


Farmer’s Market Niçoise Salad
Serves 5
1-1/2 lbs. small red potatoes
4 large eggs
¼ lb. green beans, stemmed
2 boneless, skinless chicken breast halves, seasoned with salt & pepper
1 pint grape tomatoes, halved
½ cup niçoise or kalamata olives, pitted and halved
¼ cup capers, drained
For the vinaigrette:
¼ cup fresh lemon juice
2 T. minced fresh tarragon
1 T. shallot, minced
1 T. Dijon mustard
2 t. anchovy paste
1 t. honey
2/3 cup extra-virgin olive oil
Salt & pepper to taste
Boil potatoes until done and hard-cooked eggs. Plunge both into ice water to cool; drain. Slice
potatoes ¼” thick. Chop eggs for garnish and set aside.
Blanch green beans 5 minutes. Plunge into ice water to cool; drain and set aside.
Sauté chicken in oil over medium-high heat until cooked through (about 8 minutes per side). Cut
into ¼”-thick slices. Prepare tomatoes and olives.
Whisk first 6 vinaigrette ingredients together in a small bowl. Whisk in olive oil slowly to blend.
Season to taste. Combine potato slices, green beans, sliced chicken, tomatoes, capers and olives
in a large bowl. Drizzle with vinaigrette and toss lightly to coat. Transfer salad to a platter and garnish
the top of the salad with egg.

Baked Crab and Almond Dip
Serves 6
1/3 cup sliced almonds, toasted
One 8 ounce cream cheese, room temperature
¼ cup mayonnaise
¼ cup white wine (our Pinot Gris works great)
½ cup shredded Parmesan cheese, divided
¼ cup finely chopped green onions, more for garnish
1 teaspoon minced garlic
2 dashes hot red pepper sauce
6 ounces lump crab meat
Preheat oven to 350 degrees F. Toast the almonds in a dry pan over medium heat. Stir frequently, making sure not to burn them. Set aside.
With a hand held mixer, blend cream cheese, mayonnaise, wine, ¼ cup Parmesan, green onions, garlic and hot sauce until combined. Fold in crab and almonds by hand. Transfer the mixture to a small baking dish and top with the remaining ¼ cup Parmesan cheese. Bake uncovered for 20-25 minutes, until it’s hot and bubbly. Garnish with green onion.
Remove from the oven and serve warm with your favorite crackers, baguette or tortilla chips and wine!



Noble Pig's Chocolate-Pinot Noir Fondue
1 cup heavy cream
1-1/2 teaspoons instant espresso powder
12 ounces milk chocolate chips
2 Tablespoons Noble Pig Pinot Noir wine
2 teaspoons vanilla extract
Dippers…Lady Fingers, Marshmallows, Pound Cake, Bananas, Pretzels, Dried Pineapple Rings, Strawberries, Raspberries, Graham Crackers…the possibilities are endless.
Combine cream and espresso powder over medium heat; bring to a simmer. Add chocolate chips and stir constantly until chocolate melts. Stir in the wine and vanilla extract.
Pour the chocolate sauce into a fondue pot or a small slow cooker to keep warm. Use skewers to dip accompaniments into the chocolate.







