.
  6. Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
  7. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
  8. Return onions to pan until heated. Remove liver and onions from pan and plate.
  9. Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
  10. Pour over liver and onions, sprinkle with parsley and serve.

Recipe courtesy of food.com

Shrimp Scampi with Linguini

We love it when you can shop the Market for the best ingredients for dinner. Start with Pappardelle's Pasta.   Susan has an extensive selection of dried pastas so ask for her pick.  Stop by Glunz, The Aspiring Kitchen and Wildtree and get their suggestions so that you can put your very own spin on Scampi Farmers Market style. 


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 20 large shrimp, about 1 pound, peeled and deveined, tail on
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley leaves


  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
  2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
  4. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence Cooking Channel

Roasted Salmon with Green Herbs

How easy is this for a quick, flavorful and healthy dinner?  Shop The Aspiring Kitchen for salmon and Glunz Family Winery for the white wine. Geneva Lakes has a selection of fresh herbs or you can grab dill blend from Wildtree along with lemon flavored grapeseed oil.  Easy does it!


  • 1 (2- to 2 1/2-pound) skinless salmon fillet
  • Kosher salt and freshly ground black pepper
  • 1/4 cup good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup minced scallions, white and green parts (4 scallions)
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving


  1. Preheat the oven to 425 degrees.
  2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  3. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
  4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center (peek by inserting the tip of a small knife). Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

2010, Barefoot Contessa How Easy is That?